Anybody have a great, unique, pumpkin pie recipe?!
I want something that has a nice presentation, too!. Thank you!. Www@FoodAQ@Com
Answers:
PUMPKIN WALNUT LAYERED PIE
Piecrust
1 large egg, lightly beaten
1 ? cups firmly packed light brown sugar, divided
1 cup walnuts, chopped and toasted
3 TBSP!. butter or margarine
? tsp!. vanilla
1 16 oz can pumpkin
1 8 oz pkg!. cream cheese - softened
2 large eggs
2 TBSP!. all purpose flour
1 tsp!. ground cinnamon
? tsp!. ground ginger
? tsp!. ground allspice
? tsp!. ground nutmeg
ROLL out one piecrust, cut decorative leaves for top of pie w/ cookie cutter; brush leaves w/ beaten egg, place on baking sheet and set aside!.
FIT remaining piecrust into a 9 inch pie plate, fold edges under and crimp!.
BAKE leaves at 350° for 10 to 12 minutes or until golden brown
BAKE piecrust for 6 min or until lightly browned!. REMOVE both from oven and cool
COMBINE ? cup light brown sugar, chopped walnuts, butter and vanilla; spread on bottom of baked piecrust!.
BEAT pumpkin, cream cheese, 2 eggs and remaining ? cup br!. Sugar at medium speed with an electric mixer; add flour, cinnamon, allspice, ginger and nutmeg, beating until blended!.
BAKE at 425° for 15 minutes; REDUCE temp to 350° and bake 30 minutes more or until pie is set!.
REMOVE pie to wire rack to cool, arrange leaves on top of pie!.
SERVE warm, w/ whipped cream if desired!.
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PUMPKIN/APPLE BUTTER CRUMBLE PIE
1 unbaked 9" pie crust
1 CUP canned solid pack pumpkin (Yes, that's enough!)
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 tsp!. ground cinnamon
1/4 tsp!. ground nutmeg
1/4 tsp!. ground ginger
1/4 tsp!. salt
3 eggs, lightly beaten
1 cup undiluted evaporated milk
In large mixer bowl combine all BUT eggs & milk!. Then add eggs & milk & mix thoroughly!. Pour into pie crust!. Bake in a preheated 375oF oven for 50-60 minutes, or until toothpick or cake tester inserted near the center comes out clean!. Be sure to cover pie crust edge w/ foil!.
Sprinkle with crumble topping (below)!. Bake for an additional 15 minutes!.
CRUMBLE TOPPING:
In a small bowl, combine 1/2 cup all purpose flour, 3 tbsp!. softened butter, 6 tbsp!. sugar and 1/3 cup chopped pecans!. Blend until crumbly!.
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Piecrust
1 large egg, lightly beaten
1 ? cups firmly packed light brown sugar, divided
1 cup walnuts, chopped and toasted
3 TBSP!. butter or margarine
? tsp!. vanilla
1 16 oz can pumpkin
1 8 oz pkg!. cream cheese - softened
2 large eggs
2 TBSP!. all purpose flour
1 tsp!. ground cinnamon
? tsp!. ground ginger
? tsp!. ground allspice
? tsp!. ground nutmeg
ROLL out one piecrust, cut decorative leaves for top of pie w/ cookie cutter; brush leaves w/ beaten egg, place on baking sheet and set aside!.
FIT remaining piecrust into a 9 inch pie plate, fold edges under and crimp!.
BAKE leaves at 350° for 10 to 12 minutes or until golden brown
BAKE piecrust for 6 min or until lightly browned!. REMOVE both from oven and cool
COMBINE ? cup light brown sugar, chopped walnuts, butter and vanilla; spread on bottom of baked piecrust!.
BEAT pumpkin, cream cheese, 2 eggs and remaining ? cup br!. Sugar at medium speed with an electric mixer; add flour, cinnamon, allspice, ginger and nutmeg, beating until blended!.
BAKE at 425° for 15 minutes; REDUCE temp to 350° and bake 30 minutes more or until pie is set!.
REMOVE pie to wire rack to cool, arrange leaves on top of pie!.
SERVE warm, w/ whipped cream if desired!.
--------------------------
PUMPKIN/APPLE BUTTER CRUMBLE PIE
1 unbaked 9" pie crust
1 CUP canned solid pack pumpkin (Yes, that's enough!)
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 tsp!. ground cinnamon
1/4 tsp!. ground nutmeg
1/4 tsp!. ground ginger
1/4 tsp!. salt
3 eggs, lightly beaten
1 cup undiluted evaporated milk
In large mixer bowl combine all BUT eggs & milk!. Then add eggs & milk & mix thoroughly!. Pour into pie crust!. Bake in a preheated 375oF oven for 50-60 minutes, or until toothpick or cake tester inserted near the center comes out clean!. Be sure to cover pie crust edge w/ foil!.
Sprinkle with crumble topping (below)!. Bake for an additional 15 minutes!.
CRUMBLE TOPPING:
In a small bowl, combine 1/2 cup all purpose flour, 3 tbsp!. softened butter, 6 tbsp!. sugar and 1/3 cup chopped pecans!. Blend until crumbly!.
Www@FoodAQ@Com
Nowadays, uniqueness is found in making something from scratch!.
Instead of using canned pumpkin use real pumpkin and prepare it yourself!. (If my brother can do this, anyone can! LOL!)!. Make your crust from scratch!. Make homemade whipped cream with cinnamon!.
Clear plastic, scalloped dessert plates are very nice for presentation!. Place the slice on the plate, dollop the whipped cream on top and decorate with a piece of candy such as a starlight mint, or piece of candy corn (candy pumpkins are perfect)!.Www@FoodAQ@Com
Instead of using canned pumpkin use real pumpkin and prepare it yourself!. (If my brother can do this, anyone can! LOL!)!. Make your crust from scratch!. Make homemade whipped cream with cinnamon!.
Clear plastic, scalloped dessert plates are very nice for presentation!. Place the slice on the plate, dollop the whipped cream on top and decorate with a piece of candy such as a starlight mint, or piece of candy corn (candy pumpkins are perfect)!.Www@FoodAQ@Com
This is absolutely INCREDIBLE! However, it's an ice cream pie, so you can't take it to anyone's house (unless they live really close)!. It has the added advantage that you can make it a week or so ahead!.!.!.!.!.
PUMPKIN PEACE PIPE PIE
1 pt!. good vanilla ice cream, softened
2 9" baked pie shells (frozen is fine)
FILLING:
1 1-lb!. can pumpkin pie filling
1-1/2 c!. sugar
1/2 tsp!. salt
1 tsp!. cinnamon
1/2 sp!. ginger
1/4 tsp!. cloves
1-1/2 c!. heavy whipping cream
1 tsp!. vanilla
TOPPING:
1 c!. slived or sliced almonds
1/4 c!. sugar
*** !.!.!. Spread ice cream in thoroughly cooled pie crusts!. Place in freezer!.
*** !.!.!.!. Mix pumpkin with sugar & spices!. Whip 1 c!. cream with vanilla extract until stiff; and fold into pumpkin!. Pour over ice cream!. Freeze about 4 hours!.
*** !.!.!. Combine nuts & sugar in skillet over low heat!. Keep stirring until sugar melts & coats the nuts; remove from heat & cool!. Break apart when cool!. Whip remaining 1/2 c!. cream!. Cover pumpkin with whipped cream and sprinkle with candied nuts!. Freeze until serving time (can be frozen up to 2 weeks!. Cover with foil when frozen solid) !.!.!.!.!. makes 2 piesWww@FoodAQ@Com
PUMPKIN PEACE PIPE PIE
1 pt!. good vanilla ice cream, softened
2 9" baked pie shells (frozen is fine)
FILLING:
1 1-lb!. can pumpkin pie filling
1-1/2 c!. sugar
1/2 tsp!. salt
1 tsp!. cinnamon
1/2 sp!. ginger
1/4 tsp!. cloves
1-1/2 c!. heavy whipping cream
1 tsp!. vanilla
TOPPING:
1 c!. slived or sliced almonds
1/4 c!. sugar
*** !.!.!. Spread ice cream in thoroughly cooled pie crusts!. Place in freezer!.
*** !.!.!.!. Mix pumpkin with sugar & spices!. Whip 1 c!. cream with vanilla extract until stiff; and fold into pumpkin!. Pour over ice cream!. Freeze about 4 hours!.
*** !.!.!. Combine nuts & sugar in skillet over low heat!. Keep stirring until sugar melts & coats the nuts; remove from heat & cool!. Break apart when cool!. Whip remaining 1/2 c!. cream!. Cover pumpkin with whipped cream and sprinkle with candied nuts!. Freeze until serving time (can be frozen up to 2 weeks!. Cover with foil when frozen solid) !.!.!.!.!. makes 2 piesWww@FoodAQ@Com
I like the recipe on the back of the can of Libby's!. I do add extra spices and let it set for hours before serving!. It is so YUMMY!.!.!.!.Www@FoodAQ@Com
Lots of great recipes at AllRecipes!.com - I generally can't go wrong after reading the reviews!. Www@FoodAQ@Com