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                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  A smooth filling enhanced with orange distinguishes this version of a holiday classic.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 1/2 tsp grated orange peel
                                                                  • Yes No 1 15 oz solid pack pumpkin
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 packed cup golden brown sugar
                                                                  • Yes No 3/4 cup whipping cream
                                                                  • Yes No 1/4 cup frozen orange juice concentrate
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No cream
                                                                  • Yes No fine strips of orange peel
                                                                    Make crust:
                                                                  • Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
                                                                  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
                                                                  • Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
                                                                    Make filling:
                                                                  • Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
                                                                  • Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
                                                                  • Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

                                                                  Ingredients
                                                                  • Yes No 2/3 packed cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1 1/2 cup canned solid pack pumpkin
                                                                  • Yes No 2 tbsp mild flavored molasses
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.
                                                                  • Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  A spiced pumpkin pie with cinnamon and molasses. Scroll down to see more pumpkin pie recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup squash puree
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Preheat oven to 425°. Combine the pumpkin, brown sugar, salt, spices, and molasses; beat to blend. Blend in the beaten eggs and the milk until smooth and well blended. Pour mixture into the prepared pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake for 30 to 40 minutes longer, until center of pie is set. More Pumpkin Pie Recipes Pumpkin Cheese Pie Blender Microwave Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie I Pumpkin Pie Recipe II Pumpkin Cheesecake Pie Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Fresh Pumpkin Pie Pumpkin Recipes Pumpkin Pies Cookie Recipes Brownies and Bars Dessert Index Cake Recipes Pie Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook

                                                                  A favorite American spice mixture, pumpkin pie spice is used in autumn’s pumpkin, sweet potato, and squash pies and is a Thanksgiving tradition. Use 1 to 2 teaspoons of the mix for each pie.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 2 tsp nutmeg, ground
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1/4 teaspoon salt.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: ¼cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No pumpkin pie spice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • combine
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  that is often used to make the pie's filling. Today, we turn our attention toward pumpkin pie spice. Click through to learn what it is and for some uses beyond pie.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp mace, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 teaspoon add it to cake, cookie, muffin, and pancake batters
                                                                  • Yes No swirl it oatmeal and other breakfast cereals
                                                                  • Yes No use it carrots, sweet potatoes, and winter squash
                                                                  • Yes No simmer it
                                                                  • Yes No sprinkle it over vanilla ice cream
                                                                  • Blend ingredients together and store in an airtight container.
                                                                  • • Don't stop at pumpkin pie! Despite its name, pumpkin pie spice can really be an all-purpose pantry item. Here are a few other ways to incorporate it into your cooking:
                                                                  • Please leave more ideas in the comments!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2tablespoons
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook

                                                                  What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices.—Pat Marken, Hansville, Washington

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1 15 oz solid pack pumpkin
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No whipped topping and additional cinnamon
                                                                  • In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
                                                                  • Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers. Yield: 6-8 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This mix comes closest to my favourite store-bought pumpkin pie spice. Because I like to use it so often, I buy the individual spices in the bulk food section, then mix up a jar of it. Its less expensive than purchasing the little tins of name-brand spice mix, and you can stir up as little as or as much as you like at one time.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp cinnamon
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 2 tbsp nutmeg
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
                                                                  • Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
                                                                  • You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
                                                                  • Use it in any sweet baking -- its heavenly!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2/3
                                                                  • Prep Time: 2 minutes
                                                                  • Total Time: 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake

                                                                  Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp cinnamon, ground
                                                                  • Yes No 4 tsp nutmeg, ground
                                                                  • Yes No 4 tsp ginger powder
                                                                  • Yes No 3 tsp allspice, ground
                                                                  • In a small bowl, combine all ingredients and mix well. Store in air tight container.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8tablespoons
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

                                                                  Ingredients
                                                                  • Yes No all purpose light piecrust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup pumpkins in can
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2/3 cup evaporated low fat milk
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Preheat oven to 400°.
                                                                  • Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
                                                                  • Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
                                                                  • Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
                                                                  • Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use this in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Combine all ingredients. If you make extra, store in an airtight container. More Seasoning Recipes Taco Seasoning Blend Blackened Seasoning All-Purpose Seasoning Blend All-Purpose Spice Blend Herb Seasoning Blend Spicy Seasoning Italian Seasoning Chili Powder Apple Pie Spice Poultry Seasoning Poultry Seasoning II Pumpkin Pie Recipes
                                                                  Cuisine:YesNoamerican
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15 oz pure pumpkin
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 tbsp mild flavored molasses
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
                                                                  • Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 3 cup orange vodka
                                                                  • Yes No club soda
                                                                  • Yes No 8 maple hard candies
                                                                  • In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.
                                                                  • To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Spiced Pumpkin Pie
                                                                   1 h 5 m

                                                                  This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!

                                                                  Ingredients
                                                                  • Yes No 2 cup pumpkin
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 12 fl oz nonfat evaporated milk
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
                                                                  • Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5inch pie
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  This fall salad balances earthy, tangy, sweet, and creamy flavors.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup french green lentils
                                                                  • Yes No 6 1 inch cup butternut squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp hot smoked spanish paprika
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 4 cup baby arugula
                                                                  • Yes No 1 cup goat cheese (chèvre)
                                                                  • Yes No 1/4 cup thinly sliced mint
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
                                                                  • Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
                                                                  • Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
                                                                  • Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
                                                                  • * Available at some supermarkets and at specialty foods stores.
                                                                  • ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Thanksgiving is not Thanksgiving without pumpkin pie. Our version takes the spices out of the filling and bakes them into the crust, letting the pumpkin flavor shine through. An extra dose of half-and-half gives the pie its silky, creamy texture, perfect when paired with Vanilla Bean Ice Cream. What to buy: You’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: For tips on how to make pie crust, turn here. The pie can be made up to a day in advance. Serve chilled or at room temperature. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp kosher salt
                                                                    For the crust:
                                                                  • Combine flour, sugar, cinnamon, salt, nutmeg, cloves, and butter in a medium bowl. Using a pastry blender or your fingers, mix butter into dry ingredients until it is in pea-size pieces, about 5 minutes.
                                                                  • Add 4 tablespoons ice water and mix just until dough comes together. (Add an additional tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.
                                                                  • Line crust with a piece of parchment paper or aluminum foil and fill with pie weights. Bake crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10 minutes more. Let cool slightly before adding filling.
                                                                    For the filling:
                                                                  • In a large bowl, combine all ingredients and whisk until smooth. Pour mixture into crust and return to the oven. Bake until filling is set in the middle and edges are puffed, about 50 to 60 minutes. Remove from the oven and let cool to room temperature before cutting.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings (1 9-inch pie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 9 inch deep dish frozen pie crust
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet.
                                                                  • Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature.
                                                                  • For Meringue:
                                                                  • Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.)
                                                                  • Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes.
                                                                  • Remove from the oven and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Pumpkin pie recipe with cream cheese, brown sugar, cinnamon and other spices.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 3/4 cup brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup pumpkin purée
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 pastry shell
                                                                  • In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell. Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired. *To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away. More Pumpkin Pie Recipes Blender Microwave Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie I Pumpkin Bars with Cream Cheese Pumpkin Pie Recipe II Polka Dot Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Fresh Pumpkin Pie Pumpkin Recipes Pumpkin Pies Cookie Recipes Brownies and Bars Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    slow cook

                                                                  For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois

                                                                  Ingredients
                                                                  • Yes No 4 tsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Combine all ingredients. Store in an airtight container.
                                                                  • Homemade Pumpkin Pie Spice may be used to prepare the following recipe (also found in Recipe Finder): Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe. Yield: 2-1/2 tablespoons.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 34servings
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 pie crust
                                                                  • Yes No 1 small pumpkin purée
                                                                  • Yes No 1 1/2 cup egg nog, storebought
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
                                                                  • Add salt, vanilla, and cinnamon until just incorporated
                                                                  • Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
                                                                  • Note: Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 pumpkin pie
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No nutmeg
                                                                  • Yes No 2 pinch cinnamon, ground
                                                                  • Heat the pie in hot oven to crisp shell.
                                                                  • Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
                                                                  • Serve pie with flavored cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  I am posting this so I do not lose this. This is from Gooseberry Patch. Sounds sooo soothing.

                                                                  Ingredients
                                                                  • Yes No 1 cup powdered milk
                                                                  • Yes No 1/2 cup baking soda
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 6 drop vanilla essential oils
                                                                  • Mix all ingredients together until well blended.
                                                                  • Place in a large jar or divide into several cellophane bags and tie with raffia or homespun.
                                                                  • Attach gift tags with instructions.
                                                                  • Instructions for use:.
                                                                  • Scoop out 1/4 cup bath mix and dissolve under warm running water -- soak and enjoy!
                                                                  Yields: 1 ½
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    soak

                                                                  My mom has experimented for years to come up with the best tasting lower fat pumpkin bread. She made the original versions until we became more health conscious and now this recipe has become a family favorite. It makes 2 loaves.

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 16 oz pumpkins in can
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 3 1/3 cup flour
                                                                  • Yes No 1/2 cup powdered milk
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 3/4 tsp nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup raisin
                                                                  • Beat eggs in large bowl.
                                                                  • Add pumpkin, sugars, water and oil.
                                                                  • Beat until well blended.
                                                                  • Combine dry ingredients in large bowl.
                                                                  • Beat into liquid mixture and stir in raisins.
                                                                  • Put in 2 greased loaf pans.
                                                                  • Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
                                                                  • Cool in pans 10 minutes.
                                                                  • Remove and cool completely on wire rack.
                                                                  Yields: 32
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Malted milk balls provide the delightful flavor you'll find in each cool bite of this light dessert shared by Jann Marie Foster. "It's easy to assemble and a longtime favorite of my family," notes the Minneapolis, Minnesota cook.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz malted milk balls
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1 8 oz carton frozen whipped topping
                                                                  • Yes No 2 9 inch chocolate crumb crusts
                                                                  • Yes No whipped topping
                                                                  • Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crust. Cover and freeze.
                                                                  • Garnish with additional whipped topping if desired and reserved malted milk balls. Remove from the freezer 20 minutes before serving. Yield: 2 pies (6-8 servings each).
                                                                  Yields: 13servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This is the best chocolate pie I've ever had," raves Kathy Crow of Payson, Arizona. "It's cool, rich and melts in your mouth. Best of all, it takes just 10 minutes to whip up and pop in the freezer.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk chocolate chip
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 1 8 oz carton frozen whipped topping
                                                                  • Yes No 1 9 inch chocolate crumb crust
                                                                  • Yes No milk chocolate kisses and additional whipped topping
                                                                  • In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth.
                                                                  • In a bowl, beat cream cheese and remaining milk until smooth. gradually beat in the chocolate mixture. Fold in whipped topping. Pour into crust.
                                                                  • Freeze for 4-6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 5-10 minutes before serving. Garnish with kisses and whipped topping if desired. Yield: 6-8 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  Ingredients
                                                                  • Yes No 1/4 cup hazelnut
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3/4 lb milk chocolate
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 large banana
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp dark rum
                                                                  • MAKE THE CRUST Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, or until fragrant and blistered. Rub the nuts in a kitchen towel to remove the skins. Finely grind the nuts in a food processor.
                                                                  • Wipe out the processor. Add the butter and sugar and process until fluffy. Add the egg yolk and vanilla and process until just blended. Add the flour, salt and the ground hazelnuts and pulse until a crumbly dough forms.
                                                                  • Scrape the dough into a large disk, then press the dough into a 9-inch fluted tart pan with a removable bottom. Line the dough with plastic wrap and press evenly into the pan. Freeze until firm, about 10 minutes.
                                                                  • Discard the plastic and press a piece of well-buttered foil directly onto the dough. Fill the foil with pie weights or dried beans and bake for 30 minutes, or until the shell is golden around the edge. Remove the foil and weights and bake for 15 minutes longer, or until golden all over. Let cool on a wire rack.
                                                                  • MAKE THE FILLING In a medium saucepan, bring the cream to a boil. Remove from the heat. In a medium bowl, whisk half of the warm cream with the egg yolks. Return the cream to the saucepan and whisk constantly over moderately low heat, until an instant-read thermometer registers 160°. Remove from the heat and immediately stir in the chocolate, butter and vanilla and whisk until smooth. Let the filling cool to room temperature.
                                                                  • In a medium bowl, toss the bananas with the sugar and rum. Arrange the bananas in a single overlapping layer in the tart shell and spoon the chocolate cream on top. Smooth the surface with a warmed offset spatula. Chill the tart until firm before serving.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/2 cup fine semolina
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup unsalted butter
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 thick lb phyllo dough
                                                                  • Yes No 2/3 cup ghee
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon
                                                                  • In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
                                                                  • Preheat the oven to 375 degrees F.
                                                                  • Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
                                                                  • Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
                                                                  • With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
                                                                  • The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
                                                                  • Let cool, and serve, cutting pieces along the slits that you made before baking the pie
                                                                  Yields: 18servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Minute

                                                                  One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I’m not eating, I’m thinking about what I might want to eat, and the notion of pumpkin lasagne came into my head when speculo-salivating, and it found its way from my head to my kitchen and to my stomach with gratifying ease.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 sage
                                                                  • Yes No 2 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 12 cup cubed pumpkin
                                                                  • Yes No 1/3 cup dry vermouth
                                                                  • Yes No ¼ cup water
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 cup tomato sauce
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No grindings of black pepper
                                                                  • Yes No 1 lb goat cheese (chèvre)
                                                                  • Yes No 1 ¾ cup milk ricotta cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No grating nutmeg
                                                                  • Yes No 12 fresh lasagne sheets
                                                                  • Yes No ½ lb fresh mozzarella cheese
                                                                  • Yes No 1 cup pine nut
                                                                  • Yes No salt and pepper
                                                                  • To make the pumpkin filling:
                                                                  • Heat the oil and butter in a shallow Dutch oven or cast-iron braiser and fry the sage leaves over a gentle heat for about 2 minutes.
                                                                  • Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so.
                                                                  • Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), the water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
                                                                  • For the tomato sauce:
                                                                  • Simply pour the tomato sauce and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
                                                                  • To make up the cheese layer:
                                                                  • In a separate bowl beat the goat’s cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.
                                                                  • Preheat the oven to 400°F, slipping in a large cookie sheet as you do.
                                                                  • To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan (measuring approx. 14 x 10 x 2 ½ inches).
                                                                  • Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the pan horizontal but the pasta vertical, if that makes sense, but I don’t know that it truly matters…). Leave the rest of the tomato sauce aside for the time being.
                                                                  • Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won’t cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture.
                                                                  • Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
                                                                  • Slice and chop the mozzarella and dot over the top.
                                                                  • Bake in the oven, on the cookies sheet, for 1 hour. Once baked, take it out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love when it’s stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the pan; bread dunked into this is gorgeous.
                                                                  • Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 2 cup goat milk
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 1/3 cup dark brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No splash rum
                                                                  • In a medium saucepan, bring the goat's milk and cream just to a boil; remove from the heat.
                                                                  • Meanwhile, in a medium stainless-steel bowl, whisk the egg yolks with the brown sugar. Very gradually whisk in 1/2 cup of the hot milk and cream, then gradually whisk in the rest. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens, about 10 minutes. Remove from the heat and stir in the salt and rum.
                                                                  • Strain the custard into a large stainless-steel bowl set in an ice-water bath and stir occasionally until thoroughly chilled. Working in 2 batches, freeze the custard in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in airtight containers for up to 1 day.
                                                                  Yields: 1 ½quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup goat’s milk yogurt
                                                                  • Yes No 1/2 cup goat cheese (chèvre)
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 a little tsp vanilla extract
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 24 ripe black mission figs
                                                                  • Yes No fleur de sel
                                                                  • Yes No 2 thick watercress
                                                                  • Yes No 1 small cup mint
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 long dried indonesian pepper
                                                                  • Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with fleur de sel; set in center of plate. Drizzle dressing on figs; scatter pepper cress and mint over. Season with olive oil and Indonesian pepper.
                                                                  • * A type of sea salt; available at some supermarkets and at specialty foods stores.
                                                                  • ** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 cup frozen winter squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 2 cup vegetable stock
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 cup goat milk
                                                                  • Yes No 3 sprig thyme
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting.
                                                                  • Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  My twist on an American classic.

                                                                  Ingredients
                                                                  • Yes No 1 x ready made dessert pastry
                                                                  • Yes No 1 butternut squash, and seeds
                                                                  • Yes No ¼ tsp teaspoon ground nutmeg
                                                                  • Yes No ¼ tsp teaspoon ground ginger
                                                                  • Yes No ¼ tsp teaspoon ground cinnamon
                                                                  • Yes No 4 tbsp 4 tablespoons maple syrup
                                                                  • Yes No 6 tbsp 6 tablespoons caster sugar
                                                                  • Yes No organic
                                                                  • Yes No double cream
                                                                  • My twist on an American classic.Preheat the oven to 200ºC/400ºF/gas 6. Roll the pastry to the thickness of a pound coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside. Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC/350ºF/gas 4. Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don't forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whizz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream. Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy. Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with a dollop of cream or ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  Pumpkin Pie
                                                                   7 h 25 m
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1 1/2 cup pumpkins in can
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 7 tbsp sweetened condensed milk
                                                                  • Yes No 6 1/2 tbsp evaporated milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 9 inch equipment, 9 inch pie pan
                                                                  • Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
                                                                  • Meanwhile, whisk together the yolks and milk in small bowl.
                                                                  • Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
                                                                  • On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
                                                                  • Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 55 minutes
                                                                  • Inactive Time: 5 hours
                                                                  • Total Time: 7 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 1/2 cup pumpkin purée
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup evaporated milk
                                                                  • Yes No pate brisee
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
                                                                  • Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
                                                                  • Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
                                                                  • Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Pumpkin Pie
                                                                   1 h 5 m

                                                                  This pumpkin pie is a must for the holiday table. It's made with cream cheese, spices, pumpkin puree, and some milk and eggs. Serve this delicious pumpkin pie with a scoop of whipped cream dusted with cinnamon.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 9 inch pastry pie shell, unbaked
                                                                  • Yes No 1 1/4 cup pumpkin purée
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No dash salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell. Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake pumpkin pie at 350° for about 65 minutes, or until set. Cool pumpkin pie thoroughly. More Pumpkin Pies and Desserts: Classic Pumpkin Pecan Pie No-Bake Pumpkin Butter Pie Perfect Pumpkin Pie Pumpkin Pie With Spiced Oat Crust Layered Pumpkin Cheesecake Pie Pumpkin Pie With Pecan Streusel Autumn Pumpkin Pie Pumpkin Pie Pumpkin Pie, Microwave Pumpkin Pie Spice Mix Classic Thanksgiving Menu
                                                                  Cuisine:YesNoamerican
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  Pumpkin Pie
                                                                   50 m

                                                                  Using a refrigerated pie crust and this perfectly seasoned pumpkin filling makes holiday pie baking easy and tasty!

                                                                  Ingredients
                                                                  • Yes No 1/2 14 oz 14 ounce refrigerated pie crust
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 2 tsp pumpkin pie spice
                                                                  • Yes No dash salt
                                                                  • Yes No 2/3 29 oz, 2 cup pumpkins in can
                                                                  • Yes No cream
                                                                  • Beat the eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice and salt in a large bowl with an electric mixer on medium speed. Stir in the pumpkin and pour the mixture into the baked pie crust.
                                                                  • Bake at 350ºF. for 30 minutes or until the pumpkin mixture is set. Serve the pie warm or at room temperature with whipped cream, if desired.
                                                                  • Ingredient Note: If you'd rather make your own pie crust, search Campbellskitchen.com for the "Classic Crisco Pie Crust" recipe. It works great with this recipe!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 1/3 firmly packed, generous brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1 10 inch prebaked pie shell, recipe follows
                                                                  • Preheat the oven to 300 degrees F.
                                                                  • In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.
                                                                  • Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  Pumpkin Pie
                                                                   1 h 35 m
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 cup pumpkins in can
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1 piece pre made pie dough
                                                                  • Yes No cream
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
                                                                  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
                                                                  • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Pumpkin Pie
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No flour
                                                                  • Yes No one 15 oz, 2 cup unsweetened pure pumpkin puree
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 1/4 cup half and half
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
                                                                  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
                                                                  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
                                                                  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
                                                                  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
                                                                  • Lower the oven temperature to 350 degrees F.
                                                                  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
                                                                  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1pie or about 8 servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Pumpkin Pie
                                                                   3 h 50 m
                                                                  Ingredients
                                                                  • Yes No 6 oz gingersnap cookie
                                                                  • Yes No 1 tbsp dark brown sugar
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 oz unsalted butter
                                                                  • Yes No 16 oz pumpkin puree, recipe follows
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 5 tsp golden brown sugar
                                                                  • Yes No 1 4 to 6 lb baking pumpkin
                                                                  • Yes No kosher salt
                                                                  • Heat the oven to 350 degrees F.
                                                                  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
                                                                  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
                                                                  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
                                                                  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
                                                                  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
                                                                  • Heat the oven to 400 degrees F.
                                                                  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
                                                                  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
                                                                  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie or 5 5-inch mini-pies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Inactive Time: 2 hours 30 minutes
                                                                  • Total Time: 3 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is my Grandmother's Pumpkin Pie recipe. The pumpkin comes out dark and spicey. Just keep an eye on the crust as it browns. You could use foil on the crust to keep it from browning to much. I..

                                                                  Ingredients
                                                                  • Yes No 2 cup brown sugar
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 3 cup pumpkin
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 cup milk
                                                                  • Mix sugar, flour, salt, cloves, allspice, cinnamon and pumpkin together. Mix in beaten egg and add scalded milk. Cool.
                                                                  • Pour mixture into 2 unbaked pie shells. Bake in hot oven (450 degrees) for 30 to 40 mins. or until knife inserted in the center of the filling comes out clean.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    libby
                                                                    Brands:
                                                                  • Yes No
                                                                    Libby

                                                                  Who doesn't love pumpkin pie? -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would com..

                                                                  Ingredients
                                                                  • Yes No 2 cup fiber one bran cereal
                                                                  • Yes No 1/4 cup light buttery spread
                                                                  • Yes No 3 tbsp splenda no calorie sweetener, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No one 15 oz pure pumpkin
                                                                  • Yes No one 12 oz evaporated fat free milk
                                                                  • Yes No 3/4 cup splenda no calorie sweetener, granulated
                                                                  • Yes No 1/2 cup fat free liquid egg substitute
                                                                  • Yes No 1/4 cup sugar free maple syrup
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No topping, fat free reddi wip
                                                                  • Directions:
                                                                  • Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS
                                                                  • Serving Size: 1 slice
                                                                  • Calories: 133
                                                                  • Fat: 3g
                                                                  • Sodium: 236mg
                                                                  • Carbs: 28g
                                                                  • Fiber: 9g
                                                                  • Sugars: 8g
                                                                  • Protein: 6g
                                                                  • POINTS® value 2*
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    fiber one
                                                                  • Yes No
                                                                    buttery spread
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    splenda
                                                                  • Yes No
                                                                    egg beaters
                                                                    Brands:
                                                                  • Yes No
                                                                    Fiber One
                                                                  • Yes No
                                                                    Buttery spread
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Splenda
                                                                  • Yes No
                                                                    Egg Beaters
                                                                  Pumpkin Pie
                                                                   4 h 45 m
                                                                  Ingredients
                                                                  • Yes No pastry dough
                                                                  • Yes No 15 oz canned solid pack pumpkin
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No rice
                                                                  • Yes No cream
                                                                  • Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
                                                                  • Preheat oven to 375°°F.
                                                                  • Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
                                                                  • Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
                                                                  • Cooks' notes: To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary. Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Pumpkin Pie
                                                                   12 h

                                                                  The inspiration for this pie recipe came from my first Thanksgiving in New york city. My employers were kind enough to include me in their plans, and they baked the most delicious pumpkin pie that I have ever tasted. This is an egg-free, unbaked adaptation of it.

                                                                  Ingredients
                                                                  • Yes No 1 recipe single pie crust, but not
                                                                  • Yes No two 15 oz cans solid pack pumpkin
                                                                  • Yes No 1 cup liquefied organic refined coconut oil
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No ½ tsp allspice, ground
                                                                  • Yes No ½ tsp ginger powder
                                                                  • Yes No pinch black pepper
                                                                  • Preheat the oven to 375°F.
                                                                  • Roll out the chilled crust between 2 sheets of parchment paper until it is large enough to fit into a 9-inch deep-dish pie plate. Remove the parchment paper and press the crust into the pie plate. Crimp the edges and prick the crust all over with a fork.
                                                                  • Lightly grease a sheet of aluminum foil with canola oil, then press it down over the crust. Place pie weights on top of the foil. Bake the crust for 25 minutes, or until it is golden brown. Remove the crust from the oven and then remove the pie weights and foil. Allow the crust to cool completely.
                                                                  • Place the pumpkin puree, oil, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and black pepper in the pitcher of a high-speed blender. Blend on high for 1 minute, scrape down the sides of the pitcher, then blend again for another minute.
                                                                  • Pour the “custard” batter into the cooled crust, then let it chill for 3 hours, or until set, before serving. Because of the low melting point of the coconut oil, be sure to keep the pie refrigerated until just before serving and right after cutting it.
                                                                  • Store the pie, covered and refrigerated, for up to 2 days.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Pumpkin Pie
                                                                   2 h
                                                                  Ingredients
                                                                  • Yes No ½ recipe pie crust dough
                                                                  • Yes No cup pumpkin purèe
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No ¼ tsp gound ginger
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Preheat the oven to 400°F. Roll out one pie crust according to the directions on page 99. Place the crust on a 9-inch pie plate, gently pressing the dough into the bottom of the plate. Trim and crimp the edge and set aside.
                                                                  • In a large bowl, combine the pumpkin, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Stir in the evaporated milk, water, and vanilla. Pour the mixture into the pie crust and bake for 45 to 50 minutes, until a knife inserted in the center of the pie comes out clean. Serve at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Pumpkin Pie
                                                                   50 m

                                                                  More pumpkin pie recipes below.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup pumpkin purée
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 9 inch pie crust
                                                                  • In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set. More Pumpkin Pie Recipes Pumpkin Pie Recipe II Polka Dot Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Pumpkin Recipes Pumpkin Pies Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                  Pumpkin Pie
                                                                   3 h 45 m
                                                                  Ingredients
                                                                  • Yes No 11/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp egg
                                                                  • Yes No 1 15 oz pure pumpkin
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No cream
                                                                  • Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
                                                                  • Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
                                                                  • Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
                                                                  • Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.
                                                                  • Photographs by Con Poulos
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 2 hours 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup pumpkin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 tsp nutmeg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1 homemade deep dish pie crust
                                                                  • Mix all ingredients well and add to pie crust. Bake in preheated oven for one hour at 350 degrees. Cool, slice and serve. Top with whipped cream, if desired.
                                                                  • TIP:
                                                                  • Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set
                                                                  Cuisine:YesNoamerican
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Your house will be filled with one of autumn's most distinctive aromas when you bake this delicious pumpkin pie!

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrust
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 3/4 cup splenda no calorie sweetener, granulated
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
                                                                  • Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
                                                                  • Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) pie
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda

                                                                  A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 5 whole egg
                                                                  • Yes No 1 15 oz, 1 3/4 cup solid pack pumpkin
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup green pumpkin seeds
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 qt round ceramic casserole dish
                                                                    Make caramel:
                                                                  • Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
                                                                  • Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
                                                                    Make flan:
                                                                  • Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
                                                                  • Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
                                                                    Make spiced pumpkin seeds while flan chills:
                                                                  • Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
                                                                    To serve:
                                                                  • Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
                                                                  • Cooks' notes: Flan can be chilled 1 day. Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
                                                                  Yields: 8servings
                                                                  • Active Time: 40 minutes
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

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