Your favorite pumpkin pie/pumpkin dessert recipe?

[BlueMoose]

What are your favorite pumpkin pie or dessert recipes? I'm looking for something besides the plain old traditional pumpkin pie (not that there's anything wrong with that!). Any suggestions?

Thanks!
Chrisi :)

[KelLeg]

I love the Pumpkin Streusel Bread, but won't make it for T-day. I'd love to hear about the other favorite pumpkin pie recipes because I plan on making one for T-day. I changed a sweet potato pie into pumpkin last year. It was from CL. I have also made a butternut squash one as a pumpkin pie. Don't have the names in front of me. They weren't anything exciting, though. I'd really like to do one with a gingersnap crust.

[funnybone]

I have a few discussions with pumpkin recipes.

In case you haven't seen them, here they are:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=14906&highlight=%2Apump%2A

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=16383&highlight=%2Apump%2A

[amcleod]

There was a recipe for Pumpkin Pie Brulee in the November issue of Bon Appetit. I don't have the recipe here, but can post it tonight if you're interested. I think I am going to make it....I just loove that whole brulee thing!

[HUNGRY!]

What about butternut sqash pie as an alternative? I would be happy to post a recipe if you're interested.

[NJMomRocks]

This is a great recipe that I got a few years ago - it's a good alternative to pie! Not 100% light (forgive me), but I make it once a year on the holidays, so I figure it's alright. Enjoy!

PUMPKIN CAKE ROLL

CAKE
3 eggs
1 tsp. baking soda
1 cup sugar
2 tsp. cinnamon
2/3 cup canned pumpkin
3/4 cup flour


Preheat oven to 375 °. Grease a 12 ” x 18 ” cookie sheet (with sides). Mix ingredients together, and spread very thinly onto sheet. Bake for 10 - 12 minutes. Let sit for 1 - 2 minutes, then, with a butter knife, loosen the edges. Put a tea towel on top, and flip out of the pan onto the counter. Roll the cake with the tea towel in it, while it’s hot! Wait about an hour for the cake to cool.


FILLING
16 oz. cream cheese
1 cup confectioners sugar
1 tsp. vanilla
4 Tbs. butter


Unroll the cake. Start at one end, spreading the filling onto the inside part, and rolling while you fill it. Do this quickly! Refrigerate afterwards.

[funnybone]

Oh, I've been considering this one since I saw it in BH&G (Oct). It really looks good!


* Exported from MasterCook *

Pumpkin Mascarpone Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water -- (4 to 5 tbsp)
1 package mascarpone or cream cheese -- (8 ounce) softened
1 slightly beaten egg yolk
2 tablespoons honey
1/2 teaspoon vanilla
1 cup canned pumpkin
1 can evaporated milk (2/3 cup) -- (5 ounce can)
2 slightly beaten eggs
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg




1. Preheat oven to 375 degree F. In a medium mixing bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all dough is moistened. Form into a ball. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edge high.

2. In a bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.

3. In another bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour pumpkin mixture into pastry-lined pie plate. Dollop the mascarpone mixture over pumpkin mixture. Pull a thin metal spatula or knife gently through dollops to swirl fillings.

4. Bake for 50 minutes or until top is puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving. Makes 8 servings.


Nutritional facts per serving
calories: 377 , total fat: 25 g , saturated fat: 11 g , cholesterol: 121 mg , sodium: 124 mg , carbohydrate: 33 g , fiber: 2 g , protein: 11 g , calcium: 8 % , vitamin C: 3 % , vitamin A: 138 % , iron: 10 %


Source:
"Better Homes and Gardens - October 2001"


NOTES : Because the mascarpone mixture is heavier than the pumpkin mixture, it needs to be coaxed with a spatula or knife into swirls.

[LaraW]

I made a pumpkin pie with a gingersnap crumb crust a couple of years ago. It was yummy! I believe that it was in the November 99 or December 99 issue of CL that had a LOT of pie recipes in it.

[sneezles]

After years of trying all kinds of pumpkin pie recipes, in hopes of my DH finding one he liked, I tried the one from GMA's contest last year Praline Pumpkin Pie...it is wonderful! Made it for our pre-turkey day dinner with friends and it was a great hit!

[lovemybeetle]

Originally posted by sneezles
After years of trying all kinds of pumpkin pie recipes, in hopes of my DH finding one he liked, I tried the one from GMA's contest last year Praline Pumpkin Pie...it is wonderful! Made it for our pre-turkey day dinner with friends and it was a great hit!

Was this from CL, because there is a Praline Pumpkin Pie recipe in the "Pie slide show" that I was thinking of making....

[paula]

Did anyone try the pumpkin cheesecake from CL Dec '00? It was the same issue that had dozens of cookie recipes and a lovely display of cookies on the front of the issue.

Paula

[Linda in MO]

I made the pie sneezles is referring to last year and we thought it was very good. Next time I will use light brown sugar though, because I don't like the flavor of the dark (too molasses-y). This is just my personal preference though. I'm sure with the dark brown sugar it tastes more praline-like. I don't think I used their crust recipe. I believe I used the one from Cook's Illustrated.

"The winning recipe in Emeril's pie contest in 2000 is Pumpkin Praline Pie by Beth Ann Woodward from Spring, Texas. "

* Exported from MasterCook *

Praline Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cake or Pie Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Ingredients for the Crust:

1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup and 1 tbsp shortening - OR - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or
store-bought refridgerated crust. Beth prefers Pillsbury

1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie plate. (**If using a metal pie pan, increase temperature to 400 degrees.)

2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.

3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.

Ingredients for the Praline layer:

1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter

Ingredients for the Pumpkin Filling:

2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk

1. In food processor, add pecan pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust so it will not float up during baking.

2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.

3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.

4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe forc caremelized pecans below) Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.

Optional: Carmelized Pecans

16 nice pecan halves
3 tbsp white granulated sugar

1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and begins to caramelize.

2. When pecans are nicely coated, remove from heat and cool.

Servings: 8

**********************************************

I also made this one last year and we thought it was very good, too. I got it from Rick Rodger's website.

"For many years, I spent my Thanksgiving with my friend Ron Dier in the picture-perfect Berkshire Mountains on the border between New York and Massachusetts. Ron always made this pumpkin pie according to his mom's recipe. Its light texture and generous spicing had everyone coming back for more. I remember many times how there was pie left when we cleared the table, it was gone the next morning because we had all snuck into the kitchen during the night and devoured it in the time-honored tradition of the Thanksgiving Midnight Snack. If you are looking for an extra-special pumpkin pie, look no further. "

* Exported from MasterCook *

Berkshire Pumpkin Pie

Recipe By :Rick Rodgers
Serving Size : 8 Preparation Time :0:00
Categories : Cake or Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie pastry for a 10-inch deep-dish pie
plate
1 can solid pack pumpkin -- (15-ounce)
2/3 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy cream -- (I used 1/2 and 1/2)
3 large eggs -- at room temperature
Sweetened whipped cream

Line a 10-inch pie pan with the pie dough. Crimp the dough with a high edge (the recipe makes a good amount of filling, and the edge will help contain it). Cover loosely with plastic wrap. Freeze or refrigerate for 30 minutes.

Position the rack in the top third of the oven. Place a baking sheet on the rack and preheat the oven to 400°F. Line the pastry shell with aluminum foil, then fill with pie weights, dried beans, or raw rice. Bake on the hot baking sheet until the pastry seems set, about 12 minutes. Remove the foil and weights. Leave the oven on at 400°F.

In a medium bowl, whisk together all of the filling ingredients (except the eggs and whipped cream) until smooth. In another medium bowl, using a hand-held electric mixer set at high speed, beat the eggs until very light and tripled in volume, about 3 minutes. Fold the eggs into the pumpkin mixture. Pour into the pie shell (you may have a little filling leftover).

Bake for 15 minutes, then reduce the heat to 350°F. Continue baking until a knife inserted into the filling 2 inches from the center comes out clean, 40 to 50 minutes. The center will seem slightly unset when shaken, but will firm upon standing. Let cool completely on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled or at room temperature, with the whipped cream.


NOTES : Make-Ahead: The pie can be baked up to 1 day ahead, covered with plastic wrap and refrigerated.

Momof2, you might want to check your recipe. This recipe usually calls for 6 or 8 oz. of cream cheese in the filling. It looks like yours is calling for 16. :eek: Is this correct? BTW, I've made a similar recipe and it's delicious! :)

[Molli526]

Bluemoose-

The Praline Pumpkin Pie is out of this world. I lightened it for my supper club and it was wonderful.

[Laura]

Originally posted by paula
Did anyone try the pumpkin cheesecake from CL Dec '00? It was the same issue that had dozens of cookie recipes and a lovely display of cookies on the front of the issue.

Paula

I have not tried this one but do have a pumpkin cheesecake with a gingersnap crust which is quite yummy that I can post if anyone is interested.

[Tiger]

I second the Pumpkin Streusel Bread as far as low-fat pumpkin recipes go. Not worried about fat, try pumpkin roll.
I'm looking forward to good old pumpkin pie!

[sneezles]

Linda in MO,
Thanks for posting the recipe. You are right about the dark brown sugar, it does make it taste more like pralines (candy). And it is a personnal preference and since my DH justs loves pralines-he really liked this pie!

[Darlin]

Here is a low fat one and it's quite tasty. My husband likes it - I haven't told him it's "light".....

PUMPKIN PIE
Pastry shell for 9” pie
1 15 oz can pumpkin
1 14 oz can fat-free sweetened condensed milk
4 egg whites
1 t cinnamon, ½ t ginger, ½ t nutmeg, ½ t salt
Preheat over to 425º. In mixing bowl, combine all ingredients and mix well. Pour into pastry shell. Bake 15 minutes at 425º. Reduce oven temperature to 350º and bake another 25 to 30 minutes longer or until knife inserted comes out clean. Cool. 250 calories, no fat in filling.

[SusanT]

Laura, please post the pumpkin cheesecake recipe. Thanks!

[aggie94]

Originally posted by paula
Did anyone try the pumpkin cheesecake from CL Dec '00?


My friend made it last year for Thanksgiving. I thought it was pretty good, but she didn't like it. We both agreed it was nothing spectacular, but I liked it better than she did. But almost any cheesecake is a good cheesecake in my book. :)

Personally, I'd go for Laura's tried & true recipe.

[maizeyoats]

I am munching on this right now. My family would never let me get through this season without making it. It's from a best of the bake-off from Pillsbury many many years ago.


Harvest Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cake Desserts


1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 c butter
1 c sugar
2 eggs
3/4 c canned pumpkin
3/4 c chocolate chips
3/4 c walnuts
spice glaze
1/2 c powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
2 tbsps cream

Preheat oven to 350. Grease bottom of loaf pan.

Combine flour, soda, salt, and spices.

Cream butter. Gradually add sugar; cream well.

Add eggs, beat well.

Add dry ingredients alternately with pumpkin, beginning and ending with dry.

Stir in chips and 1/2 cup nuts. Turn into pan. Sprinkle with 1/4 cup of nuts.

Bake at 350 for 65-75 minutes. Cool. Drizzle with glaze.

Cuisine:

[Laura]

Here is my recipe. I made it for my CL Supper club last week (I "lightened" it by using 1/3 less fat cheese) and even those who don't like pumpkin pie liked it.

Crust
1 c. graham cracker crumbs
1/4 c. crushed ginger snaps
1/4 c. sugar
1/4 c. melted butter

Filling
1 1/2 pounds cream cheese
1 c. light brown sugar
1/2 c. sugar
5 eggs
1 can (1pound) pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup whipping cream.

1. Preheat oven to 350. Combine crust ingredients and press onto the bottom and 1" up the sides of a 9" springform pan. Bake 10 minutes, or until lightly browned. Set on a rack. Lower oven temp to 325.

2. For filling, beat together cream cheese, and sugar until smooth and creamy. Gently mix in eggs, one at a time until blended. Mix in pumpkin, spices and whipping cream. Pour into crust. Bake in center of oven 1 1/2 hours. Turn oven off and allow cheese cake to remain in oven with door closed for 30 minutes longer. Place on rack to cool. Refridgerate overnight before serving.

I have to tell you this cheesecake always cracks on me worse than any other, so whatever tricks you have, I would use them here.