Best 6 Spirited Pumpkin Pie Recipes
Amid the crisp autumn air and the vibrant hues of fall foliage, there exists a culinary delight that embodies the essence of the season – the spirited pumpkin pie. With its velvety smooth texture, delectable pumpkin filling, and the captivating warmth of spirits, this dessert transcends the ordinary and elevates any occasion to an unforgettable celebration. Whether you're hosting a festive gathering or cozying up on a chilly evening, the spirited pumpkin pie stands as a beacon of comfort and cheer, embodying the true spirit of the season.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED PUMPKIN PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. 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 until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
SPIRITED PUMPKIN PIE
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
- Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
- Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
- Meanwhile, prepare filling:
- Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
- Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
SPIRITED PUMPKIN PIE
I originally found this recipe in Bon Appetit several years ago. I've changed things up a little. It's a great pie. Even folks who don't really like pumpkin pie (like me) enjoy it. Makes enough for a 10-inch pie. Time doesn't include making a pie crust.
Provided by Deb in Seattle
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 375 degrees F.
- Whisk first ten ingredients in large bowl until smooth.
- Whisk in all remaining ingredients.
- Pour filling into prepared (baked and cooled) pie crust.
- Bake pie 20 minutes.
- Reduce oven temperature to 325 degrees F.
- Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer.
- Transfer pie to rack and cool completely.
Nutrition Facts : Calories 332.7, Fat 17.7, SaturatedFat 10.2, Cholesterol 161.1, Sodium 256.5, Carbohydrate 34.5, Fiber 0.6, Sugar 28, Protein 5.2
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
Tips:
- Choose the right pumpkin. A sugar pumpkin or pie pumpkin is the best choice for making pumpkin pie. These pumpkins are small and have a sweet, dense flesh that is perfect for pies.
- Roast the pumpkin yourself. Roasting the pumpkin yourself will give you the best flavor and texture. Cut the pumpkin in half, scoop out the seeds, and roast it cut-side down in a preheated oven at 400 degrees Fahrenheit for 45-60 minutes, or until the flesh is tender.
- Use a food processor to puree the pumpkin. This will give you a smooth, lump-free puree that is perfect for pies.
- Don't overmix the pie filling. Overmixing the pie filling will make it tough. Stir the ingredients together until they are just combined.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent the pie from becoming soggy.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. With its creamy, spiced filling and flaky crust, it's the perfect way to celebrate the season. By following these tips, you can make a delicious pumpkin pie that your family and friends will love.
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