In the heart of Texas, where the hill country stretches out under wide-open skies, a culinary creation has emerged that captures the essence of Texan spirit - the Texas Hill Country Spiced Pumpkin Pie. This dessert embodies a fusion of flavors, a symphony of spices that dances on the palate and a reminder of the vibrant heritage embedded in the Texan landscape. If you're seeking a recipe that celebrates the unique flavors of Texas, embark on a delightful culinary journey with us as we explore the secrets behind this iconic pie.
Let's cook with our recipes!
TEXAS HILL COUNTRY SPICED PUMPKIN PIE
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.
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
SPECIAL PUMPKIN PIE SEASONING FOR HILLVILLA PUMPKIN PIE
This recipe goes along with the Hillvilla Pumpkin Pie recipe that I just posted. It's the special seasoning that baker Eddie Palaski used for his famous pumpkin pie served at the Hillvilla Restaurant in Portland, Oregon, and was printed along with his obituary in the Oregonian newspaper.
Provided by MailbagMary
Categories Pie
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Mix all ingredients together, and store in an airtight container. Makes approximately 3/4 cup.
Nutrition Facts : Calories 288.6, Fat 7.8, SaturatedFat 3.7, Sodium 18648.7, Carbohydrate 71.5, Fiber 36, Sugar 4, Protein 6.2
FLAKY PIE DOUGH FOR SPICED PUMPKIN PIE
A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie and our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
- Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- For a smoother pie filling, use canned pumpkin puree instead of fresh pumpkin.
- Be sure to drain the pumpkin puree well before adding it to the pie filling.
- Add a pinch of salt to the pie filling to help balance out the sweetness.
- Use a combination of spices, such as cinnamon, nutmeg, ginger, and cloves, to give the pie a warm and flavorful taste.
- If you don't have a pie crust mix on hand, you can make your own by combining 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of shortening.
- To prevent the pie crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
- Bake the pie in a preheated oven at 350 degrees Fahrenheit for 45-50 minutes, or until the filling is set.
- Let the pie cool for at least 1 hour before serving.
Conclusion:
Texas Hill Country Spiced Pumpkin Pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. With its rich and flavorful filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try.
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