CHAI-GLAZED PUMPKIN MONKEY BREAD
This irresistible chai-glazed, pumpkin monkey bread comes together in a snap with Bisquick™ mix!
Provided by Cindy Rahe
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
- In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
- Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
- Meanwhile, in 2-quart saucepan, heat 3/4 cup butter, the brown sugar, whipping cream, vanilla and salt to boiling, stirring to dissolve sugar; boil 1 minute. Remove from heat; pour into pan. Carefully place coated dough balls in pan, taking care not to burn hands on hot butter and sugar mixture.
- Bake about 30 minutes or until toothpick inserted in center of bread comes out clean. Cool on cooling rack 10 minutes before carefully turning out onto plate.
- Meanwhile, make chai glaze. In microwavable glass, microwave milk about 30 seconds or until just hot to the touch. Add chai tea bags; steep 15 minutes. Squeeze bags to release any liquid they've absorbed.
- Place powdered sugar in small bowl. Using whisk, beat chai mixture a few tablespoons at a time into powdered sugar to desired consistency. You may have more chai mixture than you need. Drizzle over monkey bread that has been turned out onto plate.
Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 37 g, TransFat 1/2 g
CHAI PUMPKIN PIE
Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009.
Provided by CaliCook
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
- Whisk in eggs and egg yolk.
- Stir in pumpkin and half-and-half until blended.
- Pour filling into crust.
- Bake 20 minutes. Reduce temperature to 325°F.
- Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
- Cool on wire rack. serve warm or cold topped with whipped cream.
- Store in refrigerator.
Nutrition Facts : Calories 258.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 93.3, Sodium 220.7, Carbohydrate 34, Fiber 0.6, Sugar 21.4, Protein 4.5
CHIA PUMPKIN PIE
Moist smooth pumpkin pie free of eggs and corn.
Provided by Jeramyn Feucht
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
- Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
- Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
- Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 48.3 g, Cholesterol 41.6 mg, Fat 25.4 g, Fiber 3.8 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 404.4 mg, Sugar 24.3 g
PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)
All the wonderful ingredients of chai tea including cinnamon, clove and cardamom with ginger to spice up a Pumpkin pie for your Thanksgiving menu. Tried and tested in my kitchen and at a preview dinner party. Rave reviews all around.
Provided by Chef at Elmstock Tea
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Brew two chai tea bags in ¼ cup boiling hot water.
- 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
- 4. Put pie crust in dish in the oven for 20 minutes.
- 5. Remove from the oven and cool.
- 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
- 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
- 8. Remove from oven and cool before serving.
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