Harvest Pumpkin Pie With Almond Crust Recipes

AUTUMN HARVEST PUMPKIN PIE

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

Autumn Harvest Pumpkin Pie image

Steps:

In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

Ingredients

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

SUGAR-FREE PUMPKIN CHIFFON PIE

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Sugar-Free Pumpkin Chiffon Pie image

Steps:

In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.

Ingredients

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

PUMPKIN PIE FROM ALMOND BREEZE®

This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Yield 6

Number Of Ingredients 11

Pumpkin Pie from Almond Breeze® image

Steps:

Preheat oven to 350 degrees.
In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
Pour filling into premade pie shell.
Bake for 50 to 55 minutes or until filling is set.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g

Ingredients

3 eggs
1 egg yolk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
2 cups pumpkin puree
1 (9 inch) unbaked pie shell