pumpkin pie sticks
Pumpkin pie is one of the easiest pies to make from scratch so why buy one that is relatively tasteless when you can whip one up yourself? Here are 3 of the best recipes for pumpkin pie we've come across. Enjoy!
ANDREA'S NUTTY PUMPKIN PIE.
This recipe comes from our publisher who has been making it year after year. It's easy, delicious and just as good the day after. Be sure to have freshly whipped cream and a really good vanilla bean ice cream on hand to serve with the pie!
Ingredients:
- 1 prepared large graham cracker crust
- 1 (15 oz) can pumpkin
- 1 (14 oz) can sweetened condensed milk
- 1 egg
- 2 Tbsp pumpkin pie spice mix
- 1/2 tsp salt
- 1/4 cup brown sugar
- 2 Tbsp flour
- 2 Tbsp cold butter
- 3/4 cup walnuts or pecans, chopped
Directions:
- Preheat oven to 400.
- In large bowl, combine pumpkin, milk, egg, spices and salt. Mix well and pour into pie crust.
- Bake 15 minutes and then remove pie.
- Reduce oven temp. to 350.
- In small bowl combine sugar, flour and 1/2 tsp. cinnamon. Cut in butter until crumbly. Stir in nuts.
- Sprinkle nut mixture evenly over pie.
- Return to oven and bake 40 minutes until knife inserted in center comes out clean.
- Can be served slightly warm or cold.
CRUNCHY CRUST PUMPKIN PIE
Similar to the Nutty Pumpkin Pie except this time the nuts are in the crust. You can substitute walnuts for the pecans if you prefer.
Ingredients for Crust:
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup pecans, chopped
- 1 cup all-purpose flour
Ingredients for Filling:
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 cup canned pumpkin
- 1 cup evaporated milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs, beaten
Directions for Crust:
- Preheat oven to 400 degrees F.
- Mix ingredients well and spread in a 9 x 12 x 2 inch baking pan. Bake for 15 minutes, stirring a few times with a fork.
- Save about 1/2 cup for topping and press the remainder into a 9-inch pie pan. Cool.
Directions for Filling:
- Combine all ingredients except eggs in a medium saucepan and cook on medium heat, stirring often, until thick.
- Add beaten eggs and cook for 2 additional minutes, stirring constantly. Pour mixture into prepared pie shell and sprinkle with reserved topping mixture.
- Cool, then refrigerate until ready to serve.
PUMPKIN PIE STICKS WITH SPICED WHIPPED CREAM
Kids will love these portable pumpkin pie sticks. They're different, delicious and your guests will love 'em!
Ingredients:
- 1 package refrigerated pie crusts (2 crusts)
- 3/4 cup canned pumpkin
- 2 Tbsp non-dairy liquid coffee creamer, any flavor
- 1 egg white
- 3/4 tsp pumpkin pie spice
- 2 Tbsp sugar
- additional sugar and pumpkin pie spice, mixed together for dusting
Whipped Cream:
- 1 cup heavy whipping cream
- 2 Tbsp sugar
- about 1/2 tsp pumpkin pie spice
Directions:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment or foil, spray lightly with nonstick cooking oil.
- In a small mixing bowl, combine pumpkin, creamer, egg white, pumpkin pie spice and 2 Tbsp sugar; set aside.
- Unroll one pastry, carefully spreading pumpkin mixture in a thin layer over pastry (may not need all of the pumpkin mixture). Leave an 1/4 inch border all the way around.
- Unroll second pastry, place over the pumpkin mixture and gently press edges together. Dust top with sugar and pumpkin spice mixture.
- Using a pizza or ravioli cutter, cut into strips that are about 3/4" wide by 3 2 1/2" long.
- Place on prepared pans, leaving plenty of space between the sticks. bake both pans for about 20 minutes or until dough is firm and golden brown.
- For whipped cream: Chill a metal bowl and beaters in freezer for about 20 minutes. Place whipping cream, sugar and spice in chilled bowl and beat with electric mixer until stiff peaks form. Serve with sticks in small bowls for dipping.
(from justapinch.com)