PUMPKIN PIE PUMPKIN SEEDS RECIPES
PUMPKIN PIE SEEDS RECIPE - FOOD.COM
This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
- In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
- Heat the oil in a large non-stisk skillet over medium-high heat,.
- Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
- Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
- Allow the seeds to cool before eating and store in an airtight container.
Nutrition Facts : Calories 235.4, FatContent 19.2, SaturatedFatContent 3.2, CholesterolContent 0, SodiumContent 147.8, CarbohydrateContent 9.9, FiberContent 2, SugarContent 6.8, ProteinContent 9.8
PUMPKIN PIE SEEDS RECIPE - DELISH.COM
Brown sugar adds a caramel-esque sweetness to this snack.
Provided by Candace Braun Davison
Categories appetizers
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 8-10
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. As it heats, microwave butter in 20-second intervals until fully melted. Toss pumpkin seeds with butter, brown sugar and pumpkin pie spice, then spread them evenly on a baking sheet lined with parchment paper and cook for 30 minutes. Let cool for a few minutes before serving.
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PUMPKIN-PIE-SPICE-ROASTED PUMPKIN SEEDS RECIPE - TODD ...
These pumpkin pie spice roasted pumpkin seeds are the perfect Thanksgiving snack. Slideshow: Healthy Thanksgiving Recipes
From foodandwine.com
Reviews 3
Total Time 45 minutes
From foodandwine.com
Reviews 3
Total Time 45 minutes
- In a bowl, toss the pumpkin seeds with the vegetable oil, sugar, cinnamon, ginger, clove, and nutmeg. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
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GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST RECIPE - NYT ...
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 451 per serving
Reviews 4
Total Time 2 hours
Calories 451 per serving
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
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PUMPKIN-PIE-SPICE-ROASTED PUMPKIN SEEDS RECIPE - TODD ...
These pumpkin pie spice roasted pumpkin seeds are the perfect Thanksgiving snack. Slideshow: Healthy Thanksgiving Recipes
From foodandwine.com
Reviews 3
Total Time 45 minutes
From foodandwine.com
Reviews 3
Total Time 45 minutes
- In a bowl, toss the pumpkin seeds with the vegetable oil, sugar, cinnamon, ginger, clove, and nutmeg. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
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GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST RECIPE - NYT ...
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 451 per serving
Reviews 4
Total Time 2 hours
Calories 451 per serving
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
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CANDIED PUMPKIN SEED PUMPKIN PIE - OONI.COM
This easy, prep-ahead recipe for pumpkin pie makes use of your oven’s residual heat as it cools down. Wind down with a slice of sweet-spiced American pumpkin pie.
From ooni.com
From ooni.com
- Home cooks face the same two problems every Thanksgiving: not enough space, and not enough time. Not enough space in the oven, on the stovetop, or on the table for all of the family favorites. Not enough time for the Macy’s parade and the Turkey Trot and the pie making. That’s why we’ve created a simple pumpkin pie recipe that saves time and makes use of your Ooni oven, giving you one more tool at your disposal for the big day. If you’re already using your Ooni oven (or your conventional oven) to prepare Spatchcocked Turkey or Green Bean Casserole with Fried Onions, this pie is perfect for baking while your oven is cooling down, since we've designed the dish to cook in the residual heat of the oven. If you’re not utilizing your oven for the main meal, you can simply preheat it up to temperature, turn it off, and bake. If you’re planning on cooking ahead of time (We’re already proud of you!), the crust and filling can be prepared in advance, so all you need on Thursday is 30 minutes in the oven and 30 minutes to cool down. If you’re way ahead of the game and will make your pie in the days before Thanksgiving, simply bake, allow to cool completely, cover tightly and store in the refrigerator until you’re ready to eat. (If so, allow for at least 30 minutes for the pie to come to room temperature.) We love this pie served with the sugary crunch of candied pumpkin seeds and a decadent cloud of homemade whipped cream. Time45 minutes active time, 1 hour 30 minutes total time YieldServes 8 Equipment Ooni Pizza OvenOoni Infrared ThermometerOoni Cast Iron Skillet PanRolling pin Aluminum foil Ingredients For the pastry1 ½ cups and one tablespoon (250 grams) flour1 teaspoon (6 grams) fine sea salt½ cup (125 grams) butter1 tablespoon (15 grams) wateror1 sheet (320 grams) ready-roll shortcrust pastry For the pumpkin filling30 ounces (860 grams) fresh pumpkin, peeled, deseeded and cut into 2 x 2 inch chunks or1 can (420 grams) pureed pumpkin1 tablespoon (5 grams) fresh ginger, finely grated¼ teaspoon (0.5 grams) ground cloves1 teaspoon (2 grams) cinnamon½ teaspoon (1 gram) nutmeg½ teaspoon (1 gram) allspice½ cup (50 grams) brown sugar? cup (25 grams) fine granulated sugar (caster sugar)2 eggs plus 1 egg yolk10 ounces (280 grams) condensed milk For the candied pumpkin seed garnish (optional)¾ cup (100 grams) green pumpkin seeds? cup (40 grams) butter, meltedpinch flaked sea salt2 teaspoons (3 grams) cinnamon4 tablespoons (38 grams) granulated sugar MethodIf using store-bought pastry, take the shortcrust pastry out of the fridge 45 minutes before you’re ready to cook. If making fresh pastry: Sift the flour and salt into a large mixing bowl. Cut the butter into the flour with a knife, and use your fingers to ‘rub’ the butter into the flour until it resembles a breadcrumb texture. Add a tablespoon of cold water to the mix and gently knead to form a dough. The dough will feel crumbly, but don’t be tempted to add extra water, as this will make the pastry tough. Make a ball with the dough and cover with plastic wrap. Refrigerate for at least 30 minutes. If making fresh pumpkin puree: Bring a large pot of water to boil and add the cubed pumpkin. Boil for 10 minutes, or until the chunks are soft and tender. Drain the pumpkin over a fine sieve. Use the back of a wooden spoon to push out as much excess moisture as you can, mashing it to a pulp as you go. Leave to cool while you parbake the crust. The drained and mashed weight should be around 320 grams. Fire up your oven, aiming for 950°F (500°C) on the stone baking board inside (roughly 20 minutes). Use the infrared thermometer to measure the temperature quickly and easily. Grease your cast iron pan with butter. If using store-bought pastry, unroll the dough, discard the paper sheet, and place the dough into the pan, pushing the dough into the corners, cutting away any excess from the top, and filling any gaps where necessary. If using homemade pastry, remove the dough from the refrigerator and place on a lightly floured surface. With a floured rolling pin, flatten the dough into a centimeter thick disc. Lift the dough and fill the pan, pushing the dough into the corners, cutting away any excess from the top, and filling any gaps where necessary. Cut a 12-inch circle of baking parchment and gently place it over the dough. Fill with dried beans to weigh the dough down. Once the oven has preheated for 20 minutes, turn the oven completely off and place the cast iron pan inside. Cook for 6 minutes, turning halfway. The pastry will puff and turn a pale golden color. Remove the parbaked crust and set aside. Refire the oven again to full heat, aiming for 950°F (500°C) on the board inside. In a large bowl, mix the fresh ginger, ground cloves, cinnamon, nutmeg, allspice, brown sugar and fine granulated sugar together. In a separate bowl, lightly whisk the eggs. Add the eggs to spice and sugar mix and combine. Add the condensed milk and mix. If using canned pumpkin puree, add this to the spice mix and combine. If using homemade pumpkin puree, depending on your texture preference, you can add the mashed pumpkin straight to the mix, or you can use a stick blender or food processor to finely blend the pumpkin before adding it to the wet mix. Once added, mix everything together until smooth. Note: If you’re making the parbaked crust and filling in advance, keep the components separate until you’re ready to cook to ensure the crust doesn’t get soggy. When you’re ready to cook the pie, remove the parchment paper and dried beans from the crust. Fill the parbaked crust with pumpkin pie mix, stopping ¼ of an inch from the top of the pan. Check that the baking stone in the oven is between 852 and 950°F (450 to 500°C) before turning off the heat. Place the filled pie into the oven and cook using the residual heat. After 5 minutes, turn the pan 180 degrees. At the 10-minute mark, the surface should have a little tension. Cover the pan with aluminum foil and turn the oven to its lowest setting. Cook covered with foil for 5 minutes, then turn the pan 180 degrees and cook for another 5 minutes. At the 20-minute mark, remove the foil. Cook for 5 to 10 minutes more, until the middle is cooked through, turning the pan 90 degrees every minute or two as needed. To check if the inside is cooked through, place a knife into the center of the filling. If it comes out clean, the pie is ready. Optional: For the candied pumpkin seed garnish, combine the seeds, melted butter, salt, cinnamon, and sugar in a large bowl. Toss until the seeds are evenly coated, then transfer to a cast iron pan and cook at 482°F (250°C) for 5 minutes or in a saucepan over medium heat for 5 to 10 minutes, until the seeds are lightly browned. Let cool and garnish in a ring around the top of the pie.
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PUMPKIN PIE SPICE PUMPKIN SEEDS | MCCORMICK
INSTRUCTIONS 1 Preheat oven to 250°F. Spread pumpkin seeds in single layer on greased foil-lined baking sheet. Bake 45 to 50 minutes... 2 Mix sugar and pumpkin pie spice in small bowl. Set aside. Beat egg white in large bowl until foamy. Add dried pumpkin... 3 Bake 1 hour, stirring seeds after 30 ...
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