PUMPKIN SPICE MARTINI RECIPE RECIPES

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BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE



Best Pumpkin Pie Recipe - How to Make Pumpkin Pie image

This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Thanksgiving    パン    baking    comfort food    dessert    snack

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

1

unbaked pie crust (store-bought or homemade) 

1

15 oz. can pumpkin puree

1 1/4 c.

heavy whipping cream

1/2 c.

granulated sugar

1/4 c.

packed light brown sugar

2 tsp.

pumpkin pie spice

1 tsp.

vanilla extract

1/2 tsp.

salt

2

large eggs

1

large egg yolk

2 tbsp.

butter, very soft

1 c.

heavy whipping cream

2 tbsp.

powdered sugar

1 1/2 tbsp.

pecan flavored liquor

Steps:

  • For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.

BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE



Best Pumpkin Pie Recipe - How to Make Pumpkin Pie image

This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Thanksgiving    パン    baking    comfort food    dessert    snack

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

1

unbaked pie crust (store-bought or homemade) 

1

15 oz. can pumpkin puree

1 1/4 c.

heavy whipping cream

1/2 c.

granulated sugar

1/4 c.

packed light brown sugar

2 tsp.

pumpkin pie spice

1 tsp.

vanilla extract

1/2 tsp.

salt

2

large eggs

1

large egg yolk

2 tbsp.

butter, very soft

1 c.

heavy whipping cream

2 tbsp.

powdered sugar

1 1/2 tbsp.

pecan flavored liquor

Steps:

  • For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.

More about "pumpkin spice martini recipe recipes"

BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.
From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category autumn, Thanksgiving, パン, baking, comfort food, dessert, snack
Cuisine American
  • For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
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