FIREBALL® PUMPKIN PIE | ALLRECIPES
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.
Provided by Shawn Englert
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 3 hours 30 minutes
Prep Time 5 minutes
Cook Time 1 hours 15 minutes
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
- Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
- Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove from the oven and let cool to room temperature before serving, about 2 hours.
Nutrition Facts : Calories 333.9 calories, CarbohydrateContent 47.5 g, CholesterolContent 55.6 mg, FatContent 11.2 g, FiberContent 4.7 g, ProteinContent 5.3 g, SaturatedFatContent 4.3 g, SodiumContent 454.4 mg, SugarContent 23 g
RUM-GLAZED PUMPKIN CAKE RECIPE: HOW TO MAKE IT
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Nutrition Facts : Calories 352 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 113mg sodium, CarbohydrateContent 32g carbohydrate (28g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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RUM-GLAZED PUMPKIN CAKE RECIPE: HOW TO MAKE IT
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- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
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Reviews 4.5
Total Time 2 hours 20 minutes
Category Christmas, Thanksgiving, baking, breakfast, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
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