How To make Easy Pumpkin Nut Pie

Pecan Praline Pumpkin Pie | Sally's Baking Recipes

This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!

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Pumpkin Chiffon Pie

Everyone at your holiday table will love this creamy, fluffy, delicate Pumpkin Chiffon Pie. An easy no bake recipe! (Except 5 minutes for the gingersnap crust)
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INGREDIENTS
For the Crust
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly

For the Filling
►1 envelope unflavored powdered gelatin 2 ½ teaspoons
►3 large eggs yolks and whites separated
►¾ cup granulated sugar divided
►1 ¼ cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
►½ cup whole milk
►1 teaspoon ground cinnamon
►¼ teaspoon ground nutmeg
►½ teaspoon kosher salt
►Lightly sweetened freshly whipped cream for serving, optional

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PUMPKIN RECIPES ‣‣ 3 Easy Ways to Use Pumpkin

Today I'm showing you 3 easy ways to use pumpkin puree! These healthy pumpkin recipes are perfect for fall and can be enjoyed as a healthy dessert recipe or an easy breakfast idea. Hope you love them! ????

☆ RECIPES ☆

PUMPKIN PIE OVERNIGHT QUINOA:


PUMPKIN PEANUT BUTTER COOKIES:


HEALTHY PUMPKIN PIE BARS:


VEGN PUMPKIN PIE FILLING:


☆ PRODUCTS:
- Food Processor:
- Cookie Scoop:
- Mini Mason Jars:
- Organic Pumpkin Puree:
- Organic Quinoa:
- Organic Quinoa Flour:
- Nutritional Yeast:
- Flaxseed Meal:
- Olive Oil:
- Almond Flour:


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Pumpkin Pie - Healthier & Easier

FULL (Updated) RECIPE:

Jenny's Pumpkin Pie uses no butter, no cream, and has an easy oil crust.

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NO CRUST PUMPKIN PIE RECIPE - How To Make Easy Pumpkin Pie For Thanksgiving

I present Pumpkin Pie made Without Crust. It is way easier (saves tons of effort and time) and do I have to mention - healthier - than an option with a crust. It contains all the pumpkin goodness and nothing besides of that. We can consider it a pure pumpkin pie! :) If you are a fan of classic pumpkin pie and wonder how to make it from scratch here are links for my last year recipes:

PUMPKIN PIE FROM SCRATCH:
PUMPKIN PUREE FROM SCRATCH:
PIE CRUST FROM SCRATCH:

Lets start the new holiday season with a great homemade pie! Happy Thanksgiving to all of you!

INGREDIENTS:
16 OZ. 100% PURE PUMPKIN PUREE
12 OZ. EVAPORATED MILK
2 EGGS
3/4 cup SUGAR
1/2 tsp NUTMEG
1/2 tsp GINGER
1 tbsp CINNAMON
1/2 tsp SALT
Some coconut oil or cooking oil for greasing the pan.
Some ground oats.

Cooking Instructions:
1) In a bowl mix all dry ingredients: sugar, nutmeg, ginger, cinnamon and salt. Put aside.
2) Using mixer beat eggs reduce speed to stir and slowly add pumpkin puree.
3) Add sugar-spice mix to the mixing bowl and combine with pumpkin.
4) Gradually stir in evaporated milk and mix until all pie ingredients are completely combined.
5) Grease 9 Springform pan with some oil and dust gently with some oats. Remove the excess oats. Pour pie mixture into pan.
6) Preheat the oven to 425 F / 218 C.
Bake at 425 F / 218 C for 15 minutes and then reduce temperature to 350 F /177 C and bake for 50-60 minutes.
7) Let it cool and serve. Bon Appétit!

Other related cake & pie recipes by The Food Nut:
PUMPKIN CHEESECAKE:
HOMEMADE CHEESECAKE:
EASY CARROT CAKE:
CHERRY COFFEE CAKE:

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Lots of Love and Bon Appétit!

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Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?

Does the perfect pumpkin pie recipe even include pumpkins? I roasted and tasted five types of squash and can definitively tell you the answer. Hint: it's no. In fact, pumpkins don't even taste that pumpkiny. What do we want in a pumpkin pie if not distinct pumpkin flavor? In this video, I break down how to make pumpkin pie from scratch including which squash is my pick for making the absolute best tasting pumpkin pie.

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FOR THE PIE CRUST ( 1 pie)
140g or about 1.5 sticks COLD BUTTER
175g or 1 1/4C AP FLOUR
40g or 3 TBPS COLD WATER
15g or abour 1.5 TBPS SUGAR
3g or 1/4 TSP SALT

1. Combine flours, salt and sugar in food processor
2. While its running drop in cubed cold butter and let chop until pebbly and combined, 10 seconds or so
3. While running stream in the cold water and spin as little as possible to get combined.
4. Wrap with plastic wrap and put in fridge for 1 hour
5. Roll out as shown in video, then chill in fridge for 15 minutes while oven preheats, then blind bake filled with pie weights or beans for 10 minutes at 425 and then 20 minutes at 350 F.
6. Cool pie shell for 15 minutes, then fill 90 percent with custard base, brush crust with egg wash, and cook with crust tented with foil for 20 minutes at 375 F for 20 minutes, then bake at 350 degrees for 20-25 minutes. Remove to cool and remove foil.



FOR THE SWEETENED CONDENSED MILK

900g or 1 QT. WHOLE MILK
200g or roughly 1 C. HEAVY CREAM
175g or roughly 1 C. SUGAR

1. Combine and bring to low simmer over medium heat
2. Reduce the mixture by about 3 times, stir frequently for about 20 minutes or until mixture is toasty looking, the bubbles have become thick and when you drag a spatula through it, there is a noticeable streak left behind. You need 450 or about 2C.total. This will thicken up in fridge.
3. Set aside to cool

FOR THE CUSTARD

450g or roughly 2C. SWEETENED CONDENSED MILK
30g or 2 TBPS BUTTER ( MELTED)
3 LARGE EGGS
400g ROASTED MASHED SQUASH (I prefer kabocha, but anything other than pumpkin basically works!)
35g or 3 TBPS BROWN SUGAR
3g or 1/4 TSP SALT
15g or 1.5 TBSP VANILLA EXTRACT
2g or 1/4 TSP PUMPKIN SPICE
2g or 1/4 TSP CINNAMON

1. TO make puree of squash, cut the squash in half and scoop out seeds
2. Roast cut side down on a sheet tray in 350 degree oven for 30-40 minutes or until very very tender, but not heavily roasted.
3. Flip squash over and carefully scoop out insides.
4. To make the custard, melt the butter and into a blender, measure all the rest of the ingredients, puree on medium speed to break down pumpkin but dont spin too hard, as the eggs with capture too much air.
5. Transfer custard to butter saucepan and bring to room temp to temper the custard, heat this very slowly and over low heat.

FOR THE WHIPPED CREAM

200g or roughly 1.5 C. HEAVY CREAM
25g or a rough 1/4C. SOUR CREAM
25g or 3 TBPS POWDERED SUGAR
pinch of salt

1. Combine in medium stainless bowl and whisk until air is trapped, the volume is about double and it holds a soft peak. Chill up to 24 hrs in advance, stir to combine then serve.


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OTHER VIDEOS YOU MIGHT LIKE:
CHICAGO-STYLE PIZZA
APPLE CIDER DONUT
STRAWBERRY HAND PIE


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