How To make Pumpkin Pie In Walnut Crust
Walnut pastry; separate -recipe 1/2 c Dark brown sugar, packed
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/8 ts Ground cloves
16 oz Pumpkin, canned
--or 2 cups pureed cooked pu -mpkin 2 lg Eggs
1 c Evaporated milk
Recipe by: Country Living, October 1994 Prepare pastry. Preheat oven to 425 degrees. In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves. With an electric mixer on medium speed, beat in pumpkin until combined. Add eggs and milk; beat until smooth and well blended. Pour pumpkin mixture into the pastry-lined plate. Bake for 10 minutes. Reduce oven temperature to 350 degrees and bake for 35 minutes longer or until the center of the pie is set. Cool on a wire rack to room temperature, then serve or refrigerate. Penny Halsey (ATBN65B). -----
How To make Pumpkin Pie In Walnut Crust's Videos
Paleo Maple Pumpkin Pie with a Walnut-Pecan Crust!
Thanksgiving is the best time of year, and we have the most delicious paleo-friendly Pumpkin pie recipe to help you enjoy the day! Check out the video above and see how easy it is to make this delicious dessert, and go to to see our full Thanksgiving menu!
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How to make a walnut and brown sugar topping for your Libby's Pumpkin Pie #LibbysPie201
How to make a walnut and brown sugar topping for your Libby's Pumpkin Pie
For more information, visit Libby's Pumpkin Pie 201 Pinterest board:
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire's Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
Thanks for watching!
Dessert Person Online:
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Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Simple Raw Vegan pie crust | dessert base
Simple raw vegan pie crust
Just dates and nuts
Yummy!
In a food processor add 2 cups of raw pitted dates and 1 cup of you choice of nuts and seeds. I used walnuts and pecans.
Then press in a spring form pan.
Enjoy and let me know what your favorite pie filling is!
Pumpkin Mousse Pie Recipe/ With A Walnut Crust Recipe
#pumpkin #pie #mousse #walnutcrust #cookingwithMs.O
Ingredients
1 ready pie crust ( I’m using a walnut crust)
8 oz package cream cheese (softened)
1 3.4 ounce of instant pumpkin pie pudding(using 1 cup of milk)
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup of granulated sugar (add to the cream cheese for a sweeter pie)
1/2 cup heavy whipping cream
2 tablespoons of powder sugar added to the heavy whipping cream
Instructions
In a medium bowl mix pumpkin pie filling until smooth and set in refrigerator for about 20 minutes. In a large mixing bowl, beat cream cheese for 30 seconds. Add pumpkin purée and vanilla extract and granulated sugar. Beat until smooth and then add pumpkin pie filling mixing well In another mixing bowl put bowl and beaters in the freezer for 10 minutes then beat whip cream and powder sugar until stiff peaks form Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix). Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling. Spoon the filling into the crust and spread with an offset spatula.
Place the pie in refrigerator for at least 4 hours to set. You can also refrigerate it overnight.
Then drizzle the caramel topping and spoon on the walnuts. Reddi-Wip can be added for decoration. Enjoy
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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