Healthy Raw Vegan Pumpkin Pie {recipe}
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Bourbon Maple Pumpkin Pie - Perfect for Thanksgiving
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This bourbon maple pumpkin pie recipe takes pumpkin pie to a whole new level! Enjoy this amazing dessert with your Thanksgiving feast! The pie filling is made with pure pumpkin puree and lots of spices for the best flavor! To add even more incredible flavor to this fall favorite, I’m adding maple syrup and bourbon straight into the pie filling! And, I’m using my favorite ‘All-Butter Pie Crust Recipe’ for this fall dessert! Serve this incredible pie with maple whipped cream!
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How to make Pumpkin, MAPLE, and Apple pie for Thanksgiving + Create beautiful pie crust designs!
Happy Holidays!
I hope you have a blessed Thanksgiving season.
Follow me on instagram @bakingwbecca
Recipes:
Pumpkin Pie
Ingredients:
2 pie crusts
2 1/2 C pumpkin puree
1/2 C sugar
1/2 C brown sugar
1 TBSP cinnamon
1/2 TSP butmeg
1/4 TSP allspice
1/8 TSP ground cloves
120z. evaporated milk
1TSP vanilla
4 Eggs
Eggwash
Directions:
Heat oven to 350
Line pie dish with crust and set aside
Combine pumpkin, sugars, and spices
Add in evaporated milk, vanilla, and eggs. Do not over mix
Pour into pie dish, decorate as desired
Brush with eggwash
Bake 45-50 minutes
Maple Pie
Ingredients:
1 1/2 C graham cracker crumbs
1/3 C sugar
1/3 C melted butter
1 C real maple syrup
6 TBSP butter
1/3 C heavy cream
1 TSP vanilla
1 TSP cinnamon
1 TBSP flour
1 pinch salt
2 eggs
Directions:
Combine graham cracker crumbs with sugar
Add in butter
Press mixture onto bottom and sides of pie dish
Heat maple syrup over medium heat on stove until bubbles appear
Add in butter and whisk until caramel color shows
Remove from stove and add cream, vanilla, cinnamon, flour, and salt
Add eggs
Pour into crust and bake 40-45 minutes
Dust with powdered sugar
Apple Pie
Ingredients:
3 pie crusts
5-6 large granny smith apples
1/3 C melted butter
1/3 C sugar
2 TSP cinnamon
Directions:
Peel and slice apples
Press pie crust into bottom of pie dish and set aside
Combine melted butter, sugar, and cinnamon
Toss apples in mixture to even coat
Add apples into crust and decorate as desired
Brush with eggwash
Bake 40-45 minutes
ENJOY!!!!!!
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Promoted by MrSnooze
License: Creative Commons (see above, if necessary)
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Pumpkin Pie Filling with Maple Syrup
If you’re usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker! It’s got a smooth texture, the right amount of sweetness, and is spiced to perfection.
Recipe:
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❤️, Candice
Maple Pumpkin Pecan Pie Recipe Made Easy Using Maple Syrup And Butter (No Corn Syrup)
Try this delicious Pumpkin Pecan Pie recipe the whole family will love!
Here's the step-by-step recipe for Pumpkin Pecan Pie Using Maple Syrup, Butter (and no corn syrup!)
Crust:
• Perfect Pie Crust recipe for a one-crust pie
Pecan Topping:
• 1/3 cup toasted pecans, — finely chopped
• 1/4 cup firmly packed dark brown sugar — light brown is OK too
• 2 tablespoons unsalted butter — melted and cooled to room temperature
FOR THE PUMPKIN FILLING:
• 1 can (15-ounce) pumpkin puree
• 3 large eggs — at room temperature
• 1 cup half and a half — at room temperature
• 3/4 cup pure maple syrup
• 1 tablespoon unsalted butter — melted and cooled to room temperature
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt (omit if using salted butter)
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F.
2. Prepare the pie crust according to the recipe directions. Roll out and fit it into a regular 9-inch pie dish. Crimp the edges. Place the crust in the refrigerator while you prepare the filling.
3. Make the pecan topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Set aside.
4. Make the pumpkin filling:
In a large bowl, stir together all the ingredients—the pumpkin puree, eggs, half and half, maple syrup, butter, cinnamon, ginger, nutmeg, and salt—until smooth.
5. Remove the crust from the refrigerator. Sprinkle the pecan layer into the bottom of the crust (it will rise to the top when baked), then gently pour in the pumpkin filling. Tap the pan firmly on the counter to allow air bubbles to escape.
6. To make the decorative cut-outs, use the Perfect Pie Mat and roll the remaining pie crust over the decorative shapes on the pie mat. Remove the rolled dough shapes; place gently on top of the filling after it sets (about 30 minutes of baking).
7. Place the pie in the oven and then bake the pie for an hour, until a knife inserted 1-inch from the edge comes out moist but clean and the temperature of the pie reaches 170 degrees F.
8. Serve pie chilled
There you have it! We hope you and your family LOVE it as much as we do!
Let us know what you think in the comments section.
You can also find the complete recipe here:
We used a few of our kitchen gadgets to make this pie. Check out these and our other Kitchen Gadgets & Utensils
• Oven Rack Guard® Burn Protection
• Perfect Crust™ Pie Weight Chain
• Perfect Crust™ Pie Mat
• Splatter Guard Pro™
• Perfect Measure™ Measuring Cups
• Cool Touch™ Lid Handle Covers
• Guard’N Fresh™ Produce Saver
JAZ Innovations is a consumer products company dedicated to providing safe,
useful products for your home. Our mission is to deliver innovative and outstanding cookware products that make meal preparation safer and easier.
Innovative Kitchen Gadgets by JAZ Innovations are also available at these fine stores:
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(Music Track: 5th Avenue Stroll by Brendan Morris provided by Apple iMovie Pro.)
Check out one of our other videos:
Roasted Pumpkin Maple Pie -- Pumpkin Pie From Scratch-- The Frugal Chef
This roasted pumpkin maple pie is absolutely exquisite. It is creamy and filled with bold and mellow flavors. I promise perfection in every bite. Hands down the best pumpkin pie recipe you will find!
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Perfect pie dough video -
Serves eight
FOR THE PUMPKIN:
A small pumpkin or medium squash – halved and seeds removed
Light brown sugar
Cinnamon powder
Heat the oven to 400 degrees F (200 C).
Rub the inside of the pumpkin or squash with brown sugar. Sprinkle some cinnamon inside each half and place them flesh side down on a baking sheet (line it with aluminum foil for easier cleaning) and place them in the oven for about 50 minutes – or until the squash is fully cooked and soft.
Remove the squash from the oven and cool down. Remove the pulp and mash it. Measure out two cups of mashed pumpkin into a bowl.
FOR THE PIE:
1 – pie dough for a 9-inch dish
2 whole eggs and 1 egg yolk
½ cup light brown sugar
1/3rd cup pure maple syrup OR 1/3rd cup white sugar
1 tsp. vanilla extract
1½ cups whipping cream OR 1 – 12 oz. can evaporated milk
2 tsp. ground cinnamon + some for garnishing the cream
1 tsp. ground ginger
¼ tsp. nutmeg
a pinch of salt
¼ tsp. ground cloves
Whipped cream for serving
Heat your oven to 400 degrees F (200 C).
Roll out your pie dough and line a 9-inch pie dish. Prick the dough all over with a fork.
Whisk the eggs, yolk, brown sugar and maple syrup in a bowl. Add the vanilla extract and beat in. Add the cream or evaporated milk and whisk for about one minute. Whisk in the spices.
Add the egg and cream mixture to the mashed pumpkin and mix very well. Pour the mixture into your pie shell.
Place the pie in the oven and bake for 15 minutes. Reduce the heat to 350 degrees F (176 C) and bake for an extra 30 to 40 minutes or until an inserted knife comes out clean.
If your pie edge is getting too browned please cover it with some aluminum foil to finish cooking it.
Remove the pie from the oven and let it cool down completely before serving it. Serve with whipped cream. Sprinkle some cinnamon powder on top for garnish if you would like.
FOR THE WHIPPED CREAM:
½ cup cold whipping cream
¼ cup confectioner’s sugar (powdered sugar, icing sugar)
Beat the cream until it starts to stiffen. Add the sugar and beat until you have stiff peaks. Serve with the pie.
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