Best 2 Francis Pumpkin Crunch Pie Recipes
Indulge in the delectable flavors of fall with the Francis Pumpkin Crunch Pie, a classic dessert that captures the essence of the season. This pie features a creamy and velvety pumpkin filling nestled in a crisp and crumbly graham cracker crust, topped with a layer of crunchy streusel. The perfect balance of sweetness and spice makes this pie a must-try for pumpkin lovers.
But that's not all! This article offers a collection of tantalizing pumpkin pie variations that will elevate your dessert game to new heights. Discover the delightful Spiced Pumpkin Pie, with its aromatic blend of cinnamon, nutmeg, and ginger. For a unique twist, try the Pumpkin Cheesecake Pie, a creamy and decadent combination of pumpkin and cream cheese. And if you're seeking a gluten-free option, the Gluten-Free Pumpkin Pie has got you covered.
Each recipe is meticulously crafted to ensure a perfect pie every time. Clear instructions guide you through the process, from preparing the crust to baking the perfect filling. Whether you're a seasoned baker or a novice in the kitchen, you'll find success with these recipes.
So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more. The Francis Pumpkin Crunch Pie and its accompanying variations are sure to become cherished favorites in your kitchen.
THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
PUMPKIN PIE CRUNCH
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
Provided by Marg CaymanDesigns
Categories Pie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
- Drizzle with melted butter.
- Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and scooping out the flesh, or you can buy canned pumpkin puree.
- Don't overmix the batter. Overmixing will make the crust tough. Mix just until the ingredients are combined.
- Bake the pie in a preheated oven. This will help to prevent the crust from becoming soggy.
- Let the pie cool completely before serving. This will allow the flavors to meld and the crust to set.
- Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.
Conclusion:
Francis Pumpkin Crunch Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling, crunchy topping, and flaky crust, this pie is sure to be a hit. Follow the tips above to make sure your pie turns out perfect. Enjoy!
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