Best 4 Harvest Pumpkin Pie Recipes
Indulge in the delectable flavors of fall with our Harvest Pumpkin Pie, a culinary masterpiece that celebrates the bounty of the season. This classic dessert features a flaky, buttery crust filled with a velvety smooth pumpkin filling, delicately spiced with cinnamon, nutmeg, and ginger. Topped with a crown of whipped cream or a sprinkling of toasted pecans, this pie is a feast for the senses. Alongside the classic pumpkin pie recipe, we also present tantalizing variations to suit every palate. Discover the rich and creamy Chocolate Swirl Pumpkin Pie, where swirls of decadent chocolate elevate the pumpkin filling to new heights. For a touch of rustic charm, try the Dutch Apple Pumpkin Pie, a harmonious blend of sweet apples and pumpkin, wrapped in a flaky crust. And for those seeking a gluten-free option, the Gluten-Free Pumpkin Pie offers a delightful alternative without compromising on flavor. With its golden crust and alluring aroma, the Harvest Pumpkin Pie is a centerpiece worthy of any Thanksgiving or autumn gathering. Gather your loved ones, create lasting memories, and savor the flavors of the season with our collection of pumpkin pie recipes.
Let's cook with our recipes!
HARVEST WALNUT PUMPKIN PIE
A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator.
Provided by Allrecipes
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
- Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
- Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 64.9 g, Cholesterol 74.6 mg, Fat 22.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 7.9 g, Sodium 557.6 mg, Sugar 49.2 g
AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
AUTUMN HARVEST PUMPKIN PIE
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
Provided by St. Paul Eric
Categories Pie
Time 1h15m
Yield 1 9" pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8
HARVEST PUMPKIN PIE
Make and share this Harvest Pumpkin Pie recipe from Food.com.
Provided by Shannon 24
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add pumpkin, spices and salt.
- Blend in milk.
- Pour into pie crust.
- Bake 425°F for 15 minutes.
- Reduce heat to 350°F and bake for 45 minutes.
- Test center of pie with toothpick, must come out clean.
- Enjoy!
Tips:
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your pie. Use fresh, ripe pumpkin, pure pumpkin purée, and high-quality spices.
- Make Sure Your Pie Crust Is Flaky: A flaky pie crust is essential for a good pumpkin pie. Use a combination of butter and shortening, and be sure to chill your dough before rolling it out.
- Don't Overmix the Filling: Overmixing the filling can make it tough. Mix just until the ingredients are combined.
- Bake the Pie at the Right Temperature: The ideal temperature for baking a pumpkin pie is 350°F (175°C). This will help prevent the pie from cracking or overcooking.
- Let the Pie Cool Completely: Before serving, let the pie cool completely. This will allow the flavors to develop and the filling to set.
Conclusion:
With a little planning and effort, you can make a delicious, festive pumpkin pie that will be the star of your Thanksgiving or holiday table. Just remember to use fresh ingredients, make sure your pie crust is flaky, don't overmix the filling, bake the pie at the right temperature, and let it cool completely before serving. Happy baking!
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