Best 2 Pumpkin And Walnut Pie Recipes
Indulge in the delectable symphony of flavors and textures presented by the Pumpkin and Walnut Pie, a culinary masterpiece that harmonizes sweet pumpkin, crunchy walnuts, and a delectable crumbly crust. This recipe collection offers a range of variations, catering to diverse preferences and dietary needs.
Whether you seek a classic rendition, a gluten-free alternative, or a vegan delight, this article has you covered. Dive into the traditional Pumpkin Pie recipe, featuring a creamy pumpkin filling nestled in a golden brown crust. Explore the wonders of the Gluten-Free Pumpkin Pie, crafted with a wholesome blend of almond and oat flour, providing a delectable crust for the smooth pumpkin filling. For those embracing a plant-based lifestyle, the Vegan Pumpkin Pie awaits, promising a luscious filling made from coconut milk and soy cream, encased in a flaky vegan crust.
Additionally, the article unveils the secrets of the Pumpkin Walnut Pie with Maple Glaze, where a sweet and sticky glaze adorns the top of the pie, creating an irresistible combination of flavors. Indulge in the unique charm of the Pumpkin Pie with Gingersnap Crust, where a spicy and aromatic crust complements the creamy pumpkin filling. Discover the magic of the Pumpkin Pie Bars, perfect for those who love portable and shareable treats, featuring layers of pumpkin filling and a crispy crust, cut into delectable bars.
Embark on a culinary adventure with the Pumpkin and Walnut Pie, a versatile and delectable dessert that caters to various tastes and dietary preferences.
MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST
This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.
Provided by SirFunchalot
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 12
Number Of Ingredients 31
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
- Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
- Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
- Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
- Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
- Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
- Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
- Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
- Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g
PUMPKIN AND WALNUT PIE
Steps:
- Line 10-inch plate with pastry. Trim off excess around edge.
- In mixing bowl, combine pumpkin, sugar, salt and spices.
- Preheat oven to 425 degrees.
- Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
- Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a more intense flavor than canned puree. To make your own puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the filling: Overmixing the filling will make the pie tough. Mix just until the ingredients are combined.
- Blind-bake the pie crust: Blind-baking the pie crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat your oven to 350 degrees Fahrenheit. Place a piece of parchment paper in the bottom of the pie crust and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
- Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has time to set. If you cut into the pie too soon, the filling will be runny.
Conclusion:
Pumpkin and walnut pie is a delicious and classic fall dessert. By following these tips, you can make a perfect pumpkin and walnut pie that your family and friends will love.
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