Best 6 Pumpkin Pie With Spiced Crust Recipes

PUMPKIN PIE SPICE PIE CRUST

Steps:

• Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
• Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
• Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
• Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
• To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
• In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
• Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
• Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
• Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.

PUMPKIN PIE WITH SPICED NUT CRUST

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

SPICED EGGNOG PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

SPICED PUMPKIN PIE

Steps:

• Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
• Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
• On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
• Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
• Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
• Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.