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Pumpkin pie recipes, a little different from the traditional

In New England, baking a pumpkin pie at least once during the holiday season is a must for most of us. Popular as this dessert is with the majority of Yankees, there are some who don't care for the traditional pumpkin pie.

For those persons or for a special occasion, try one of the following recipes. They are all versions of traditional pumpkin pie, but a little different and delicious. Apple-Raisin Pumpkin Pie 1/2 cup raisins 1 unbaked 9-inch pie shell 18-ounce jar applesauce 1/2 cup packed brown sugar 1 teaspoon cinnamon 1/2 teaspoon each ginger and nutmeg 1/4 teaspoon salt 115-ounce can pumpkin 2 eggs, beaten 3/4 cup evaporated milk Sweetened whipped cream Sprinkle raisins in pie shell. Spread applesauce over raisins. Mix sugar, spices, and salt. Stir in pumpkin, eggs, and milk. Turn into pie shell.

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Bake below center in preheated 400 degree F. oven 45 minutes or until knife inserted in center comes out clean. Apple and pumpkin layers will remain separated. Serve slightly warm or cool, with whipped cream if desired. Pecan Pumpkin Pie 1 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup canned pumpkin 3 eggs, beaten 1/2 cup dark corn syrup 1 teaspoon vanilla 1 cup coarsely chopped pecans Spicy Whipped Cream (recipe follows)

Mix sugar, cinnamon, and salt. Stir in pumpkin, eggs, corn syrup, and vanilla. Turn into pie shell and sprinkle with pecans.

Bake in preheated 350 degree F. oven 40 minutes or until knife inserted in center comes out clean.Cool to room temperature and serve topped with Spicy Whipped Cream. Spicy Whipped Cream 1/2 cup packed brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 3/4 cup whipping cream 1/2 teaspoon vanilla

Mix brown sugar, cinnamon, and nutmeg in medium bowl. Stir in whipping cream and vanilla. Chill 1 hour, then whip until stiff. Makes 1 1/2 cups. Maple-Walnut Pumpkin Pie 1 1/2 quarts maple walnut ice cream 1 1/4 cups packed brown sugar, divided 1 teaspoon cinnamon 1/4 teaspoon each ginger, nutmeg, and salt 1 cup canned pumpkin 1 cup whipping cream 2 tablespoon butter or margarine 1 tablespoon water 1/2 cup coarsely chopped walnuts

Chill deep 9-inch pie plate in freezer.

To make "crust," line bottom and sides of chilled pie plate quickly with ice cream (do not put on edges). Build up 1/i inch above edge of plate by overlapping tablespoonfuls of ice cream. Freeze at least 2 hours.

In small saucepan mix 1 cup sugar, and spices, and salt. Stir in pumpkin. Cook, stirring, over low heat 3 minutes; cool.

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Whip cream and set aside 1/4 cup in refrigerator for garnish. Fold remainder into pumpkin mixture. Turn into forzen shell, swirling top. Freeze at least 2 hours.

In small saucepan, mix remaining sugar, teh butter or margarine, and water. Bring to boil and cook 1 1/2 minutes, stirring. Remove from heat and stir in walnuts. Cool.

Spoon mixture around edge of pie between filling and crust. Mound reserved cream in center. Freeze. Let pie stand at

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