Autumnsweetpotatoorpumpkinmuffins Food

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AUTUMN HARVEST PUMPKIN PIE

2022-06-16



Autumn Harvest Pumpkin Pie image

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

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup butter-flavored shortening
  • 1 large egg
  • 1/3 cup cold water
  • 1 tablespoon cider vinegar
  • FILLING:
  • 2-1/2 cups canned pumpkin (about 19 ounces)
  • 1-1/4 cups packed light brown sugar
  • 3/4 cup half-and-half cream
  • 2 large eggs
  • 1/4 cup apple butter
  • 2 tablespoons orange juice
  • 2 tablespoons maple syrup
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

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.

Top Asked Questions

  1. How to make pumpkin muffins?
    Preheat oven to 375°F/190°C. Line muffin cups with liner papers. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined.
  2. Are pumpkin oat muffins healthy?
    These Healthy Pumpkin Oat Muffins are low in fat and sugar, but they're so moist and flavorful because they're packed with pumpkin and applesauce! Preheat your oven to 350 degrees Fahrenheit.
  3. Is pumpkin and sweet potato soup the perfect winter meal?
    Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe.
  4. Can I substitute mashed sweet potato for pumpkin in muffins?
    I ended up with about 1 pound of mashed sweet potato, and since mashed sweet potato is awfully similar to canned pumpkin, I just substituted it for the pound of pumpkin called for in the recipe. I’m pleased to report that this was a complete success and that the results were virtually indistinguishable from muffins made with pumpkin.

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