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Five fun variations on pumpkin pie

Thanksgiving is upon us! Although, for many, the holiday is all about tradition, we’re bringing you five different takes on one of the holiday’s most classic dishes: pumpkin pie. Whether you are not a huge fan of pumpkin pie and are looking for another way to enjoy the seasonal flavors, or you can’t get enough of it and are interested in finding new ways to enjoy the scrumptious dessert, take a look at these yummy recipes and consider giving some (or all) of them a try!

Pumpkin Pie Dip

Serve with gingersnaps or sliced pears and apples, or use as a spread on zucchini, nut, or carrot bread Ingredients:

  • 1 package (8 oz) cream cheese
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp ground ginger

Directions: In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger until blended. Refrigerate leftovers.

Pumpkin Pie Bread Pudding

Adapted from barefootkitchenwitch.com Ingredients:

  • 8 ½ cups white bread cut into ¾” cubes
  • ½ cup dark brown sugar
  • ¼ cup maple syrup
  • 4 large eggs
  • 2 ½ cups milk
  • 1 15-oz can pumpkin puree
  • 1 tbsp vanilla
  • 1 ½ tsp pumpkin pie spice
  • ¼ tsp salt

Topping:

  • 2 tbsp sugar
  • 2 tbsp sparkling sugar (the kind that won’t melt in the oven)
  • ½ tsp cinnamon

Directions:

  1. Preheat oven to 325˚ F and butter a 13 x 9” baking dish
  2. Combine topping ingredients. Set aside.
  3. In a large bowl, combine the brown sugar, maple syrup and eggs and whisk together until well blended. Add the milk, pumpkin, vanilla, pumpkin pie spice, and salt, and whisk until well combined.
  4. Add the bread crumbs to the liquid and stir so all the bread has a chance to soak up the pumpkin custard mixture.
  5. Pour mixture into buttered baking dish. Sprinkle cinnamon sugar mixture evenly over the top.
  6. Bake on center rack for 40-50 minutes. When knife inserted in center comes out clean, it’s done. Allow bread pudding to cool slightly before serving.

Pumpkin Pie Latte

Ingredients:

  • 2 cups milk
  • 2 tbsp canned pumpkin
  • 2 tbsp granulated sugar
  • 2 tbsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup hot brewed espresso
  • Whipped cream, pumpkin pie spice and ground nutmeg, optional

Directions: In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy. Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired.

Pumpkin Pie Squares

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter

Filling:

  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2 cans (12 ounces each) evaporated milk
  • 4 eggs
  • 1-1/2 cups sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp salt

Topping:

  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans (optional)
  • 2 tbsp butter, softened

Directions: In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until golden brown. In a large bowl, beat filling ingredients until smooth; pour over crust. Bake for 45 minutes. Combine topping ingredients; sprinkle over filling. Bake 15-20 minutes.

Freezer Pumpkin Pie

Ingredients:

  • 1 cup ground pecans
  • 1/2 cup finely crushed gingersnaps
  • 1/4 cup sugar
  • 1/4 cup butter, softened

*if you are allergic to nuts, leave out pecans and add 1 more cup of crushed gingersnaps Filling:

  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 quart vanilla ice cream, slightly softened

Directions: In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely. In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.

 -Sara Pantel

All recipes except Pumpkin Pie Bread Pudding adapted from Tasteofhome.com

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