by Joe Hughes
I am from an unusual family, we were not content with the status quo and fiddled with everything we made, we have some unusual recipes for pumpkin pie.
Walnut Pumpkin Pie with Walnut Crust
- 1 cup flour
- ¼ tsp salt
- 1/3 cup ground walnuts (see note)
- ¼ cup cold sweet butter
- ¼ cup shortening
- 2-3 tsp ice water
Stir the salt and walnuts into the flour. Cut in the butter and shortening. Sprinkle in cold water and toss with fork until all flour is moistened then gather into ball, wrap and chill for 1 hour. Roll into circle and fit into 10 inch pie pan. Chill until ready with filling.
Filling
- 2 eggs
- 16 oz. can pumpkin
- 13 oz. can evaporated milk
- 3/4 c. packed brown sugar
- 1 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- ½ tsp maple flavoring (optional)
Beat the eggs slightly, add the remain ingredients and beat until smooth.
Pour into pie shell and bake at 425 degrees for 15 minutes then lower the oven temperature to 350 and bake about 35 minutes longer. Add Walnut Crumble topping and bake for another 15 minutes or so until a knife inserted about 1 inch from the center comes out clean.
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
Walnut crumble topping
- ¼ cup sweet butter, melted
- ½ cup brown sugar
- 1 cup chopped walnuts
Mix all ingredients and spoon in ring around edge of pie, leaving the center plain.
This pie was inspired by toddler son. He is a special needs child who relies on pedisure for nutrition. The doctors told us to add some purred veggies to increase the nutrition and fiber. My little boy’s favorite is pumpkin mixed with chocolate pediature. I tasted it and it is a yummy combination. So at Thanksgiving, I created this tasty Thanksgiving pumpkin pie.
Pumpkin and Chocolate Pie
Crust
- 2 cups cocoa krisp cereal – crushed finely
- 1 1/3 cups flour
- 1/3 cup cold sweet butter
- 1/3 cup shortening
- 2-4 tsp milk
- 1 cup chocolate chips
- 2 cups walnuts, chopped
Mix cereal and flour, cut in butter and shortening. Sprinkle in cold milk and toss with fork until moistened then gather into ball. Press over bottom and sides of 9 inch deep dish pie pan.
Sprinkle chocolate chips and walnuts over bottom of pie crust, set aside.
Filling
- 2 eggs
- 16 oz. can pumpkin
- 13 oz. can evaporated milk
- 3/4 c. packed brown sugar
- 1 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- ½ tsp maple flavoring (optional)
Beat the eggs slightly, add the remaining ingredients and beat until smooth. Pour into pie shell and bake at 425 degrees for 15 minutes then lower the oven temperature to 350 and bake about 45 minutes longer until a knife inserted about 1 inch from the center comes out clean. Let cool before eating. Refrigerate leftovers, if any!
Here are three easy no-bake pumpkin pies!
Triple Layer Pumpkin Pie
- 1 graham cracker pie crust
- 3/4 cup hazelnut spread (Nutella)
- 4 oz cream cheese – room temperature
- 2 tbs sugar
- 1 ½ cup cool whip
- 2 pkg instant vanilla pudding mix
- 1 cup milk
- 1 16 oz can pumpkin
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
Soften the hazelnut spread in the microwave until it is spreadable, pour into crust and put in refrigerator to harden. Mix the sugar and cream cheese. Then incorporate the cool whip. Smooth over the hazelnut spread. Mix the pudding mix with the milk and let stand 3 minutes. Blend in the remaining ingredients and pour over the cream cheese. Let chill for 3 hours. Use a cold wet knife to cut.
No-Bake Pumpkin Mousse Pie
- 9″ pre-baked deep dish pie shell
- 1 envelope unflavored gelatin
- ¼ cup spiced rum
- 4 eggs ( use pasteurized eggs for safety)
- 2/3 cup sugar
- 1 cup canned pumpkin
- ¾ tsp cinnamon
- ½ tsp allspice
- 1 cup heavy cream, whipped to soft peaks
Sprinkle gelatin over rum in small metal bowl. Set in a bowl of hot water, stir to dissolve gelatin. Let cool slightly. In large bowl, beat eggs with electric mixer at high speed until the eggs are light and thickened. Slowly beat in sugar, beat for 5 minutes more. In small bowl, combine pumpkin and spices. Add gelatin mixture then stir into eggs, blending well. Fold in whipped cream. Pour into pie shell, cover and chill in refrigerator for 4 hours or overnight. Decorate with whipped cream flavored with more spiced rum.
Pumpkin Ice Cream Pie
- 9 inch chocolate cookie crumb pie crust (purchased)
- ½ gal french vanilla ice cream, softened but not melted
- 1 cup canned pumpkin
- 1 tsp milk or cream
- ½ tsp cinnamon
- ½ tsp allspice
Decoration: whipped cream if desired
In large bowl, stir the ice cream until it is the consistency of thick pudding. In separate bowl, mix the remaining ingredients until well blended. Add to the ice cream and mix completely. Spoon into crust. Freeze until firm. When ready to serve, garnish with dollops of whipped cream.
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