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ISO: ISO A Good Pumpkin Tart
- Thread starter carol-wa
- Start date
In Search Of:
hi Carol, this really good and tried and true, pumpkin-maple pie. enjoy smileys/smile.gif
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24358
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24358
luisa_calif
Well-known member
OKAY What is maple flour??? And where do you get it?
Lisa, you might also be interested in this recipe: Pumpkin Ribbon Bread...
I'm not a big fan of pumpkin, so I haven't tried this myself, but it sounds very good.
PUMPKIN RIBBON BREAD
1 cup pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cup sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)
Cream cheese filling ingredients:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel
Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking
soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread
pans (pour 1/4 of the batter in each pan) - {OR one 9 x 5 x 3 inch loaf pan - pour in half the batter}.
Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange
peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the
cream cheese filling with the remaining batter.
Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.
Store in the refrigerator.
Joyce's 1997 2nd place Pumpkin Bread
I'm not a big fan of pumpkin, so I haven't tried this myself, but it sounds very good.
PUMPKIN RIBBON BREAD
1 cup pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cup sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)
Cream cheese filling ingredients:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel
Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking
soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread
pans (pour 1/4 of the batter in each pan) - {OR one 9 x 5 x 3 inch loaf pan - pour in half the batter}.
Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange
peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the
cream cheese filling with the remaining batter.
Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.
Store in the refrigerator.
Joyce's 1997 2nd place Pumpkin Bread
REC: pumpkin-pecan meringue pie. haven't tried it yet but looks lovely...
sorry it took me a while, just getting off nights.
9" frozen deep dish pie shell
5 eggs
2/3 c brown sugar
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
14 oz can pumpkin puree (not pie filling)
1 c 2% or homo milk
1/4 tsp cream of tartar
3 tbsp gran. sugar
1/3 c finely chopped toasted pecans
set oven @ 450 with rack in lowest position. thaw pie shell @ room temp x 10 min. dock bottom and sides and bake 8 min till golden (spose you could do your own crust and blind bake), then cool.
whisk 2 eggs in large bowl. whisk in brown sugar, seasonings, then pumpkin till smooth. slowly stir in milk. pour into crust and smooth top. reduce oven to 325 and bake on bottom rack till just set, 55-60 min.
Separate remaining 3 eggs (you're only using the whites), and beat whites with cream of tartar to soft peaks. gradually add sugar while beating to stiff peaks. dollop over hot filling and spread so touches edge of crust, ensure it covers filling and forms some pretty peaks. sprinkle with nuts and bake on center rack @ 325 for 10-12 min till peaks are golden. cool and serve within 4-5 hrs.
-chatelaine, oct/06
sorry it took me a while, just getting off nights.
9" frozen deep dish pie shell
5 eggs
2/3 c brown sugar
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
14 oz can pumpkin puree (not pie filling)
1 c 2% or homo milk
1/4 tsp cream of tartar
3 tbsp gran. sugar
1/3 c finely chopped toasted pecans
set oven @ 450 with rack in lowest position. thaw pie shell @ room temp x 10 min. dock bottom and sides and bake 8 min till golden (spose you could do your own crust and blind bake), then cool.
whisk 2 eggs in large bowl. whisk in brown sugar, seasonings, then pumpkin till smooth. slowly stir in milk. pour into crust and smooth top. reduce oven to 325 and bake on bottom rack till just set, 55-60 min.
Separate remaining 3 eggs (you're only using the whites), and beat whites with cream of tartar to soft peaks. gradually add sugar while beating to stiff peaks. dollop over hot filling and spread so touches edge of crust, ensure it covers filling and forms some pretty peaks. sprinkle with nuts and bake on center rack @ 325 for 10-12 min till peaks are golden. cool and serve within 4-5 hrs.
-chatelaine, oct/06