Fluff: How do you like your pumpkin pie? - Page 2
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Thread: Fluff: How do you like your pumpkin pie?

  1. #11
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    I LOVE it as a pumpkin spice roll!!
    Aisha

  2. #12
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    I don't like pumpkin pie. Last year I made a pumpkin cheesecake for Thanksgiving. I love pumpkin baked goods but not pie.
    Laurie, mom to:
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  3. #13
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    Wait, there's more than one way? I did not know that. I like my whipped cream served with a little pumpkin pie once in a while

    I do love the pumpkin cheesecake from Claim Jumper, pumpkin loaf, bread, and bars with cream cheese frosting. mmmmm

  4. #14
    Posting Addict Spacers's Avatar
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    I made this for Thanksgiving last year:
    No-Cook Pumpkin Chocolate Icebox Cake Recipe | MyRecipes.com

    The kids & I gathered some picture-perfect leaves while we were walking the labyrinth at Grace Cathedral. When we got home, we traced them onto paper to make the design on top. I made it again on the Winter Solstice and we cut out paper snowflakes for the design.
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  5. #15
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    dense and spicy! Made these the other day - yummy! Bake at 350: Pumpkin Chocolate Chip Bars

  6. #16
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    I made pumpkin spice mini muffins that taste like donut holes last night. SO good. I've been making pumpkin scones, pumpkin latte spice muffins, pumpkin muffins with sugar on top, pumpkin blondies with cinnamon chips, etc. Most are Weight Watchers-friendly too....and all are delicious. (They're all in my blog if you want to have a look.)
    Laurie, mom to:
    Nathaniel ( 10 ) and Juliet ( 6 )



    Baking Adventures In A Messy Kitchen (blog)

  7. #17
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    Omg.......i am like 20 weeks preg and craving sweets so bad that i can hardly grocery shop w/o buying up everything. I ate almost a whole turtle pie in a week a few weeks ago. Lol and i looooooooove pumpkin pie esp with walnuts, sweetened with honey, and cool whip.
    Aisha

  8. #18
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    Quote Originally Posted by Spacers View Post
    I like my pumpkin pie dense & spicy.

    We made our first pumpkin pie of the season on Saturday, baked a fresh pumpkin even. Yesterday Tiven had a piece of pumpkin pie at someone else's house. She came home & reported that it was, "Too sweet & too fluffy, like pumpkin-flavored marshmallows in a crust." This made me remember how long it took me to develop my recipe, finding the right balance of sweet & spice, finding the right mix of eggs & cream to get it denser than custard but not quite as thick as quiche. I remember one recipe I had called for only one cup of pumpkin puree, I figured that one was for people who don't like pumpkin flavor very much, LOL!
    Oh you tempt us and don't post the recipe!
    DH-Aug 30th 1997 Josiah - 6/3/02 Isaac 7/31/03

  9. #19
    Posting Addict Spacers's Avatar
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    Here you go....

    2 cups pureed pumpkin
    2 eggs
    3/4 cup sugar
    1/2 cup heavy cream
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon ground cloves

    Sometimes I also add 1/4 teaspoon allspice but I only have the whole berries & I don't always feel like getting out the mortar & pestle for such a tiny amount!

    Mix all ingredients together well and pour into an unbaked pie crust. Bake at 425 for 15 minutes, then reduce heat to 350. If using a standard 9-inch pie tin, it will need to bake another 30 minutes at 350; if using a 10-inch quiche or springform pan, it only needs another 20 minutes at 350. The pie is done when the center is no longer jiggly when gently shaken. I don't like the "pick method" as it makes a big hole if the pie isn't yet baked through.
    David Letterman is retiring. Such great memories of watching him over the past thirty-two years!

  10. #20
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    I prefer it as pecan pie

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