Best La Madeleine Pumpkin Pie Recipes

PUMPKIN MADELEINES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until they are smooth, pale yellow, and creamy - about 8 minutes.
• Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, and baking powder.
• Next, add the melted and cooled butter (it should still be liquid, but not warm to the touch). Fold the butter into the batter gently.
• Transfer the batter to chill for 30 minutes.
• Towards the end of the chilling step, preheat the oven to 350 degrees F. Grease a madeleine pan with melted butter and non-stick cooking spray.
• Scoop 1 tablespoon of batter into each mold, making sure to fill each one about 3/4 of the way full.
• Bake in a preheated oven until the madeleines are light brown and a toothpick inserted into the center comes out clean - about 10-12 minutes.
• Transfer the madeleines to a wire rack to cool.
• Enjoy immediately or store in an airtight container at room temperature for up to 2 days.

LA MADELEINE PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• Combine all dry ingredients in a bowl.
• In another bowl, combine pumpkin and corn syrup.
• Mix into dry ingredients.
• Add cream and eggs; mix until well combined.
• Pour the mixture in an unbaked, 10-inch pie shell.
• Bake 45 minutes.
• Cool and serve with fresh whipped cream.

PUMPKIN MADELEINES RECIPE - (4.8/5)

Steps:

• 1.Preheat oven to 375 2.Prepare Madeleine Pan with nonstick spray. 3.Beat eggs and sugar with mixer, add vanilla pumpkin emulsion, pumpkin pie spice and salt. 4.Mix in flour until blended. 5.Place 2 tablespoons of batter into each madeleine area of the pan. 6.Bake for 12-14 minutes or until just golden. 7.Remove pan from oven and turn onto a cooling rack. 8.Allow Madeleines to cool completely. Pumpkin Spice Icing 1.Mix all ingredients until smooth, add a drop or two more water if you need it thinner. 2.Drizzle icing over cooled Madeleines.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.