Best Maida Heatters Pumpkin Pie Recipes

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MAIDA HEATTER'S PUMPKIN LOAF



Maida Heatter's Pumpkin Loaf image

I adore Maida Heatter's recipes -- I've never found a bad one yet. This is another superb one, perfect for early autumn enjoyment.

Provided by KLHquilts

Categories     Quick Breads

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
2 eggs, graded large
2 cups light brown sugar, firmly packed
1/2 cup oil (any tasteless vegetable oil)
2 cups canned pumpkin puree
8 ounces pitted dates, cut in large-ish chunks
1 cup walnuts, broken into pieces

Steps:

  • Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
  • Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
  • In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
  • Mix in the pumpkin puree and dates.
  • Add sifted dry ingredients, and mix only until they are smoothly incorporated.
  • Stir in the walnuts.
  • Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
  • Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.

Nutrition Facts : Calories 343.2, Fat 12.6, SaturatedFat 1.7, Cholesterol 26.4, Sodium 324.3, Carbohydrate 56, Fiber 3.2, Sugar 36.8, Protein 4.6

PUMPKIN PIE WITH PEPPER



Pumpkin Pie With Pepper image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 12

Pastry for a 10-inch one-crust pie, chilled
1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
3 large eggs
1/2 teaspoon vanilla extract
3/4 cup packed, light brown sugar
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
2 cups solid-pack canned pumpkin or fresh pumpkin puree
Whipped cream

Steps:

  • Preheat oven to 425 degrees. Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim. Lightly prick the bottom, line with foil and weight with pastry weights or dry beans. Bake 13 minutes. Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer. Remove from the oven. Increase oven temperature to 450 degrees.
  • Place the cream in a small saucepan over moderate heat until little bubbles form around the edges. Set aside.
  • Beat the eggs lightly in a large bowl. Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg. Add the pumpkin and mix well. Gradually beat in the hot cream. Pour into the baked pie shell, place in the oven and bake 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
  • Remove from the oven and serve warm or at room temperature with whipped cream.

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