Pumpkin pie toppers
For a delightful change of pace, crown your next pumpkin pie with one of these delectable toppings.
Crunchy pumpkin pie toppings
Golden walnut crunch topping
Mix 1 cup coarsely chopped walnuts with 2/3 cup firmly packed brown sugar. Drizzle with 3 tablespoons melted butter or margarine; stir until mixture is uniformly moistened. Sprinkle over cooled pumpkin pie. Broil about 5 inches from heat for 1 to 2 minutes or until topping is bubbly. Cool; garnish with whipped topping and extra walnut halves, if desired.
Caramel peanut glaze
In small skillet, combine 5 tablespoons firmly packed brown sugar, 2 tablespoons butter or margarine and 1 tablespoon cream or milk. Cook, stirring constantly, until mixture melts and bubbles for 1 minute. Stir in 1/2 cup coarsely chopped peanuts. Spoon over baked and cooled 9-inch pumpkin pie.
Crunchy pecan topping
In small bowl, combine 1 cup chopped pecans, 2/3 cup firmly packed brown sugar and 3 tablespoons melted butter or margarine. Sprinkle mixture over baked, cooled pumpkin pie. Broil, about 5 inches from heat, 2 minutes or until topping is bubbly. Cool. Garnish, if desired, with whipped topping or whipped cream and additional pecans.
Peanut crunch topping
Crush enough peanut brittle with a rolling pin to make one cup. Sprinkle over cooled pumpkin pie before cooking.
Creamy pumpkin pie toppings
Coconut cream topping
In small bowl, beat 2 packages (5 oz. each) softened cream cheese with 1/4 cup sugar and 1 egg yolk until smooth. Carefully spread over pumpkin pie which has been baked only half of total required baking time. Sprinkle with 1/3 cup flaked coconut. Continue baking remaining time or until center is set. Cool. Garnish with toasted slivered almonds.
Sesame cream garnish
Spread 1 tablespoon sesame seeds in a shallow pan. Toast at 400 f about 5 minutes or until nicely browned. Fold sesame seeds, 2 tablespoons powdered sugar and 1 teaspoon rum flavoring into 2 cups whipped cream. Spoon over cooled pumpkin pie.
Almond cream topping
Combine 2 cups whipped topping with 1 tablespoon almond-flavored liqueur; mix well. Chill. Spoon over cooled pumpkin pie. Top with toasted sliced natural almonds.
Honey whipped cream topping
Fold 1-1/2 tablespoons honey into 2 cups whipped cream. Spoon over cooled pumpkin pie.
Dairy cream topping
Serve cooled pumpkin pie topped with dairy sour cream, plain or sweetened to taste.
Creamy orange topping
Fold 5 tablespoons powdered sugar and 2 teaspoons grated orange peel into 2 cups whipped cream. Spoon over top of cooled pumpkin pie, leaving a border of pumpkin showing. Garnish with 1 cup of drained mandarin orange segments.
Smooth pumpkin pie toppings
Zesty orange glaze
In saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch; mix well. Gradually add 1/4 cup orange juice. Cook until clear and thickened, stirring occasionally. Add 2 tablespoons thinly shredded orange peel. Cool slightly. Spoon over cooled pumpkin pie. Chill until serving time.
Honey blossom topping
Drizzle a thin stream of orange blossom or clover honey over cooled pumpkin pie.
More pumpkin pie toppings
Holiday mincemeat topping
Combine 1 cup prepared mincemeat with 2 tablespoons orange juice. Spoon over cooled pumpkin pie.
Coconut cloud meringue
Beat 3 egg whites with 1/2 teaspoon vanilla extract and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form.
Spread over hot pumpkin pie, carefully sealing meringue to edge of pastry. Sprinkle with 2 tablespoons shredded coconut. Bake at 350 F for 7 to 10 minutes or until golden brown. Cool.