Annies Pumpkin Pie Recipes

PERFECT PUMPKIN PIE

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

Perfect Pumpkin Pie image

Steps:

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

PUMPKIN PIE

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

Provided by The New York Times

Categories dinner, lunch, dessert

Time 1h

Yield One 9-inch pie

Number Of Ingredients 11

Pumpkin Pie image

Steps:

Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 13 grams, TransFat 0 grams

Ingredients

2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1 1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
1 9-inch blind-baked pie crust, homemade or store-bought

ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE

I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!

Provided by Annie

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Annie's Dairy-Free Pumpkin Spice Pie image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven until the middle is set, 50 to 60 minutes.

Nutrition Facts : Calories 277 calories, Carbohydrate 43.2 g, Fat 10.2 g, Fiber 3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 373.8 mg, Sugar 26.2 g

Ingredients

1 pastry for single-crust pie
1 (15 ounce) can pumpkin puree
½ cup rice milk
6 large egg whites
¾ cup packed brown sugar
3 tablespoons molasses
4 teaspoons canola oil
1 tablespoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg

AUNT ANNIE'S PUMPKIN PIES

Aunt Annie knows it's as easy to make two pies as it is one. So when you make these spicy pumpkin pies, you can keep one and make a gift of the other.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 16 servings or 2 pies, 8 servings each

Number Of Ingredients 9

Aunt Annie's Pumpkin Pies image

Steps:

Heat oven to 400°F.
Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
Pour into crusts.
Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

Ingredients

2 ready-to-use graham cracker crumb crusts (6 oz. each)
3 eggs, beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
1 cup thawed COOL WHIP Whipped Topping

More about "annies pumpkin pie recipes"

THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION

Web Oct 26, 2014 Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, …
From sallysbakingaddiction.com
4.8/5 (250)
Category Pie

Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.

Annies Pumpkin Pie Recipes

PERFECT PUMPKIN PIE

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

PUMPKIN PIE

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE

AUNT ANNIE'S PUMPKIN PIES

Aunt Annie knows it's as easy to make two pies as it is one. So when you make these spicy pumpkin pies, you can keep one and make a gift of the other.

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