BETTER THAN PUMPKIN PIE RECIPE - (4.5/5)
Provided by Diane0911
Number Of Ingredients 17
Steps:
- For base layer, mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. For filling: Combine all ingredients and cook on low until thick. Pour over crust. For topping, september 19, 2014 41 comments BETTER THAN PUMPKIN PIE - CAKE! Pumpkin pie cake WELCOME to "Save My Sanity Saturday" at One Good Thing By Jillee....where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week! Please pull up a chair, sit back, and enjoy an "oldie but goodie" from the One Good Thing By Jillee archives. --Originally posted on September 23, 2012-- I spent some time with one of my sister's today visiting my Mom. We got talking about life, kids, work, and FOOD. For some reason when it starts turning colder and 'fall is in the air' I start obsessing about "comfort food". Aren't "Autumn" recipes the best!?!? I love all the pumpkin-y recipes that start showing up everywhere! My sister JoAnn mentioned she had taken this yummy dessert into her office the other day and her colleagues LOVED it. She said there were even knock down drag out FIGHTS over it! Not really. :-) But after tasting it for myself, I can see how there COULD have been! I think I'd be willing to throw a punch or two to get a piece. ;-) I had to make it just as soon as I got home. It sounded THAT good! And I didn't even have to write one thing down...it was THAT easy to remember. (OK...I might have had to call her once to verify the amount of butter...but that's all!) pumpkin pie cake I made mine with a gluten-free cake mix...but you can make yours with whatever type of boxed cake mix you like. Also, the recipe calls for pumpkin pie filling. I used my Mom's recipe that she's been making for over half a century (and I practically have memorized)...but you can use whatever recipe you normally would use for pumpkin pie. This is the perfect dessert for when you're craving pumpkin pie...but don't want to go to the trouble of making pie crusts. Better Than Pumpkin Pie . . . CAKE! by my sister JoAnn Ingredients: 1 box yellow cake mix (minus 1 cup, set aside for topping) 1 stick butter (8 Tablespoons) 1 egg Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. pumpkin pie cake Prepare your favorite Pumpkin Pie filling recipe. (I used my Mom's recipe below.) My Mom's Pumpkin Pie Filling 1 large can pumpkin 2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon Mace 1/2 teaspoon Allspice 4 eggs (beaten) 2 cups milk 1 Tablespoon butter Cook on low until thick. Pour over crust. (UPDATE: My sister JoAnn informed me today you don't actually have to COOK the pie filling ingredients....you can just combine them and put them on top of the crust and BAKE. I guess that's why hers took longer to cook in the OVEN than mine.) pumpkin pie cake Topping: Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly. Sprinkle topping over pumpkin pie filling. Bake at 350 degree for 60 - 70 minutes. Keep an eye on it after the 60 minute mark. You want it to be "set" in the middle. So if you shake the pan a little and it doesn't "jiggle", you should be good. Let cool and serve with whipped cream on top!
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
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
CLASSIC PUMPKIN PIE
Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h45m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
- In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 36 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 21 g, TransFat 2 g
BETTER THAN PUMPKIN PIE
This is a blue-ribbon award-winning recipe that my husband cut out of our local newspaper from a recipe contest. I have not made it yet, but I will as soon as I can because DD Loves Pumpkin Pie! Here's what the author, Debbie Grandits, says about it, "Everyone's response was, It's better than pumpkin pie, and this year my phone has been ringing off the wall with requests for the recipe".
Provided by Teresa M
Categories Pie
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
- Pour into a 12 x 9 inch baking pan.
- Sprinkle the dry cake mix on top and pat down.
- Melt the butter and drizzle over the top.
- Sprinkle with nuts.
- Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
- Let cool.
More about "better than pumpkin pie recipe 455"
PUMPKIN DESSERTS THAT AREN'T PIE - ALLRECIPES
From allrecipes.com
Author Vanessa GreavesPublished Sep 24, 2020Estimated Reading Time 4 mins
- Granny Kat's Pumpkin Roll. A warmly spiced made-from-scratch pumpkin cake is baked in a jelly roll pan so it comes out ultra-thin, and is rolled up with a cream cheese filling to make a pinwheel of fall-flavored deliciousness with every slice.
- Pumpkin Whoopie Pies. You just know these adorable cookies are going to disappear immediately. I mean, who can resist the cuteness? "This recipe is ridiculous.
- Pumpkin Pie Bread Pudding. All the flavors of pumpkin pie but with the warming comfort of bread pudding. Snuggle down with a bowlful and see if you don't fall in love with it.
- Pumpkin Ginger Cupcakes. "THIS is one of the most perfect cupcakes I have ever had. They are moist, flavorful & perfectly spiced. This Thanksgiving, I think I'll be making these cupcakes instead of pie!"
- Pumpkin Cannoli. You're going to want to drop the pie and keep the cannoli, especially when it's stuffed with creamy, spicy pumpkin/mascarpone/ricotta filling.
EASY PUMPKIN PIE CAKE {BETTER THAN PUMPKIN PIE!}
From itsalwaysautumn.com
4.9/5 (11)Category DessertServings 20Total Time 1 hr 30 mins
- Heat butter until just melted, not hot. Whisk in one egg. Mix in yellow cake mix with a fork until mixture resembles crumbs.
BETTER THAN PUMPKIN PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (20)Total Time 2 hrsServings 12Calories 448 per serving
PUMPKIN PIE ALTERNATIVES: 10 IDEAS FOR THANKSGIVING
From kenarry.com
GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE …
From therecipecritic.com
PERFECT PUMPKIN PIE - COOKING CLASSY
From cookingclassy.com
THE BEST HEALTHY PUMPKIN PIE - BEST HEALTH MAGAZINE …
From besthealthmag.ca
THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST 5-INGREDIENT PUMPKIN PIE RECIPE - MASHED
From mashed.com
20 BEST PUMPKIN PIE RECIPES - HOW TO MAKE EASY HOMEMADE …
From goodhousekeeping.com
24 PUMPKIN PIE RECIPES TO MAKE FOR THANKSGIVING - BETTER HOMES …
From bhg.com
HOMEMADE PUMPKIN PIE - AMPED UP LIBBY'S RECIPE - THAT SKINNY …
From thatskinnychickcanbake.com
BA'S BEST PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
BETTER THAN PUMPKIN PIE - RECIPEPES.COM
From recipepes.com
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
From inspiredtaste.net
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE PICK OF THE …
From allrecipes.com
BETTER THAN PUMPKIN PIE BARS RECIPE {REALITY DAYDREAM}
From realitydaydream.com
THE BEST PUMPKIN PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
You'll also love