CREAMY PUMPKIN PIE
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Provided by UPATNINE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g
CREAMY PUMPKIN PIE
I make this recipe every year...very delicious. So much lighter than an ordinary pumpkin pie, and simple to make (no "cooking" involved). =) I found this recipe on a Keebler Ready Crust insert a couple years ago.
Provided by Mom2 T
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
- Whisk in pumpkin.
- Stir in whipped topping.
- Spread in crust.
- Refrigerate at least 2 hours or until set.
- Garnish as desired. Store in refrigerator.
CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
CREAMY TWO-LAYER PUMPKIN PIE
Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin for luscious flavor and texture.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
- Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 11 g, Protein 3 g
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM PUMPKIN PIE
This is traditional pumpkin pie...with a twist! I like the zesty orange taste of the sour cream topping paired with the pumpkin custard. When I serve this pie, there's never any left, so you might want to make two! -Joan Bingham, Cornwall, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts :
PUMPKIN SOUR CREAM PIE
Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.
Provided by Deb Petrill
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie crust according to pkg directions.
- Place in 9" pie plate; flute edge.
- In large bowl, whisk eggs blending in the next 7 ingredients.
- Pour into pastry shell.
- Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
- Cover edge of crust with foil after first 20 minutes of baking.
- Cool.
- Whip cream, sourcream, sugar, ginger until stiff.
- Refrigerate, covered.
- Serve with Ginger Whipped Cream
Nutrition Facts : Calories 391.7, Fat 24.2, SaturatedFat 13.1, Cholesterol 107.6, Sodium 226.3, Carbohydrate 41.3, Fiber 0.5, Sugar 28.9, Protein 4.4
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
PUMPKIN CREAMY PIE
Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10" pie crust.
Provided by Sydney Mike
Categories Pie
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
- In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
- Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
- Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
- In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.
- In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
- Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
- Pour into cooled, baked crust and top with reserved whipped cream.
- Refrigerate until firm.
Nutrition Facts : Calories 294.4, Fat 24.5, SaturatedFat 13, Cholesterol 67.7, Sodium 127.7, Carbohydrate 16.3, Fiber 1.3, Sugar 3, Protein 4
OUR FAVORITE CREAMY PUMPKIN PIE
If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
- Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
- Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g
PUMPKIN CREAM PIE
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h50m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
- Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
- Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
- Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
CREAM CHEESE PUMPKIN PIE
Don't choose between pumpkin pie and cheesecake-our Cream Cheese Pumpkin Pie combines both in an unbeatable treat. Serve this Cream Cheese Pumpkin Pie after your Thanksgiving feast, or anytime you want compliments on your pie making abilities.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 3h50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.
- Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
- Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipped cream. Spoon over pie just before serving; top with nuts.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
EASY PUMPKIN CREAM PIE
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
- Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
- Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
- With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.
Nutrition Facts : Calories 457 g, Fat 33 g, Fiber 2 g, Protein 5 g
CREAMY PUMPKIN CUSTARD PIE
Make and share this Creamy Pumpkin Custard Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 1h5m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix first nine ingredients together until smooth.
- Pour into 1 unbaked 9-inch pastry shell with high fluted edge.
- Bake in oven 1 hour or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 297.9, Fat 10.1, SaturatedFat 3.9, Cholesterol 114.9, Sodium 538.9, Carbohydrate 47.1, Fiber 0.6, Sugar 12.7, Protein 7.5
CREAM CHEESE PUMPKIN PIE
A light, creamy take on pumpkin pie with a delicious oat crust.
Provided by JNDando
Categories Fruits and Vegetables Vegetables Squash
Time 4h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
- Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
- Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
- Refrigerate pie until filling is set, at least 4 hours.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 53.8 g, Cholesterol 46.1 mg, Fat 22.5 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.9 g, Sodium 184.9 mg, Sugar 38.6 g
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