Delicious Creamy Pumpkin Pie Recipes

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.

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.

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!

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.

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. .

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.

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.

Steps:

• Preheat the oven to 350°.
• Line two baking sheets with parchment paper.
• In a large bowl, whisk together the melted butter and brown sugar until smooth.
• Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
• Using a rubber spatula, fold in the flour.
• Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
• Bake until springy to the touch, about 10 minutes.
• Transfer to a rack to cool completely.
• Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
• Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
• Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
• Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Steps:

• Separate egg whites from yolks.
• Add 1/2 tsp of salt to egg yolks and whisk.
• Mix egg yolks, vanilla, sugar, butter, pumpkin, spices, and yogurt.
• Beat egg whites until stiff but not peaked and fold into the batter til smooth.
• Pour into 1 greased pie dish or cake pan.
• Bake at 350F degrees for 30 minutes or until toothpick comes out clean.

Steps:

• In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
• Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.

Steps:

• Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
• Fold in Cool Whip.
• Spoon into crust.
• Freeze for at least 4 hours.
• Let stand in refrigerator 1 hour before serving.
• (I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).