Impossibly Easy Pumpkin Pecan Pie Recipes

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. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Steps:

• Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
• Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
• Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
• Beat remaining ingredients with fork until blended. Pour into pie plate.
• Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

Steps:

• Preheat oven to 400 degrees F.
• In a bowl beat together eggs and pumpkin.
• Stir in next 6 ingredients (sugar - vanilla).
• Stir in milk.
• Pour mixture into pie shell.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
• To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
• Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool 30 minutes.
• Refrigerate about 3 hours or until chilled.
• Serve with whipped topping.
• Store covered in refrigerator.

Steps:

• Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Heat oven to 375ºF.

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.2. Stir all ingredients except pecans and Spiced Topping until blended. Stir in chopped pecans. Pour into pie plate.3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut pie into slices. Garnish each serving with Spiced Topping and pecan. Store covered in refrigerator.Spiced Topping1 1/2 cups frozen (thawed) whipped topping1/4 teaspoon pumpkin pie spiceStir ingredients until smooth.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from fat 110) Fat 12g (Saturated 4g) Cholesterol 60mg Sodium 180mg Carbohydrate 26g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 74% Vitamin C 0% Calcium 12% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable 2 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.