Kellys Pumpkin Pie Recipes

Steps:

• Preheat oven to 400 degrees F.
• Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined.
• Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack.
• Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed.
• To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Steps:

• For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.

Steps:

• Mix all dry ingredients together. Mix all wet ingredients together. Slowly beat in dry. Pour into pie shell (see Kelly's Pie Crust). Bake at 325 for roughly 40 minutes, until toothpick comes out relatively clean. Cool on rack and serve w/fresh whipped cream.

Steps:

• Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust.
• Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture.
• Bake at 325º for about 1 hour and 15 minutes or until set. Chill. Serve with whipped topping or whipped cream.