POTLUCK PUMPKIN TORTE
A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN PIE FOR DIETERS
If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.
Provided by OCEANBREEZE32
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
- Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g
OLD-FASHIONED RUM PUMPKIN PIE
Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.
Provided by Gen
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
- Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g
FAMILY-FAVORITE PUMPKIN PIE
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!
Provided by B52JUNEBUG
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
- Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
- Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
- Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
- Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
- Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g
THE BEST PUMPKIN PIE COBBLER
With fall coming, I thought I would share this with everyone. Once it starts getting cold outside, I make this every week until Christmas. Its so warm and comforting on a cold night. This is also great for a potluck or large crowd. Its so delicious served warm with a scoop of french vanilla ice cream. Enjoy!
Provided by Christanasmom
Categories Dessert
Time 1h10m
Yield 1 10, 10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine all ingredients except butter, nuts, and cake mix.
- Mix well.
- Pour into greased 9x13 pan.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Melt butter and drizzle it over the cake mix.
- If using, sprinkle with nuts.
- Bake 1 hour or until done.
- Best when eaten warm and served with french vanilla ice cream.
- Hope you enjoy as much as we do!
PARADISE PUMPKIN PIE
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too-I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts :
DEEP DISH PUMPKIN PIE
This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)
Provided by ciao4293
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In a medium bowl, combine flour and sugars.
- Cut in butter till crumbly.
- Stir in nuts.
- Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
- In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
- Pour into pressed crust.
- Top with reserved crumb mixture.
- Bake 55 minutes or until golden.
- Chill and serve.
FUNKY FRESH PUMPKIN PIE
I was out of evaporated milk so I came up with a different recipe. I hope you enjoy it.
Provided by wclynxgirl
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.
- Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.
- Place pie on a baking sheet and cover pie with a sheet of aluminum foil.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 42 g, Cholesterol 63.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 5.3 g, Sodium 197.6 mg, Sugar 29.7 g
POTLUCK PUMPKIN PIE
I love this so much, that I now make it instead of a "traditional" pumpkin pie! It is so easy to make, with the shortbread crust & pumpkin filling. My family loves this at the holidays for our get-togethers & when I take it to potlucks, with friends, I always have someone wanting the recipe.
Provided by LeBaker
Categories Pie
Time 1h30m
Yield 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
- In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
- Bake for 15 minutes at 425 degrees.
- Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
- Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.
Nutrition Facts : Calories 285.8, Fat 11, SaturatedFat 6.4, Cholesterol 79, Sodium 277.4, Carbohydrate 41.5, Fiber 0.8, Sugar 24.1, Protein 6.7
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