Throwdown Pumpkin Pie Recipes

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.

Steps:

• Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
• Pour into prepared piecrust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
• Cool on a wire rack.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool. For the filling: Preheat the oven to 275 degrees F. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred. Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably. For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form. Garnish each piece of pie with a dollop of the whipped cream before serving.

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.