PUMPKIN DIP
This rich and creamy Pumpkin Dip is made with 4 simple ingredients including cream cheese, pumpkin pie puree, powdered sugar, cinnamon and cloves.
Provided by Lauren Allen
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
- Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
Nutrition Facts : Calories 47 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 39 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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!
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
AUTUMN CREAMY PUMPKIN PIE DIP
We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies!
Provided by BecR2400
Categories Lunch/Snacks
Time 10m
Yield 2 cups of dip, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the pumpkin and the cream cheese until smooth.
- Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
- Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!
Nutrition Facts : Calories 124, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92.9, Carbohydrate 7.7, Fiber 0.2, Sugar 5.8, Protein 2
AUTUMN REUBEN DIP
A slightly different diversion from the standard Reuben Dips you've had. A great appetizer for those cooler-day Football Sundays. Great served with rye rounds, party rye, even Triscuits or Wheat Thins. Too good!
Provided by Fauve
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients gently in a medium sized bowl.
- Spread in a 9x13-inch baking dish.
- Top with a bit more shredded Provolone, if desired.
- Bake for 25 minutes.
- Serve warm with rye rounds or your choice of dippers.
Nutrition Facts : Calories 393.9, Fat 32.4, SaturatedFat 11.6, Cholesterol 91.7, Sodium 1584.2, Carbohydrate 10.9, Fiber 2.1, Sugar 5.5, Protein 15.6
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
AUTUMN PUMPKIN CHILI
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
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