Blender Pumpkin Pie Recipes
IMPOSSIBLE PUMPKIN PIE
Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 182mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
BLENDER PUMPKIN PIE
The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Sprinkle gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.
- Add half of the whipped topping; stir gently until well blended. Pour into crust.
- Refrigerate several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 24 g, Protein 5 g
IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
IMPOSSIBLY EASY PUMPKIN PIE
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg
PUMPKIN PIE
Make and share this Pumpkin Pie recipe from Food.com.
Provided by cookalot 2
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Process or blend until smooth.
- Pour into pie shell.
- Bake approximately 45 minute or until tester comes out clean.
Nutrition Facts : Calories 454.7, Fat 19.9, SaturatedFat 7.9, Cholesterol 132.9, Sodium 307.5, Carbohydrate 65.9, Fiber 1.7, Sugar 34.6, Protein 6.1
GLUTEN FREE BLENDER PUMPKIN PIE
As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin pies with decadent crusts - my profound apologies. You could try pouring this blend into a prepared crust in order to satisfy your culinary sensibilities. Beyond that - my suggestion would be to look elsewhere at some of the other fantastic pumpkin piepumpkin pie recipes out there. But those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things - give this a turn in your blender. I served this up to some of my most discerning pigs a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavour.
Provided by The Blender Girl
Categories Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat and oven to 180 C / 350°F.
- Throw everything in the blender until smooth and creamy.
- Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
- Leave the pie to cool completely and it will solidify.
- Serve with vegan cream or vegan ice cream. YUM!
Nutrition Facts : Calories 120.7, Fat 6.7, SaturatedFat 1.1, Cholesterol 70.5, Sodium 195.4, Carbohydrate 11.5, Fiber 1.7, Sugar 1.5, Protein 3.6
CRUSTLESS PUMPKIN PIE
I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. Cooking time is refrigeration time.
Provided by senseicheryl
Categories Pie
Time 3h10m
Yield 9 inch pie, 7 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
Nutrition Facts : Calories 114, Fat 1.1, SaturatedFat 0.2, Cholesterol 2.1, Sodium 145.1, Carbohydrate 22.8, Fiber 0.4, Sugar 14.8, Protein 3.3
IMPOSSIBLE BLENDER PIE
This is my grandma's favorite pie, she requests that I make it often. It is a custard type pie. During baking, the flour sinks to the bottom to make a crust! What could be easier? :)
Provided by Kim D.
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Put all ingredients in a blender.
- Blend until all ingredients are well blended.
- Pour mixture into a 10-inch, slightly greased, pie pan.
- Bake for 1 hour.
- May be eaten warm, but refrigerate any leftovers.
Nutrition Facts : Calories 323.9, Fat 17.4, SaturatedFat 11.9, Cholesterol 129.5, Sodium 205.3, Carbohydrate 36.7, Fiber 1.9, Sugar 26.1, Protein 6.8
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