Cindys Pumpkin Pie Recipes
CINDY'S PUMPKIN PIE
This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
Provided by Cindy Catudal Shank
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
- In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
- Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g
CINDY'S PUMPKIN PIE DESSERT SQUARES
This is an old recipe I got from an old neighbor 20 years ago....my daughter still requests these...I am tired of hunting for the recipe every time I need it...putting it here for safe keeping.
Provided by CIndytc
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
- Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
- For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
- Bake at 350 degrees for 45 to 50 minutes until firm.
- Cool, then refrigerate to chill.
- Cut into squares and serve with whip cream.
Nutrition Facts : Calories 450.5, Fat 20.3, SaturatedFat 9.1, Cholesterol 86.1, Sodium 591.9, Carbohydrate 63.3, Fiber 3.9, Sugar 33.2, Protein 5.3
CINDY'S FRENCH SILK PIE
At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.-Cindy Evanoff, Louisville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 513 calories, Fat 32g fat (18g saturated fat), Cholesterol 173mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
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