Creamy Pumpkin Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.

Provided by JJOHN32

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 6

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

Steps:

  • Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  • Chill until set, about 3 hours.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g

CREAMY PUMPKIN PIE



Creamy Pumpkin Pie image

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

Provided by UPATNINE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8

4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  • Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g

CREAMY PUMPKIN PIE



Creamy Pumpkin Pie image

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

1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin
1 cup sugar
1/4 teaspoon salt
2 eggs
1 cup half-and-half or 1 cup heavy cream
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pieces pre-made pie dough (or your favorite homemade)
whipped cream, for serving (optional)

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!

CREAMY PUMPKIN PIE



Creamy Pumpkin Pie image

I make this recipe every year...very delicious. So much lighter than an ordinary pumpkin pie, and simple to make (no "cooking" involved). =) I found this recipe on a Keebler Ready Crust insert a couple years ago.

Provided by Mom2 T

Categories     Pie

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup cold milk
1 (6 ounce) package vanilla instant pudding mix
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups Cool Whip, thawed
1 graham cracker pie crust

Steps:

  • In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
  • Whisk in pumpkin.
  • Stir in whipped topping.
  • Spread in crust.
  • Refrigerate at least 2 hours or until set.
  • Garnish as desired. Store in refrigerator.

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 slices

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
  • In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
  • Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
  • For Whipped Cream:
  • In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

OUR FAVORITE CREAMY PUMPKIN PIE



Our Favorite Creamy Pumpkin Pie image

If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h25m

Yield 10 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 can (29 oz.) pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 egg s
2-1/2 tsp. pumpkin pie spice

Steps:

  • Heat oven to 450°F.
  • Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
  • Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
  • Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g

EASY PUMPKIN CREAM PIE



Easy Pumpkin Cream Pie image

The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 12

1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar

Steps:

  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
  • Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
  • Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
  • With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

Nutrition Facts : Calories 457 g, Fat 33 g, Fiber 2 g, Protein 5 g

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h50m

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 1/4 cups ground gingersnaps (from about 25 cookies)
2 tablespoons sugar
Salt
4 tablespoons unsalted butter, melted and slightly cooled
2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup sugar
Salt
4 large egg yolks
1/4 cup cornstarch
1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream, whisked to medium peaks
Garnish: freshly grated nutmeg

Steps:

  • Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
  • Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
  • Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
  • Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
  • Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

CREAMY TWO-LAYER PUMPKIN PIE



Creamy Two-Layer Pumpkin Pie image

Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin for luscious flavor and texture.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 9

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup plus 1 Tbsp. cold fat-free milk, divided
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 can (16 oz.) pumpkin
2 pkg. (1.0 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

Steps:

  • Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
  • Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 11 g, Protein 3 g

More about "creamy pumpkin pie recipes"

THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
2019-11-26 Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides …
From foodnetwork.com
Author Food Network Kitchen
Steps 6
Difficulty Easy


GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC
2021-11-11 Make pie crust and filling: Preheat oven to 425 degrees. Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
From therecipecritic.com


THE MOST DELICIOUS HOMEMADE PUMPKIN PIE RECIPE!
2019-10-02 Using a mixer, whip the super soft cream cheese and eggs on high. Scrape the sides and bottom of the bowl and add in both sugars, pumpkin, ginger, cornstarch cloves, cinnamon, and salt. Mix on medium until combined. With the mixer on low, slowly add in the evaporated milk and melted butter.
From sugarandcharm.com


PUMPKIN CREAM PIE - LAUREN'S LATEST
2015-11-16 Whip cream cheese with sugar, vanilla, pumpkin, and spices until completely smooth and creamy. In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold half the whipped cream into the cream cheese mixture and pour into baked pie shell. Top with remaining whipped cream and sprinkle with more cinnamon, if desired.
From laurenslatest.com


PUMPKIN PIE | KING ARTHUR BAKING
In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. (This will allow the spices' flavor to blend.) Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and ...
From kingarthurbaking.com


CREAMY PUMPKIN PIE | CANADIAN LIVING
2005-07-14 Method. Preheat oven to 375º F (190º C). In a large bowl, combine flour, orange rind and salt. Using pastry blender or with 2 knives cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar and pour in enough ice water to make 1/3 cup (75 mL) Drizzle egg mixture over flour mixture; toss ...
From canadianliving.com


EASIEST-EVER PUMPKIN PIE RECIPE - PILLSBURY.COM
2004-12-28 Steps. 1. Heat oven to 425°F. 2. In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie …
From pillsbury.com


RECIPE FOR CREAMY PUMPKIN PIE | ALMANAC.COM
2022-03-18 Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl. In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture ...
From almanac.com


CREAMY PUMPKIN PIE | MINIMALIST BAKER RECIPES
2012-11-22 Beat on high for 2 minutes and then set in the fridge for 5 minutes. Remove pudding from fridge and add pumpkin puree and pie spice. Whisk until well combined and then add to the top of the cream cheese layer (all of it may not fit). Smooth top with a spatula or spoon. Cover and refrigerate for at least 4-6 hours.
From minimalistbaker.com


FLUFFY PUMPKIN CREAM PIE RECIPE - A SPICY PERSPECTIVE
2020-10-14 One tablespoon at a time, add in the chilled booze (about 4 tablespoons) without the ice cubes until the mixture clumps together. The dough should be firm and not sticky. Dump the dough into a disk on plastic wrap. Wrap and refrigerate for …
From aspicyperspective.com


PUMPKIN PIE WITH CHOCOLATE GANACHE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PUMPKIN PIE BARS RECIPE - CRUNCHY CREAMY SWEET
2019-09-07 Add one egg and 1/2 teaspoon of vanilla, whisk until smooth and pour over the crust. Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes. Let cool completely before cutting. You can also cool the bars completely and then refrigerate for up to 2 days or until ready to serve.
From crunchycreamysweet.com


BEST PUMPKIN CREAM PIE RECIPE - HOW TO MAKE PUMPKIN CREAM PIE
2018-11-16 Press the mixture through a fine-mesh sieve into a heatproof bowl. Cover the top with plastic wrap to avoid a skin forming, then refrigerate until cool. Heat the oven to 350°F. Grease a 9-inch pie pan with butter. Make the gingery graham cracker crust: In a medium bowl, combine the cracker crumbs, brown sugar, ginger, and salt.
From food52.com


PUMPKIN NICE CREAM [TASTES LIKE PUMPKIN PIE!] THIS HEALTHY KITCHEN
2021-09-01 Then process until smooth. (photos 1-2) Transfer the ice cream to a shallow dish and top with chocolate chips, if using. Then freeze for one hour. (photos 3-4) Then mix your pumpkin nice cream, especially around the edges, as those start to freeze first and return to the freezer for one more hour. Serve with more chocolate chips and chopped ...
From thishealthykitchen.com


NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
2021-11-24 Heat oven to 425 degrees F. Place the pie on a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.
From inspiredtaste.net


THE BEST PUMPKIN PIE RECIPE – MODERN HONEY
2017-11-06 The whisk attachment works the best to whip the cream cheese. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt. Preheat oven to 400 degrees.
From modernhoney.com


PUMPKIN CREAM PIE – MY ROI LIST
2022-05-12 Pumpkin Cream Pie is an easy, no bake pumpkin dessert recipe. Use Cool Whip to make this pumpkin fluffy, creamy pumpkin pie delicious! Pumpkin Cream Pie. Pumpkin pie is the definitive dessert of the fall season. Once autumn starts up, everyone’s sweet tooth seems to be hankering for this classic pumpkin dessert recipe. As lovely as pumpkin ...
From myroilist.com


HOMEMADE PUMPKIN PIE RECIPE - DINNER AT THE ZOO
2020-07-15 Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F. Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine. Add eggs 1 at a time, pulsing after each addition.
From dinneratthezoo.com


CREAMY PUMPKIN PIE BARS | MINIMALIST BAKER RECIPES
2016-11-12 Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper (adjust number/size of dish if altering batch size). Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the consistency of oat flour (if using raw almonds, mix them with the oats at this time). Add almond ...
From minimalistbaker.com


THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
2014-10-26 Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to …
From sallysbakingaddiction.com


THE BEST CREAMY PUMPKIN PIE RECIPE- BAKER BETTIE
2013-11-25 Tuck it in with your fingers, making sure it is smooth. Trim and crimp the edges as desired. Place the prepared crust in the freezer for about 10 minutes to relax and solidify. Place a piece of parchment paper into the crust and fill with pie weights or beans. Blind bake the crust at 400 F (200 C) for 15 minutes.
From bakerbettie.com


CREAMY PUMPKIN PIE - ENRILEMOINE
2018-12-12 Bake for 30 minutes, remove the weights and parchment paper and bake for 5 more minutes. Remove from the oven and let cool on a wire rack. In a large bowl whisk the pumpkin puree, eggs, cornstarch, spices, salt with LA LECHERA. Set the oven to 350˚F. Pour the pumpkin mixture into the crust and bake for 55 minutes.
From enrilemoine.com


EASY, CREAMY PUMPKIN PIE - DIVAS CAN COOK
2018-11-01 Instructions. Preheat oven to 350 F. In a large bowl, gently cream together brown sugar, granulated sugar, and butter. Mix in eggs and egg yolk. Mix in evaporated milk, heavy whipping cream, and vanilla extract. Mix in spices and …
From divascancook.com


CREAM CHEESE PUMPKIN PIE - AVERIE COOKS
2021-07-13 Make the Filling: To the mixing bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the sugar, flour, cream cheese and beat on medium-high speed until smooth, about 2 minutes. Reserve a heaping 1/2 cup in medium bowl; set aside. To the large bowl with the cream cheese and sugar mixture, add the eggs ...
From averiecooks.com


BEST PUMPKIN CREAM PIE RECIPE - THE PIONEER WOMAN
2021-09-02 When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
From thepioneerwoman.com


CREAMY PUMPKIN PIE BARS - RECIPE RUNNER
1 1/2 teaspoons pumpkin pie spice. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 1/2 tablespoons cornstarch. Instructions. Preheat oven to 325° F. and spray an 8x8 square baking pan with cooking spray. In a food processor, pulse the graham crackers into fine crumbs. Add in the brown sugar, cinnamon, ginger and salt and pulse until combined.
From reciperunner.com


EASY PUMPKIN CREAM PIE | VERY BEST BAKING
Step 1. Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm.
From verybestbaking.com


BEST EASY PUMPKIN PIE RECIPE - CREME DE LA CRUMB
2020-10-30 In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust. Brush crust with egg wash. Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer.
From lecremedelacrumb.com


NO BAKE CREAMY PUMPKIN PIE - 5 STAR RECIPE
Beat with wire whisk for 1 minute (mixture will be very thick). Add in pumpkin with wire whisk; stir in whipped topping. Pour pumpkin mixture into pie crust. Refrigerate for 2 hours or until set. Garnish with additional whipped topping, if desired. *May substitute ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ⅛ teaspoon ground ...
From recipeland.com


PUMPKIN CREAM PIE RECIPE - SOMETHING SWANKY
2021-12-15 Instructions. Whisk together the pudding mix and milk. Allow to thicken (takes about 5 minutes). Fold in half of the Cool Whip and mix until fully incorporated.
From somethingswanky.com


BEST PUMPKIN CREAM PIE RECIPE - DELISH
2016-11-14 Make Crust: Preheat oven to 350°. Combine gingersnap crumbs, butter, sugar, and salt and blend until combined. Press crumb mixture onto bottom and up sides of a 9" pie dish.
From delish.com


MILE HIGH PUMPKIN CREAM PIE - LEMONSFORLULU.COM
2021-11-08 Freeze the pie crust while you prepare the filling. In a mixing bowl beat the cream cheese with an electric mixer until creamy. add in the pumpkin puree and pumpkin pie spice until combined. Stir in the vanilla extract. Add in the powdered sugar, a little at a time, until the mixture is well blended.
From lemonsforlulu.com


PUMPKIN CREAM PIE - THE BAKERMAMA
2014-11-21 Instructions. Preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt. Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms.
From thebakermama.com


IRISH CREAM PUMPKIN PIE RECIPE - SNAPPY GOURMET
2016-10-27 Roll dough out and transfer to deep dish pie plate. Trim crust edges and crimp crust edges as desired. In a large bowl whisk together pumpkin, 3/4 cup sugar, cinnamon, and 1/8 teaspoon salt. Then whisk in eggs and then 1/2 cup Irish cream and 1/2 cupheavy cream until well combined. Pour filling into prepared pie crust.
From snappygourmet.com


CREAM CHEESE PUMPKIN PIE RECIPE | MYRECIPES
Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes.
From myrecipes.com


PERFECT PUMPKIN PIE RECIPE - PILLSBURY.COM
2022-04-20 2. In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan. 3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.
From pillsbury.com


EASY PUMPKIN CREAM PIE | CREAMY FLUFFY SPICED PIE - DAILY DISH …
2022-01-07 In a large mixing bowl, whip the cream cheese with the pumpkin, scrape the sides down. Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together. Fold in ¾ cup of whipped cream. Spoon the mixture into the pre-baked pie crust.
From dailydishrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #desserts     #eggs-dairy     #vegetables     #american     #southern-united-states     #oven     #easy     #dinner-party     #holiday-event     #kid-friendly     #pies     #dietary     #gifts     #christmas     #thanksgiving     #comfort-food     #inexpensive     #taste-mood     #equipment     #4-hours-or-less

Related Search