EASY PUMPKIN SPICE PUDDING PIE
Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.
Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN PIE PUDDING
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.
Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PUDDING PIE
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Provided by A.S.G.
Categories Fruits and Vegetables Vegetables Squash
Time 1h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g
EASY PUMPKIN PUDDING OR PIE
The kids love this! Got this recipe from the Oregon Nutrition Education Program. The kids all sampled it and said it was delicious. Super simple and inexpensive to make.
Provided by Some1sGrandma
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in mixing bowl.
- Beat with wire whisk or spoon for 30 seconds.
- Refrigerate for 2 hours, then serve or use for pie filling.
- Top with Cool Whip at serving time.
Nutrition Facts : Calories 141, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 524.6, Carbohydrate 30, Fiber 1.8, Sugar 25.1, Protein 2
THROWDOWN PUMPKIN PIE
Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.
Provided by Bobby Flay
Categories dessert
Time 2h30m
Yield 1 (9-inch) pie, plus leftover filling
Number Of Ingredients 21
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.
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
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
EASY PUMPKIN PIE
We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed.
Provided by Little Bee
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Directions.
- Preheat oven to 425 degrees F.
- With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
- Pour into Ready Crust®.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Serve with whipped cream.
- Refrigerate leftovers.
Nutrition Facts : Calories 300.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 63.4, Sodium 326, Carbohydrate 42.9, Fiber 1.2, Sugar 28.7, Protein 7.4
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.
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
HOMEMADE PUMPKIN PIE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, ground pumpkin pie spice, ground allspice, ground cardamom, salt, sugar, maple syrup, vanilla extract, large eggs, heavy whipping cream, store-bought pie shell, whipped cream
Provided by Jordan Case
Yield 8 servings
Number Of Ingredients 15
Steps:
- *Pumpkin Purée*
- This only works if you buy "Pie Pumpkins" either from a local farmers market or a store; this is VERY important.
- Preheat oven to 425°F
- Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
- Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
- Remove from oven and let cool on counter until room temp.
- Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
- Pumpkin Pie filling
- Preheat oven to 425°
- Combine all spices, salt, sugar in a mixing bowl.
- In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
- Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
- While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
- Remove from oven and let cool on wire rack.
- Serve and top with optional whip cream.
Nutrition Facts : Calories 325 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 20 grams
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