Festive Pumpkin Pie Recipes

FESTAL GOLDEN PUMPKIN PIE

Steps:

• Prepare 1 pie crust.
• Combine eggs, sugar, salt, and spices and beat well.
• Blend in pumpkin.
• Add milk and beat well.
• Turn into pastry lined pie pan.
• Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
• Pie is done when knife, inserted in center, comes out clean.
• Cool on rack for 2 hours, then serve immediately or refrigerate.

FESTIVE PUMPKIN PIE

Steps:

• Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed.
• Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla.
• Pour the mixture into the unbaked pie shell. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean.
• Cool slightly on a wire rack. While cooling, blend the sour cream and sugar together, then spread over the top of the warm pie.
• Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set.
• Cool on a wire rack. Cover and chill in the refrigerator before serving.

INDIVIDUAL PUMPKIN PIES

Steps:

• Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
• Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
• Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
• Cool a minimum of 1 hour before serving. Garnish as desired.

MARSHMALLOW PUMPKIN PIE

Steps:

• In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

FESTIVE PUMPKIN-MARSHMALLOW PIE

Steps:

• Mix crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended. Gently stir in 2 cups COOL WHIP; pour into crust. Sprinkle with reserved crumb mixture; cover.
• Freeze 4 hours or until firm. Remove from freezer. Top with remaining COOL WHIP and nuts. Place in refrigerator 30 min. before serving to soften slightly.