Fluffy Pumpkin Pie Recipes

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JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE



Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

  • Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
  • Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
  • In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
  • Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
  • Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

FLUFFY PUMPKIN PIE



Fluffy Pumpkin Pie image

Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
24 large marshmallows
1 can (15 ounces) pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Additional whipped topping and ground cinnamon

Steps:

  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

FLUFFY PUMPKIN PIE



Fluffy Pumpkin Pie image

I found this recipe ages ago in our local newspaper. There is enough filling for 2, 9-inch pies or one 11-inch pie. Line the pie plate with your best pie dough. Make a strong, fluted rim that extends about 1/2-inch above the rim of the dish. Do not prick the bottom of the pastry.

Provided by dojemi

Categories     Pie

Time 1h5m

Yield 1-2 pies, 16 serving(s)

Number Of Ingredients 16

3 1/2 cups cooked pumpkin or 3 1/2 cups canned pumpkin
1 cup light brown sugar
1 cup white sugar
1 teaspoon salt
3 tablespoons light molasses
3 tablespoons bourbon whiskey (desirable, optional) (optional) or 3 tablespoons dark rum (desirable) (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
4 egg yolks
1 cup heavy cream
3/4 cup milk (a few droplets more if mixture is stiff)
5 egg whites
1 pinch salt
2 tablespoons sugar

Steps:

  • Preheat over to 450 degrees.
  • Blend together the first 13 ingredients.
  • Beat the egg whites until slightly foaming.
  • Beat in a pinch of salt and continue beating to form soft peaks.
  • Beat in the sugar and continue beating to make stiff, shining peaks.
  • Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
  • At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
  • Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
  • When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
  • Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
  • Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
  • Serve warm or cold with whipped cream or ice cream.

Nutrition Facts : Calories 207.3, Fat 7, SaturatedFat 4.1, Cholesterol 63.5, Sodium 191.4, Carbohydrate 34.8, Fiber 0.9, Sugar 30.2, Protein 2.9

FLUFFY PUMPKIN STYLE PIE



Fluffy Pumpkin Style Pie image

This pumpkin-style pie starts with a packaged mix-and ends up being a party-perfect dessert. Whipped topping provides the fluffy wow factor.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (9.2 oz.) JELL-O No Bake Pumpkin Style Pie Dessert
2 Tbsp. sugar
5 Tbsp. margarine or butter, melted
2-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened; press against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
  • Beat milk and Filling Mix in large bowl with mixer on low speed 1 min. Add COOL WHIP; stir with whisk until blended. Spoon over crust.
  • Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 26 g, Protein 4 g

WHIPPED PUMPKIN PIE



Whipped Pumpkin Pie image

This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.

Provided by luvtobake

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h25m

Yield 8

Number Of Ingredients 9

3 cups graham cracker crumbs
⅔ cup white sugar
¾ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
  • Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
  • Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
  • Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g

PUMPKIN FLUFF



Pumpkin Fluff image

Fluffy pumpkin.

Provided by B Turner

Categories     Desserts

Time 5m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can pumpkin puree
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 (3.4 ounce) package instant vanilla pudding mix
6 teaspoons white sugar
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract

Steps:

  • Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.

Nutrition Facts : Calories 155 calories, Carbohydrate 23.7 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 6.2 g, Sodium 315.8 mg, Sugar 18.6 g

FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school

Provided by Malee_H

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces cream cheese, softened
1/2 cup sugar
1 -1 1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 ounce) graham cracker pie crusts
whipped topping, or other garnishes (optional)

Steps:

  • In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
  • Stir in pumpkin.
  • Add eggs, and mix until blended.
  • Place crust on a baking sheet and pour filling into crust.
  • Bake at 350 for 40 minutes or until center is almost set.
  • Cool completely on wire rack.
  • Refrigerate for 3 hours or overnight.
  • Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3

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