FLUFFY PUMPKIN PIE
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
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 SPICED CUPCAKES
Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering.
Provided by MarieLizette
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
- Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 34.5 g, Cholesterol 42.3 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 257.9 mg, Sugar 22.8 g
JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
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
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
WHIPPED PUMPKIN PIE
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
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
FLUFFY PUMPKIN PIE
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
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
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