Our Favorite Creamy Pumpkin Pie Recipes

OUR FAVORITE CREAMY PUMPKIN PIE

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.

CREAMY PUMPKIN PIE

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.

CREAMY PUMPKIN PIE

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!

PUMPKIN CREAM PIE

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. .

CREAM CHEESE PUMPKIN PIE

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.

EASY AND REALLY GOOD CREAMY PUMPKIN PIE

Steps:

• Set oven to 450 degrees and place a baking sheet on the oven rack.
• In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
• Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
• Pour into FROZEN pie crust.
• Place pie on the HOT baking sheet in the oven.
• Bake for 10 minutes.
• Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
• Cool to room temperature or refrigerate until serving.
• Top with whipped cream.