Paula Deens Pumpkin Pie Recipes

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PUMPKIN PIE (PAULA DEEN)



Pumpkin Pie (Paula Deen) image

This pie is creamy and light--melt in the mouth delicious. The seasonings are subtile and thoroughly enjoyable. From Food Network's 2006 Thanksgiving menu.

Provided by SharleneW

Categories     Pie

Time 1h35m

Yield 1 pie, 6-9 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg yolk, slightly beaten
2 eggs, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1 (9 inch) refrigerated pie dough
whipped cream, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
  • (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
  • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Nutrition Facts : Calories 572.9, Fat 35.3, SaturatedFat 18.3, Cholesterol 166.6, Sodium 642.6, Carbohydrate 57.7, Fiber 3.2, Sugar 37.4, Protein 8.7

PAULA DEEN'S PUMPKIN PIE



PAULA DEEN'S PUMPKIN PIE image

Categories     Dessert     Bake     Thanksgiving

Yield 8 Slices

Number Of Ingredients 13

1 (8-ounce) package cream cheese, softened
*2 cups canned pumpkin, mashed
*1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
*Or jarred sweetened pumpkin chunks, in Brazil

Steps:

  • Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

TRADITIONAL PUMPKIN PIE



Traditional Pumpkin Pie image

Makes 1 (9-inch) pie

Number Of Ingredients 11

1/2 (14.1-ounce) package refrigerated pie crust
1 (15-ounce) can pumpkin purée
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 large eggs
1 (12-ounce) can evaporated milk
Garnish: whipped cream, ground cinnamon

Steps:

  • Preheat oven to 375°. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under, and crimp, if desired. Line pie crust with aluminum foil, and add pie weights. Bake for 10 minutes. Remove crust from oven, and remove foil and pie weights; set crust aside. Increase oven temperature to 425°. In a medium bowl, whisk together pumpkin, sugar, cinnamon, ginger, salt, cloves, and allspice. Add eggs, one at a time, whisking until combined after each addition. Whisk in evaporated milk until smooth. Pour into prepared pie crust. Bake for 10 minutes; reduce oven temperature to 350°, and bake for 45 to 50 minutes longer or until center is almost set. Cool on a wire rack. Refrigerate until ready to serve. Garnish with whipped cream and cinnamon, if desired.

PAULA DEEN PUMPKIN PIE



Paula Deen Pumpkin Pie image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h30m

Number Of Ingredients 12

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
2 eggs + 1 egg yolk, slightly beaten
1 cup half-and-half
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 (9-inch) refrigerated pie dough
Whipped cream, for topping

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Prepare the crust. Press the pie dough into the bottom and the sides of a 9-inch pie pan. Crimp the edges to make a pattern. Freeze it for 1 hour.
  • Line the pie dough with parchment paper or aluminum foil. Fill up the pan with 2 pounds of pie weights or dried beans. Bake for 10 minutes. Remove the weights and lining and bake for 10 minutes more, or until the crust has turned golden brown.
  • Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree until well-combined.
  • Beat in the sugar and salt. Add the eggs and extra egg yolk, half-and-half, and melted butter. Beat until well-combined. Mix in the vanilla, cinnamon, and ginger (if using).
  • Pour the filling into the prepared pie crust and bake for 50 minutes or until the middle is set. Let the pie cool completely on a wire rack. Slice and serve with whipped cream on top. Enjoy!

Nutrition Facts : Calories 573 cal

PUMPKIN PIE



Pumpkin Pie image

Along with turkey, pumpkin pie is a Thanksgiving Day staple. Make this easy classic pie with cream cheese, canned pumpkin, eggs, butter vanilla and few more fall flavored spices. Serve slices topped with whipped cream.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 12

1 (8 oz) package softened cream cheese
2 cups mashed canned pumpkin
1 cup sugar
1/4 teaspoon salt
1 plus 2 egg yolks, slightly beaten egg
1 cup half and half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon optional ground ginger
1 piece pre-made pie dough
for topping whipped cream

Steps:

  • Preheat the oven to 350 °F.
  • Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated.
  • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

PUMPKIN RUM PIE



Pumpkin Rum Pie image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F.
  • Partially bake the pie shell, according to the package directions.
  • In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
  • With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
  • In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

PAULA DEEN'S PUMPKIN CHEESECAKE



Paula Deen's Pumpkin Cheesecake image

Make and share this Paula Deen's Pumpkin Cheesecake recipe from Food.com.

Provided by fifleaona

Categories     Cheesecake

Time 5h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup melted salted butter
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Nutrition Facts : Calories 705.8, Fat 46.3, SaturatedFat 25.6, Cholesterol 218.5, Sodium 498.3, Carbohydrate 65.8, Fiber 1, Sugar 52, Protein 10

PRALINE PUMPKIN PIE (PAULA DEEN)



Praline Pumpkin Pie (Paula Deen) image

If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Provided by SharleneW

Categories     Pie

Time 1h

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE



Paula Deen's Apple Butter Pumpkin Pie image

Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.

Provided by Punky Julster

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 11

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 425°F
  • Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
  • Stir in eggs.
  • Gradually add milk and mix well.
  • Pour into pie shell.
  • Bake for about 40 minutes or until set.
  • Garnish with whipped cream and maybe some pecans.

Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9

PAULA DEEN'S PUMPKIN PECAN PIE



Paula Deen's Pumpkin Pecan Pie image

Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table?

Provided by Tee Angel

Categories     Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 (9 inch) unbaked pie shells
whipped cream

Steps:

  • Preheat oven to 350°F
  • With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
  • Garnish with whipped cream .

Nutrition Facts : Calories 618.5, Fat 33.3, SaturatedFat 9.3, Cholesterol 126.1, Sodium 428.6, Carbohydrate 78.9, Fiber 4, Sugar 33.6, Protein 7.2

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