Pumpkin Pie Spectacular Recipes

PERFECT PUMPKIN PIE

Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

PUMPKIN PIE SPECTACULAR

Pumpkin Pie Spectacular image

Make and share this Pumpkin Pie Spectacular recipe from Food.com.

Provided by Little Suzy Homemak

Categories Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

15 ounces refrigerated pie crusts
2 cups crushed gingersnaps
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
15 ounces canned pumpkin
14 ounces sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
2 tablespoons melted butter
3/4 cup pecans, coarsely chopped
8 ounces frozen whipped topping, thawed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
7 thin ginger snaps, halved

Steps:

Preheat oven to 350 degrees. Fit one piecrust into a 9-inch deep dish pie plate according to package directions; fold edges under and crimp.
Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
Bake at 350 degrees for 10 minutes. Let cool completely on wire rack, about 30 minutes.
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet.
Bake at 350 degrees for 30 minutes.
Meanwhile make a pecan streusel by combining 1/4 cup flour, 1/4 cup dark brown sugar, 2 tablespoons butter and 3/4 cup chopped pecans.
Sprinkle the Pecan Streusel around the edge of the crust. Bake another 40-45 minutes or until set, shielding edges with aluminum foil during last 25-30 minutes of baking, if necessary.
Insert ginger cookies around edges of crust. Let cool completely on wire rack (about 1 hour).
Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.

PUMPKIN PIE WITH MAPLE CREAM AND SUGARED PECANS

Pumpkin Pie With Maple Cream and Sugared Pecans image

Makes plain old pumpkin pie spectacular. The recipe is from Southern Living. You can also make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.

Provided by Lvs2Cook

Categories Pie

Time 1h38m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 pie shell
2 cups canned pumpkin
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Steps:

Bake pie crust at 450°F for 8 minutes.
Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°F.
Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
Pour filling into crust.
Bake at 375°F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
Cool on a wire rack.
Cover and refrigerate overnight.
Combine 2 tablespoons granulated sugar and pecans in a small skillet.
Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
Spoon onto wax paper to cool.
Crumble sugared pecans into pieces.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.

Nutrition Facts : Calories 519.2, Fat 30.7, SaturatedFat 13.1, Cholesterol 136.9, Sodium 401.6, Carbohydrate 57.3, Fiber 3.5, Sugar 39.3, Protein 7

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