IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
IMPOSSIBLE PUMPKIN PIE I
This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream.
Provided by ANITAL
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
- Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 31.4 g, Cholesterol 57.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 155.2 mg, Sugar 23.4 g
WEIGHT WATCHERS PUMPKIN PIE (MAKES OWN CRUST)
My WW leader gave us this recipe the other nite. She claims it is delicious, makes its own crust and, best of all, ONLY 3 POINTS FOR 1/4 OF THE PIE! -- Chef 289860.
Provided by vanillathekatt
Categories Pie
Time 1h15m
Yield 1 pie, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 inch pie-pan with non-stick cooking spray.
- Blend all the above ingredients in a bowl.
- Pour into greased pie pan and spread out evenly.
- Bake for 1 hour.
- One-quarter of a pie counts as 3 points; one-eighth of a pie counts as 1.5 points.
- NOTE: Instead of 2 cups of unsweetened applesauce, you can use a 20 oz. can of crushed pineapple in its own juice.
Nutrition Facts : Calories 278.4, Fat 9, SaturatedFat 5.5, Cholesterol 31, Sodium 123.1, Carbohydrate 41.6, Fiber 2.4, Sugar 15.2, Protein 10.6
SELF-CRUSTING PUMPKIN PIE
The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
- For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
- For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
- Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
- Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.
INCREDIBLE PUMPKIN PIE
This is a diabetic pie recipe that my Mom gave to me this past year since my husband is diabetic. This pie makes its own crust, so there is no crust to make.
Provided by Creation In Hope
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Mix all ingredients in a bowl.
- Spray a 9 inch pie pan with 'Pam'.
- Pour ingredients into pie pan.
- Bake 55 minutes or until a knife or toothpick comes out clean.
Nutrition Facts : Calories 108, Fat 1.3, SaturatedFat 0.4, Cholesterol 3.6, Sodium 361.8, Carbohydrate 17.5, Fiber 2.5, Sugar 7.7, Protein 6.8
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