FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
IMPOSSIBLY EASY MINI PUMPKIN PIES
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
IMPOSSIBLY EASY PUMPKIN PIE
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg
EASY FREEZY PUMPKIN PIE
We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.
Provided by T.L
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 35.3 g, Cholesterol 14.5 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 308.5 mg, Sugar 25.6 g
EASY PUMPKIN PIE
We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed.
Provided by Little Bee
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Directions.
- Preheat oven to 425 degrees F.
- With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
- Pour into Ready Crust®.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Serve with whipped cream.
- Refrigerate leftovers.
Nutrition Facts : Calories 300.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 63.4, Sodium 326, Carbohydrate 42.9, Fiber 1.2, Sugar 28.7, Protein 7.4
INDIVIDUAL PUMPKIN PIES
These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h35m
Yield 18
Number Of Ingredients 9
Steps:
- Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
- Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
- Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
- Cool a minimum of 1 hour before serving. Garnish as desired.
Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
EASY PUMPKIN PIE
Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.
Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
EASIEST-EVER PUMPKIN PIE
The name says it all: This really is the easiest pumpkin pie recipe-ever! Pillsbury™ Pie Crust takes away all of the fuss, and the super-easy filling can be prepped in one bowl and poured into the crust in just a few minutes. Gather your pumpkin pie ingredients for a pie perfect for Thanksgiving or year-round. We'll show you how to make pumpkin pie with just 7 ingredients and 5 minutes of prep so you can focus on what really matters...adding the whipped cream!
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 26 g, TransFat 0 g
EASY PUMPKIN CREAM PIE
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
- Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
- Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
- With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.
Nutrition Facts : Calories 457 g, Fat 33 g, Fiber 2 g, Protein 5 g
EASY MINIATURE PUMPKIN PIES
Just a cute little Halloween party dessert or a feast favorite.
Provided by recipes galore
Categories Desserts Pies Pumpkin Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
- Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
- Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
- Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
- Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 44.3 g, Cholesterol 15.5 mg, Fat 30.8 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 468.2 mg, Sugar 3.3 g
SIMPLE AND EASY PUMPKIN PIES
I have made these pies year after year. The family is upset at the holidays if I dont make them and they all want one to take home too. This makes 2 shallow pies (my preference) or one deep dish pie. Serve with cool whip for an extra touch and flavor.
Provided by Scout Aunt
Categories Pie
Time 1h10m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs first, then add pumpkin.
- In a separate smaller bowl, mix sugar, salt spice.
- Pour and mix the contents of small bowl into the large bowl all together.
- Then slowly add evaporated milk to the large bowl.
- Pour into 2 shallow shells or one deep dish shell.
- Bake in preheated oven at 425 degrees for 15 minutes.
- Then reduce to 350 degrees and cook for 50 minutes.
- Cool on rack for 2 hours, then serve or refrigerate.
Nutrition Facts : Calories 325.1, Fat 14.9, SaturatedFat 5.7, Cholesterol 65.2, Sodium 286.5, Carbohydrate 42.5, Fiber 0.6, Sugar 20.9, Protein 6.4
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