Smart Choice Creamy Pumpkin Pie Recipes

CREAMY PUMPKIN PIE

Steps:

• If making crust from scratch, preheat oven to 375 degrees F (190 C).
• In a large mixing bowl, combine graham cracker crumbs, half of the sugar (1/4 cup as original recipe is written), melted butter, and coconut oil and mix until moistened. Transfer to an 8- or 9-inch pie plate (adjust number/size of pan if altering batch size) and press it on the bottom and sides as evenly as you can.
• Bake for 7 minutes and then set in the fridge on a towel to cool for at least 15 minutes.
• Wipe out mixing bowl and add the cream cheese, remaining half of sugar (1/4 cup as original recipe is written), and 1/4 cup milk (amount as original recipe is written // adjust if altering batch size). Mix with a handheld mixer until smooth, then spoon into the bottom of the pie crust and carefully smooth the top. Set back in fridge.
• Rinse out mixing bowl and add pudding mix and milk. Beat on high for 2 minutes and then set in the fridge for 5 minutes.
• Remove pudding from fridge and add pumpkin puree and pie spice. Whisk until well combined and then add to the top of the cream cheese layer (all of it may not fit). Smooth top with a spatula or spoon.
• Cover and refrigerate for at least 4-6 hours. It will take several hours to firm up so leave overnight if you can. Top with whipped cream or whipped topping and toasted coconut (optional) before serving.

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!

SMART-CHOICE VANILLA WAFER CRUST PUMPKIN PIE

Steps:

• Mix wafer crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate.
• Beat Neufchatel in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP.
• Pour into crust.
• Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.

SMART-CHOICE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 350°F.
• Beat Neufchatel and granulated sugar in large bowl with mixer until blended. Add 3/4 cup sour cream, pumpkin, vanilla and spice; mix until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until chilled.
• Mix remaining sour cream and brown sugar; spoon over cheesecake just before serving.

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. .

SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over Neufchatel layer.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

SMART-CHOICE EASY TURTLE PUMPKIN PIE

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust; sprinkle with 1/2 cup nuts.
• Mix pumpkin, dry pudding mixes and spices in large bowl until blended. Gradually add milk, mixing well after each addition. Stir in 1-1/2 cups COOL WHIP; spread over ingredients in crust.
• Refrigerate 1 hr. or until firm.
• Garnish with remaining COOL WHIP, caramel topping and nuts just before serving.

SMART-CHOICE STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Add milk gradually to pumpkin in large bowl, stirring with whisk after each addition until blended. Add dry pudding mixes and spice. Beat 2 min. Stir in half the COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool.
• Sprinkle nut mixture over pie. Serve topped with remaining COOL WHIP.

PUMPKIN CREAM PIE

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

SIGNATURE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.