Smooth Pumpkin Pie Recipes
PERFECT PUMPKIN PIE
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
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
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
SMOOTH PUMPKIN PIE
This recipe came from a "Farming in BC" newspaper. It's the Family Favourite Recipes by Pauline McDonald. I've used my own pumpkin I grew in my garden and with this recipe it is the best pumpkin pie I have ever tasted.
Provided by Kansas A
Categories Pie
Time 1h25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.
- Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom.
- Preheat over to 450°F.
- Mix the can of pumpkin, salt, spices, and brown sugar until well blended.
- Beat the eggs lightly and add the cream or evaporated milk and then beat.
- Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.
- Pour the mixture into the chilled pie shell.
- Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.
- If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool.
Nutrition Facts : Calories 225.9, Fat 9, SaturatedFat 5.1, Cholesterol 88.4, Sodium 344.7, Carbohydrate 34, Fiber 0.6, Sugar 27.7, Protein 4.3
PUMPKIN PIE SMOOTHIE (VITAMIX)
I love pumpkin! And I love smoothies! This is the perfect combination of the two. Pure deliciousness in a glass. (This is so easy in the Vitamix, but of course could be made in any blender.)
Provided by itsnevrenough
Categories Smoothies
Time 2m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in the Vitamix container in order listed and secure the lid.
- Run machine on variable speed #1, quickly increase to #10, then switch to high.
- Allow machine to run 20-30 seconds or until smooth.
- Top with whipped cream and a dust of cinnamon if desired.
Nutrition Facts : Calories 53.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.2, Sodium 191.3, Carbohydrate 9.3, Fiber 1.9, Sugar 2.4, Protein 3.4
PUMPKIN PIE SMOOTHIE
I wanted pumpkin pie for breakfast but without the effort. This smoothie delivers that wonderful pumpkin-cinnamon combo. Dress it up with a little whipped cream and a sprinkle of granola on top. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the first 7 ingredients in a blender; process until blended. Pour into glasses; top with granola.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
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- Mix the flour, spices, and salt in a medium-sized mixing bowl., Add the sugar and pumpkin, blending thoroughly., Stir in the syrup and milk.
- Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother., Add the beaten eggs, whisking till combined., Pour the filling into the prepared crust.
- Cover the edge of the crust with a crust shield, or aluminum foil., Preheat the oven to 450°F., Place the pie on the bottom rack of your oven, and bake it for 15 minutes., Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean., Remove the pie from the oven, and cool to room temperature (or chill) before serving.
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