Too Good To Deny Pumpkin Pie Recipes

DECORATED PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Roll out 1/2 pie dough recipe on a lightly floured surface and fit into a 9 inch pie pan. Trim any uneven overhang then crimp the edge around the pie.
• In a big bowl, whisk the pumpkin, cream cheese, and molasses until smooth. Whisk in the sugars and spices. Whisk in the eggs and half-and-half until well blended.
• Pour the filling into the pie shell and bake for 10 minutes. Lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes, until the pie is still very jiggly in the center. Remove from oven to a rack and cool to room temperature.
• Meanwhile roll out the second disc of dough to about 1/8 inch thick and cut out desired shapes or strips to make lattice. Attach to cooled pie, brush with egg wash and sprinkle with turbinado sugar if you like. Bake an additional 15-20 minutes until the crust decorations are golden brown. If the edges are getting too dark cover them with foil to prevent burning. Remove and cool on a wire rack, serve at room temperature.
• In a big bowl combine the flour, salt, and sugar and make a claw with your hand to mix it up real good. Toss in the cold butter cubes and massage them into the flour mixture so you get nice big chunks.
• Combine the vinegar with 1/2 cup cold water (this is called acidulating, which just means adding acid to something - usually water). Stir the acidulated water into the flour mixture and gently work the dough until a ball is formed.
• Divide dough and shape into 2 discs, wrap in plastic squeezing out the air and chill it in the fridge for at least 1 hour. This also freezes awesome for up to a year.

BETTER THAN PUMPKIN PIE

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

IMPOSSIBLE PUMPKIN PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
• Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

FROZEN YOGURT PUMPKIN PIE

Steps:

• Heat oven to 375F.
• In medium bowl, combine ginger snaps and butter.
• Press mixture in bottom and sides of a 9-inch pie pan.
• Bake for 8 minutes.
• Allow to cool completely.
• In a large bowl, combine pumpkin,sugar and spices.
• Stir in frozen yogurt.
• Spoon mixture into prepared crust.
• Freeze at least 2 hours before serving.
• Top with whipped cream or Cool Whip and ground nutmeg.

IMPOSSIBLE PUMPKIN PIE I

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.

KILLER PUMPKIN PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

PUMPKIN PIE FOR DIETERS

Steps:

• In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
• Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

MAPLE-WALNUT PUMPKIN PIE

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Place pie crust in 9-inch glass pie pan.
• In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
• Meanwhile, in small bowl, mix ¼ cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
• Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
• Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
• Serve or refrigerate until serving time.
• To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
• Serve pie with whipped cream and sprinkle with chopped walnuts.
• Store in refrigerator.

SWEET POTATO-PUMPKIN PIE

Steps:

• Mash sweet potatoes well.
• In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
• Mix until thick ,creamy and well combined.
• Pour into pie crusts.
• Place on a cookie sheet.
• Bake in a preheated 425°F oven for 15 minutes.
• Then lower temperature to 350°F and bake for 45 minutes longer.
• Remove from oven cool completely.
• Serve with Cool-Whip, ice cream, and/or whip cream.
• Enjoy!

TOO-GOOD-TO-DENY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
• Combine crumbs with all other crust ingredients.
• Stir until mixed well.
• In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
• Press it into the edges and up along the sides of the dish.
• Set aside.
• In a large bowl, combine all ingredients for the filling; mix well.
• Pour mixture into pie crust (filling may be taller than the crust - trust me, this is okay!).
• Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
• Chill in the refrigerator for several hours (for best results, chill overnight).
• Cut into 8 slices, and if you like, top with Reddi-wip before serving!