Two Bite Pumpkin Pie Recipes

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DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
  • Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

PUMPKIN PIE FOR TWO



Pumpkin Pie for Two image

Attention pie crust lovers! These mini pumpkin pies are the best way to get maximum flaky crust to match every creamy bite of the filling. Bonus: Since they're so easy to make, there's no need to wait for Thanksgiving to whip them up.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 2 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
3 tablespoons unsalted butter, cut into small pieces, at room temperature
1 tablespoon granulated sugar
1 tablespoon confectioners' sugar
Pinch kosher salt
2 large eggs
1/4 cup heavy cream
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup pumpkin puree
2 tablespoons unsalted butter, melted
1 cup heavy cream
1/2 teaspoon granulated sugar
1/4 teaspoon pure vanilla extract

Steps:

  • For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
  • Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
  • For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
  • Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
  • For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute.
  • Dollop each pie with some whipped cream and serve.

TWO-CRUST PUMPKIN PIE



Two-Crust Pumpkin Pie image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 12

5 cups diced pumpkin or butternut squash
2/3 cup raisins
1 cup light-brown sugar
3 tablespoons flour, plus flour for rolling pastry
1 1/2 tablespoons frozen orange juice concentrate
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pastry for 2-crust 9-inch pie (see recipe)
2 tablespoons unsalted butter
1 tablespoon heavy cream
Vanilla ice cream or orange sorbet

Steps:

  • Preheat oven to 425 degrees. Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
  • Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan. Spoon in pumpkin mixture. Dot with butter. Cover with top crust. Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
  • Bake 15 minutes. Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour. Serve warm or at room temperature with ice cream or sorbet.

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

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

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

IMPOSSIBLE PUMPKIN PIE II



Impossible Pumpkin Pie II image

This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!

Provided by Roberta J

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g

PUMPKIN PIE BITES RECIPE BY TASTY



Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

  • In a bowl, mix the dry ingredients thoroughly.
  • Add the eggs and pumpkin, and mix.
  • Gradually add the evaporated milk, mixing constantly.
  • Preheat oven to 350°F (180˚C).
  • With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  • Pierce the bottoms of the crust gently with a fork.
  • Fill each pie crust to the top with filling.
  • Bake for 20-30 minutes, until top of crust becomes golden brown.
  • Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

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Top Asked Questions

How do you make two bite mini pumpkin pies?
Two bite mini pumpkin pies in muffin pan. In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results.
How do you make a pumpkin pie with cream cheese and whipped topping?
Directions. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves.
How do you make a double layer pumpkin pie?
This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
How long to bake pumpkin pie in oven?
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.

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