VANILLA PUMPKIN PIE
This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
Provided by AB70
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
- Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g
EASY PUMPKIN PIE
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h15m
Number Of Ingredients 11
Steps:
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g
VANILLA-BOURBON PUMPKIN PIE
Provided by Nancy Fuller
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
- Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
- Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
PUDDING PUMPKIN PIE
You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SMART-CHOICE VANILLA WAFER CRUST PUMPKIN PIE
A classic pumpkin pie is a must-have for fall festivities. Add a little interest to this autumn favorite with a vanilla wafer crumb pie crust.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PUMPKIN PIE WITH VANILLA PUDDING
i tried this recipe and i loved it not to sweet
Provided by tonya proctor
Categories Pies
Time 30m
Number Of Ingredients 5
Steps:
- 1. mix together vanilla pudding,milk, pumpkin pie filling, pumpkin pie spice, cool whip. In a large bowl.
- 2. Gramcracker pie shell: put caramel syrup on bottom of pie shell. then pour mixture into pie shell spread rest of cool whip on the top of pie then put caramel syrup on the top of cool whip.
- 3. Then put in the refrigerator to set.
DOUBLE-LAYER PUMPKIN PIE
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
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
VANILLA PRALINE PUMPKIN PIE
Full of vanilla flavor and topped with a perfectly sweet, wonderfully crunchy pecan topping, this pumpkin pie is out-of-this-world. It even won over a pumpkin pie hater!
Provided by Kare for Kitchen Treaty
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
- In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
- Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
- Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
- Remove the pie from the oven, but leave the oven on.
- In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
- Return to the oven and bake for another 20-25 minutes until the top is set and golden.
- Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.
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