Whipped Pumpkin Pie Recipes

BROWN FAMILY'S FAVORITE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

WHIPPED PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
• Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
• Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
• Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

EASY PUMPKIN-WHIP PIE

Steps:

• Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.).
• Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy.
• At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here.
• Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody.
• Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top.
• Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
• Let set in the fridge approximately 3 hours, or until firm.

PUMPKIN WHIP

Steps:

• In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.

FLUFFY PUMPKIN PIE

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.