NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
NO BAKE PUMPKIN PIE
No Bake Pumpkin Pie - Made with a graham cracker crust and layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip - a perfect fall dessert!
Provided by Kasey Schwartz
Categories Dessert
Number Of Ingredients 9
Steps:
- In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
- Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
- Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
CREAMY PUMPKIN PIE
I make this recipe every year...very delicious. So much lighter than an ordinary pumpkin pie, and simple to make (no "cooking" involved). =) I found this recipe on a Keebler Ready Crust insert a couple years ago.
Provided by Mom2 T
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
- Whisk in pumpkin.
- Stir in whipped topping.
- Spread in crust.
- Refrigerate at least 2 hours or until set.
- Garnish as desired. Store in refrigerator.
10 MINUTE NO-BAKE PUMPKIN PIE
Steps:
- Gather the ingredients.
- In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
- Fold in the 2 1/2 cups whipped topping.
- Spread the mixture in the graham cracker crust.
- Cover and chill the pie for 2 to 3 hours before serving.
- Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, Sodium 208 mg, Sugar 24 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
NO-BAKE PUMPKIN PIE
Save your oven space for the Thanksgiving turkey with our No-Bake Pumpkin Pie! This smooth, creamy No-Bake Pumpkin Pie is happy to chill in the fridge. Add a dollop of COOL WHIP Whipped Topping on each slice before serving to give them a creamy finish!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix condensed milk, cinnamon, ginger and nutmeg with whisk until blended.
- Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.
- Refrigerate 4 hours or until firm. Top each serving with a dollop of COOL WHIP just before serving.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PUMPKIN CREAMY PIE
Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10" pie crust.
Provided by Sydney Mike
Categories Pie
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
- In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
- Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
- Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
- In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.
- In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
- Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
- Pour into cooled, baked crust and top with reserved whipped cream.
- Refrigerate until firm.
Nutrition Facts : Calories 294.4, Fat 24.5, SaturatedFat 13, Cholesterol 67.7, Sodium 127.7, Carbohydrate 16.3, Fiber 1.3, Sugar 3, Protein 4
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