FESTIVE PUMPKIN-MARSHMALLOW PIE
Enjoy layers of fluffy deliciousness with this Festive Pumpkin-Marshmallow Pie. Mix canned pumpkin, whipped topping and marshmallow cream to make this show-stopping fall dessert. Your Thanksgiving (or any Fall occasion) can be made even better with a Festive Pumpkin-Marshmallow Pie on the table.
Provided by My Food and Family
Categories Recipes
Time 4h55m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
- Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended. Gently stir in 2 cups COOL WHIP; pour into crust. Sprinkle with reserved crumb mixture; cover.
- Freeze 4 hours or until firm. Remove from freezer. Top with remaining COOL WHIP and nuts. Place in refrigerator 30 min. before serving to soften slightly.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.5038 g, Sugar 0 g, Protein 2 g
FESTAL GOLDEN PUMPKIN PIE
When it comes to canned foods, my mom has always told me to get Festal brand, for that is what her mom always told her. "It's the best!" she would say. Festal is distributed by the Owatonna Canning Company, of Owatonna, Minnesota, so it is actually pretty close to home. This is the recipe on Festal's Golden Pie Pumpkin. It's delicious! I like it best served cold. When I make it, there seems to be a lot extra after filling the one 9-inch pie crust, so I just divide the filling between two crusts. It makes 2 smaller pies, but that way none goes to waste!
Provided by BeccaB3c
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare 1 pie crust.
- Combine eggs, sugar, salt, and spices and beat well.
- Blend in pumpkin.
- Add milk and beat well.
- Turn into pastry lined pie pan.
- Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
- Pie is done when knife, inserted in center, comes out clean.
- Cool on rack for 2 hours, then serve immediately or refrigerate.
FESTIVE PUMPKIN DIP
This spicy dip is super easy to make and no one will even guess it contains pumpkin! You can serve it in a hollowed out bread round or miniature pumpkin. Serve with fresh vegetables, crackers or corn chips.
Provided by FLKeysJen
Categories Vegetable
Time 5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the first four ingredients.
- Stir in the bell pepper and olives.
- Chill until serving!
FESTIVE PUMPKIN PIE
Make and share this Festive Pumpkin Pie recipe from Food.com.
Provided by GrandmaIsCooking
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed.
- Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla.
- Pour the mixture into the unbaked pie shell. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean.
- Cool slightly on a wire rack. While cooling, blend the sour cream and sugar together, then spread over the top of the warm pie.
- Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set.
- Cool on a wire rack. Cover and chill in the refrigerator before serving.
Nutrition Facts : Calories 424.5, Fat 26.5, SaturatedFat 13.2, Cholesterol 127.4, Sodium 484.8, Carbohydrate 39.9, Fiber 1.9, Sugar 24.4, Protein 8.2
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PUMPKIN PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (260)Calories 327 per servingTotal Time 1 hr 15 mins
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices., In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk.
- Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking., Lightly grease a 9" pie pan that's at least 1 1/2" deep.
- Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven.
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