Fluffy Pumpkin Pie Food

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.

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

FLUFFY PUMPKIN PIE

Steps:

• Preheat over to 450 degrees.
• Blend together the first 13 ingredients.
• Beat the egg whites until slightly foaming.
• Beat in a pinch of salt and continue beating to form soft peaks.
• Beat in the sugar and continue beating to make stiff, shining peaks.
• Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
• At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
• Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
• When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
• Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
• Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
• Serve warm or cold with whipped cream or ice cream.

PUMPKIN FLUFF PIE

Steps:

• Preheat oven to 350 degrees.
• Crush graham crackers and mix with spray margarine until coated.
• Cover bottom of pie plate with graham cracker mixture; bake for 10 minutes. Cool.
• Combine pumpkin, pudding powder, and 1/2 container of Cool Whip in bowl.
• Fill cooled crust with pumpkin mixture.
• Cover with remaining Cool Whip.
• Dust with cinnamon and pumpkin pie spice.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

FLUFFY PUMPKIN STYLE PIE

Steps:

• Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened; press against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
• Beat milk and Filling Mix in large bowl with mixer on low speed 1 min. Add COOL WHIP; stir with whisk until blended. Spoon over crust.
• Refrigerate 1 hour or until firm.

YUMMY PUMPKIN PIE

Steps:

• In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
• Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
• Stir in pumpkin.
• Add eggs, and mix until blended.
• Place crust on a baking sheet and pour filling into crust.
• Bake at 350 for 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate for 3 hours or overnight.
• Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

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.

CINDY'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
• In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
• Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In large mixing bowl beat cream cheese on medium speed until fluffy.
• Add sugar & spice - beat until combined.
• Add eggs, one @ a time, mixing until just combined after each addition.
• Stir in pumpkin.
• Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
• Cool for 1 hour on wire rack.
• Refrigerate at least 3 hours before serving.
• * Soften cream cheese in microwave @ high for 15 to 20 seconds.
• ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

PUMPKIN FLUFF DIP

Steps:

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

FLUFFY PUMPKIN DESSERT

Steps:

• Combine crust ingredients and press firmly into 9x13 pan.
• Bake at 375° for 6-8 minutes.
• For filling:Add pudding to milk.
• Mix slowly till blended.
• Add pumpkin and spice mix.
• Blend slowly and then blend in topping.
• Pour over crust and chill several hours.