PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
LIGHT AND CREAMY PUMPKIN PIE
Most pumpkin pies I taste are too dense for me. This has lots of flavour but the texture is light. A favourite in our family and a much requested recipe from friends.
Provided by country girl kim
Categories Pie
Time 45m
Yield 1 large pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 7 ingredients together in a large bowl.
- Add the eggs, then the two milks and mix well.
- Pour into an unbaked pie shell.
- Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.
Nutrition Facts : Calories 353.9, Fat 14.4, SaturatedFat 5.8, Cholesterol 121.1, Sodium 593.5, Carbohydrate 49.2, Fiber 2.3, Sugar 29.7, Protein 8.5
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.
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
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Provided by UPATNINE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g
EASY AND REALLY GOOD CREAMY PUMPKIN PIE
Taken from my Thanksgiving/holiday favorites folder. If you prefer a more intense filling flavor, then double up on all four spices. Make certain not to defrost the pie crust, fill frozen and then bake, this recipe calls for a store-bought pie crust, that's what makes this recipe very easy! Use 4 eggs for a fluffier and lighter filling, if you prefer a denser filling then use only 3. If you are making this pie for a large dinner party, then my advise is to make two pies. This pie will produce excellent results in very little prep time, because of the frozen crust this pie takes only minutes to put together!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees and place a baking sheet on the oven rack.
- In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
- Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
- Pour into FROZEN pie crust.
- Place pie on the HOT baking sheet in the oven.
- Bake for 10 minutes.
- Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
- Cool to room temperature or refrigerate until serving.
- Top with whipped cream.
Nutrition Facts : Calories 491.4, Fat 25.1, SaturatedFat 12.5, Cholesterol 195.3, Sodium 550, Carbohydrate 61.9, Fiber 2.2, Sugar 45.2, Protein 6.9
LIGHT PUMPKIN PIE
Make and share this Light Pumpkin Pie recipe from Food.com.
Provided by HulaHealthPrincess
Categories Pie
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Coat a 9 inch pie pan with nonstick cooking spray.
- In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
- In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
- Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
- (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).
Nutrition Facts : Calories 164.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 132.8, Carbohydrate 33.8, Fiber 0.7, Sugar 24.8, Protein 5
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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