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
CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
- Lower the oven to 325 degrees F.
- For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
- In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
NO-BAKE CHOCOLATE PUMPKIN MOUSSE PIE RECIPE
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
Provided by Yvonne Ruperti
Categories Pies
Time 4h
Yield 12
Number Of Ingredients 24
Steps:
- In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
- In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
- In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
- Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
- Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.
NO-BAKE CHOCOLATE PUMPKIN PIE
As it does everything else, chocolate makes pumpkin pie better-and that's especially true in our creamy, nutmeg-and-cinnamon spiced no-bake pie.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Microwave 3 oz. chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until well blended. Spread onto bottom of crust.
- Beat next 5 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining COOL WHIP; spread over layer in crust.
- Refrigerate 1 hour. Meanwhile, use remaining chocolate to make curls. (See Tip.) Top pie with remaining COOL WHIP and chocolate curls just before serving.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 2.2643 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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