Pumpkin Fluff Pie Recipe 425 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.

PUMPKIN FLUFF

Steps:

• Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.

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.

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.

PUMPKIN FLUFF

Steps:

• Mix together pumpkin, spice and mill until well blended.
• Add pudding mix and beat by hand for 2 minutes.
• Fold in Cool Whip. Refrigerate.

PUMPKIN FLUFF

Steps:

• Combine pumpkin and pudding mix.
• Add water and mix well to combine.
• Stir in extract and spices.
• Fold in whipped topping.
• Refrigerate 2 hours.