WHIPPED PUMPKIN PIE
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Provided by luvtobake
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY PUMPKIN-WHIP PIE
This is an easy one for a quick dessert- good for parties, or when you want a sweet treat at home...but fall isn't chilly enough yet to have that oven going. I LOVE pumpkin pie, but sometimes I just wish it was more...decadent, less hearty. That's where this idea came from. This is a cold pie...so it involves no cooking, but does need to set up in the fridge for a few hours.
Provided by kayla carnage
Categories Dessert
Time 10m
Yield 1 pie, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.).
- Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy.
- At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here.
- Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody.
- Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top.
- Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
- Let set in the fridge approximately 3 hours, or until firm.
Nutrition Facts : Calories 455.9, Fat 25.2, SaturatedFat 13.5, Cholesterol 6.8, Sodium 397, Carbohydrate 55.1, Fiber 4.3, Sugar 28.8, Protein 4.6
PUMPKIN FLUFF PIE
Make and share this Pumpkin Fluff Pie recipe from Food.com.
Provided by JPerez
Categories Tarts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 159.9, Fat 7.6, SaturatedFat 1.4, Sodium 252.2, Carbohydrate 23.4, Fiber 3.2, Sugar 9.9, Protein 0.5
PUMPKIN CREAM CHEESE PIE
This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.
Provided by ratherbeswimmin
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3
PUMPKIN WHIP
Make and share this Pumpkin Whip recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding and milk until smooth.
- Blend in pumpkin and spice.
- Fold in the whipped topping.
- Spoon into dessert dishes.
- Chill.
Nutrition Facts : Calories 92.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 147.9, Carbohydrate 8.2, Fiber 1.2, Sugar 2.6, Protein 3
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