VANILLA PUMPKIN PIE
This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
Provided by AB70
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
- Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g
PUMPKIN PUDDING PIE
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Provided by A.S.G.
Categories Fruits and Vegetables Vegetables Squash
Time 1h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g
VANILLA-BOURBON PUMPKIN PIE
Provided by Nancy Fuller
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
- Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
- Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
PUMPKIN PIE PUDDING
Steps:
- Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
- Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CREAMY TWO-LAYER PUMPKIN PIE
Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin for luscious flavor and texture.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
- Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 11 g, Protein 3 g
PUMPKIN PIE PUDDING
Make and share this Pumpkin Pie Pudding recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir milk and instant pudding together until smooth.
- Stir in pumpkin and pumpkin pie spice until smooth.
- Serve, or chill and then serve.
Nutrition Facts : Calories 55.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.1, Sodium 137.4, Carbohydrate 8.6, Fiber 0.9, Sugar 1, Protein 4.6
PUDDING PUMPKIN PIE
You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SUGAR-FREE PUMPKIN CHIFFON PIE
"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.
Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.
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