Pumpkin Surprise Pie Food

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PUMPKIN SURPRISE



Pumpkin Surprise image

My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!

Provided by B.Jennings

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 6

Number Of Ingredients 7

1 small pumpkin
6 potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
2 pounds lean ground beef
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn

Steps:

  • Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
  • Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

Nutrition Facts : Calories 698.7 calories, Carbohydrate 70.1 g, Cholesterol 113.5 mg, Fat 32.5 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 12.8 g, Sodium 559 mg, Sugar 7.4 g

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 slices

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

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. .

PUMPKIN PIE



Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 1 pie or about 8 servings

Number Of Ingredients 15

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Steps:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  • Lower the oven temperature to 350 degrees F.
  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

BEST EVER PUMPKIN PIE



Best Ever Pumpkin Pie image

Make and share this Best Ever Pumpkin Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (9 inch) pie crusts, unbaked

Steps:

  • Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
  • Pour into prepared piecrust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

IMPOSSIBLE PUMPKIN PIE



Impossible Pumpkin Pie image

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

¾ cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
  • Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
  • In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

PUMPKIN SURPRISE



Pumpkin Surprise image

Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.

Provided by Momma Mia

Categories     Dessert

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (32 ounce) can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
3 large eggs
1 cup sugar
4 teaspoons ground cloves
4 teaspoons ginger
4 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter (melted)
1 cup chopped walnuts

Steps:

  • Mix together pumpkin, sugar and spices; add milk and eggs.
  • Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
  • Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
  • Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 15

1 medium sugar pumpkin
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
Whipped cream, for serving, optional

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
  • Decorate with whipped cream before serving, if using.

PUMPKIN SURPRISE PIE



Pumpkin Surprise Pie image

Make and share this Pumpkin Surprise Pie recipe from Food.com.

Provided by Lissa_L

Categories     Pie

Time 1h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

1 (15 ounce) package ready-to-roll pie crusts or 1 (15 ounce) package homemade pie crusts, for double-crust pie
1 (8 ounce) package neufchatel cheese, at room temperature
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
1 cup pumpkin puree
3/4 cup evaporated milk
1/2 cup packed light brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with teaspoon water

Steps:

  • Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
  • Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
  • Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
  • Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
  • Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

Nutrition Facts : Calories 338.4, Fat 19, SaturatedFat 7.8, Cholesterol 89.4, Sodium 398.8, Carbohydrate 35.3, Fiber 0.4, Sugar 16.2, Protein 6.7

SELF-CRUSTING PUMPKIN PIE



Self-Crusting Pumpkin Pie image

The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
One 15-ounce can pure pumpkin purée
3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half
Whipped cream, for serving, optional

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
  • For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
  • For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
  • Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
  • Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

TOFU PUMPKIN PIE WITH PECAN SURPRISES AND TOFU CREME



Tofu Pumpkin Pie with Pecan Surprises and Tofu Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 23

1 1/2 cups of whole wheat pastry flour
1/4 teaspoon of sea salt
1/4 cup of corn oil, less may be needed
1/4 cup of cold rice milk or water
1/3 cup of barley malt or maple syrup
2 tablespoons of corn oil
1/2 cup pecans, chopped
Whole toasted pecans for garnish
1 pound of firm tofu
1 (16-ounce) can of pumpkin puree (do not use fresh pumpkin because it is too watery)
1 cup of maple syrup
1 tablespoon of barley malt or molasses
1/2 teaspoon of sea salt
1 teaspoon of pure vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 pound of firm tofu
1/2 pound of silken tofu
1/4 cup of maple syrup
1 tablespoon of pure vanilla extract
1 to 2 tablespoons of water
A few grains of sea salt

Steps:

  • Pastry Dough: Preheat the oven to 375 degrees. Lightly oil a 9-inch pie plate.
  • Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients. Slowly add the rice milk and stir to form a stiff dough. Gather it into a ball and knead for 2 minutes. Roll out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Prick the pastry with a fork and bake for 10 minutes. Allow the crust to completely cool before filling.
  • Pecan Surprise: Combine the sweetener and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Spread evenly over the bottom of the pie crust and set aside at room temperature.
  • Pumpkin Filling: Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 minutes. Pour the filling into the prepared crust and bake for 50 minutes. Garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve. This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor.
  • TOFU WHIPPED CREME:In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed. Yield: about 2 cups

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Provided by MFDay

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g

STREUSEL PUMPKIN PIE



Streusel Pumpkin Pie image

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

AMAZING REAL PUMPKIN PIE



Amazing Real Pumpkin Pie image

Make and share this Amazing Real Pumpkin Pie recipe from Food.com.

Provided by Beautiful

Categories     Pie

Time 1h40m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 10

2 (9 inch) pie crusts
3 1/4 cups cooked pumpkin
4 large eggs
1 1/2 cups sugar
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk

Steps:

  • Cut and cook pumpkin. Preheat oven to 425°F.
  • USE A BLENDER, if you don't it will be stringy. Put pumpkin in blender with, eggs, sugar, cinnamon, pumpkin pie spice, salt, almond extract, and vanilla.
  • Put evaporated milk in a large bowl.
  • In the large bowl mix evaporated milk and every thing from blender.
  • You will need two 9-inch pie pans with crust.
  • Pour in and cook 425°F for 10 minutes than lower temperature to 350°F and cook for 60 minutes.

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Punch Me In The Face Pumpkin Pie Surprise Cookies. Butter Cookie Ingredients 1 cup butter ½ cup packed brown sugar 2 ¼ cups all purpose flour Sprinkles. Royal Pain-In-The …
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PUMPKIN SURPRISE PIE | PIE, RECIPES, PUMPKIN
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com


9 PUMPKIN SURPRISE IDEAS | PUMPKIN RECIPES, PUMPKIN, FOOD
Sep 28, 2019 - Explore Loressa Sawyer's board "Pumpkin Surprise" on Pinterest. See more ideas about pumpkin recipes, pumpkin, food.
From pinterest.com


PUMPKIN SURPRISE CAKE RECIPES ALL YOU NEED IS FOOD
Steps: For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour. Stir together the flour, sugar and salt in a large bowl; …
From stevehacks.com


PUMPKIN SURPRISE - TODAY'S MAMA
Preheat oven to 350°. Combine the first 6 ingredients and pour into a 9×13 pan ( or a 10 inch deep pie dish as pictured ) that has been sprayed with cooking spray. Sprinkle the …
From todaysmama.com


14 PUMPKIN PIE SPICE RECIPES MINUS (SURPRISE!) REAL PUMPKIN - CO
14 Pumpkin Pie Spice Recipes Minus (Surprise!) Real Pumpkin Heather Sage. Oct 27, 2014. ... But consider this roundup of 14 pumpkin-free pumpkin pie spice recipes …
From brit.co


PUMPKIN SURPRISE PIE RECIPES ALL YOU NEED IS FOOD
1 1/4 cups all purpose flour: 2 teaspoons sugar: 1/8 teaspoon salt: 1/2 cup cold butter (1 stick), diced: 1 large egg, lightly beaten: Flour for rolling the dough
From stevehacks.com


PUMPKIN SURPRISE PIE RECIPE BY AMERICAN.CHEF | IFOOD.TV
Betty's Vanilla Praline Pie- Mother's Day. By: Bettyskitchen Grasshopper Pie
From ifood.tv


SURPRISE PUMPKIN PIE - RECIPE | COOKS.COM
SURPRISE PUMPKIN PIE : Pastry dough for 9 inch pie 1/4 c. finely chopped pecans 1 (30 oz.) can pumpkin (OR) 3 2/3 c. fresh cooked pumpkin 1 can sweetened condensed milk 1 egg. …
From cooks.com


PUMPKIN SURPRISE TREATS - KITCHEN FUN WITH MY 3 SONS
Microwave Directions – heat butter and mini marshmallows on high for 2 minutes in a microwave safe bowl. Stir and then heat for 1 more minute until smooth. Follow the next …
From kitchenfunwithmy3sons.com


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