Best Betty Crocker Pumpkin Pie Recipes

Betty Crocker Pumpkin Pie image

Provided by pumpkinpiemaniac

Categories Pie

Time 51m

Yield 8 serving(s)

Number Of Ingredients 9

1 3/4 cups canned pumpkin or 1 3/4 cups mashed cooked pumpkin
1 1/3 cups sweetened condensed milk
1 egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup hot water
9 inches pie pastry

Steps:

Preheat oven to 375.
Beat all ingredients, except for pastry, with electric mixer on medium, or rotary beater.
Pour into pastry lined pie pan. Bake 50-55 minutes.

Nutrition Facts : Calories 305.8, Fat 12.7, SaturatedFat 5, Cholesterol 43.8, Sodium 465.6, Carbohydrate 42.6, Fiber 2.5, Sugar 29.6, Protein 6.8

CREAM CHEESE PUMPKIN PIE BY BETTY CROCKER image

Number Of Ingredients 18

Crust
1 cup Bisquick® Gluten Free mix
5 tablespoons cold butter
3 tablespoons water
Filling
4 oz cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
1 egg yolk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
1/2 cup evaporated milk
1 egg, slightly beaten
Whipped cream, if desired

Steps:

1 Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate. 2 Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F. 3 In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust. 4 In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.