CREAMY PUMPKIN PIE
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Provided by UPATNINE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
CREAMY PUMPKIN PIE (NO BAKE)
This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).
Provided by BecR2400
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
- Whisk in Libby's 100% pure pumpkin.
- Stir in whipped topping. Spread in crust.
- Refrigerate at least 2 hours or until set. Garnish as desired.
- *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
CREAMY PUMPKIN PIE SMOOTHIE
A cool, creamy drink with all of your favorite pumpkin pie flavors that is good for you!
Provided by Nourish33
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Blend banana, yogurt, almond milk, ice, pumpkin puree, and pumpkin pie spice together in a blender until smooth.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 42.8 g, Cholesterol 33.8 mg, Fat 17 g, Fiber 5.5 g, Protein 11.5 g, SaturatedFat 7.8 g, Sodium 330.4 mg, Sugar 26.2 g
CREAMY VEGAN PUMPKIN PIE SMOOTHIE (TWO WAYS!)
These rich and creamy cashew-based, dairy-free smoothies taste just like pumpkin pie, whether you go green or stay orange.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to the pitcher of a blender. Puree at medium speed until smooth, then increase speed to high and blend until creamy, 30 seconds to 1 minute more. Pour into a glass and dust with cinnamon, if desired. Serve.
AUTUMN CREAMY PUMPKIN PIE DIP
We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies!
Provided by BecR2400
Categories Lunch/Snacks
Time 10m
Yield 2 cups of dip, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the pumpkin and the cream cheese until smooth.
- Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
- Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!
Nutrition Facts : Calories 124, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92.9, Carbohydrate 7.7, Fiber 0.2, Sugar 5.8, Protein 2
CREAMY PUMPKIN PIE WITH CRANBERRY TOPPING
Make and share this Creamy Pumpkin Pie With Cranberry Topping recipe from Food.com.
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 375°F.
- Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
- Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
- Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
- Reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
- Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
- To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
- Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
- Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl.
- Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.
Nutrition Facts : Calories 409.6, Fat 16.6, SaturatedFat 8.2, Cholesterol 109.8, Sodium 366.2, Carbohydrate 62.1, Fiber 2, Sugar 50.2, Protein 5.3
CREAMY PUMPKIN PIE
I make this recipe every year...very delicious. So much lighter than an ordinary pumpkin pie, and simple to make (no "cooking" involved). =) I found this recipe on a Keebler Ready Crust insert a couple years ago.
Provided by Mom2 T
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
- Whisk in pumpkin.
- Stir in whipped topping.
- Spread in crust.
- Refrigerate at least 2 hours or until set.
- Garnish as desired. Store in refrigerator.
CREAMY PUMPKIN PIE SMOOTHIE SHAKE
A creamy and smooth treat, this recipe is just the thing to soothe a craving for your favorite seasonal dessert until the holiday season comes again. Add a dash of cinnamon on top and a cinnamon stick too for an even more wonderful presentation!
Provided by SuburbanGlitzz
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
- Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 36.5 g, Cholesterol 21.7 mg, Fat 7.1 g, Fiber 4.5 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 102.9 mg, Sugar 27.7 g
CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare the crust:
- Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
- Prepare the pumpkin mousse filling:
- In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
- Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY PUMPKIN PIE FUDGE
The holidays were coming quickly this past year. Every Christmas I try to make a "Goodie" to suit the taste buds of everyone on my list of gift giving. I made a few recipes that called for using canned pumpkin. I had a little of the pumpkin left and didn't want to waste it, so I made up a batch of this amazing pumpkin fudge. I tried it on my Niece before I served it as part of my gift giving. I had her close her eyes and bite. "Wow, that's good!" She uttered, "It has a familiar taste. I love it! Best Fudge Ever!" She remarked. Then devoured 4 more pieces and begged for her very own plateful.
Provided by Connie Deitz @Riven
Categories Candies
Number Of Ingredients 9
Steps:
- Butter a 9x9" baking dish and set aside.
- In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
- Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
- Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
- Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)
CREAMY PUMPKIN PIE
For make-ahead convenience, you can't beat this simple, no-bake pumpkin pie. It boasts a luscious cheesecake-style texture and a sweet touch of spice. -Virginia Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, pumpkin, sugar and pie spice until smooth. Fold in 2-1/2 cups whipped topping. Spoon into crust. Refrigerate 2 hours or until set. Serve with remaining whipped topping; sprinkle with cinnamon.
Nutrition Facts :
SMART-CHOICE CREAMY PUMPKIN PIE
Treat the family to a creamy pumpkin pie that tastes no less delicious when you use a reduced-fat graham cracker crust.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat Neufchatel and granulated sugar in large bowl with mixer until blended. Add 3/4 cup sour cream, pumpkin, vanilla and spice; mix until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until chilled.
- Mix remaining sour cream and brown sugar; spoon over cheesecake just before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CREAMY PUMPKIN CUSTARD PIE
Make and share this Creamy Pumpkin Custard Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 1h5m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix first nine ingredients together until smooth.
- Pour into 1 unbaked 9-inch pastry shell with high fluted edge.
- Bake in oven 1 hour or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 297.9, Fat 10.1, SaturatedFat 3.9, Cholesterol 114.9, Sodium 538.9, Carbohydrate 47.1, Fiber 0.6, Sugar 12.7, Protein 7.5
EASY AND REALLY GOOD CREAMY PUMPKIN PIE
Taken from my Thanksgiving/holiday favorites folder. If you prefer a more intense filling flavor, then double up on all four spices. Make certain not to defrost the pie crust, fill frozen and then bake, this recipe calls for a store-bought pie crust, that's what makes this recipe very easy! Use 4 eggs for a fluffier and lighter filling, if you prefer a denser filling then use only 3. If you are making this pie for a large dinner party, then my advise is to make two pies. This pie will produce excellent results in very little prep time, because of the frozen crust this pie takes only minutes to put together!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees and place a baking sheet on the oven rack.
- In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
- Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
- Pour into FROZEN pie crust.
- Place pie on the HOT baking sheet in the oven.
- Bake for 10 minutes.
- Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
- Cool to room temperature or refrigerate until serving.
- Top with whipped cream.
Nutrition Facts : Calories 491.4, Fat 25.1, SaturatedFat 12.5, Cholesterol 195.3, Sodium 550, Carbohydrate 61.9, Fiber 2.2, Sugar 45.2, Protein 6.9
CREAMY PUMPKIN CHEESE PIE
Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments-and lots of 'em.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.
- Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
- Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipped cream. Spoon over pie just before serving; top with nuts.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
OUR FAVORITE CREAMY PUMPKIN PIE
If you have canned pumpkin or fresh, cooked pumpkin, this creamy Sour Cream-Pumpkin Pie is the perfect place to put it-before you add the whipped cream!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
- Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
- Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 23 g, Protein 4 g
CREAMY NO BAKE PUMPKIN PIE
My mom started making this pie about 20 yrs ago for Thanksgiving. It soon became a family favorite, and I've been making for the family gatherings the last 10 yrs. or so. We just love it and you will to. It's easy to make and if you like pumpkin pie like we do, it will be a family favorite for you too.
Provided by Lynda Lynn
Categories Pies
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Combine-Libby's pumpkin pie mix, vanilla pudding, cup of milk, and pumpkin spice, blend for a least 1 minute.
- 2. Gently fold in 1 1/2 cups Cool Whip. Fill pie crust and top with remaining Cool whip. Put cover on and freeze at least 4 hrs.
- 3. Let sit at least 1 hour before serving. Cut and enjoy!
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
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