Best Easy Pumpkin Pie Recipes

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

EASY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

EASY PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
• Bake in preheated oven 15 minutes, until set.
• In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
• Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

EASY PUMPKIN PIE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
• In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
• In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
• Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool 30 minutes.
• Refrigerate about 3 hours or until chilled.
• Serve with whipped topping.
• Store covered in refrigerator.

EASY MAPLE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
• Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

EASY PUMPKIN PIE

Steps:

• In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
• Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
• Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

EASY PUMPKIN SPICE PUDDING PIE

Steps:

• Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

EASY PUMPKIN CREAM PIE

Steps:

• Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
• Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
• Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
• With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

QUICK AND EASY PUMPKIN PIE MILKSHAKE

Steps:

• Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
• Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

SUPER EASY CROCK POT PUMPKIN PIE PUDDING CAKE! THIS DESSERT RECIPE IS PERFECT FOR FALL, THANKSGIVING, CHRISTMAS OR ANY DAY YOU NEED A SWEET TREAT. THE SLOW COOKER DOES ALL THE WORK AND YOU GET A DELIC

Steps:

• Spray crock pot with non stick spray
• Combine all ingredients in the crock pot, stir until lumps are gone
• Cover and cook on low for 3 hours

EASY PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
• Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

QUICK AND EASY PUMPKIN PIE BARS

Steps:

• Combine cake mix from box, melted butter and one of the eggs; beat until combined.
• Set aside one cup of the cake-mix mixture.
• Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
• Press to form an even crust.
• In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
• Pour the pumpkin mixture over crust in prepared pan.
• Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
• Dot evenly over the pumpkin mixture.
• Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
• Cool in pan on wire rack.
• Cut into 16 squares and then into triangles.
• Serve with whipped cream with additional pumpkin pie spice sprinkled on top.

EASY PUMPKIN PIE

Steps:

• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
• Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
• In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
• Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.

EASY PUMPKIN PIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
• Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.

EASY EGGLESS SPICY PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
• Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

EASY UPSIDE DOWN PUMPKIN PIE

Steps:

• Heat oven to 350.
• In large bowl combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well.
• Pour mixture into greased 9x13 dish.
• Sprinkle with entire box of dry cake mix.
• Drizzle melted butter over entire pan.
• Sprinkle with nuts.
• Bake for 50-60 minutes.
• Allow to cool before serving.

EASY PUMPKIN PIE ICE CREAM

Steps:

• In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
• Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.