NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
CRUSTLESS PUMPKIN PIE
This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
NO-CRUST PUMPKIN PIE
Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It's easy and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping.
- Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
NO CRUST PUMPKIN PIE
This came from a Newspaper but have no idea which one. We had it on the Fridge for years and finally tried it and it is really good. It is very quick and easy to make.
Provided by Janice Boice
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together to get lumps out of Bisquick, then mix all ingredients in mixer or blender.
- Spray a 9" pie pan with vegetable spray and bake for 35-40 minutes or until a knife inserted in the center comes out clean, at 350 degrees.
- Pie will shrink about 1/4 in from edge.
- If you prefer a more spicy pie, you can add 3/4 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of ground cloves or you can just add 1/4 tsp of allspice.
- Experiment and see which you like best.
- We like the allspice.
COCONUT FLOUR PIE CRUST
This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.
Provided by Pam Lolley
Categories Pie Crusts
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
- Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
- Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
- Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg
NO CRUST PUMPKIN PIE
Yes, aother one. Got this from another site. Haven't made it, but plan to for Thanksgiving. What's great is, it makes its own crust. No need to make crust anymore. Hurray.
Provided by Myrna 2
Categories Pie
Time 1h45m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375%.
- Grease or spray 10" fluted pie pan.
- In a large bowl, mix pumpkin, evaporated milk, milk, and eggs together.
- Stir in baking mix, pie spice, vanilla and salt.
- Continue stirring while gradually adding the sugars.
- When mix is blended, pour into pie pan.
- Bake in oven for 10 minute the reduce oven to 350%.
- Bake additional 35 minute til knife inserted in center comes clean.
Nutrition Facts : Calories 2023, Fat 59.4, SaturatedFat 26.9, Cholesterol 957.2, Sodium 3638.1, Carbohydrate 320.4, Fiber 13.6, Sugar 228.5, Protein 60.5
NO-CRUST LIGHTER PUMPKIN PIE
I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray pie plate, 10x1 1/2 inches, with cooking spray.
- Make Brown Sugar Topping by combining topping ingredients.
- Place pie ingredients in blender or food processor in order listed.
- Cover and blend on medium speed until smooth.
- Pour into pie plate and sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean.
- Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 180.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.5, Sodium 155.9, Carbohydrate 35.8, Fiber 0.8, Sugar 24.9, Protein 6.3
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