PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PUMPKIN POT PIE / PIES
These are cute little pumpkin bowls, with yummy chicken pot pie in the center covered with pie crust. My kids love these. I think having their own little pumpkin bowl makes them feel extra special.
Provided by southern chef in lo
Categories Savory Pies
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Slice tops off pumpkins.
- Remove seeds and pulp.
- Sprinkle insides of pumpkins with salt and pepper.
- Place pumpkins cut side up on a baking sheet.
- Cover pumpkins tightly with foil.
- Bake 25 to 30 minutes or just until skin is easily pierced with knife.
- Remove from oven.
- Reduce oven temperature to 350°F.
- Melt butter in large saucepan over medium heat.
- Add flour and cook, stirring constantly until well blended, about 1 minute.
- Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
- Add vegetables, onions, chicken and herbs.
- Add salt and pepper to taste.
- Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
- Unwrap pie dough and place on lightly floured work surface.
- With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
- Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
- Use egg wash as glue to attach dough strips, twisting gently to form coils.
- Attach leaves.
- Brush all decorations with egg wash.
- Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.
Nutrition Facts : Calories 607.1, Fat 27.7, SaturatedFat 12.2, Cholesterol 137.4, Sodium 1115.4, Carbohydrate 56.3, Fiber 5.4, Sugar 9, Protein 38.2
PUMPKIN PIE IN THE CROCK POT
Make and share this Pumpkin Pie in the Crock Pot recipe from Food.com.
Provided by TERRY B.
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- You have a choice to make: You can put the graham cracker crust on the bottom or the top, I like to put the graham cracker crust on the top.
- For the crust melt the butter in a pan, remove from heat and mix in graham crackers until all is combined well.
- If you want the crust on the bottom then place the crust in the crock pot now.
- In large bowl mix 1 1/2 cups pumpkin, honey, salt, cinnamon, nutmeg, ginger, milk, allspice, cloves and eggs until well blended.
- Pour into crock pot.
- If you choose to put the crust on top then cook the pie for 2 hours on low.
- Now spoon the graham cracker mix on top and cook for 2 more hours on low.
- If you put the crust on the bottom then cook the pie for 4 hours on low.
- Pie is done when toothpick inserted in the middle comes out clean.
- Let cool to room temperature then refridgerate.
- Enjoy.
Nutrition Facts : Calories 209.3, Fat 7.8, SaturatedFat 4.2, Cholesterol 68.1, Sodium 201.2, Carbohydrate 35.2, Fiber 0.6, Sugar 27.6, Protein 2.3
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