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PUMPKIN PECAN CRUMBLE PIE
1 Favorite premade pie crust
3 Whole Eggs, beaten
1 (15 oz.Can) Pumpkin
1/2 cup Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 Tablespoons Maple syrup
12 oz. Evaporated milk
1/2 cup Flour
1/2 cup Pecans
1/4 cup Brown sugar
3 Tablespoons Butter
Beat eggs till frothy; add all remaining ingredients; pour into
crust and bake @ 375° for 25 min. Combine all topping
ingredients and sprinkle over filling; bake an additional 25
min. or till center is set.
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Pumpkin Nog Pie
Pastry shell and filling:
1 9 inch unbaked pastry shell
1/2 tsp. pumpkin pie spice
2 eggs
1 (16 oz.) can pumpkin pie mix
1 C. prepared eggnog
Eggnog Topping:
1 envelope whipped topping mix
1/2 C. milk
1/4 C. prepared eggnog
1 tsp. vanilla
Preheat oven to 400°F.
For shell and filling:
In mixing bowl, combine eggs, pumpkin pie mix and eggnog. Beat until
thoroughly blended. Pour into pastry shell. Bake 400°F. for 45-50
minutes until knife comes out clean when inserted near center. Cool.
Eggnog Topping:
In small mixer bowl, combine whipped topping mix, milk, eggnog and
vanilla. Beat at medium speed until peaks form. Just before serving,
spoon eggnog topping around edge of pie. |
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Pumpkin and Pecan Pie
Makes 8 servings
RECIPE INGREDIENTS:
For the Pumpkin Layer:
1 cup Pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
For the Pecan Layer:
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract
1 cup pecan halves
RECIPE METHOD:
Preheat oven to 350 degrees.
FOR THE PUMPKIN LAYER:
Pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
FOR THE PECAN LAYER:
Combine corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
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FROSTED PUMPKIN PIE
CRUST:
1 1/4 c. graham cracker crumbs
3 tbs sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 cup melted butter
FILLING:
1 can prepared sour cream or vanilla frosting
1 c. sour cream
1 c. canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 8-oz container whipped topping, thawed , and divided
In a small bow, combine the graham cracker crumbs, sugar, 1/2 tsp cinnamon, nutmeg and 1/8 tsp cloves. Add butter; stir until blended. Reserve 2 tbs for topping; press the remaining crumbs over the bottom and sides of a 9-inch pie pan. Bake in 350° oven for 6 minutes. Cool.
In a large bowl, combine the frosting, sour cream, pumpkin, 1 tsp cinnamon, ginger and 1/4 tsp cloves. Beat with an electric mixer, at medium speed for 2 minutes. Fold in 1 CUP whipped topping. Spread over crust. Sprinkle with reserved crumbs. Refrigerate at least 4 hours or overnight.
Serve with additional whipped topping.
Yield: 8 servings |
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Pumpkin Honey Pie
3 eggs
2 cups solid pack pumpkin puree
3/4 cup honey
1/2 cup milk
1/4 cup heavy whipping cream
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie
Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey,
spices, salt. Pour filling into pie shell. Cover edges of shell with strips
of foil. Bake at 400 degrees for 35 minutes. Remove foil, and continue
baking for 15 more minutes. An inserted knife should come out clean when
done. Cool, and serve |
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PUMPKIN MERINGUE PIE
Yield: 6 Servings
1 1/2 c Pumpkin; Canned, Mashed
1/2 c Sugar
1 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground
1/4 ts Cloves; Ground
1/2 ts Salt
3 ea Eggs; Lg, Separated
1 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
1/8 ts Salt
6 tb Sugar
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in
a bowl and mix well. Add the egg yolks, stirring until well blended,
then, gradually, blend in the evaporated milk. Pour into the unbaked
pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or
until a knife inserted halfway between the center and edge comes out
clean. Remove the pie from the oven and increase the oven temperature
to 425 degrees F. To make the meringue, beat the egg whites and the
1/8ts of salt in a bowl, using an electric mixer set on high, until
foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating
well after each addition. Continue beating until stiff, glossy peaks
from when the beaters are slowly lifted. Spoon some of the meringue
around the edge of the warm pie. Spread the meringue so that it
touches the inner edge of the crust all the way around the pie, using
the back of a spoon to do this. Heap the remaining meringue in the
center and, again using the back of the spoon, push it out to meet
with the meringue border. Using a flatware knife, form light small
peaks in the meringue and then bake in the preheated oven for 5
minutes or until the meringue is lightly browned. Cool on a wire rack. |
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No Crust Pumpkin Pie
2 tablespoons water
2 (7-gr ea) envelope unflavored gelatin
2 1/4 cups Evaporated Milk
1 (15-oz) can Pumpkin
1/2 cup packed dark brown sugar*
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set.
*You can use a low calorie sweetener equivalent instead of dark brown sugar. |
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Pumpkin Gingersnap Pie
Yield: 4 servings
1 1/2 c Cold half and half cream
3 1/2 oz Cool Whip whipped topping
1 c Pecans
1 c Gingersnaps
1/2 cn Canned pumpkin
1 1/2 T Pumpkin pie spice
1 ea Prepared graham cracker crumb
Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. |
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Pumpkin Crunch Cream Pie
3/4 c. cold milk
1 (4 serving size) pkg. vanilla instant pudding
1/2 c. solid-pack pumpkin
3/4 tsp. pumpkin pie spice
2/3 c. almonds, slivered
2/3 c. semi-sweet chocolate chips
3 1/2 c. (8 oz.) Cool Whip
1 graham cracker crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well blended for one minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping and chocolate curls.
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Pumpkin Cream Pie
1 pkg. cream cheese (8 oz.)
1 c. white sugar
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. ginger
1 can (16 oz.) pumpkin
1 env. unflavored gelatin
1/4 c. cold water to soften gelatin
Blend all the above together except the gelatin. Beat until well blended. Soften gelatin in cold water dissolved over hot water. Stir into pumpkin mixture. Fold in 1 cup Cool Whip or Dream Whip and pour into crust. Chill 3 hours or until firm.
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Double Layer Pumpkin Pie
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding &
Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire
whisk until well blended. Gently stir in half of the whipped topping.
Spread into crust.
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and
spices. Beat with wire whisk 2 minutes or until well blended.
(Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with remaining whipped
topping. |
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PUMPKIN ORANGE CHIFFON PIE
GRAHAM PECAN CRUST:
Pecans, chopped
16 honey graham crackers
1/4 c. sugar
1/4 c. soft butter or margarine
Heat oven to 375 degrees. With a fork mix crushed cracker crumbs, sugar, pecans and butter until crumbly. With back of spoon, press mixture to bottom and sides of a 9 inch pie plate. Bake 8 minutes. Cool before filling.
OR
WALNUT CRUST:
3/4 c. finely chopped walnut kernels
2 tbs. sugar
Combine sugar and nuts thoroughly. Then press in a thin layer over the bottom and sides of a well buttered pie pan (8 inch size). If the pan is quite deep, 1 cup of walnuts should be used instead of 3/4. This crust should not be baked and will lend itself for use with any chiffon or cream filling. After chilling, the nuts cling to the filling and may easily be removed as a crust when the pie is cut.
FILLING:
1/2 c. milk
1 c. sugar
1 tbsp. unflavored gelatin
2 tsp. pumpkin pie spice
3 eggs, separated
1 1/4 c. canned pumpkin
1 tsp. grated orange rind
1/4 c. orange juice
Sweetened whipped cream
Mix 1/2 cup sugar and pumpkin pie spice, in a 2 quart saucepan. Beat the egg yolks in a bowl and stir in 1/2 cup milk. Add to gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in the pumpkin, orange rind, orange juice and chill until partially set. Beat the egg white until frothy. Add remaining sugar gradually and beat until stiff peaks form. Fold into pumpkin mixture and place in the pie crust. Chill for at least 6 hours or until firm. Serve with sweetened cream and garnish with additional grated orange rind.
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CHIFFON PUMPKIN PIE WITH
HAZELNUT CRUNCH TOPPING
2 cups pumpkin puree, or one 16 ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1 8-ounce carton low-fat sour cream
1/2 cup milk
1/2 cup brown sugar
3 tablespoons margarine or butter, melted
1 cup chopped hazelnuts (filberts) or pecans
Pastry for nine-inch single-crust pie or one frozen pie crust
1. For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well.
2. Add eggs, one at a time beating lightly with a rotary beater after each addition.
3. Stir in sour cream and milk. Mix well. Set aside.
4. For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.
5. Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.
6. To prevent overbrowning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled.
Refrigerate leftovers for up to 3 days. |
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THE ULTIMATE PUMPKIN PIE
Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
For crust:
Preheat oven to 350?F. Blend first 3 ingredients in processor until
mixture resembles coarse meal. Add cream and process until moist
clumps form. Gather dough into ball, flatten into disk. Wrap in
plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to
9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under.
Make cut in crust edge at 1/2 inch intervals. Bend alternate edge
pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set,
about 10 minutes. Remove foil. Bake crust until pale brown, about 10
minutes more. Reduce oven temperature to 325?F.
Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain.
Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)
Serves 8. |
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NONDAIRY PUMPKIN PIE
1 1/2 packages Mori-Nu Silken Extra Firm Tofu
2 c canned pumpkin
2/3 c honey
1 tsp pure vanilla
1 Tbsp pumpkin pie spice
1 unbaked 9-inch pie crust
Cook's notes: If pumpkin spice isn't in your cupboard, mix together 1 1/2 tsp cinnamon, 3/4 teaspon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
1. Heat oven to 350 degrees.
2. Drain tofu, and blend in a food processor until smooth. Transfer to a mixing blow, and stir in pumpkin, honey vanilla and spice, blending well.
3. Spoon mixture into unbaked pie crust. Bake for about 1 hour. Filling will still be soft but willfirm as it chills.
4. Cool for 15 minutes on wire cooling rack, then refrigerate until cold.
Yield: 6 servings. |
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