Yield 8 Number Of Ingredients 6 Steps:
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours.
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.
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!
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.
Time 1h10m Yield 8 slices Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition. Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature. For Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
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.
Time 3h Number Of Ingredients 12 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.
Time 1h25m Yield 8 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Time 1h20m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Time 4h50m Yield Makes one 9-inch pie Number Of Ingredients 17 Steps:
Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
More about “creamy pumpkin pie recipes”
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.
