Easy As Pumpkin Pie Recipes

SIMPLE PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

PERFECT PUMPKIN PIE

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.

NO FAIL HOMEMADE PUMPKIN PIE

Steps:

• Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
• Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
• Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
• Heat oven to 425 degrees F.
• Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
• Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
• Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

PUMPKIN CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9X13 pan with non stick cooking spray.
• In a bowl, whisk the eggs and sugars together.
• Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan.
• In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
• Then sprinkle this mixture on top of the pumpkin layer in the pan.
• Bake for 35-40 minutes until it's brown and bubbly.
• Remove and let the pumpkin crisp cool for 5 minutes.
• Serve warm topped with vanilla ice cream and enjoy!

EASY AS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Mix together pumpkin, condensed milk, eggs, spices and salt.
• Pour into ready made crust.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees.
• Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
• Cool.
• Refrigerate leftovers.