OUR FAMILY PUMPKIN PIE
Nov.,16,2011 This Is The Pie Our Family Has Used For Ever Seem's Like,My Sister Faye Gave Me The Recipe In 1964 And I Can Tell You All It Is Very Delicious,So Try It This Thanksgivin Day.Hope You Will Like It Like We Do.
Provided by Doris Ware
Categories Pies
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. one deep unbaker pie shell. preheat oven at ( 425*)
- 2. In bowl; blend sugar,all the spices together
- 3. add; eggs ,pumpkin And milk.mix well
- 4. pour into unbaked pie shell
- 5. bake in hot oven (425*) for 15 minutes.
- 6. reduce heat down to (350*) and bake 40 minutes or until knife inserted in center of pie comes out clean.
- 7. cool and serves 8. put a dab of whip cream or cool whip. delicious
EASY DOUBLE LAYER PUMPKIN PIE RECIPE
This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Provided by Kendra Murdock
Categories Dessert
Time 4h22m
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
- Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
- Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
- Gently fold in Cool Whip.
- Spread cream layer on the bottom of the cooled pie crust.
- Pour remaining 1 cup evaporated milk into bowl.
- Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
- Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or until set. If desired, top with whipped cream.
Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 392 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
ANY MILK PUMPKIN PIE
This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.
Provided by GinaJohnson
Categories Pie
Time 58m
Yield 1 9, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Line pan with pasty, build up high fluted edge.
- Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
- Pour into pastry lined pan.
- Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
- Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
- Serve with sweetened whipped cream if desired.
PUMPKIN PIE...SIMPLY THE BEST!!
This is a very easy recipe for pumpkin pie that was voted the BEST by our Thanksgiving Pumpkin Pie connoisseurs! It is tried and true, and a favourite in our family.
Provided by Leslie
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat egg lightly.
- Add and mix next 8 ingredients in order given.
- Pour into unbaked pie shell.
- Sprinkle top with more cinnamon if desired.
- Bake on bottom shelf in 450° oven for 10 minutes.
- Reduce heat to 350° and bake about 30 min or until inserted knife comes out clean.
- Serve with whipped cream.
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