Pumpkin Cream Pie Recipes

PUMPKIN CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined.
• Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
• In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
• Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
• When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
• Pour into cooled crust.
• Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

PUMPKIN CREAM PIE

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.

PUMPKIN CREAM PIE

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.

EASY PUMPKIN CREAM PIE

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.

PUMPKIN CREAM CHEESE PIE

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.

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

PUMPKIN CREAM PIE

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. .

PUMPKIN CREAM PIE

Steps:

• Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
• Fold in Cool Whip.
• Spoon into crust.
• Freeze for at least 4 hours.
• Let stand in refrigerator 1 hour before serving.
• (I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).

CREAMY PUMPKIN PIE

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.