Pumpkin Pie With Graham Cracker Crust Recipes

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PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE



PHILADELPHIA 3-STEP Pumpkin Cheesecake image

Mix, pour, bake-that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield 8 servings

Number Of Ingredients 10

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8818 g, Sugar 0 g, Protein 6 g

THROWDOWN PUMPKIN PIE



Throwdown Pumpkin Pie image

Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.

Provided by Bobby Flay

Categories     dessert

Time 2h30m

Yield 1 (9-inch) pie, plus leftover filling

Number Of Ingredients 21

1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)

Steps:

  • For the crust:
  • Preheat the oven to 350 degrees F.
  • Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
  • Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
  • Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
  • For the filling:
  • Preheat the oven to 275 degrees F.
  • Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
  • Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
  • Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
  • For the whipped cream:
  • Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
  • Garnish each piece of pie with a dollop of the whipped cream before serving.

PUMPKIN PIE WITH GRAHAM CRACKER CRUST



Pumpkin Pie With Graham Cracker Crust image

This recipe comes from a 3 volume set of holiday recipes. I used real pumpkin, the graham cracker pie crust, and have added Allspice to the original recipe. This pie is highly demanded by family and friends every year. It even turned a Non-pumpkin pie eater into a genuine fan!

Provided by Tower_Keeper

Categories     Dessert

Time 1h5m

Yield 1 Pie

Number Of Ingredients 10

2 cups real pumpkin (not canned)
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 keebler graham cracker pie crust (2 extra Servings size)

Steps:

  • Preheat Oven 425 degrees.
  • Mix all ingredients together, except pie crust.
  • Pour into Pie shell.
  • Put in oven set at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake 35-40 minutes longer.
  • Do toothpick test, if it comes out clean it’s done!

Nutrition Facts : Calories 2588.8, Fat 97.6, SaturatedFat 36.3, Cholesterol 558, Sodium 3015.5, Carbohydrate 385.9, Fiber 6.1, Sugar 314.1, Protein 55.4

EASY PUMPKIN PIE CHEESECAKE RECIPE



Easy Pumpkin Pie Cheesecake Recipe image

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Provided by Jessica

Categories     Pumpkin

Time 4h45m

Number Of Ingredients 8

2 (8 oz) packages cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store bought or homemade)
whip cream, optional

Steps:

  • Preheat oven to 325°F.
  • In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
  • Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
  • Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
  • Serve with whipped cream, if desired!

Nutrition Facts : Calories 202 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

POETIC PUMPKIN PIE



Poetic Pumpkin Pie image

I like pumpkin pie, but have always found it a tad boring in its usual form. The cinnamon graham cracker crust and brown sugar whipped cream breathe new life into traditional pumpkin pie and make it, well, poetic!

Provided by TheGiftOfGrub

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 17

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup confectioners' sugar
1 teaspoon ground cinnamon
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup heavy whipping cream
2 ½ tablespoons brown sugar
1 teaspoon vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
  • Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
  • Increase oven temperature to 425 degrees F (220 degrees C).
  • Whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
  • Bake in the oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. Cool pie completely.
  • Beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. Lift your beater: whipped cream should form sharp peaks. Spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.8 g, Cholesterol 134.4 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 17.7 g, Sodium 575 mg, Sugar 43.2 g

MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST RECIPE



Mini Pumpkin Pies With Graham Cracker Crust Recipe image

These mini pumpkin pies are kid friendly and perfect for a holiday party!

Provided by Elyse Ellis

Categories     Dessert

Time 35m

Number Of Ingredients 9

15 ounces pure pumpkin puree
1 (12 ounce) can evaporated milk
2 large eggs
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
15 Keebler Ready Crust Mini Graham Cracker Pie Crusts

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
  • Using a 1/4 measuring cup, pour pumpkin mixture into shells.
  • Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.

Nutrition Facts : Calories 189 kcal, Carbohydrate 15 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 113 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

VEGAN PUMPKIN PIE WITH GRAHAM CRACKER PIE CRUST



Vegan Pumpkin Pie with Graham Cracker Pie Crust image

Provided by Jillian

Time 1h10m

Number Of Ingredients 15

12 graham crackers, crushed
1/2 cup melted vegan butter or coconut oil
1/4 cup coconut sugar
2 1/2 cup canned pumpkin puree
1/3 cup coconut sugar
1/4 cup monkfruit sweetener (with erythritol)
1 cup canned full fat coconut milk
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3 tbsp cornstarch
1/2 tsp salt
1 tbsp powdered sugar

Steps:

  • Preheat the oven to 350
  • In a medium mixing bowl, mix the crushed graham crackers, melted vegan butter or coconut oil, and coconut sugar. Press the mixture into the base of a standard pie dish and use a silicon spatula to make sure it's evenly packed in. Bake the crust for 10 minutes in the oven. Remove and set aside.
  • While the crust is baking, prepare the filling. In a large mixing bowl, mix the pumpkin puree, coconut sugar, monk-fruit sweetener, coconut milk, vanilla, cinnamon, nutmeg, cloves, ginger, nutmeg, and salt. Then, add the cornstarch and mix well.
  • Pour the vegan pumpkin pie filling into the pie dish with the baked graham cracker crust, return the pie into the oven and bake for 50-60 minutes. The edges should be browned, and it should be firm (but not hard) to touch.
  • Allow the pie to cool for 1-2 hours in the refrigerator before serving. Sprinkle with powdered sugar or top with your favorite pumpkin pie toppings!

Nutrition Facts : ServingSize 1 g, Calories 248 kcal, Carbohydrate 22 g, Protein 2 g, Fat 15 g

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