Pumpkinpieinabag Recipes

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INDIVIDUAL PUMPKIN PIES



Individual Pumpkin Pies image

These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
½ cup Karo® Lite Syrup
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
18 baking cups, size 2 1/2
18 vanilla wafers

Steps:

  • Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
  • Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
  • Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
  • Cool a minimum of 1 hour before serving. Garnish as desired.

Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.

Provided by Jennifer Segal

Categories     Desserts

Time 2h15m

Yield 8 to 10 (Makes one 9-inch deep-dish pie)

Number Of Ingredients 14

1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
1 (15-oz) can pure pumpkin (about 1¾ cups)
1 large egg
3 large eggs yolks
½ cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground black pepper
1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position.
  • If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
  • If using a frozen crust: Follow the instructions for blind-baking on the package.
  • After blind-baking the crust, reduce the oven temperature to 325°F.
  • Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
  • Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
  • Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  • Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg

PUMPKIN PIE IN A BAG



Pumpkin Pie in a Bag image

This recipe was originally meant for elementary students, but this recipe serves 2 (students). I haven't made it yet so I can't say if it really makes enough for 2 adults. If you want the recipe for 25 students, go here http://agweb.okstate.edu/fourh/aitc/lessons/extras/recipes/pumpie.pdf Use a quart-size freezer ziploc bag to mix it. Also, they say to add more pudding or milk when done to get the desired end-result consistency of pudding.

Provided by Keee8698

Categories     Pie

Time 5m

Yield 2 pies, 2 serving(s)

Number Of Ingredients 6

1/8 cup milk
2 tablespoons canned pumpkin
1 dash cinnamon
1 dash ginger
1 tablespoon vanilla pudding mix
graham cracker crumbs (can use tart-size pre-made graham cracker pie crusts or little ginger snaps)

Steps:

  • Combine the milk and instant pudding in the bag.
  • Remove the air from the bag and seal it.
  • Squeeze and knead with hands until the mixture is blended-about one minute.
  • Add the pumpkin, cinnamon and ginger.
  • Remove the air, and seal the bag.
  • Squeeze and knead with hands until blended-about two minutes.
  • Place 1⁄2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups.
  • Cut the corner of the bag, and squeeze pie filling into the cups.
  • Garnish the cups with whipped topping.
  • To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.

Nutrition Facts : Calories 15.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 43.7, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

PUMPKIN PIE BITES RECIPE BY TASTY



Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

  • In a bowl, mix the dry ingredients thoroughly.
  • Add the eggs and pumpkin, and mix.
  • Gradually add the evaporated milk, mixing constantly.
  • Preheat oven to 350°F (180˚C).
  • With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  • Pierce the bottoms of the crust gently with a fork.
  • Fill each pie crust to the top with filling.
  • Bake for 20-30 minutes, until top of crust becomes golden brown.
  • Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

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