Sugar Pie Pumpkin Pie Recipes

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CLASSIC PUMPKIN PIE RECIPE



Classic Pumpkin Pie Recipe image

How to make a classic pumpkin pie with a creamy center, no cracks, and a crispy crust.

Provided by Elizabeth Marek

Categories     Dessert

Time 2h

Number Of Ingredients 16

12 ounces pumpkin puree (not pumpkin pie filling)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
5 ounces brown sugar
3 large eggs
10 ounces heavy cream
12 ounces all-purpose flour
1/4 teaspoon salt
6 ounces cold butter (grated)
1 large egg (cold)
1 ounce ice water
1 large egg
1 Tablespoon water

Steps:

  • Preheat your oven to 375ºF

Nutrition Facts : ServingSize 0.08 g, Calories 1176 kcal, Carbohydrate 238 g, Protein 36 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 1713 mg, Fiber 8 g, Sugar 1 g

SUGAR-FREE PUMPKIN PIE



Sugar-Free Pumpkin Pie image

No one will miss the sugar in this recipe for sugar-free pumpkin pie. Serve it at Thanksgiving or anytime you're craving the fall dessert.

Provided by Carroll Pellegrinelli

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 10

9-inch pie pastry
16-ounce canned pumpkin
12-ounce can evaporated milk
3 eggs
3/4 cup artificial sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
  • Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.
  • Pour the filling into an uncooked 9-inch pie crust.
  • Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • Serve with sugar-free, freshly made whipped cream, if desired.

Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Cholesterol 83 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 8 g, Fat 17 g, ServingSize One 9-inch Pie (8 servings), UnsaturatedFat 0 g

FRESH SUGAR PUMPKIN PIE



Fresh Sugar Pumpkin Pie image

Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!

Provided by Lori B Howe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 9

2 sugar pumpkins, halved and seeded
4 eggs, beaten
1 cup heavy whipping cream
1 cup sour cream
2 cups demerara sugar
2 tablespoons all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon salt
2 (9 inch) unbaked deep dish pie crusts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
  • Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
  • Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
  • Increase oven heat to 425 degrees F (220 degrees C).
  • Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 364 calories, Carbohydrate 50.3 g, Cholesterol 67.6 mg, Fat 17.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8.2 g, Sodium 333.1 mg, Sugar 27.2 g

SUGARFREE PUMPKIN PIE



Sugarfree Pumpkin Pie image

A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C).

Provided by Kathie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 13h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) pie crust, baked
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
16 packets aspartame artificial sweetener

Steps:

  • In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
  • In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
  • Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 60.2 mg, Fat 10.2 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 372.7 mg, Sugar 7.3 g

SUGAR FREE PUMPKIN PIE



Sugar Free Pumpkin Pie image

Make and share this Sugar Free Pumpkin Pie recipe from Food.com.

Provided by sugarfree

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (12 ounce) can evaporated milk
1 -9 inch unbaked pie shell

Steps:

  • Pre-heat oven to 425 degrees.
  • Combine ingredients.
  • Pour into pie crust.
  • Bake 15 minute at 425.
  • Reduce heat to 350 degrees and bake 45 minutes.
  • Cool and garnish with whipped cream.

MAPLE SUGAR PUMPKIN PIE



Maple Sugar Pumpkin Pie image

We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. -Martha Boudah, Essex Center, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon butter, softened
1 cup sugar
1 cup 2% milk
2 tablespoons maple syrup
2 large eggs, room temperature
Dough for single-crust pie
Whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Nutrition Facts : Calories 308 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

FAMILY-FAVORITE PUMPKIN PIE



Family-Favorite Pumpkin Pie image

Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!

Provided by B52JUNEBUG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 16

Number Of Ingredients 11

1 sugar pumpkin
2 prepared pie crusts
1 egg white, beaten
¼ cup white sugar
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

  • Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
  • Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
  • Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
  • Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
  • Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
  • Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
  • Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g

BROWN-SUGAR PUMPKIN PIE



Brown-Sugar Pumpkin Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch pie

Number Of Ingredients 10

1/2 recipe Pate Brisee (Pie Dough)
All-purpose flour, for dusting
2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
3 large eggs, lightly beaten
1/2 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  • In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

SUGARLESS PUMPKIN PIE II



Sugarless Pumpkin Pie II image

A good pie for the diabetic and doesn't have an aftertaste.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 6

1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
  • Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 13.7 g, Cholesterol 32.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 218.5 mg, Sugar 4.9 g

PUMPKIN PIE OVERNIGHT OATS



Pumpkin Pie Overnight Oats image

Warm spices and a hint of brown sugar mixed with pumpkin signal that fall is in the air. This grab-and-go breakfast tastes like Thanksgiving.

Provided by Almond Breeze

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes     Overnight Oat Recipes

Time 8h10m

Yield 1

Number Of Ingredients 6

½ cup rolled oats
⅔ cup Almond Breeze Original almondmilk
3 tablespoons canned pumpkin puree
2 teaspoons brown sugar
¼ teaspoon pumpkin pie spice
1 tablespoon shelled roasted pepitas

Steps:

  • In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
  • To serve, stir mixture and top with pepitas.
  • Refrigerate leftovers.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 48 g, Fat 5.3 g, Fiber 6.3 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 203.3 mg, Sugar 10.9 g

SUGAR PIE PUMPKIN PIE



Sugar pie Pumpkin pie image

Once you have made a pie with fresh pumpkin, you will never go back! I also mix this up the day before I want to bake it to allow the flavors to fully develop. Just store in fridge and pour in crust when you are to bake.

Provided by Joan Penney

Categories     Pies

Time 1h50m

Number Of Ingredients 14

1 medium sugar pie pumpkin
1 1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground mace
1/8 tsp ground cloves
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp orange zest
1/2 tsp salt
2 large eggs
14 oz sweetened condensed milk
1/4 c brown sugar, firmly packed
1 deep dish pie shell

Steps:

  • 1. Preheat oven to 425. Line a baking sheet with foil. Slice pumpkin in half. Remove seeds. Place cut side down on foil lined baking sheet. Bake at 425 for 30-45 min or until soft to touch. Turn off oven allow the pumpkin to sit in closed oven another 10-15 min. Move to counter and allow to cool for easier handling. Measure 2 cups pumpkin and set aside.
  • 2. Preheat oven to 425. In large bowl, combine spices, sugar, salt, zest and vanilla. Whisk eggs in to spice mixture. Add 2 c pumpkin and mix well. Add sweetened condensed milk and mix well. Pour into crust.
  • 3. Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.

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