2 cups canned Pumpkin
2 Eggs, at room temperature
1½ cups Condensed Milk
2/3 cup Brown Sugar
1½ teaspoons ground Cinnamon
1 teaspoon Vanilla Extract
1 teaspoon ground Cardamom
½ teaspoon ground Ginger
½ teaspoon ground Nutmeg
¼ teaspoon ground Cloves
1/8 teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Roll out pie crust dough and transfer onto a pie plate. Pop the pie crust into the fridge to chill while you prepare the filling.
With a hand mixer, beat together pumpkin, condensed milk, eggs, vanilla, spices and brown sugar at medium speed until everything is thoroughly combined.
Spoon the filling into the chilled prepared pie crust and spread evenly with the back of a spatula.
Bake for 15 minutes before reducing temperature of the oven to 350 degrees and bake for another 50 minutes.
Let the pie cool for at least 1 hour before serving.
Nutrition Information per Serving: Total calories 719g, protein 7.9g, total fat 13.8g, total carbohydrates 68g, cholesterol 60mg, sodium 266mg
Nutella Pumpkin Pie
A fun twist on the old-fashioned favorite that the kids will definitely love!
Serves 8
1 hour 30 minutes
Ingredients:-
1 Gingersnap Pie Crust, blind baked
2 cups Pumpkin Puree
½ cup Nutella, warmed
3 Eggs
½ cup Heavy Cream
½ cup Dark Brown Sugar
1½ teaspoons ground Cinnamon
½ teaspoon ground Ginger
½ teaspoon Salt
¼ teaspoon ground Cloves
¼ teaspoon ground Nutmeg
Directions:-
Pre-heat the oven to 350 degrees.
Place eggs in a large mixing bowl and lightly beat eggs before adding the rest of the ingredients, except Nutella, and whisk to combine well.
Pour the filling into the pre-baked pie crust and add Nutella in the mixture by dropping in by spoon by spoon, and then swirl lightly with a butter knife.
Bake for 40-45 minutes until the filling has set.
Let pie cool at room temperature and serve.
Nutrition Information per Serving: Total calories 342g, protein 5g, total fat 16.9g, total carbohydrates 44g, cholesterol 72mg, sodium 356mg
Pumpkin Meringue Pie
A mouth-watering pie with a structure that makes it seem like the pumpkin filling is a pot of gold waiting to be discovered under a mountain of delicious browned meringue.
Serves 10
1 hour 50 minutes
Ingredients:-
1 Spiced Pumpkin Pie Crust, blind baked
1 can (15oz) Pumpkin Puree
¾ cup Brown Sugar
3 Eggs
1¼ cups Heavy Cream
¾ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon Salt
1/8 teaspoon ground Cloves
For the Meringue:
1½ cups Brown Sugar
¾ cup Egg Whites
¼ teaspoon Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Start by blending the pumpkin puree in a food processor or blender. Add the brown sugar and spices and mix well.
Next, add the eggs one at a time, beating the mixture after each egg is added.
Slowly pour heavy cream into the blender and blend for another 10 seconds.
Spoon the filling into the pre-baked pie crust and bake for 1 hour.
In the meantime, prepare the meringue by first having an electric mixer set up with the whisk attachment. Add the egg whites and cream of tartar.
Pour the sugar into a medium saucepan and cover with water.
Turn on the heat and let the sugar mixture heat up to 240 degrees, at which time turn on the electric mixer and start beating the egg whites on high speed until frothy.
Once the temperature of the sugar hits 245 degrees, turn the heat off and slowly pour the sugar into the beaten egg whites, with the electric mixer still on high speed. Whip the mixture until stiff peaks are formed.
Spread the meringue over the top of the pie filling and brown the top with a kitchen torch.
Chill the pie for another 1 hour before serving.
Nutrition Information per Serving: Total calories 338g, protein 5.5g, total fat 13g, total carbohydrates 51.9g, cholesterol 70mg, sodium 249mg
Turtle Pumpkin Pie
Are you looking for a new way to serve pumpkin pie this coming holiday season? Look no further as this delicious and easy no bake turtle pumpkin pie is ready in less than 30 minutes and packs a punch flavor wise.
Serves 8
10 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Pumpkin Puree
2 packs (3.40z) Instant Vanilla Pudding Mix
1 cup Milk, chilled
1 cup Cool Whip, softened
1/3 cup Caramel Ice-Cream Topping
½ cup Pecans, chopped
1 teaspoon ground Cinnamon
½ teaspoon ground Nutmeg
Directions:-
Spread caramel topping into the bottom of pre-baked pie crust and sprinkle chopped pecans over.
Next, mix together pudding mix, pumpkin, milk, cinnamon and nutmeg in a large mixing bowl.
Add Cool Whip in with the pumpkin mixture and give it a few stirs to lightly mix.
Pour the mixture into the pie crust on top of the cinnamon and pecans layers.
Pop pie into the fridge to chill for 1 hour.
To serve, drizzle with any remaining caramel topping and pecans.
Nutrition Information per Serving: Total calories 474g, protein 4.9g, total fat 23g, total carbohydrates 65g, cholesterol 3mg, sodium 664mg
Pumpkin Silk Pie
This pumpkin pie is filled with a light and almost fluffy filling that is flavorful and beautiful to look at. This is a delicious alternative to your typical, old-fashioned pumpkin pie.
Serves 8
15 minutes
Ingredients:-
1 Gingersnaps Pie Crust, blind baked
1 cup Cream Cheese, softened
1 cup Powdered Sugar
1 cup Pumpkin Puree
2 cups Cool Whip
2 cups Whipped Cream
2 teaspoons Vanilla
½ teaspoon Pumpkin Pie Spice
Directions:-
In an electric mixer, whip cream cheese until lump-free and smooth.
Gradually pour in the sugar, pumpkin puree, vanilla and pumpkin pie spice. Whip all ingredients together until well combined and creamy.
Fold in Cool Whip and transfer into the pre-baked pie crust.
Pop the pie into the fridge to chill for at least 2 hours before serving with whipped cream and a sprinkle of pumpkin pie spice.
Nutrition Information per Serving: Total calories 468g, protein 4.7g, total fat 31.7g, total carbohydrates 43g, cholesterol 65mg, sodium 273mg
Streusel Pumpkin Pie
A delicious pumpkin pie that is packed with flavor and textures with the creamy filling, crumbly topping and flaky crust. Truly an exquisite pie!
Serves 8
1 hour 15 minutes
Ingredients:-
1 Pie Crust, blind baked
2 cups Pumpkin Puree
¾ cup Half-and-Half
2 Eggs
1 Egg Yolk
½ cup Cream Cheese, softened
½ cup Brown Sugar
¼ cup Sugar
1½ teaspoons Cornstarch
1 teaspoon Vanilla Extract
¾ teaspoon ground Cinnamon
¼ teaspoon ground Ginger
¼ teaspoon ground Nutmeg
¼ teaspoon Salt
1/8 teaspoon ground Cloves
For the Streusel:
1/3 cup Pecans, chopped
½ cup All-Purpose Flour
4 tablespoons unsalted Butter, cold and diced
2 tablespoon Sugar
2 tablespoons Brown Sugar
¼ teaspoon ground Cinnamon
1/8 teaspoon Salt
Directions:-
Have the oven pre-heated to 375 degrees.
Lightly beat together cornstarch and sugar and then add cream cheese, cinnamon, ginger, nutmeg and cloves.
Beat all ingredients with a hand mixer until mixture is smooth.
Next, throw in brown sugar and salt, followed by eggs and egg yolk, mix to combine well.
Stir in pumpkin puree and vanilla, followed by half-and-half. Beat until everything is thoroughly mixed.
Transfer the filling into pre-baked pie crust and bake for 30-35 minutes.
In the meantime, prepare the streusel: mix together all ingredients for the streusel until you get pea-like bits.
At the end of 30-35 minutes, remove pie from the oven and top the pie with the streusel. Cover the pie edges with strips of foil.
Continue baking the pie for another 25-30 minutes with the oven heat at 350 degrees.
Let the pie cool at room temperature before popping into the fridge to chill for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 502g, protein 7.4g, total fat 30g, total carbohydrates 54.5g, cholesterol 107mg, sodium 360mg
Mini Pumpkin Pies
Delectable and delightful pumpkin pie all in one bite! Perfect to serve at parties!
Serves 8
15 minutes
Ingredients:-
2 Pie Crusts
2 cups Pumpkin Puree
1 can (14oz) Condensed Milk
2 Eggs
1 tablespoon Pumpkin Pie Spice
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 425 degrees and lightly grease a muffin tin with cooking spray.
Roll out the pie crusts and cut out 5-inch circles using a cookie cutter or a drinking glass.
Transfer the 5-inch circles into the muffin tin, crimping over the sides if required. You should get about 12 mini circles. Set muffin tin aside.
In a mixing bowl, beat together pumpkin puree, pumpkin pie spice, condensed milk, eggs and salt.
With a ladle, spoon the pumpkin mixture into the prepared pie crust already set in the muffin tin. Fill each crust up to about ¾ full.
Pop muffin tin into the oven to bake for 15 minutes before reducing the heat of the oven to 350 degrees and baking for an additional 20-25 minutes.
Before serving, let the mini pies cool at room temperature for at least 30 minutes.
Nutrition Information per Serving: Total calories 290g, protein 5.9g, total fat 14g, total carbohydrates 35.9g, cholesterol 39mg, sodium 268mg
Pecan Pumpkin Pie
A classic pumpkin pie topped with chewy mouth-watering pecans. It is virtually 2 pies in 1!
Serves 8
55 minutes
Ingredients:-
1 Pie Crust
1 cup Pumpkin Puree
1 Egg
½ cup Sugar
½ cup Half-and-Half
1½ teaspoons Pumpkin Pie Spice
For the Topping:
1½ cups Pecans, cut into halves
¼ cup Corn Syrup
¼ cup Brown Sugar
2 Eggs, beaten
2 tablespoons Butter
½ teaspoon Vanilla
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out the pie crust and transfer onto a pie plate.
In a mixing bowl, mix together pumpkin puree, egg, sugar, half-and-half and pumpkin pie spice.
Pour pumpkin mixture into the prepared pie crust.
Prepare the topping next: mix together all ingredients for the topping, except the pecans, in a large bowl.
Add pecans in at the end and give the mixture a few stirs to combine.
Layer the topping over the pumpkin filling.
Pop pie into the oven to bake for 30-35 minutes.
Let pie cool at room temperature and serve with whipped cream.
Nutrition Information per Serving: Total calories 416g, protein 5.9g, total fat 30g, total carbohydrates 35.7g, cholesterol 50mg, sodium 149mg
Triple Layer Pumpkin Pie
This delicious pie is no-bake, comes together in 20 minutes and absolutely scrumptious!
Serves 8
20 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
5 cups Cool Whip, thawed
2 cups Pumpkin Puree
1 cup + 2 tablespoons Half-and-Half, chilled
2 packs Jell-O Vanilla Flavored Instant Pudding
2 tablespoons Sugar
1 teaspoon ground Cinnamon
½ teaspoon ground Ginger
¼ teaspoon ground Cloves
Directions:-
In an electric mixer fitted with the wire whisk attachment, cream together cream cheese, 2 tablespoons half-and-half and sugar until mixture is lump-free.
Fold in 3 cups Cool Whip and beat for another minute to combine thoroughly.
Spoon the mixture into the pre-baked pie crust and spread evenly.
Combine 1 cup half-and-half with vanilla pudding mix, and whisk with your hand for about 1 minute.
Let mixture stand for 3 minutes before adding pumpkin and spices in and stir to combine all ingredients.
Layer this mixture over the cream cheese layer in the pie crust.
Finally, spread 2 cups Cool Whip over the pumpkin and vanilla pudding mixture.
Before serving, let pie chill for at least 2 hours.
Nutrition Information per Serving: Total calories 471g, protein 5.6g, total fat 33g, total carbohydrates 40.7g, cholesterol 43mg, sodium 284mg
Chocolate Chip Pumpkin Pie
The delicious and decadent combination of chocolate chips and pumpkin pie is sure to amaze you!
Serves 8-10
1 hour 30 minutes
Ingredients:-
1 Pie Crust, blind baked
1¾ cups Pumpkin Puree
1¾ cups Whole Milk
2/3 cup Brown Sugar
3 Eggs
1 cup Mini Chocolate Chips
2 tablespoons Sugar
1¼ teaspoons ground Cinnamon
½ teaspoon ground Ginger
½ teaspoon Salt
¼ teaspoon ground Allspice
¼ teaspoon ground Nutmeg
¼ teaspoons ground Cloves
Directions:-
Preheat the oven to 375 degrees.
Roll out the pie crust dough and transfer onto a pie plate.
Next, prepare the filling: whisk together pumpkin puree, milk, eggs, brown sugar, sugar and spices in a mixing bowl until creamy and lump-free.
Fold in chocolate chips and give mixture a few stirs to let the chocolate chips mix in with the rest of the ingredients.
Pour filling into prepared pie crust and cover the edges of the pie with strips of foil or a pie guard.
Bake for 55 minutes, after which remove the pie guard or strips of foil covering the edges, and then return to the oven to bake for another 10-15 minutes.
Let the pie cool at room temperature for about 1 hour before popping into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 448g, protein 8g, total fat 20g, total carbohydrates 60g, cholesterol 74mg, sodium 393mg
Maple Pecan Pumpkin Pie
Take the classic pumpkin pie to the next level with flavorful maple and chewy pecans!
Serves 8
1 hour 10 minutes
Ingredients:-
1 Pie Crust
1 cup Pumpkin Puree
3 Eggs
3 tablespoons Heavy Cream
3 tablespoons Maple Syrup
<
br /> 2 tablespoons Sugar
1 teaspoon ground Cinnamon
¼ teaspoon Salt
For the Topping:
1¼ cups Pecans, chopped
2 Eggs
1/3 cup Sugar
¼ cup Maple Syrup
Directions:-
Preheat the oven to 375 degrees.
Roll out the pie crust dough and transfer into a pie plate, trimming off the excess.
Whisk together pumpkin puree, eggs, heavy cream, maple syrup, sugar, cinnamon and salt until lump-free and creamy.
Spoon the filling into the prepared pie crust and spread evenly.
Next, prepare the pecan topping: whisk eggs, sugar and maple syrup together in a large mixing bowl.
Stir in chopped pecans and mix well.
Layer pecan mixture over the top of the pumpkin filling.
Bake for 55-60 minutes, covering the edges with strips of foil 30 minutes into baking.
Cool at room temperature for an hour before serving.
Nutrition Information per Serving: Total calories 357g, protein 6g, total fat 17.7g, total carbohydrates 46.6g, cholesterol 110mg, sodium 288mg
Pumpkin and Banana Pie
Creamy pumpkin and banana pie that is delicious and vegan!
Serves 8
1 hour
Ingredients:-
1 Vegan Pie Crust
2 cups Pumpkin Puree
3 ripe Bananas
½ cup Coconut Sugar
½ cup non-dairy Milk (eg. almond or soy)
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