PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
1/2 cup pecans
2 tbsp. sugar
1 cup gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 cup brown sugar, packed
1/2 cup sour cream, room temperature
1 cup canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger.
Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.
PUMPKIN PIE SQUARES
Crust
1 cup sifted flour
1/2 cup oatmeal
1/2 cup firmly packed brown sugar
1/2 cup butter
Filling
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 cup sugar
Topping
1/2 cup chopped pecans
1/2 cup brown sugar
2 tbsp. butter
Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes at 350 degrees. Combine ingredients. Sprinkle over pumpkin filling.
Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.
GRANDMA'S THANKSGIVING PUMPKIN PIE
1 cup half & half
3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (or 1/4
tsp. cinnamon & 1/4 tsp. nutmeg)
1 cup Libby's pumpkin (1/2 of a 16 oz.
can)
1-2 tbsp. sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan
You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once. Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices.
Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or
until a table knife comes out clean from the middle of the pie.
OLD TIMER'S PUMPKIN PIE
2 cup cooked, mashed pumpkin
1 lg. can evaporated milk
2 eggs
1 cup dark brown sugar
1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 unbaked pie shell
1/2 cup raisins, boiled in water 1
minute and drained (optional)
Preheat oven to 425 degrees. In a large bowl, combine all ingredients. With a mixer, beat at a low speed until blended. Pour in shell and bake 15 minutes to harden crust; then reduce heat to 350 degrees and bake about 35 to 40 minutes or until the tip of a knife inserted in the center comes out clean. Cool. Serve with whipped cream.
PILGRIM PUMPKIN PIE CAKE
4 eggs, slightly beaten
3 cup canned pumpkin
1 1/2 cup sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
2 cup evaporated milk1 box yellow cake mix
1 cup butter
1 cup chopped nuts
Mix above ingredients in order given except cake mix. Pour into ungreased 9x13 pan. Then sprinkle cake mix over pumpkin mixture. Drizzle 1 cup melted butter over cake mix and sprinkle with 1 cup chopped nuts. Bake at 350 degrees (325 degrees for glass pan) for 1 - 1 1/2 hours or until
knife comes out clean.
FESTIVE PUMPKIN PIE
8 oz Cream Cheese; Softened, 1 Pk
1 cup Pumpkin; Mashed, Canned
3/4 cup Brown Sugar; Firmly Packed
1 cup Milk
1 tsp Cinnamon; Ground
1 tsp Vanilla
1/2 tsp Ginger; Ground
1 ea Unbaked 9-inch Pie Shell
1/2 tsp Salt
1 cup Dairy Sour Cream
1/4 tsp Cloves;
Ground 2 tbsp Sugar
3 ea Eggs; Large
Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving.
MAKE YOUR OWN PUMPKIN PIE SPICE
4 tsp Cinnamon
1 tsp Ground mace
1 tsp Ground ginger
1 tsp Ground cloves
1 tsp Ground nutmeg
1 tsp All spice
Mix well and keep in an air tight container. Shake well before using.
OLD FASHIONED PUMPKIN PIE
1 Pastry for 9 in pie crust
1/2 tsp Ground allspice
1 Beaten egg
1/2 tsp Grated nutmeg
1 cup Dark brown sugar
3 ea Eggs, beaten
1 cup 14 oz mashed cooked pumpkin
1 tbsp All purpose flour
1 1/2 cup Milk
2 tsp Cinnamon
3 tsp dark rum
1 tsp Ground ginger
Whipped cream, garnish
1/2 tsp Ground cloves
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refrigerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger, cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour.
PUMPKIN PIE
1 ea Pastry pie shell, unbaked
1/2 cup Sugar
1 1/2 cup Pumpkin pulp
1/2 tsp Salt
1 1/2 cup Sweetened condensed milk
1 1/2 tsp Cinnamon
1/2 cup Milk
1/2 tsp Ginger
2 ea Eggs, lightly beaten
Preheat oven to 425f. Line a 9-inch pie plate with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth. Pour into pie plate. Bake for 10 minutes, then lower heat to 300f. Bake for 45 minutes more or until filling is firm.
GRAM'S RICH PUMPKIN PIE
1 ea Pastry pie shell, unbaked
1/2 tsp Nutmeg
1 cup Sugar
1 1/2 cup Cooked Pumpkin
1/2 tsp Salt
1 1/2 cup real cream
1 1/2 tsp Cinnamon
1/2 cup Milk
1/2 tsp Ginger
2 ea Eggs, lightly beaten
Preheat oven to 425f. Line a 9-inch pie plate with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth. Pour into pie plate. Bake for 10 minutes, then lower heat to 300f. Bake for 45 minutes more or until filling is firm.
LAYERED COFFEE LIQUEUR PUMPKIN PIE
1 ea Pie crust, 9 inch, deep dish
3/4 cup Evaporated milk
8 oz Cream cheese, softened
1/2 cup Sugar
1/4 cup Sugar
2 ea Eggs, beaten
2 tbsp Coffee liqueur
2 tbsp Coffee liqueur
1 ea Egg
1 1/2 tsp Pumpkin pie spice
1 cup Pumpkin, canned
1 x Dash of salt
Heat oven to 350 degrees. In a small bowl beat cream cheese, 1/4 cup sugar, 2 Tbsp coffee liqueur. Blend in 1 egg. Pour into pie crust. Mix together remaining ingredients and carefully pour over cream cheese mixture. Bake 1 hour 15 minutes.
MAPLE PECAN PUMPKIN PIE
1 15 oz package pie crust mix
Filling
1/2 cup Sugar
1 tsp Cinnamon
1/2 tsp Salt
1/4 cup Raisins
1/4 cup Chopped pecans
2 cup 16 oz. cans pumpkin filling
1 1/2 cup Evaporated milk
1 tsp Maple syrup
2 ea Eggs, slightly beaten
Topping
1 cup Whipping cream
2 tbsp Powdered sugar
1/2 tsp Maple syrup
1 x pecan halves
Prepare pie crust, according to package directions, for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10" tart pan with removable or a 9" pie pan. Press in bottom and up sides of pan. Trim edges, if necessary. In a large bowl, combine all filling ingredients; blend well. Carefully, pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl, beat cream until soft peaks form. Blend in powdered sugar and maple flavor; beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator.
MINCEMEAT-PUMPKIN PIE
1 cup Pumpkin; Mashed, Canned
3 ea Eggs; Lg
1/2 cup Brown Sugar; Firmly Packed
1/2 cup Heavy Cream
3/4 tsp Cinnamon; Ground
1 cup Mincemeat; Prepared
3/4 tsp Nutmeg; Ground
1 ea Unbaked 9-inch Pie Shell
1/2 tsp Salt
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
SECOND HARVEST THANKSGIVING PUMPKIN PIE
1 1/2 cup Cold half and half or milk
1 pk 4 oz vanilla instant pudding
3 1/2 cup (8 oz.) whipped topping
1 cup Chopped nuts
1 cup Gingersnap cookies
1/2 cup Canned pumpkin
1 1/2 tbsp Pumpkin spice pie spice
1 ea Graham cracker pie crust
Pour half and half or milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving.
LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE
2 ea Eggs, slightly beaten
1/4 tsp Ground cloves
1 3/4 cup (16 oz) Libby's solid pack pumpkin
3/4 cup Sugar
1/2 tsp Salt
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1 1/2 cup Milk, evaporated 12 oz
1 ea 9" unbaked pie crust
1 pk Ready-whip topping
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool; garnish with ready-whip topping.
IMPOSSIBLE PUMPKIN PIE 1
16 oz Pumpkin
3/4 cup Brown Sugar
12 oz Evaporated milk
1/2 cup Bisquick
2 tbsp Butter
2 1/2 tsp Pumpkin pie spice
2 tsp Vanilla
2 Egg
Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.
IMPOSSIBLE PUMPKIN PIE 2
1 can Evaporated milk
1 tsp Vanilla
1 can Pumpkin 14oz
1 tsp Cinnamon
3/4 cup Sugar
1/2 tsp Ginger
1/2 cup Biscuit mix
1/4 tsp Cloves
2 Eggs
WHIPPED CREAM
Combine the first 9 ingredients in the blender. Blend until smooth. Pour into a greased 9 inch pie plate. Bake at 350 for about 50 to 55 minutes until an inserted knife comes out clean. Spread whipping cream on when cooled
LOW-CALORIE PUMPKIN PIE
16 oz Can solid-pack pumpkin;
2 tbsp Sugar;
13 oz Can evaporated skim milk;
Sugar substitute to equal 1/3 cup
1 Egg;
2 tsp Pumpkin pie spice;
2 Egg whites;
2 tsp Vanilla;
1/2 cup Biscuit mix like Bisquick;
Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. 1/8 pie - 114 calories.
SUGARLESS PUMPKIN PIE
Filling
1 1/2 cup Pumpkin; Canned Or Fresh -Cooked
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
Artificial Sweetener To equal 3/4 C-Sugar
2 lg Eggs; Slightly Beaten
1 1/4 cup Skimmed Milk
2 cup No-Fat Evaporated Milk
1/2 tsp Salt ;
1 1/4 tsp Cinnamon
1/2 tsp Ground Ginger; Or To Taste
Pre-made Pastry For One 9-Inch Pie Unbaked
Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room
temperature before serving.
PARTY PUMPKIN PIE
Crust
1/2 cup Gingersnap crumbs;
2 tbsp melted butter
1/2 cup Graham cracker crumbs;
Vegetable cooking spray
Filling
2 eggs, beaten
1 tsp Ground cinnamon;
16 oz (1 can) pumpkin;
1/2 tsp Nutmeg;
1/4 cup Brown Sugar;
12 oz Evaporated skim milk;
2 generous tablespoons of molasses
CRUST:
Heat oven to 350 degrees. Mix the gingersnap and graham cracker crumbs together with the margarine. Light coat a nonstick 10" pie pan with nonstick spray. Press crumb mixture into bottom of pie pan and bake for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack.
PIE:
Whisk together all pie ingredients until well blended. Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges and serve.
PUMPKIN PIE WITH PRALINE
Praline
1 tbsp All purpose flour
2 tbsp (1/4 stick) butter, softened
1/3 cup Chopped pecans
1 tsp Ground cinnamon
1/3 cup Brown sugar
1/2 tsp Ground ginger
1/2 tsp Salt
2 Unbaked 8 inch pie shells,
Filling:
1/4 tsp Grated nutmeg
1/4 tsp Ground cloves
1 Egg, beaten
2 tbsp butter
1 12 oz. can evaporated milk
1 29 oz. can pumpkin puree
1 1/4 cup half and half
1/2 cup Granulated sugar
1/2 cup Brown sugar
Prepare the praline filling, if desired. Preheat oven to 450 F. In a small bowl, creme together the butter and brown sugar. Blend in the pecans. Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. (This may not happen, but if it does, that is what you should do.) Let cool before filling. Preheat oven to 400 F. Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the rest of the ingredients and beat well. Add the hot pumpkin gradually, beating well. Pour into pie shells and bake for 1 hour. Let cool completely before cutting.
PAPA'S FAVOURITE PUMPKIN PIE
2 lg Eggs, lightly beaten
1 tsp Vanilla
3/4 cup Evaporated milk
1 16-oz can pumpkin
1/2 cup Half-and-half
1/2 cup dark brown sugar
2 tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons good Bourbon
1 9-inch unbaked pie shell
Mix the brown sugar with the evaporated milk and heat over low heat stirring constantly until the sugar is melted. In a big bowl beat all the other filling ingredients together till well blended. Beat in the brown sugar mixture. Pour into unbaked shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in frig.
DOUBLE LAYER PUMPKIN PIE
4 oz Philly Cream Cheese softened
1 cup Milk
1 tbsp Milk
1 can (16oz) pumpkin
1 tbsp Sugar
2 pk Vanilla flavored Jell-o Pudding & Pie filling
1 1/2 cup Cool Whip, thawed
1 Graham cracker pie crust
4 tsp Pumpkin pie spice
Mix the cream cheese, 1 tbsp milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and the pumpkin pie spice. Spread on the bottom of the prepared pie crust... Pour 1 cup cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust... Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving...
CRUSTLESS PUMPKIN PIE
15 oz Pumpkin; 1 can
1/4 tsp Allspice
12 oz Milk, evaporated skim
1/4 tsp Ginger
4-eggs
1/8 tsp ;salt
1/2 cup Graham cracker crumbs
Whipping cream,
3/4 cup sugar
1 tsp Cinnamon -
In a mixing bowl, combine the pumpkin, milk, egg , and sugar; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham crackers. Pour into a 9" pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.
PUMPKIN PIE BARS
2/3 cup Margarine, softened
14 oz Sweetened condensed milk
1 cup Sugar
1/4 cup Light molasses
1 3/4 cup Flour
2 Eggs, beaten
1 1/2 cup Finely chopped walnuts
2 tsp Pumpkin pie spice
16 oz Solid pack pumpkin
2 tsp Vanilla
With mixer beat margarine and sugar until creamy. Stir in flour until mixture is crumbly. Add walnuts. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture on bottom of 15 1/2 by 10 1/2 by 1 inch baking pan. Bake @ 350 degrees for 15 - 20 min. or until lightly browned. Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla. Pour over pastry crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 30 to 35 min. more or until set. Cool on wire rack. Drizzle with powdered sugar if desired. Cut into 2 1/2 x 1 1/2 bars. Store covered in the fridge.
CAYENNE PUMPKIN PIE
1/2 teaspoon ground ginger
2 cup Canned pumpkin
1/2 tsp Ground nutmeg
1/4 cup Honey
1/2 tsp Ground cloves
1/2 tsp Salt
1 tsp Cayenne pepper
1 cup Half-and-half
2 tbsp Pecans ground to a fine powder
1 Egg beaten severely
1/2 tsp Real vanilla
Cream for Whipping.
1 1/2 tsp Cinnamon
pastry for 9 inch crust
Preheat oven to 425 degrees before measuring the ingredients. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.
FREEZER PUMPKIN PIE
Crust
1 cup Ground pecans
1/4 cup Butter or margarine,
1/2 cup Ground ginger snaps -softened
1/4 cup Sugar
Filling
1 cup Cooked or canned pumpkin
1/2 tsp Ground ginger
1/2 cup Packed brown sugar
1/4 tsp Ground nutmeg
1/2 tsp Salt
1 qt Vanilla ice cream, softened slightly
1/2 tsp Ground cinnamon
In a bowl, combine the pecans, ginger snaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Makes 8 servings.
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