Best 4 Better Than Pumpkin Pie Recipes
Indulge in a delightful culinary journey with our diverse collection of pumpkin pie alternatives, each offering a unique symphony of flavors and textures to tantalize your taste buds. From the creamy and decadent Pumpkin Cheesecake to the wholesome and comforting Pumpkin Bread, these recipes cater to every palate and occasion. Savor the rich, velvety texture of the Pumpkin Mousse, or delight in the crispy, golden crust of the Pumpkin Hand Pies. For a delightful autumnal treat, try the Pumpkin Scones with their warm spices and a sprinkle of cinnamon sugar. And don't miss the Pumpkin Cupcakes, topped with a luscious cream cheese frosting that will leave you craving more. Whether you're seeking a classic dessert or a modern twist on a seasonal favorite, our pumpkin pie alternatives are sure to impress and satisfy.
Let's cook with our recipes!
BETTER THAN PUMPKIN PIE
Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
Provided by Barbara
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
- Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g
BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE
This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.
Provided by mary winecoff
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
- Pour into unbaked pie shell.
- Bake for 50 minutes or until done.
BETTER THAN PUMPKIN PIE
This is a blue-ribbon award-winning recipe that my husband cut out of our local newspaper from a recipe contest. I have not made it yet, but I will as soon as I can because DD Loves Pumpkin Pie! Here's what the author, Debbie Grandits, says about it, "Everyone's response was, It's better than pumpkin pie, and this year my phone has been ringing off the wall with requests for the recipe".
Provided by Teresa M
Categories Pie
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
- Pour into a 12 x 9 inch baking pan.
- Sprinkle the dry cake mix on top and pat down.
- Melt the butter and drizzle over the top.
- Sprinkle with nuts.
- Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
- Let cool.
BETTER THAN PUMPKIN PIE RECIPE - (4.5/5)
Provided by Diane0911
Number Of Ingredients 17
Steps:
- For base layer, mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. For filling: Combine all ingredients and cook on low until thick. Pour over crust. For topping, september 19, 2014 41 comments BETTER THAN PUMPKIN PIE - CAKE! Pumpkin pie cake WELCOME to "Save My Sanity Saturday" at One Good Thing By Jillee....where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week! Please pull up a chair, sit back, and enjoy an "oldie but goodie" from the One Good Thing By Jillee archives. --Originally posted on September 23, 2012-- I spent some time with one of my sister's today visiting my Mom. We got talking about life, kids, work, and FOOD. For some reason when it starts turning colder and 'fall is in the air' I start obsessing about "comfort food". Aren't "Autumn" recipes the best!?!? I love all the pumpkin-y recipes that start showing up everywhere! My sister JoAnn mentioned she had taken this yummy dessert into her office the other day and her colleagues LOVED it. She said there were even knock down drag out FIGHTS over it! Not really. :-) But after tasting it for myself, I can see how there COULD have been! I think I'd be willing to throw a punch or two to get a piece. ;-) I had to make it just as soon as I got home. It sounded THAT good! And I didn't even have to write one thing down...it was THAT easy to remember. (OK...I might have had to call her once to verify the amount of butter...but that's all!) pumpkin pie cake I made mine with a gluten-free cake mix...but you can make yours with whatever type of boxed cake mix you like. Also, the recipe calls for pumpkin pie filling. I used my Mom's recipe that she's been making for over half a century (and I practically have memorized)...but you can use whatever recipe you normally would use for pumpkin pie. This is the perfect dessert for when you're craving pumpkin pie...but don't want to go to the trouble of making pie crusts. Better Than Pumpkin Pie . . . CAKE! by my sister JoAnn Ingredients: 1 box yellow cake mix (minus 1 cup, set aside for topping) 1 stick butter (8 Tablespoons) 1 egg Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. pumpkin pie cake Prepare your favorite Pumpkin Pie filling recipe. (I used my Mom's recipe below.) My Mom's Pumpkin Pie Filling 1 large can pumpkin 2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon Mace 1/2 teaspoon Allspice 4 eggs (beaten) 2 cups milk 1 Tablespoon butter Cook on low until thick. Pour over crust. (UPDATE: My sister JoAnn informed me today you don't actually have to COOK the pie filling ingredients....you can just combine them and put them on top of the crust and BAKE. I guess that's why hers took longer to cook in the OVEN than mine.) pumpkin pie cake Topping: Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly. Sprinkle topping over pumpkin pie filling. Bake at 350 degree for 60 - 70 minutes. Keep an eye on it after the 60 minute mark. You want it to be "set" in the middle. So if you shake the pan a little and it doesn't "jiggle", you should be good. Let cool and serve with whipped cream on top!
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a much richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until it is soft, then scoop out the flesh and puree it in a food processor.
- Add spices to your pumpkin mixture. Pumpkin pie spice is a classic combination of spices that includes cinnamon, nutmeg, ginger, and cloves. You can also add other spices, such as allspice or cardamom, to taste.
- Don't over-bake your pie. Pumpkin pie is done baking when it is set in the center. Over-baking will make the pie dry and crumbly.
- Serve your pie with whipped cream or ice cream. Pumpkin pie is delicious on its own, but it is even better with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
Making a delicious pumpkin pie from scratch is easier than you might think. With a few simple tips, you can create a pie that is sure to impress your family and friends. So next time you're looking for a special dessert, give this pumpkin pie recipe a try. You won't be disappointed.
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