Indulge in the delectable symphony of flavors that is Creamy Pumpkin Pie, a timeless classic that embodies the essence of fall. This iconic dessert seamlessly blends the richness of pumpkin with a velvety smooth filling, all encased in a flaky, golden crust. While the traditional version remains a beloved favorite, this article presents a delightful array of variations to tantalize every palate. From a classic rendition to a luscious vegan option and a gluten-free alternative, these recipes cater to diverse dietary preferences without compromising on taste. Embrace the versatility of pumpkin pie as we explore its many iterations, each offering a unique culinary experience.
Let's cook with our recipes!
CREAMY PUMPKIN PIE
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Provided by UPATNINE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g
CREAMY PUMPKIN PIE (NO BAKE)
This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).
Provided by BecR2400
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
- Whisk in Libby's 100% pure pumpkin.
- Stir in whipped topping. Spread in crust.
- Refrigerate at least 2 hours or until set. Garnish as desired.
- *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
CREAMY VEGAN PUMPKIN PIE SMOOTHIE (TWO WAYS!)
These rich and creamy cashew-based, dairy-free smoothies taste just like pumpkin pie, whether you go green or stay orange.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to the pitcher of a blender. Puree at medium speed until smooth, then increase speed to high and blend until creamy, 30 seconds to 1 minute more. Pour into a glass and dust with cinnamon, if desired. Serve.
CREAMY PUMPKIN PIE SMOOTHIE
A cool, creamy drink with all of your favorite pumpkin pie flavors that is good for you!
Provided by Nourish33
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Blend banana, yogurt, almond milk, ice, pumpkin puree, and pumpkin pie spice together in a blender until smooth.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 42.8 g, Cholesterol 33.8 mg, Fat 17 g, Fiber 5.5 g, Protein 11.5 g, SaturatedFat 7.8 g, Sodium 330.4 mg, Sugar 26.2 g
CREAMY PUMPKIN PIE
I make this recipe every year...very delicious. So much lighter than an ordinary pumpkin pie, and simple to make (no "cooking" involved). =) I found this recipe on a Keebler Ready Crust insert a couple years ago.
Provided by Mom2 T
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
- Whisk in pumpkin.
- Stir in whipped topping.
- Spread in crust.
- Refrigerate at least 2 hours or until set.
- Garnish as desired. Store in refrigerator.
CREAMY PUMPKIN PIE SMOOTHIE SHAKE
A creamy and smooth treat, this recipe is just the thing to soothe a craving for your favorite seasonal dessert until the holiday season comes again. Add a dash of cinnamon on top and a cinnamon stick too for an even more wonderful presentation!
Provided by SuburbanGlitzz
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
- Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 36.5 g, Cholesterol 21.7 mg, Fat 7.1 g, Fiber 4.5 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 102.9 mg, Sugar 27.7 g
CREAMY PUMPKIN PIE
For make-ahead convenience, you can't beat this simple, no-bake pumpkin pie. It boasts a luscious cheesecake-style texture and a sweet touch of spice. -Virginia Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, pumpkin, sugar and pie spice until smooth. Fold in 2-1/2 cups whipped topping. Spoon into crust. Refrigerate 2 hours or until set. Serve with remaining whipped topping; sprinkle with cinnamon.
Nutrition Facts :
CREAMY NO BAKE PUMPKIN PIE
My mom started making this pie about 20 yrs ago for Thanksgiving. It soon became a family favorite, and I've been making for the family gatherings the last 10 yrs. or so. We just love it and you will to. It's easy to make and if you like pumpkin pie like we do, it will be a family favorite for you too.
Provided by Lynda Lynn
Categories Pies
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Combine-Libby's pumpkin pie mix, vanilla pudding, cup of milk, and pumpkin spice, blend for a least 1 minute.
- 2. Gently fold in 1 1/2 cups Cool Whip. Fill pie crust and top with remaining Cool whip. Put cover on and freeze at least 4 hrs.
- 3. Let sit at least 1 hour before serving. Cut and enjoy!
DELICIOUS CREAMY PUMPKIN PIE
I am definitely not a fan of thick, waxy pumpkin pie like they serve in many restaurants. I love a creamy, custard type pie. This pie may take a bit longer to make than the average, but oh so worth it. I made a pumpkin pie fan out of my niece with this pie...:)) Enjoy! My photos (Recipe adapted from Cook's Illustrated,...
Provided by Cassie *
Categories Pies
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F.
- 2. Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large saucepan and cook, stirring constantly mashing yams against sides of pot, until thick and shiny, 15-20 minutes. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Whisk mixture and transfer to warm prebaked pie shell.
- 3. Place pie on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, about 4 hours.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a richer, more flavorful taste. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to choose a brand that is unsweetened.
- Don't overmix the batter: Overmixing the batter will make your pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie in a preheated oven: This will help to ensure that the pie bakes evenly.
- Let the pie cool completely before serving: This will allow the pie to set and the flavors to develop.
Conclusion:
Creamy pumpkin pie is a classic fall dessert that is always a hit. With its smooth, creamy texture and rich pumpkin flavor, it's sure to please everyone at your table. Follow these tips to make the best creamy pumpkin pie possible.
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