Best 5 Paradise Pumpkin Pie I Recipes

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Have you ever imagined a pumpkin pie bursting with captivating and complex flavors, where every bite transports you to a paradise of culinary delights? The Paradise Pumpkin Pie is a symphony of sweet and savory, a testament to the transformative power of spices and the comforting embrace of a flaky crust. This exceptional pie is not just a dessert; it is an experience that will leave you craving for more.

From the classic Pumpkin Pie with its velvety, silky smooth filling nestled in a buttery crust, to the intriguing Pumpkin Pie with a Gingersnap Crust that adds a delightful crunch and a hint of spice, each variation promises a unique journey for your taste buds. But the journey doesn't stop there. The Pumpkin Pie with Streusel Topping elevates the classic with a golden brown, crumbly topping that adds a textural contrast to the creamy filling. And for those who love a touch of tang, the Pumpkin Pie with Cream Cheese Swirl offers a delightful balance of sweetness and tanginess, creating a harmonious dance of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PARADISE PUMPKIN PIE WITH CREAM CHEESE



Paradise Pumpkin Pie with Cream Cheese image

Serve a slice of paradise when you make our Paradise Pumpkin Pie with Cream Cheese recipe! This layered pumpkin pie with cream cheese is a perfect Thanksgiving dessert that people of all ages will love.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h35m

Yield 8 servings

Number Of Ingredients 10

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Steps:

  • Heat oven to 350°F.
  • Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
  • Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
  • Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
  • Bake 1 hour 5 min. or until center is set. Cool completely.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

PARADISE PUMPKIN PIE (FROM PHILADELPHIA CREAM CHEESE COOKBOOK)



Paradise Pumpkin Pie (from Philadelphia Cream Cheese cookbook) image

From the 1981 Philadelphia Cream Cheese cookbook.

Provided by Stacia Osborn

Categories     Pies

Time 1h20m

Number Of Ingredients 15

FIRST LAYER
1 8 oz package philadelphia cream cheese
1/4 c sugar
1/2 tsp vanilla
1 egg
1 9" unbaked pastry shell
SECOND LAYER
1 1/4 c canned pumpkin
1 c evaporated milk
1/2 c sugar
2 eggs, slightly beaten
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash salt

Steps:

  • 1. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell
  • 2. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350, 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired.

PARADISE PIE



Paradise Pie image

Pure heaven! A cookie-like crust filled with rich Chocolate. Not for dieters! My boys' favorite birthday cake.

Provided by Iron Bloomers

Categories     Pie

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

1 (9 inch) pie shells
1 tablespoon sugar
1 cup mini chocolate chip
9 ounces Hershey chocolate candy bars
16 large marshmallows
1/4 cup heavy cream
1 cup Cool Whip

Steps:

  • • Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step.
  • Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan.
  • Prick with fork all over.
  • Bake at 425° till lightly golden and done.
  • Cool completely.
  • • Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended.
  • Be careful not to scorch--turn down heat once it starts to melt.
  • Cool completely.
  • When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best).
  • To serve, top with more Cool Whip.

PARADISE PUMPKIN PIE



Paradise Pumpkin Pie image

My Mother used to make this pie every Thanksgiving. She has passed now & I have been looking for this recipe for years! The other day I was looking through some pictures that I have stored away. There was a baggie with some papers in the pile of old photos. I opened it & to my joy..It was Mom's recipes!It was awesome to see her...

Provided by cheryl pierce

Categories     Pies

Time 1h

Number Of Ingredients 14

FIRST LAYER
1 8oz. pkg cream cheese, room temperature
1/4 cup sugar
1/2 tsp. vanilla extract
1 egg
1 9 in. pie crust..unbaked
TOP LAYER
1 1/4 c canned pumpkin
1/2 c sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 c evaporated milk
2 slightly beaten eggs

Steps:

  • 1. Heat oven to 350...Combine softened cream cheese, sugar & vanilla, mixing until well blended. add egg; mix well. Spread onto bottom of pie crust.
  • 2. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture.
  • 3. Bake @ 350, one hour or until done.

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • For a flaky crust, use a combination of butter and shortening, and keep the dough cold while working with it.
  • When making the pumpkin filling, use fresh pumpkin puree for the best flavor.
  • Be sure to whisk the eggs and sugar together thoroughly before adding them to the pumpkin mixture.
  • Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to prevent the crust from burning.
  • Let the pie cool completely before serving for the best flavor and texture.

Conclusion:

With its flaky crust, creamy pumpkin filling, and rich whipped cream topping, Paradise Pumpkin Pie is a classic fall dessert that is sure to please everyone at your table. Whether you're making it for a special occasion or just because you're craving something sweet, this pie is sure to be a hit. So next time you're looking for a delicious and easy pumpkin pie recipe, give Paradise Pumpkin Pie a try - you won't be disappointed!

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