Best 3 Pumpkin Pie Iii Recipes

Indulge in the delectable flavors of fall with our collection of pumpkin pie recipes! Experience the classic rendition of this iconic dessert with our Traditional Pumpkin Pie recipe, featuring a velvety filling encased in a flaky, buttery crust. For a unique twist, try our Pumpkin Pie with Gingersnap Crust, where the spicy, graham cracker-like crust complements the creamy pumpkin filling perfectly. If you're craving a healthier alternative, our Gluten-Free Pumpkin Pie caters to your dietary needs without compromising on taste. For a touch of sophistication, our Pumpkin Pie with Streusel Topping elevates the classic with a crunchy, cinnamon-infused streusel topping. And for those who love a twist of citrus, our Pumpkin Pie with Orange Zest adds a refreshing brightness to the classic recipe. No matter your preference, our pumpkin pie recipes offer a delightful treat to warm your heart and satisfy your sweet tooth this fall season.

Let's cook with our recipes!

PECAN PUMPKIN PIE III

Pecan Pumpkin Pie III image

Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions.

Provided by MARBALET

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 16

Ingredients

1 (9 inch) pie shell
¾ cup pumpkin puree
2 tablespoons light brown sugar, packed
1 egg
2 tablespoons sour cream
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¾ cup light corn syrup
½ cup packed light brown sugar
3 eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
¼ teaspoon lemon zest
1 ½ teaspoons lemon juice
¼ teaspoon salt
1 ⅓ cups chopped pecans

Steps:

Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.
To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.

Nutrition Facts : Calories 452 calories, Carbohydrate 53.3 g, Cholesterol 106 mg, Fat 25.9 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 291.7 mg, Sugar 27.4 g

PUMPKIN PIE III

Pumpkin Pie III image

Pumpkin with molasses....giving it a full bodied taste, and darker color.

Provided by Marcia Kammann

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 (15 ounce) can pumpkin puree
1 cup packed brown sugar
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 tablespoons molasses
3 eggs, beaten
1 cup evaporated milk

Steps:

Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 49.2 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 459.9 mg, Sugar 34.6 g

PUMPKIN PECAN PIE III

Pumpkin Pecan Pie III image

A nutty topping for this traditional pie. Serve with whipped cream.

Provided by Jan Bittner

Categories Fruits and Vegetables Vegetables Squash

Time 3h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 recipe pastry for a 9 inch single crust pie
3 eggs
1 ½ cups pumpkin puree
¾ cup dark corn syrup
¾ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped pecans

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.7 g, Cholesterol 69.8 mg, Fat 19.3 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 3.4 g, Sodium 374.2 mg, Sugar 29.2 g

Tips:

For the smoothest filling, use canned pumpkin purée rather than fresh pumpkin. You can use fresh pumpkin puree, but canned is easier and has a more consistent texture.
Don't overmix the filling. Overmixing can make the pie filling tough.
Be sure to pre-bake the pie crust before filling it. This will help prevent the crust from becoming soggy.
After baking, let the pie cool completely before serving. This will help the filling set and prevent it from becoming runny.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With its creamy, flavorful filling and flaky crust, it's the perfect way to end a Thanksgiving or Christmas meal. By following these tips, you can make the best pumpkin pie you've ever tasted!