Best 5 Pumpkin Pie Iv Recipes
Indulge in the comforting flavors of fall with our delectable Pumpkin Pie IV recipe. This classic dessert is elevated with the perfect balance of spices, a creamy pumpkin filling, and a flaky, buttery crust. Experience the rich, velvety texture of our Pumpkin Pie II, featuring a luscious filling made with real pumpkin puree, a hint of maple syrup, and a touch of cinnamon. If you're seeking a healthier alternative, our Pumpkin Pie III is crafted with wholesome ingredients like almond flour, coconut sugar, and pure maple syrup, delivering a guilt-free indulgence. And for those who love a touch of tang, our Pumpkin Pie with Cream Cheese Swirl combines the creamy sweetness of pumpkin with a tangy cream cheese filling, creating a delightful contrast in every bite. Each recipe offers a unique take on this timeless dessert, ensuring you find your perfect Pumpkin Pie match.
Let's cook with our recipes!
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
CLASSIC PUMPKIN PIE
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 295mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
PUMPKIN PIE
Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.
Provided by The New York Times
Categories dinner, lunch, dessert
Time 1h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
- Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor than canned puree and will make your pie taste better.
- Don't overmix the dough. Overmixing the dough will make it tough. Mix it just until it comes together.
- Chill the dough before rolling it out. Chilling the dough will make it easier to roll out and will help prevent it from shrinking in the oven.
- Roll out the dough on a lightly floured surface. This will help prevent the dough from sticking.
- Trim the edges of the dough. After you have rolled out the dough, trim the edges so that they are even.
- Fold the edges of the dough under. Fold the edges of the dough under to create a rim. This will help to keep the filling in the pie.
- Bake the pie until the crust is golden brown and the filling is set. The pie is done baking when a toothpick inserted into the center of the filling comes out clean.
- Let the pie cool before serving. Let the pie cool for at least 30 minutes before serving. This will help the filling to set and will make it easier to slice.
Conclusion:
Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a delicious pumpkin pie that your family and friends will love. So next time you're in the mood for a sweet treat, give this pumpkin pie recipe a try. You won't be disappointed!
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