Do have any favorite PUMPKIN PIE recipes, you would like to share.?!
3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)
If using fresh pumpkin, drain in cheesecloth to remove excess liquid.
In the bowl of an electric mixer, combine ingredients (other than pie crust).
Pour filling into an 8-inch pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
2. CINNAMON-PUMPKIN CHEESECAKE PIE
Pate Sucre (sweet pie crust)
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.
Filling:
2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack.
Topping:
1/4 cup orange marmalade
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated orange peel
1 tablespoon orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.
3. REAL PUMPKIN PIE
2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten
This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.
Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.
4. PUMPKIN PIE CAKE
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
5. PUMPKIN PRALINE PIE
Filling:
1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust
Adjust oven rack to lowest position. Heat oven to 400 degrees F.
Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.
Bake 20 minutes.
Topping:
2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans
Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.
Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.
Let cool completely.
- Hope you enjoy these easy and declious recipes-
Have a very Merry Christmas.
Season's Greeting
~Ryan~
Answers: 1. YOGURT PUMPKIN PIE
3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)
If using fresh pumpkin, drain in cheesecloth to remove excess liquid.
In the bowl of an electric mixer, combine ingredients (other than pie crust).
Pour filling into an 8-inch pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
2. CINNAMON-PUMPKIN CHEESECAKE PIE
Pate Sucre (sweet pie crust)
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.
Filling:
2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack.
Topping:
1/4 cup orange marmalade
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated orange peel
1 tablespoon orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.
3. REAL PUMPKIN PIE
2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten
This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.
Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.
4. PUMPKIN PIE CAKE
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
5. PUMPKIN PRALINE PIE
Filling:
1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust
Adjust oven rack to lowest position. Heat oven to 400 degrees F.
Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.
Bake 20 minutes.
Topping:
2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans
Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.
Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.
Let cool completely.
- Hope you enjoy these easy and declious recipes-
Have a very Merry Christmas.
Season's Greeting
~Ryan~
The one on the back of the can of Libby's pumpkin is the best.
pumpkin cheesecake pie
INGREDIENTS:
* 2 packages (16 ounces total) cream cheese, softened
* 1/2 cup pumpkin purée
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon nutmeg
* dash cloves
* 2 large eggs
* 1 9-inch graham cracker pie crust
PREPARATION:
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F.
i like this the most
its an interesting question