Simple Pumpkin Pie Recipes

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Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

Sweet potato pies are a Southern staple to the Thanksgiving menu. Much like pumpkin pie, sweet potato pie offers a smooth and creamy addition to the pie family.

Sweet fruit pies can include cheesecake, apple, cherry, lemon meringue, pumpkin, key lime, pecan, blueberry, strawberry rhubarb, apple crumb, and chocolate cream. Sweet pies slices can be topped with whipped cream, ice cream, fruit, or any other gourmet topping you can think of.

Pumpkin Cheese Pie 

Ingredients:

-Cheese layer.....

- 8 oz Softened cream cheese
- 1 Egg

-Pie layer...............

- 1 1/2 c Canned pumpkin
- 2 Eggs
- 1 1/2 Pumpkin pie spice

Prepare pie shell but do not bake.
- 2 tb Granulated sugar

replacement
- 1 ts Vanilla
- 1 c Evaporated milk
- 2 tb Granulated sugar

replacement

Directions:

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer. Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.

Pumpkin Pie with Praline 

Ingredients:

-PRALINE (OPTIONAL)
- 2 T (1/4 stick) butte, softened
- 1/3 c Chopped pecans
- 1/3 c Brown sugar
- 2 Unbaked 8 inch pie shells, -or one -Unbaked 10 inch pie shell
- 2 T (1/4 stick) butter
- 1 29 oz. can pumpkin puree
- 1/2 c Granulated sugar
- 1/2 c Brown sugar
- 1 T All purpose flour
- 1 T Bitters (optional)
- 1 t Ground cinnamon
- 1/2 t Ground ginger
- 1/2 t Salt
- 1/4 t Grated nutmeg
- 1/4 t Ground cloves
- 1 Egg, beaten
- 1 12 oz. can evaporated milk
- 1/4 c Milk
- 1 c Water

Directions:

Prepare the praline filling, if desired. Preheat oven to 450 F. In a small bowl, creme together the butter and brown sugar. Blend in the pecans. Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. (This may not happen, but if it does, that is what you should do.) Let cool before filling. Preheat oven to 400 F. Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the next 9 ingredients. Add the egg, and mix again. Add the hot pumpkin gradually, then blend in the milks and water. Pour into pie shells and bake for 1 hour. Let cool completely before cutting. NOTE: The filling can be made a day in advance and refrigerated. If you've used the praline, you may have extra pumpkin filling; bake it in individual custard cups.

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