Your Complete Guide to Pumpkin Pie Recipes

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

1 (9 inch) pie crust, baked
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, softened

Combine pumpkin, brown sugar, salt, and spices. Mix well.

Blend in ice cream.

Pour into pie shell.

Freeze until firm.

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.

1 (9 inch) unbaked pie crust
1/3 cup ground pecans
1/3 cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
2/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup light cream

Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)

In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into pie shell.

Bake for 40 to 45 minutes, or until filling is set.

1 9-inch pie shell
1 15-oz. can pumpkin
1 12-oz. can fat free evaporated milk
3 eggs
3/4 cup Splenda
2 tsp. vanilla
2 tsp. pumpkin pie spice
1/4 teaspoon salt

Mix the Splenda, salt, and 1-1/2 tsp. pumpkin pie spice in small bowl. Beat the eggs in a large bowl and stir in pumpkin, vanilla and Splenda mixture. Blend in milk gradually until thoroughly mixed.

Sprinkle 1/2 tsp. pumpkin pie spice into the bottom of the pie shell. Pour the pumpkin filling over it.

Bake in a preheated oven at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for another 45 minutes or until set. Pie is done when knife inserted in the center comes out clean.

1/2 cup cubed fresh pumpkin
1 1/2 cups cream cheese, softened
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 (10 inch) prepared graham cracker pie crust
16 slices maple-cured bacon, cooked and crumbled

Preheat oven to 425 degrees F (220 degrees C).

Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.

Mash the cooked pumpkin with a potato masher in a large bowl. Combine the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, bacon and cloves; stir until mixture is a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.

Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.

For the original recipe and comments visit Joe's Incredible Bacon Pumpkin Pie.