Easy And Really Good Creamy Pumpkin Pie Recipes

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
• Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

SIMPLE PUMPKIN PIE

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.

EASY PUMPKIN CREAM PIE

Steps:

• Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
• Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
• Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
• With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

CREAMY PUMPKIN PIE

Steps:

• In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
• Whisk in pumpkin.
• Stir in whipped topping.
• Spread in crust.
• Refrigerate at least 2 hours or until set.
• Garnish as desired. Store in refrigerator.

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the cream cheese with a hand mixer.
• Add the canned pumpkin and beat until combined.
• Add the sugar and salt, and beat until combined.
• Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
• Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
• Roll out your pie dough, and place in a 9 inch round pie dish.
• Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
• Crimp edges.
• Pour the filling into the pie shell.
• (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
• Bake for 50 minutes, or until a knife stuck through the center comes out clean.
• Cool to room temperature.
• Serve plain or with whipped cream!

EASY AND REALLY GOOD CREAMY PUMPKIN PIE

Steps:

• Set oven to 450 degrees and place a baking sheet on the oven rack.
• In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
• Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
• Pour into FROZEN pie crust.
• Place pie on the HOT baking sheet in the oven.
• Bake for 10 minutes.
• Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
• Cool to room temperature or refrigerate until serving.
• Top with whipped cream.

CREAMY PUMPKIN PIE WITH CRANBERRY TOPPING

Steps:

• Heat the oven to 375°F.
• Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
• Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
• Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
• Reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
• Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
• To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
• Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
• Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl.
• Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.

LIGHT AND CREAMY PUMPKIN PIE

Steps:

• Mix the first 7 ingredients together in a large bowl.
• Add the eggs, then the two milks and mix well.
• Pour into an unbaked pie shell.
• Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.

CREAMY PUMPKIN PIE (NO BAKE)

Steps:

• In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
• Whisk in Libby's 100% pure pumpkin.
• Stir in whipped topping. Spread in crust.
• Refrigerate at least 2 hours or until set. Garnish as desired.
• *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.