My Pumpkin Dream Pie Recipes

PUMPKIN DREAM PIE

Steps:

• Prepare Dream Whip with 1/2 cup milk and vanilla as directed on package.
• Combine 1 cup of the prepared Dream Whip with the Jello pudding, 2/3 cup milk, pumpkin and spice.
• Beat slowly with egg beater just until well-mixed -- about 1 minute.
• Pour into pie shell. Chill in refrigerator until set -- about 2 hours. Top with remaining Dream Whip.
• Optional: Garnish with crystallized ginger and a sprinkling of nutmeg.

THE GREAT PUMPKIN PIE RECIPE

Steps:

• Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
• Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
• Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
• Preheat oven to 375°F (190°C).
• Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

PUMPKIN DREAM PIE

Steps:

• Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl.
• Beat with an electric mixer on high speed until topping thickens and peaks form.
• In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste).
• Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth.
• Spoon into the crust.
• Refrigerate 4 hours.

PUMPKIN CREAM PIE

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

PUMPKIN ICE CREAM PIE

Steps:

• Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

DREAM WHIP PIE

Steps:

• Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
• Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Spoon into pie shell.
• Refrigerate at least 4 hours.
• Garnish as desired.
• Store leftover pie in refrigerator.

PUMPKIN DREAM PIE

Steps:

• 1. Mix pumpkin, vanilla instant pudding, Cool Whip and pumpkin pie spice together. Pour into the prepared graham cracker crust. Place in the refrigerator to set overnight.