Pumpkin Pie Paula Deen Food Network Recipes

PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
• Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
• Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
• Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

PAULA DEEN PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Prepare the crust. Press the pie dough into the bottom and the sides of a 9-inch pie pan. Crimp the edges to make a pattern. Freeze it for 1 hour.
• Line the pie dough with parchment paper or aluminum foil. Fill up the pan with 2 pounds of pie weights or dried beans. Bake for 10 minutes. Remove the weights and lining and bake for 10 minutes more, or until the crust has turned golden brown.
• Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree until well-combined.
• Beat in the sugar and salt. Add the eggs and extra egg yolk, half-and-half, and melted butter. Beat until well-combined. Mix in the vanilla, cinnamon, and ginger (if using).
• Pour the filling into the prepared pie crust and bake for 50 minutes or until the middle is set. Let the pie cool completely on a wire rack. Slice and serve with whipped cream on top. Enjoy!

KETO PUMPKIN PIE

Steps:

• For the crust: Add the almond flour, coconut flour, sweetener and salt to a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Dump the dough onto a sheet of plastic wrap, hold onto the edges and use the plastic to knead the dough gently into a mass. Pat it into a disc and wrap it tightly in the plastic. Refrigerate until well chilled, at least 1 hour and up to overnight.
• Spray a 9-inch pie dish lightly with nonstick cooking spray.
• Dust a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the center of the parchment, dust the top lightly with more coconut flour and place a second sheet of parchment on top. Use a rolling pin to gently roll the dough into a round big enough to fit in the prepared pie dish. This is a very delicate dough that might crack or break; if this happens, press the cracks together. If the dough becomes too warm and unmanageable, place the entire piece of parchment on a baking sheet and refrigerate to chill before continuing to roll out.
• Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough may crack and break at points. It's ok to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.
• For the filling: Preheat the oven to 375 degrees F.
• Whisk together the sweetener, pumpkin pie spice and salt in a small bowl; set aside. Beat the pumpkin, cream, molasses if using, vanilla and eggs in a large bowl with a hand mixer until well incorporated. Add the sweetener mixture and continue to beat until well incorporated.
• Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil. Pour the filling into the center and bake for 50 minutes. Gently remove the foil from the edges and continue to bake until the edges are a very deep golden brown and the filling is set a couple inches from the edges but still slightly jiggly in the center, 5 to 10 more minutes. Let cool completely (see Cook's Note).
• For the whipped cream: Add the cream and sweetener to a large bowl and beat with a hand mixer until stiff peaks form. Serve the pie slices with a dollop of whipped cream.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.

PAULA DEEN'S PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350°F
• With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
• Garnish with whipped cream .

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 425°F
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
• Stir in eggs.
• Gradually add milk and mix well.
• Pour into pie shell.
• Bake for about 40 minutes or until set.
• Garnish with whipped cream and maybe some pecans.

PAULA DEEN'S PUMPKIN CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

PRALINE PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat oven to 400°F.
• Blend pecans with 1/3 cup brown sugar and softened butter.
• Press gently with back of a spoon into bottom of unbaked pie shell.
• Blend all remaining ingredients except egg whites and granulated sugar.
• Pour into pie shell.
• Bake for about 50 minutes.
• Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
• Return to 425°F oven just to brown meringue.
• Chill and serve cold.

PUMPKIN BARS(PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
• Add the sugar and mix at low speed until combined.
• Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.