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Top 10 Pumpkin Pies

Top 10 Pumpkin Pies

Easy Pumpkin Pie Recipe

exps37434 TH1789925D96A Top 10 Pumpkin Pies

 

Ingredients

  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground Tone’s® Ground Cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 1 frozen pie shell (9 inches)
  • Additional pie pastry, optional
  • Whipped cream, optional

Directions

  1. In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edges loosely with foil.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
  3. If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
  4. Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.

Eggnog Pumpkin Pie Recipe

exps41367 TH1421355D39A Top 10 Pumpkin Pies

 

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons shortening, cubed
  • 3 tablespoons cold butter, cubed
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup eggnog
  • 1/2 cup sugar
  • 1 teaspoon ground Tone’s® Ground Cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  1. In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
  4. In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
  5. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Butter Pecan Pumpkin Pie Recipe

exps28502 RDS1339619D61A Top 10 Pumpkin Pies

 

Ingredients

  • 1 quart butter pecan ice cream, softened
  • 1 pastry shell (9 inches), baked
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground Tone’s® Ground Cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chocolate ice cream topping, optional
  • Additional whipped cream

Directions

  1. Spread ice cream into the crust; freeze for 2 hours or until firm.
  2. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
  3. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 8 servings.

Pumpkin Cream Cheese Pie Recipe

exps24993 RDS1339619D57A Top 10 Pumpkin Pies

 

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • FILLING:
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • Eggland’s Best Eggs, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice

Directions

  1. In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell.
  2. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
  3. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Gingersnap Pumpkin Pie Recipe

exps38742 SD1192217D60B Top 10 Pumpkin Pies

 

Ingredients

  • 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
  • 1/4 cup butter, melted
  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1-1/2 cups whipped topping
  • 1 cup cold 2% milk
  • 2 packages (3.4 ounces each) instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground Tone’s® Ground Cinnamon
  • Additional whipped topping, optional

Directions

  1. Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
  2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
  3. In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yield: 8 servings

Classic Pumpkin Pie Recipe

exps26106 LT931542D44 Top 10 Pumpkin Pies

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground Tone’s® Ground Cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup fat-free evaporated milk

Directions

  1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
  2. Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
  3. Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  4. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers.Yield: 8 servings.

Apple Butter Pumpkin Pie Recipe

exps29184 THHP1227347D44B Top 10 Pumpkin Pies

 

Ingredients

  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground Tone’s® Ground Cinnamon
  • 1/8 teaspoon each ground ginger, cloves and nutmeg
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional

Directions

  1. In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.
  2. Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.Yield: 6-8 servings.

Cream Cheese Pumpkin Pie Recipe

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Pumpkin Chip Cream Pie Recipe

exps36936 SD1999444A06 22 5bC Top 10 Pumpkin Pies

 

Ingredients

  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2/3 cup miniature semisweet chocolate chips
  • 1/2 cup canned pumpkin
  • 3/4 teaspoon pumpkin pie spice
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • Slivered almonds and chocolate curls, optional

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
  2. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. Yield: 8 servings.

Pecan Pumpkin Pie Recipe

exps36937 SD1785597D50 Top 10 Pumpkin Pies

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground Tone’s® Ground Cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 2 eggs, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
  2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
  4. Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.

 

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