Cinnamon Streusal Topped Pumpkin Pie

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This recipe is by Crumbs & Chaos Blog!  Click image to get the recipe!

Pumpkin Chocolate Chip Cookie Pie

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This recipe is by Crumbs & Chaos Blog!  Click image to get the recipe!

Pumpkin Pie Tart with Almond Crust - Gluten Free

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This recipe is by Family Fresh Cooking Blog!  Click image to get the recipe!

Pumpkin Pecan Pie 2

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This recipe is by The Local Cook Blog!  Click the image to get the recipe!

 

Pumkin Flan Pie

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INGREDIENTS:

• 1½ cup whole-wheat or all-purpose flour
• ½ cup butter
• ½ tsp salt
• 3 TBSP water
• 1 can evaporated milk
• 1 can condensed milk
• ½ cup pumpkin puree
• 1 TBSP vanilla
• ¼ cup cream cheese
• 4 eggs

LET'S MAKE THE PIE:

First you need to make the pie crust

1. Preheat oven to 400° F.
2. Mix together flour, butter, salt and water with a fork.
3. Roll out and put in pie pan.
4. Prick bottom and sides and bake for 10 minutes.

Then the pumpkin flan filling

1. Blend together milk, pumpkin, vanilla, cream cheese and eggs.
2. Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.  Cover pie with foil before backing to prevent burning.
3. Let it cool down before serving and enjoy.

Mexican Pumpkin & Sweet Potato Pie (Dulce de Camote)

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INGREDIENTS:


¼ lb peeled, chopped sweet potato
4 ounces pureed pumpkin
⅔ cup milk
3 tablespoons brown sugar
1 pastry pie crust
1 beaten egg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
⅛ teaspoon nutmeg
3 tablespoons white sugar
⅓ cup softened butter
Whipped cream, to serve 
 
LET'S MAKE THE PIE:


Preheat the oven to 350 degrees F.
Boil the sweet potato in a pan of salted water, then mash them.
Add in the pumpkin puree and mash together.
Combine the sugar, salt, and butter, whisking it until creamy.
Add the sweet potato and pumpkin and mix well.
Add the milk, vanilla extract, nutmeg, and egg and keep whisking.
Spoon this mixture into the pie crust and bake for 20 minutes or until done.
Let the pie cool for 10 minutes, and then serve it with a dollop of whipped cream.

Triple Chocolate Pumpkin Pie

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This is by Pink Parsley Blog!  Click the image to get the recipe!

Chai Pumpkin Pie

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This recipe is by Cooking on the Side Blog!  Click the image to get the recipe!

Black Bottom Maple Pumpkin Pie

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This recipe is by Simple Bites Blog!  Click the image to get the recipe!

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Cranberry Pecan Pumpkin Tart

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This recipe is courtesy of Good Life Eats Blog!  Click the image to get the recipe!

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Apple Butter Pumpkin Pie with Streusel Topping

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 This recipe is courtesy of Tidy Mom Blog!  Click the image to get the recipe!

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Yummy Homestyle Vegan Pumpkin Pie

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This recipe is courtesy of Malikah!

Ingredients:

• 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
• 2 cups fresh pureed pumpkin (or one 15-oz can)
• 1 cup plain nondairy milk (soy, almond, coconut)*
• 3/4 cup sugar (I use Splenda)
• 2 1/2 – 3 Tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt (optional)
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• vegan whipped topping, if desired**

Preparation:

Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be a jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Apple Pumpkin Pie

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 Recipe from Penzeys Spices

INGREDIENTS:

Crust: Makes one 9 inch crust

• 1/2 Cup butter or shortening
• 1 Cup all-purpose flour
• 1/2 tsp. CREAM OF TARTAR
• 1/2 tsp. salt
• 1/4 Cup milk

Filling:

• 1/3 Cup brown sugar, firmly packed
• 1 TB. cornstarch
• 1 tsp. CHINA CINNAMON, divided
• 1/4 tsp. NUTMEG
• 1/4 tsp. ALLSPICE
• 1/2 tsp. salt, divided
• 1 tsp. PURE VANILLA EXTRACT
• 1/3 Cup water
• 2 TB. butter
• 3 Cups Granny Smith, Cortland or McIntosh apples, peeled and sliced about 1/8-inch thick (about 3 apples)
• 3/4 Cup canned solid packed pumpkin
• 3/4 Cup evaporated milk
• 1/3 Cup sugar
• 1 egg, beaten

LET'S MAKE THE PIE:

Preheat oven to 375°. To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, CREAM OF TARTAR, and salt, beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes with a rolling pin, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9 inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Set aside.

In a roomy skillet, combine the brown sugar, cornstarch, 1/2 tsp. CINNAMON, and 1/4 tsp. salt. Add the PURE VANILLA EXTRACT, water and butter and bring to a boil, stirring constantly. The mixture will thicken, creating a caramel sauce. Add the apples and continue cooking over medium heat for 4-5 minutes, stirring constantly. Pour the mixture into the unbaked pie crust and set aside. In a mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg, 1/2 tsp. CINNAMON, NUTMEG, ALLSPICE and 1/4 tsp. salt. Pour over the apple layer. Bake at 375° for 50 minutes, or until a knife comes out clean. Check the crust occasionally; if it looks too brown, cover the edges with foil. Cool completely before cutting. This pie should be refrigerated.

Prep. time: 20 minutes
Baking time: 50 minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Bill's Pumpkin Pecan Pie

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 Recipe from Penzeys Spices

INGREDIENTS:

Pie Crust

• 11/2 sticks butter, room temperature (3/4 cup)
• 11/2 Cups flour
• 1 TB. sugar
• 1/2 tsp. salt
• 3-5 TB. milk

Pumpkin Layer

• 1 16 oz. can pumpkin (not pie filling)
• 3/4 Cup sugar
• 1/2 tsp. salt
• 1 tsp. CINNAMON
• 1/2 tsp. GROUND ALLSPICE
• 1/2 tsp. PURE VANILLA EXTRACT
• 2 large eggs

Pecan Layer

• 1 Cup white corn syrup
• 1 Cup dark brown sugar
• 1/3 Cup melted butter
• 1 tsp. PURE VANILLA EXTRACT
• 3 large eggs, slightly beaten
• 2 Cups chopped pecans

LET'S MAKE THE PIE:

Crust:  Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in half and pat into discs. Cover in plastic wrap and chill for 30 minutes before rolling out. On a well-floured surface, roll the discs from the center to the outer edges with a well-floured rolling pin. Add more flour if needed. Roll until the circles are larger than your pie pans. Gently ease the crusts into the pans.

Pumpkin Layer:  Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350°. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350° for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.

Pecan Layer:  In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350° oven. Bake for 45 minutes.

Prep. time: 30 minutes
Baking time: 15 + 45 minutes = 60 minutes total
Serves: 16-24 (2 pies)

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Streusel Topped Pumpkin Pie

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Recipe from Penzeys Spices

INGREDIENTS:

• 1 9-inch unbaked pie shell (see below for our favorite recipe)

Filling:

• 3/4 Cup sugar
• 11/2 tsp. PUMPKIN PIE SPICE
• 1 16-oz. can pumpkin (13/4 Cups)
• 1 12-oz. can evaporated milk (11/2 Cups)
• 2 eggs, slightly beaten
• 1/4 tsp. salt

Streusel Topping:

• 1/4 Cup firmly packed brown sugar
• 2 TB. flour
• 2 TB. butter or margarine, softened
• 1/2 Cup chopped pecans

Pie Crust:

• 1/4 lb. butter (1 stick)
• 1 Cup flour
• pinch salt
• pinch sugar
• 2 TB milk

LET'S MAKE THE PIE:

Preheat the oven to 425°. In large bowl, combine the sugar, PUMPKIN PIE SPICE, pumpkin, evaporated milk, eggs and salt. Beat until well blended. Pour into the pie crust. In a small bowl, combine all of the streusel ingredients. Sprinkle the streusel over the pumpkin mixture. Bake at 425° for 15 minutes. Reduce the heat to 350° and bake for 30-35 minutes, until a knife inserted into the center comes out clean. Let cool. Serve with whipped cream if desired.

Pie Crust:  To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Form into a ball and chill until it can be easily handled. Sprinkle the table and the dough ball with flour, and using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. Turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Ease it in the ungreased pie pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. 

Prep. time: 15 minutes
Baking time: 50 minutes
Serves: 8

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Walnut Pumpkin Pie

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 Click image for recipe by Keebler

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Pumpkin Cream Cheese Pie

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 Click image for the recipe by Betty Crocker

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Creamy Pumpkin Cheese Pie

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INGREDIENTS:

1 envelope Unflavored Gelatine

1/2 cup  cold water

1 pkg. (8 oz.) Cream Cheese, softened

1 can  (16 oz.) pumpkin

1/2 cup granulated sugar

1/4 cup  firmly packed brown sugar

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. salt

1/8 tsp. ground cloves

1 cup whipping cream, divided

1 pastry shell (9 inch), baked, cooled

8 Pecan Halves

LET'S MAKE THE PIE

SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Set aside.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add pumpkin, sugars, cinnamon, vanilla, salt and cloves; beat on low speed until well blended. Add gelatine; mix well. Refrigerate 30 minutes or until mixture is thick enough to mound.
POUR 1/2 cup of whipping cream into small bowl. Beat with electric mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until well blended. Spoon into pastry shell. Refrigerate 3 hours or until firm. Beat remaining 1/2 cup whipped cream. Spoon over pie just before serving; top with pecans.

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Vermont Maple Pumpkin Pie

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Click the image to get the recipe from Kraft Recipes

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Sour Cream Pumpkin Custard Pie

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INGREDIENTS:

1 pie crust

2 cups fresh or canned pumpkin puree

1 container (8 oz.) Sour Cream

1/2 cup whipping cream

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 eggs

2-1/2 tsp. pumpkin pie spice

HOW TO MAKE THE PIE:

PREHEAT oven to 450°F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350°F.
BEAT pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well blended. Pour into crust.
BAKE 55 minutes or until filling puffs around edge and center is almost set. Cool completely on wire rack. Store leftover pie in refrigerator.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW.  WE WOULD LOVE TO HEAR ABOUT IT.  :)