Recipes for "pumpkin pie"

Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.

Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.

Beat milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set aside until bread has absorbed liquid, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.

Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.

Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)

After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.

To serve, stir mixture and top with pepitas.

Refrigerate leftovers.

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.

Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.

Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.

Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.

Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.

Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.

Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).

Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, and cloves until well combined.

Transfer pumpkin pie spice to an airtight container and store in a cool, dry place for up to 6 months.

1. Preheat the oven to 325 degrees F. Butter a 9-inch pie plate and press the pie crust dough into the plate. Poke a few holes in the bottom of the crust with the tines of a fork. Set aside in the fridge.

2. Using an electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, cinnamon, salt, and vanilla, beat until combined. Add the butter and pumpkin butter, and continue beating until combined.Stir in the chocolate chips.

3. Grab the pie crust. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the cookie dough. Drizzle the remaining sweet milk over the cookie dough. Spoon in the rest of the cookie dough.

4. Transfer to the oven and bake for 50-55 minutes or until a knife inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.

1. Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.

2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.

2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and b

ake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.

3. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.

To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple

syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour

the mixture into the baked crust.

4. Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely.

center no longer jiggles. Remove from the oven and let cool, and then place in the fridge

to cool completely.

5. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean. Whip once more until combined and fluffy.

maple syrup and vanilla bean. Whip once more until combined and fluffy.

6. When ready to serve, top the tart with the maple cream and sprinkle with chai sugar, if desired. Slice and serve!

Slice and serve!

Preheat the oven to 475 degrees F (245 degrees C).

Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Whisk together pumpkin, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.

Line a 9-inch pie plate with pie crust; crimp edges.

Pour filling into crust; lightly tap on the counter to release air bubbles. Bake in the preheated oven for 15 minutes.

Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before serving.

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)

In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Preheat the oven to 425 degrees F (220 degrees C).

Mix pumpkin, sweetened condensed milk, and egg yolks in a large bowl until smooth. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt until well combined.

Beat egg whites in a clean glass or metal bowl until soft peaks form, about 2 minutes. Fold egg whites into pumpkin mixture until no streaks remain. Pour filling into unbaked pie shell and smooth the top.

Bake in preheated oven for 15 minutes. Meanwhile, combine flour, brown sugar, and 1 teaspoon cinnamon in a small bowl until evenly blended. Cut butter into flour mixture until crumbly, about 2 minutes. Stir in chopped walnuts. Sprinkle topping over pumpkin pie.

Reduce oven temperature to 350 degrees F (175 degrees C).Bake pie until center is set and a knife inserted near the center comes out clean, about 40 minutes. Cool pie on a wire rack until room temperature, about 2 hours.

Lightly oil a skillet and heat over medium heat.

Whisk half-and-half, eggs, pumpkin purée, cinnamon, vanilla, and pumpkin pie spice together in a bowl; stir in walnuts.

Place 1 slice of bread into the bowl with pumpkin mixture; soak. Transfer bread to the hot skillet. Stir pumpkin mixture to redistribute walnuts. Repeat with other slices of bread, working in several batches if necessary.

Cook each batch until golden brown, about 3 minutes per side. Serve warm.

Preheat the oven to 425 degrees F (220 degrees C).

Combine evaporated milk, pumpkin, sugar, eggs, salt, cinnamon, nutmeg, ginger, allspice, and cloves; blend until smooth. Pour batter into unbaked pie crust.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set, about 40 minutes more.

Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.

Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.

Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.

Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

Increase the oven temperature to 400 degrees F ( 205 degrees C).

Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.

Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges

Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.

Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

Preheat the oven to 425 degrees F (220 degrees C).

Whisk eggs together in a large bowl. Stir in pumpkin purée, sugar, salt, cinnamon, ginger, and nutmeg. Add ice cream, stirring until smooth. Divide filling between pie shells.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling sets, 30 to 40 minutes more.

Preheat the oven to 400 degrees F (200 degrees C).

Evenly pierce entire pie crust with a fork.

Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).

Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.

Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.

Remove from the oven and let cool to room temperature before serving, about 2 hours.

Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.

Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.

Combine sugar, pumpkin, oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture, alternating with water, beating batter briefly after each addition. Divide batter evenly between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, for 60 to 70 minutes.

Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.

Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.

Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.

Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.

Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.

Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.