Easy Pumpkin Pie Recipe: Satisfy Your Daughter's Cravings Tonight!

[Humble Beginnings]

My daughter has a craving for pumpkin pie. I just have the canned pumpkin pureee. Does anyone have a great recipe I can do with her tonight?

 

[BethCooks4U]

Pumpkin Pie

9” unbaked pie crust
2 eggs
16 oz. pumpkin (2 c.)
14 oz. sweetened condensed milk
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. salt
whipped topping

Line pie pan with crust. Combine ingredients and pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake additional 35-40 minutes or until knife inserted 1 inch from center comes out clean. Cool.

NOTE: The last few years I have substituted the cinnamon, ginger, nutmeg and salt with 2 tsp. Cinnamon Plus.

 

[KellyTheChef]

Spiced Pumpkin Tartlets
Submitted by RINI
Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon Plus Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)
Directions:
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.
2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g
Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.
Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.



Pumpkin Pie a la Easy

1 1/4 cups all purpose flour
3/4 cup quick or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup chopped pecans
2/3 cup butter or margarine melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (not evaporated milk)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 tsp. ground nutmeg
1 tsp. salt
Thawed frozen whipped topping (optional)
Pecan Halves (Optional)

Preheat oven to 350 degrees. In classic 2 - qt. batter bowl combine flour, oats and brown sugar. Chop pecans using the food chopper. Add to batter bowl. Melt butter in covered micro-cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture into the bottom of Stoneware Bar Pan. Bake 15 minutes.
Meanwhile, lightly beat eaggs in batter bowl using stainless steel whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk til smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares. Serve with the mini-serving spatula. Garnish squares with whipped topping using the easy accent decorator, pecan halves and a sprinkle of cinnamon, if desired. Refrigerate any leftover pie squares.
Yield: 24 servings.
(Recipe from the discontinued Pampered Chef More Stoneware Sensations Cookbook)





Harvest Pumpkin Bars
Submitted by FootsieBear
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (15-ounce) can solid-pack pumpkin
3/4 cup vegetable oil
4 eggs, beaten
3 ounces cream cheese, softened
6 tablespoons butter or margarine, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Preheat the oven to 350°F.
Mix the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Stir in the pumpkin, oil and eggs. Spread in a greased 10xl5-inch baking pan. Bake for 20 to 25 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack. Combine the cream cheese, butter, milk and vanilla in a medium mixer bowl. Beat at medium-high speed until smooth, scraping the bowl occasionally. Add the confectioners' sugar, beating constantly until of spreading consistency. Spread over the baked layer. Chill, covered, until serving time. Cut into 48 bars.
Yield: 48 bars Freeze for future use if desired.
Per Serving: Calories 130; Fat 6 g; Sodium 97 mg; Dietary Fiber 1 g