Pumpkin pie help

[Connie of Trenton]

First off I am not a crust maker...but I did offer to take over this year with the family pumpkin pie or a version of it. I tried the Bisquick Impossible Pumpkin Pie recipe out today but I wasn't happy with that. It seemed way to fluffy for a pumpkin pie. Can anyone help me out? It doesn't have to be a pie...but something with pumpkin as the main flavor. Thanks for any help.

 

[MrsNick]

Pumpkin Pie - easy and fail proof (because whenI'm making Thanksgiving dinner, I don't need complicated!)

Buy a 28 oz can of the (Libby's, I think) 100% pure pumpkin (not the pre-seasoned). Recipe for pie is on the back of the can (you probably have most of the ingredients in the pantry, except for possibly condensed milk and pumpkin pie seasoning).

Buy a package of the refrigerated (NOT frozen) Pillsbury Pie Crusts (2 crusts per package).

Follow the recipe on the can, and use the pre-made crusts, and voila, homemade pumpkin pie (The 28 oz can and two pie crusts will yield two pies). Prep and clean up from start to finish is like 15 minutes, and then the pie bakes for about an hour. The refrigerated crusts are like home made (believe me - the eaters of my pie have been fooled), and although I know perfectly well how to make a pie crust, I don't feel like re-inventing the wheel if I don't need to when I've got a four course meal going on already

Pretty tasty pie, if I do say so myself. Serve it up cooled with some whipped cream, and MMMMMMMMM!!!

Enjoy!

 

[piratesmate]

I do the same thing as MrsNick actually. Years ago I tried making one from a pumpkin, but frankly it was too much work & we didn't like it as much anyway...it tasted more like sweet potato pie or something.

Lately I've gotten even lazier & have been making the Pumpkin Job recipe someone posted here. It frees up the oven since it's made in the crockpot and everyone loves it.

Pumpkin Job

16 oz pumpkin
2½ tsp pumpkin pie spice
2 tsp vanilla
1 can evaporated milk
¾ c sugar
½ c Jiffy mix
2 Tbl margarine
2 eggs
Spray crockery with non-stick spray. Beat ingredients together until smooth with a hand mixer. Pour into crockery. Cook on Low 6-8 hours, High 3-4 hours. Top with cool whip or ice cream. Optional: add 2 apples, peeled & sliced. Serves 6

 

[bekkiz]

This recipe from paula dean is fantastic. Not a pie and not a cake, but somewhere in between. I've made the pumpkin version a number of times and it is a HUGE hit. I do increase the spices a little bit.

Pumpkin Gooey Butter Cake
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

 

[Nancyg56]

I don't do well with pie crust either, so I buy Pillsbury in the dairy case when I need it to turn out right. I love Paula Deans Gooey cake also, it is a no fail recipe that everybody seems to like.

this year I am making a pumpkin pie with a graham cracker crust. The following comefrom recipezaar, and I make both with good results. WOnder how they will be combined?

Good Luck with your meal!

Graham Cracker Crust
1 9 inch crust

10 min 2 min prep

1 cup graham cracker crumbs 1/4 cup butter, melted 1/3 cup light brown sugar or white sugar, for less sweet crust

1. Mix ingredients together.
2. Press onto bottom and up sides of pan until desired size.
3. Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
4. Fill!

Kelly's Pumpkin Pie
8 servings

1¼ hours 10 min prep

3/4 cup light brown sugar or dark brown sugar (both work) 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 teaspoon vanilla 1 (15 ounce) can libbys pumpkin, solid pack 1 (12 ounce) can evaporated milk (not sweetened condensed) 1 unbaked 9-inch deep dish pie pastry Cool Whip

1. Mix sugar, salt and spices in small bowl.
2. In lg.
3. bowl, beat eggs, stir in pumpkin, stir in spice mixture.
4. Slowly stir in evap.
5. milk.
6. (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
7. Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
8. Pie is done when very center jiggles a little, like jello.
9. And knife inserted about midway comes out clean.
10. Cool for about 2 hours before serving.
11. Pie will set up completely as it cools.
12. *Youcan also make 2 (9") shallow pies out of this if desired.
13. Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
14. * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better.

 

[cdrn1]

Pet-Ritz deep dish pie crust. Very good.

 

[RitaZ.]

I like to make my own crust, but have used the frozen ones in the past. For Thanksgiving, I purchased the Pillsbury frozen ones. I decided to use them at the last minute. Anyway, the crust is a lot better than I remember it, much flakier.

I came across a pumpkin pie recipe that called for a different step. Instead of adding the eggs all at once, it suggested separating the yolk from the egg whites. The egg whites were beaten until fluffy and folded into the mix right before pouring into the pie shell. It made for a lighter pie and it was soooo good!!!!! My family went on and one about how good it was. My brother and SIL asked me to make another for Christmas Eve. I will definitely continue to make it like this.

 

[chamonix]

nancyg56, how was the pumpkin pie in the graham cracker crust? I have always thought that would be great together, but since you never hear of it, I figured it didn't work somehow. How did yours turn out? Would you make it again?

Anyone else have experience with this combo?

 

[Nancyg56]

nancyg56, how was the pumpkin pie in the graham cracker crust? I have always thought that would be great together, but since you never hear of it, I figured it didn't work somehow. How did yours turn out? Would you make it again?

Anyone else have experience with this combo?

I ended up using a conventional pie crust. I'm sorry that I did becasue I used Paulas recipe that called for cream cheese ans 1/2 and 1/2. My son IL hared it, bit I loved it.It was a cross between a pumpkin custard and a cheesecake. The graham grust would have been terrific!

Jeff is getting a Costco pumpkin pie next time. He likes a storebought better than my homemade .