IMPOSSIBLY EASY PUMPKIN PIE
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg
CRUSTLESS PUMPKIN PIE
Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
- In small bowl, mix all Brown Sugar Topping ingredients; set aside.
- Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 185, Carbohydrate 36 g, Cholesterol 2 mg, Protein 6 g, ServingSize 1 Serving, Sodium 240 mg
NO-CRUST PUMPKIN PIE
Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It's easy and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping.
- Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
BETTY CROCKER PUMPKIN PIE
Make and share this Betty Crocker Pumpkin Pie recipe from Food.com.
Provided by pumpkinpiemaniac
Categories Pie
Time 51m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Beat all ingredients, except for pastry, with electric mixer on medium, or rotary beater.
- Pour into pastry lined pie pan. Bake 50-55 minutes.
Nutrition Facts : Calories 305.8, Fat 12.7, SaturatedFat 5, Cholesterol 43.8, Sodium 465.6, Carbohydrate 42.6, Fiber 2.5, Sugar 29.6, Protein 6.8
PUMPKIN PIE
For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
- In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
KEY LIME CHEESECAKE
A one-of-a-kind cheesecake featuring the bright, fresh flavors of a favorite fruit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.
- Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.
- In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.
- Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.
- In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg
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