WHIPPED PUMPKIN PIE
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Provided by luvtobake
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
- Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
- Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
- Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g
PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON
Steps:
- For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
- Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
- Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
- For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
GRPA'S PUMPKIN PIE WITH WHIPPED CREAM
This recipe is very worth while making. Its delicious, easy to make and low in fat! If you like lots of spices, adjust accordingly. This Pumpkin Pie does not require a lot of preperation or any expensive ingredients. It takes only about 10 min to prepare. everyone loved it. It's moist and very tasty. It is a delicious pumpkin pie, spiced with ginger and cinnamon, allspice. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar. Personally I think it's the best pumpkin pie I've ever did !!
Provided by CHEF GRPA
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
- 2. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.
- 3. Pour into pastry-lined pie pan.
- 4. Bake at 400°F for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
- 5. Cool pie completely on wire rack. I used whipping cream on top.
- The middle didn't seem to set very well the first time I tried it, so I popped the second one in for about 20 minutes more and it turned out lovely! So test it with a toothpick.
Nutrition Facts : Calories 262.9, Fat 11.2, SaturatedFat 3.8, Cholesterol 55.6, Sodium 406.2, Carbohydrate 36.1, Fiber 2.2, Sugar 20.1, Protein 5.6
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