PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
IRISH CREAM PUMPKIN PIE
This uses Irish Cream Liquer - storebought (like Bailey's brand), or Homemade (like CC's). Very rich and just a little different for your holiday dessert!
Provided by Sher Bird
Categories Pies
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 Deg. F.
- 2. Beat eggs and pumpkin in a medium bowl, until creamy. Beat in the brown sugar and cinnamon. Add cream and Irish Cream Liquer and beat until completely combined and creamy.
- 3. Pur mixture into your pie crust. Bake for 45 to 60 minutes, until a toothpick inserted in center comes out clean. *** If crust gets too brown during baking, you may cover the pie crust edges with some aluminum foil.
- 4. Remove from oven and let cool. Serve at room temp. or slightly chilled. Top with whipped topping (** You may whisk a little Irish Cream Liquer into the whipped topping as well). Enjoy!
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