My Pumpkin Dream Pie Recipes
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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
PUMPKIN DREAM PIE
A light, low-fat dessert. My friend loves the classic dream pie recipe, so when the holidays came around we decided to make a pumpkin version!
Provided by Snowsprite
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl.
- Beat with an electric mixer on high speed until topping thickens and peaks form.
- In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste).
- Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth.
- Spoon into the crust.
- Refrigerate 4 hours.
PUMPKIN DREAM PIE
New recipe I found in a cook book I got at a yard sale. So easy to make.
Provided by Leslie Bowles
Categories Pies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix pumpkin, vanilla instant pudding, Cool Whip and pumpkin pie spice together. Pour into the prepared graham cracker crust. Place in the refrigerator to set overnight.
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- Preheat oven to 425°F. Fit piecrust into a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 10 minutes. Bake in preheated oven until golden, about 10 minutes. Cool completely on a wire rack, about 30 minutes.
- Meanwhile, whisk together cornstarch, salt, and 3/4 cup of the sugar in a heavy 3-quart saucepan; add egg yolks and half-and-half, and whisk until completely blended. Cook over medium, whisking constantly, until mixture is very thick, about 8 minutes. Remove from heat, and whisk in pumpkin and vanilla extract. Transfer to a heatproof bowl, and place plastic wrap directly on warm filling (to prevent a film from forming). Chill 30 minutes. Spoon mixture into cooled crust; cover and chill at least 8 hours or up to 24 hours.
- Combine pecans, cinnamon, and remaining 1/4 cup sugar in a small heavy saucepan. Cook over medium, stirring constantly, until sugar melts and coats pecans, about 7 minutes. Spread on lightly greased (with cooking spray) wax paper, and cool completely, about 30 minutes. Break into pieces, and store in an airtight container at room temperature until ready to use.
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