Paula Deens Pumpkin Pie Recipes

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PUMPKIN PIE (PAULA DEEN)

This pie is creamy and light--melt in the mouth delicious. The seasonings are subtile and thoroughly enjoyable. From Food Network's 2006 Thanksgiving menu.

Provided by SharleneW

Categories     Pie

Time 1h35m

Yield 1 pie, 6-9 serving(s)

Number Of Ingredients 13



Pumpkin Pie (Paula Deen) image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
  • (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
  • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Nutrition Facts : Calories 572.9, Fat 35.3, SaturatedFat 18.3, Cholesterol 166.6, Sodium 642.6, Carbohydrate 57.7, Fiber 3.2, Sugar 37.4, Protein 8.7

1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg yolk, slightly beaten
2 eggs, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1 (9 inch) refrigerated pie dough
whipped cream, for topping

PAULA DEEN'S PUMPKIN PIE

Categories     Dessert     Bake     Thanksgiving

Yield 8 Slices

Number Of Ingredients 13



PAULA DEEN'S PUMPKIN PIE image

Steps:

  • Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

1 (8-ounce) package cream cheese, softened
*2 cups canned pumpkin, mashed
*1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
*Or jarred sweetened pumpkin chunks, in Brazil

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.

Provided by Punky Julster

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 11



Paula Deen's Apple Butter Pumpkin Pie image

Steps:

  • Preheat oven to 425°F
  • Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
  • Stir in eggs.
  • Gradually add milk and mix well.
  • Pour into pie shell.
  • Bake for about 40 minutes or until set.
  • Garnish with whipped cream and maybe some pecans.

Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9

1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish

PRALINE PUMPKIN PIE (PAULA DEEN)

If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Provided by SharleneW

Categories     Pie

Time 1h

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16



Praline Pumpkin Pie (Paula Deen) image

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar

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