Ingredients:

• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs
• 1 egg yolk
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 2 cups pumpkin puree

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Tags: pumpkin pie recipes, moms pumpkin pie, pie recipes, pumpkin recipes

Ingredients:

• 1 1/2 cups pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs
• 3/4 cup white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pie crust

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
3. Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Tags: pumpkin pie recipes, vanilla pumpkin pie, homemade pumpkin pie, thanksgiving pumpkin pie

Ingredients:

• 1 (9 inch) prepared graham cracker crust
• 2 cups pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3/4 cup chopped walnuts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Tags: pumpkin pie recipes, walnut pumpkin pie, thanksgiving pumpkin pie, pie recipes, pumpkin recipes

Ingredients:

1 Unbaked pastry shell (9 inch size)
1 can (16 oz size) Pumpkin
1 can (14 oz size) Sweetened condensed milk
2 Eggs
1 teaspoon Almond extract
1/2 teaspoon Ground cinnamon
1 package (6 oz size) Almond brickle chips
OR
1 cup Almonds, toasted and finely chopped

Directions:

Preheat oven to 425 degrees F. In large mixing bowl, combine all ingredients except pastry shell and brickle chips; mix well. Stir in 1/2 cup brickle chips. Pour into pastry shell. Top with remaining brickle chips.

Bake 15 minutes. Reduce oven temperature to 350 degrees F, bake 30 minutes longer or until knife inserted near center comes out clean.

Tags: almond pumpkin pie, pumpkin pie recipes, best pumpkin pie recipes, easy pumpkin pie

Ingredients:

• 2 cups pumpkin
• 1/2 cup egg substitute
• 1/2 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 12 fluid ounces nonfat evaporated milk
• 1 (9 inch) unbaked pie crust

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

Tags: pumpkin pie recipes, spiced pumpkin pie recipe, easy pumpkin pie recipes, thanksgiving pumpkin pie

Ingredients:

1 lg. pkg. Jello vanilla pudding mix
3 tbsp. sugar
1 tsp. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9" (deep) pie shell, cooled

Directions:

Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add chopped nuts if desired.

Tags: pumpkin pie recipes, pumpkin cream pie, thanksgiving pumpkin pie

Ingredients:

3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.

In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more)

Tags: pumpkin pie recipes, yogurt pumpkin pie, thanksgiving pie recipes

Ingredients:

• 1 (9 inch) pie crust pastry
• 2/3 cup whole milk
• 1/2 cup MUSSELMAN'S® Apple Butter
• 1/2 cup pumpkin puree
• 1 (3.4 ounce) package instant vanilla pudding
• 1/4 cup sweetened condensed milk
• 3/4 cup frozen whipped topping

Directions:

On lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate. Turn under edge; flute. Mix milk, MUSSELMAN'S Apple Butter and pumpkin puree by hand until smooth. Add the pudding mix and stir until well combined. Add sweetened condensed milk and stir until smooth. Fold in whipped topping. Pour mixture into pre-baked pie crust (bake according to package) or pre-made graham cracker crust. Refrigerate until ready to serve.

Tags: pumpkin pie recipes, apple butter pumpkin pie, pie recipes, thanksgiving desserts

Ingredients:

2 eggs, slightly beaten
1 can (16 oz.) pumpkin
18 packets Equal
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
12 oz. can Carnation milk
1 tsp. vanilla
9 inch deep dish pie shell

Preheat oven to 375 degrees. Combine filling ingredients in order given. Pour into pie shell. Bake on cookie sheet about 50 minutes or until pie tests done, by inserting a knife near center. (You can just use your favorite pumpkin pie recipe and substitute 18 packets of Equal which is equal to 3/4 cup sugar.)

Tags: pumpkin pie recipes, sugar free pumpkin pie, easy pumpkin pie recipes

Ingredients:

1 c. half & half
3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon & 1/4 tsp. nutmeg)
1 c. Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tbsp. sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan

You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once.

Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie.

Tags: pumpkin pie recipes, thanksgiving pumpkin pie, easy pumpkin pie recipes

Ingredients:

3 slightly beaten eggs
1 c. cooked pumpkin
1 c. sugar
1/2 c. dark corn syrup
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 9" pie shell, unbaked
1 c. chopped pecans

In small bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well. Pour into unbaked pie shell. Top with chopped pecans. Bake at 350 degrees for 40 minutes. Chill, serve with whipped cream.

Tags: pumpkin pie recipes, pumpkin pecan pie, pumpkin recipes, pie recipes

Ingredients:

1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.

Tags: pumpkin pie recipes, sweet potato pie, sweet potato pumpkin pie, homemade pumpkin pie recipes

Ingredients:

• 2 packages (16 ounces total) cream cheese, softened
• 1/2 cup pumpkin purée
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• dash cloves
• 2 large eggs
• 1 9-inch graham cracker pie crust

Directions:

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

Tags: pumpkin pie recipes, pumpkin cheesecake recipe, pumpkin cheesecake pie, pumpkin recipes

Ingredients:

• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup cold water

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Tags: pumpkin pie recipes, homemade pumpkin pie, pie recipes, pumpkin recipes

Ingredients:

1 9-inch pie shell, unbaked
2/3 c. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch of ground cloves
1 1/2 c. canned pumpkin
1 tsp. vanilla extract
1 1/2 c. evaporated skim milk
1/2 tsp. orange rind
3 egg whites, slightly beaten

Directions:

Preheat oven to 450 degrees. Combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, orange rind, and egg whites. Beat with an electric mixer until smooth. Pour into the unbaked pie shell and bake 10 minutes at 450 degrees. Reduce the heat to 325 degrees and bake until a knife inserted in the filling comes out clean, about 45 minutes.

Makes 8 servings.

Tags: pumpkin pie recipes, easy pumpkin pie recipe, best pumpkin pie recipe, thanksgiving pumpkin pie