Pumpkin Pie Recipes

Sugarless Pumpkin Pie II SUBMITTED BY: Carol "A good pie for the diabetic and doesn't have an aftertaste." INGREDIENTS 1 (9 inch) pie shell 1 egg 6 packets granulated artificial sweetener 1 teaspoon pumpkin pie spice 1 cup pumpkin puree 1 cup evaporated milk DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center. Vanilla Pumpkin Pie SUBMITTED BY: Alisha "This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!" 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 Preheat oven to 450 degrees F (230 degrees C). In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell. 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. Impossible Pumpkin Pie I SUBMITTED BY: Anita L. "This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream." INGREDIENTS 2 cups pumpkin puree 1 1/2 cups milk 3/4 cup white sugar 1/2 cup biscuit baking mix 2 tablespoons butter, melted 2 eggs, beaten 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice 2 teaspoons vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan. Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.

IMPOSSIBLE PUMPKIN PIE INGREDIENTS: 1 c Bisquick baking mix 1/2 c sugar 1 ts pumpkin pie spice 2 ts vanilla 2 eggs 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk Topping: 1 1/2 c whipped topping, thawed, or whipped cream 1/4 ts pumpkin pie spice or cinnamon, optional PREPARATION: This pumpkin pecan pie makes its own crust. Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, pumpkin puree, and evaporated milk. Pour into the prepared pie plate. Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.