Does anyone know a really good pumpkin pie recipe?

Question

I'm looking for a really light, almost whipped cream tasting recipe for a pumpkin pie that I had one year... anyone have any good recipes?

Answer 1

Perfect Pumpkin Pie

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Answer 2

1

Answer 3

This is not pumpkin pie but it's wonderful. I took a recipe of Paula Deen's from the food network and made a couple of changes. I can't find gingerbread mix where I live and that recipe called for it. Here's my version of her Pumpkin Gingerbread Trifle.

Pumpkin Spice Cake Trifle

1 Spice cake mix
1 (5.1 oz.) pkg. instant vanilla pudding prepared according to directions
1 can sweetened condensed milk
1 (30 oz.) can pumpkin pie filling
1/2 cup brown sugar
1 tbsp. pumpkin pie spice (more if you like)
1 (12 oz) frozen whipped topping
1/2 cup crushed gingersnaps

Bake the spice cake according to the directions. Cool completely. Prepare the pudding and allow to set firmly. Stir the pumpkin pie filling, condensed milk, sugar, and pumpkin pie spice into the pudding. Crumble half of the spice cake into a pretty trifle dish or any bowl. Top with half of the pumpkin mixture and then add half of the whipped topping. Repeat with the remaining spice cake, pumpkin, and whipped topping. Sprinkle top with crushed gingersnaps.

This is soooooooo good.

Answer 4

Double Layer Pumpkin Pie
I

ngredients

4 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (6 ounce) HONEY MAID Honey Graham Pie Crust
1 cup milk
1 (15 ounce) can pumpkin
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Nutrition InfoServing size: 10 servings


Cooking Directions


Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Yield: 10 servings (Serving size: 10 servings)

Answer 5

This is your very LIGHT almost WHIPPED CREAM tasting recipe:

Easy No-Bake Pumpkin Chiffon Pie
Ingredients:

CRUST
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) butter or margarine, melted

FILLING
1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
1 large egg, lightly beaten
1/4 cup packed brown sugar, packed
4 teaspoons unflavored gelatin
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extact

Directions:
FOR CRUST:
COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING:
COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.
http://www.verybestbaking.com/recipes/detail.aspx?ID=32408
=================================
My Mother's recipe:

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 2/3 cups evaporated milk (I use 1 (12oz.) can)
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 6

I have had this recipe for years and its exactly as you described.

I even put excess pie filling into parfait glasses one time and fed it to someone who swore they hated pumpkin and would never eat it - they didn't know what they were eating and said it was delicious.

Hope you enjoy it as much as I do.

Pumpkin Chiffon Pie

3 beaten egg yolks
¾ cup brown sugar
1½ cups cooked pumpkin
½ cup milk
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
pinch ground ginger
1 tbsp gelatine
¼ cup cold water
3 stiffly beaten egg whites
¼ cup sugar
1 large baked pie shell
Whipping cream

Combine egg yolks, brown sugar, pumpkin, milk, spices and salt. Cook in double boiler until thick, stirring constantly (I do this in the microwave – keep stopping to stir it and cook till its thick).

Soak gelatine in cold water and stir into the hot mixture.

Chill until partly set. Beat egg whites till are stiff then add the sugar and beat till they form peaks. Fold this into the gelatine mix.

Pour into pie shell and when set, garnish with whipped cream.