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Posts Tagged ‘pie’

Easy Pumpkin Pie

Easy Pumpkin Pie

Ingredients
3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions
In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.

If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.

Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.

Recipe found here: Easy Pumpkin Pie

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Raspberry Ribbon Pie

Raspberry Ribbon Pie

Ingredients
2 packages (3 ounces each) cream cheese, softened
1/2 cup confectioners’ sugar
Dash salt
1 cup heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

Directions
In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.

Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.

Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6-8 servings.

Recipe found here: Raspberry Ribbon Pie

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Cinnamon Pumpkin Pie

Cinnamon Pumpkin Pie

Ingredients
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 cup milk
1 unbaked pastry shell (9 inches)
Whipped cream in a can, optional

Directions
In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.

Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers. Yield: 6 servings.

Recipe found here: Cinnamon Pumpkin Pie

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Coconut Cream Pie

Coconut Cream Pie

Ingredients
1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)

Directions
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving. Yield: 2 pies (6-8 servings each).

Recipe found here: Coconut Cream Pie

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Christmas Eggnog Pie

Christmas Eggnog Pie

Ingredients
2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 pastry shell (9 inches), baked
Whipped topping and additional ground nutmeg, optional

Directions
In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. Yield: 8 servings.

Editor’s Note: This recipe was tested with commercially prepared eggnog.

Recipe found here: Christmas Eggnog Pie

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Elegant Pumpkin Pie

Elegant Pumpkin Pie

Ingredients
1 package (14.1 ounces) refrigerated pie pastry
1 can (30 ounces) pumpkin pie filling
3/4 cup evaporated milk
2 eggs, lightly beaten
1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping
1/8 teaspoon salt
1/2 cup glazed pecans

Directions
Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.

In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).

Recipe found here: Elegant Pumpkin Pie

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Golden Peach Pie

Golden Peach Pie

Ingredients
Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Recipe found here: Golden Peach Pie

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