Pumpkin Walnut Pie

December 9, 2012 - Leave a Comment

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This recipe is so quick and easy!  You just mix everything in the bowl, pour into pie crust, and bake!

Ingredients

  • 3 eggs, slightly beaten
  • 1 15-ounce can pumpkin
  • ¾ cup sugar
  • ½ cup dark-colored corn syrup
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • 1 unbaked 9-in piecrust
  • 1 cup chopped walnuts
  • Whipped cream (optional)

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and allspice; mix well. Pour into the piecrust. Sprinkle with the walnuts
  2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerated within 2 hours or cover for longer storage. Serve with whipped cream. Serves 8.

Bon Appétit!!

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Dairy FREE, Egg FREE, & Wheat FREE Pumpkin Pie!

November 20, 2012 - 4 Comments

With my son allergic to dairy products & my mom allergic to eggs, it makes it very hard (impossible) to find a pie for Thanksgiving they can both share. I researched pie recipes a ton this year trying to find the perfect one. I was so excited when I found this one on allrecipes.com. I worried that the pie would be flavorless or not hold up after it was cooked. It was so great tasting! I am so pleased with this recipe! It is the perfect solution to our problem in finding a great pie to share as a family full of allergies! Enjoy!

Crust:

  • 1 1/2 cups gluten-free all purpose baking flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons french vanilla soy creamer

Pie Filling:

  • 2 cups canned pumpkin
  • 1 cup french vanilla soy creamer
  • 3/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon dark corn syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
  3. Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a mixer. Mix until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving. Serves 8.

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Pumpkin Pie Cake Recipe

September 30, 2012 - 11 Comments

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I got this recipe from my grandma. It is a fun twist on pumpkin pie. I think it is easier than making a pie crust and cheaper than buying a pie crust too. Great pumpkin pie alternative!

Ingredients

1 (29 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
OR use 3 T Pumpkin Pie Spice
1 package yellow cake mix
1 cup butter
1 cup chopped walnuts (optional)
1 small tub whipped topping

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper (aluminum foil works too).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. (These could be substituted with 3t Pumpkin Pie Spice.) Mix until smooth and pour into a 9×13 inch pan.

Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.

Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)

After cake cools, turn it upside down so the top of the cake will be the crust. You may want to refrigerate  It turns best when it is cool. Remove the parchment paper (aluminum foil works too). Top with dessert topping (optional) before serving.

Serve and enjoy!

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Turtle Pumpkin Pie

November 20, 2011 - 2 Comments

I love easy recipes, especially on a day like Thanksgiving!
Anything, like this dessert, that can be done ahead is FAB!

 

Ingredients:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped Pecans, divided
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip  Whipped Topping, thawed, divided

Directions:

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
  2. Beat next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups Cool Whip; spoon into crust.
  3. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

Thanks Kraft!

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