PUMPKIN COOL WHIP PIE RECIPES
PUMPKIN PIE DIP (EASY NO-BAKE RECIPE) - SKINNYTASTE
Steps:
- Mix pumpkin with brown sugar, vanilla and spices, blend well.
- Mix in yogurt.
- Fold in Truwhip and chill in refrigerator until ready to eat.
- To serve transfer to a serving dish or hollowed out pumpkin.
Nutrition Facts : ServingSize 1 /2 cup, Calories 105 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 4 g, CholesterolContent 1 mg, SodiumContent 10 mg, FiberContent 1 g, SugarContent 17 g
JULIA CHILD’S AUNT HELEN’S FLUFFY PUMPKIN PIE RECIPE - NYT ...
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Total Time 2 hours
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 6 grams, CarbohydrateContent 41 grams, FatContent 13 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 303 milligrams, SugarContent 25 grams, TransFatContent 0 grams
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My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
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JULIA CHILD’S AUNT HELEN’S FLUFFY PUMPKIN PIE RECIPE - NYT ...
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
Calories 285 per serving
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
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BEST EVER PUMPKIN CHIFFON PIE RECIPE - FOOD.COM
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 289.1 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 289.1 per serving
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