RECIPE FOR PUMPKIN SUPREME PIE RECIPES

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PUMPKIN MAPLE PIE SUPREME RECIPE | ALLRECIPES



Pumpkin Maple Pie Supreme Recipe | Allrecipes image

The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream.

Provided by CAROLEALANA

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

1 small sugar pumpkin
¾ cup packed brown sugar
1?¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
? teaspoon ground allspice
½ teaspoon salt
? cup real maple syrup
1?¼ cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Nutrition Facts : Calories 356.5 calories, CarbohydrateContent 54.5 g, CholesterolContent 83.7 mg, FatContent 14 g, FiberContent 1.4 g, ProteinContent 5.5 g, SaturatedFatContent 5.3 g, SodiumContent 313 mg, SugarContent 36.8 g

PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT



Pumpkin Cream Cheese Pie Recipe: How to Make It image

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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