I truly love this recipe. It's so delicious and different from the traditional pumpkin pie. And you don't have to bake it.
Mix cream cheese, 1 Tbsp. milk and sugar until smooth, stir in Cool Whip. Put in pie shell. Beat 1 cup milk, pumpkin, instant pudding and spice. Put on top of other mixture and chill for 4 hours.
By Barbara from Evington, Va.
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It's pumpkin season in New England and this looks to be good crop - great after last year's disaster. This recipe is my total scratch recipe for Pumpkin Pie - starting with a pumpkin.
I am from the mountains of NC near Asheville. This is best pumpkin pie you will ever eat! My Mema actually used what she called "Candy Roaster", which is actually squash that they always grew in their garden.
Are you on a time crunch? Canned pumpkin puree and pre-made pie crust will help you finish this delicious pumpkin pie dessert faster. I hope you enjoy this recipe as much as my family and I did!
Preheat oven to 400 degrees F. Combine pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and water in mixer bowl. Beat at medium speed until well blended.
Cook all ingredients together until thick and add the drained pumpkin or canned pumpkin. Pour into a baked pie shell, chill in refrigerator and serve with Cool Whip on top.
Combine and cook pudding, spices, sugar, salt, butter and milk. Add pumpkin. Put in regular graham cracker crust. Refrigerate a few hours or overnight. Top with Cool Whip.
Mix the pumpkin and egg together and stir in the milk. Mix the salt, sugar, allspice, cinnamon, cloves, ginger and nutmeg together.
Mix all ingredients in a large bowl and pour into a 9 inch pie plate. Bake at 450 for 45-55 minutes or until knife inserted in center comes out clean.
Slightly beat eggs. Add spices, salt, and sugars; blend. Add pumpkin and stir till blended. Add evaporated milk and blend all by hand. Enough filling for a 10 inch pie pan.
In a large bowl, whisk together cream cheese, 1 Tbsp. of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Mix everything together except egg whites. Beat those stiffly and beat in with remaining ingredients last with wire whip. Pour into unbaked pie shells. Sprinkle cinnamon on top.
Recipe for Walnut Pumpkin Pie. Heat oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt; mix well. . .
Heat oven to 425 degrees F. Prepare pastry. Beat remaining ingredients except brown sugar, pecans and margarine. Pour filling into pie plate.
Pumpkin pie using a graham cracker crust and instant pudding.
