Best Harvest Pumpkin Pie Recipes

HARVEST WALNUT PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
• Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
• Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

HARVEST PUMPKIN PIE WITH ALMOND CRUST

Steps:

• In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

AUTUMN HARVEST PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Blend the sugar, spices and salt together.
• Add eggs, pumpkin and evaporated milk.
• Stir to blend mixture well.
• Pour into unbaked pie shell.
• Bake in hot oven for 15 minutes.
• Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
• Cool pie before serving.
• Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

HARVEST PUMPKIN PIE

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!

FALL HARVEST PUMPKIN SPICE CAKE PIE RECIPE - (4.3/5)

Steps:

• 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

NAN'S GOLDEN HARVEST PUMPKIN PIE

Steps:

• Prepare frozen pie crust according to package directions and set aside. Preheat oven to 450degrees.
• In a medium bowl, beat eggs sugar, salt and spices. Stir in pumpkin and milk; mix well.
• Pour mixture into prepared pie crust and bake for 10 minutes. Reduce heat and bake at 350 degrees for 40-45 minutes. Pie is done when knife inserted in center comes out clean. Cool on a wire rack. I put whip cream on mine before serving.

CANADIAN HARVEST PUMPKIN PIE

Steps:

• Line pie plate with pastry. Beat eggs lightly; beat in pumpkin, sugar, cinnamon, ginger, allspice, nutmeg, salt and cream. Pour into prepared pie shell. Bake pie in 425 degree oven (220C) for 15 minutes. Reduce heat to 350 F (180C) and bake pie for about 45 minutes longer or until tester inserted in center comes out clean. Let cool.

HARVEST PUMPKIN PIE

Steps:

• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Sprinkle with dried fruit. Refrigerate 20 min. or until chocolate is firm.
• Beat pudding mixes, milk, pumpkin and spices in large bowl with whisk 1 min. or until blended. (Mixture will be thick.) Stir in COOL WHIP. Spread over ingredients in crust.
• Refrigerate 4 hours or until firm.

COCO'S HARVEST PUMPKIN PIE RECIPE

Steps:

• Beat cream cheese, 1 tablespoon of milk (or half and half) and sugar in a large bowl with a wire whisk until smooth. Gently stir in Cool Whip. (Add a couple of spoonfuls of pumpkin from a second can to this mixture if you'd like a more mousselike layer.) Spread on bottom of pie crust.
• Pour 1 cup of milk into bowl. Add 2 boxes of pudding mix. Beat with wire whisk for one to two minutes. Mixture will be thick. Stir in one 16-ounce can of pumpkin. Add all the spices with a wire whisk. Mix well. Spread over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.
• Per serving: 319 cal.; 4 g pro.; 40 g carb.; 15 g fat (8 sat., 5 monounsat., 2 polyunsat.); 20 mg chol.; 380 mg sod.; 3 g fiber; 29 g sugar; 44 percent calories from fat.