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Pumpkin Pie III

Submitted by: Marcia Kammann
This scrumptious pie has brown sugar and molasses blended into the filling, along with evaporated milk, pumpkin puree, eggs and yummy spices. So when it bakes, the pie is extra sweet and the filling turns a beautiful dark color. It 's especially nice served with freshly whipped cream sprinkled with candied ginger. 

Photo of: Pumpkin Toffee Pie

Pumpkin Toffee Pie

Submitted by: Mandy
A pumpkin pie with the added indulgence of toffee bits under the filling. 

Photo of: Pumpkin Pie V

Pumpkin Pie V

Submitted by: Mrs. Nye's 3rd grade class
It tastes like you spent hours stirring and baking, but all the yummy ingredients -pumpkin, sugar, eggs, milk and spices -are simply blended in a bowl, and then poured into a pastry-lined pie shell. It bakes up golden and delicious. 

Photo of: Praline Pumpkin Pie II

Praline Pumpkin Pie II

Submitted by: MFDay
This fantastic recipe has been in my family for years. It's a spicy pumpkin custard filling baked in a praline crust that compliments any holiday meal. 

Photo of: Pumpkin Custard Pie I

Pumpkin Custard Pie I

Submitted by: Carolyn
The proportions are perfect in this old Amish recipe with just the right amount of sugar, eggs and spices mixed into the pumpkin puree and milk. The thick and creamy filling bakes up deliciously after an hour in the oven. Serve with whipped cream and a sprinkling of candied ginger. 

Photo of: Sugarless Pumpkin Pie II

Sugarless Pumpkin Pie II

Submitted by: Carol
A good pie for the diabetic and doesn't have an aftertaste. 

Photo of: Pumpkin Pie I

Pumpkin Pie I

Submitted by: Kristen Pontier
This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream. 

Spicy Pumpkin Pie I

Submitted by: I.A. Purcell
This pie marvelously balances the flavors of pumpkin puree with white and brown sugars, nutmeg, cinnamon and cloves. This fine recipe makes two pies, enough for a crowded holiday table. 

Pumpkin Chiffon Pie I

Submitted by: Carla
Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg. 

Photo of: Impossible Pumpkin Pie I

Impossible Pumpkin Pie I

Submitted by: Anita L.
This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream. 
 
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