Thanksgiving is a time for togetherness... it's an occasion to be spent in the warm and loving company of family, loved ones and friends enjoying turkey roast and pumpkin pies with them. Thanksgiving is also an opportunity to renew the ties that bind us with the ones we love... it is a time for remembering, cherishing and being thankful for all the good things you have been blessed with. So it's time to say 'Happy Thanksgiving'

Wednesday, November 22, 2006

Thanksgiving Recipes: Pumpkin Pie

A Thanksgiving feast is incomplete without food, wine and ofcourse pumpkin pie which adds the final touch of sweet but zestful spelendor. Take a look:

  • Perfect Pumpkin Pie


  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

  • Pumpkin Toffee Pie


  • 1 (9 inch) unbaked pie crust
  • 3/4 cup toffee baking bits
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 eggs

Preheat oven to 375 degrees F. Sprinkle toffee bits into pie shell; set aside. In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven. Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

  • Cream Cheese Pumpkin Pie


  • 9" pie shell
  • 8 oz. pkg. cream cheese, softened
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 1-1/4 cups pumpkin puree (canned is fine)
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • 1/4 cup brown sugar,1/4 cup sugar
  • 1 tsp. cinnamon , 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 Tbsp. flour
  • 2 Tbsp. brown sugar, 1/4 cup sugar
  • 2 Tbsp. butter, softened
  • 1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degree C.) In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then pour into pastry shell.In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, nutmeg, and salt. Mix thoroughly until all ingredients are combined. Pour the pumpkin mixture over cream cheese layer in pie shell. Cover edges of crust with aluminum foil to prevent excess browning. Bake in 350 degree F oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. While pie is in oven, combine flour and 2 Tbsp. brown sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans. Set pecan streusel aside. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean and streusel topping is golden. 8 servings

  • Vermont Maple Pumpkin Pie


  • 1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
  • 3/4 cup Pure Vermont Maple Syrup
  • 1-1/2 cups milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 unbaked pie shell
  • 2 eggs
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/8 teaspoon ginger


Beat or blend all ingredients thoroughly together. Pour into unbaked pie shell. Bake in 350 degree oven for 45 minutes or just until firm in the middle.

  • Streusal Topped Pumpkin Pie


1 (15-ounce) can pumpkin
  • 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
  • 1 egg
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon, each ground ginger, nutmeg and salt
  • 1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 2 tablespoons cold butter or margarine
  • 3/4 cup chopped walnuts


Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°. Sprinkle streusel mixture over pie.Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers. Top with whipped cream.

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Blogger Sandra said...

These recipes sound wonderful Sean, thanks for posting them. I'm going to have to see if we have the things to try making that Vermont Maple Pumpkin Pie, it sounds yummy. :-D We've already bought everything for this Thanksgiving, and it's a long cold drive into town with no heater in the car, so I'll have to try the Streusal Topped Pumpkin Pie for Christmas instead.

I had to print out that first pie picture, the one with the sprig of oak on it, so I can replicate that on one of the pies, that is just too perfect a looking pie. :-D

1:46 PM  
Blogger JMom said...

hi sean, thanks for visiting my blog. I love yours! and these pumpkin pie recipes are awesome. I'll be trying some if not all of them :)

1:56 PM  

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