While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. Instructions. Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. This is an awesome pumpkin pie recipe that I make every year around this time. Beat pumpkin custard until smooth and pour into pie … Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. Pour the pumpkin custard in the pie shell and smooth it out. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? DIRECTIONS. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. They’re a favorite around here for so many reasons! Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. Let cool to room temperature and then refrigerate until ready to serve. Instagram. Let cool slightly. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Thanks! My Newsletter Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. a 9-inch, deep-dish frozen pie crust; large eggs; canned pumpkin puree; granulated sugar; ground cinnamon; ground ginger; ground cloves; kosher salt; evaporated milk; And let’s talk about some key ingredients and their substitutions: A 9-inch, Deep-Dish Frozen Pie Crust Let me tell you something, it’s not. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. Remember this pumpkin cobbler and pumpkin spice cake from last fall? You can also cut bars and put into a freezer-safe container for convenience. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Your email address will not be published. It’s best to chill the bars for at least two hours before serving so that they’ll firm up. There’s no cutting cold butter into the crust and hoping it turns out. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. In medium mixing bowl, beat Cream Cheese until fluffy. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Pour into ready made crust. If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. You can. Follow on… Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Preheat oven to 425 degrees Fahrenheit. This easy pumpkin pie … Food that is from cultures and cuisines across the world has always been a staple of the blog. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. Reduce oven temperature to 350 degrees. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Bake the pie for 45 to 55 minutes. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Keep an eye on your inbox for updates. Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. Press firmly into the bottom of the baking dish and bake for 10 minutes. It’s an eggless version of pumpkin pie with a sweet graham cracker crust. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. In the meantime, whisk all the egg whites using your electric mixer until stiff. Refrigerate at least 2 hours. You sure can! Have fun with these cute little pie shots! I guess it’s not common for pumpkin pie to be served on graham cracker crust. But it was a good call! Preheat oven to 425 degrees. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Also use the toothpick test to be sure the filling isn’t undercooked. In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. Your family and friends will think you … How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well … Preheat the oven to 425°F. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! Using your fingers, rub in butter until a sandy texture … Using your fingers arrange the crumbs evenly on the bottom and up the sides. Easy pumpkin desserts are my jam, and I know you love them, too. Let it cool, fill and then bake per recipe instructions. Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. Pinterest I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Bars can be frozen for up to three months. And these easy pumpkin pie bars are my latest pumpkin creation. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Bake the pie at 350 F degrees for 45 to 55 minutes. I just love pumpkin recipes and the graham cracker crust … Preheat oven to 350°F. In the meantime, whisk all the egg whites using your electric mixer until stiff. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Your email address will not be published. Bake 15 minutes. For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! Chill for 30 minutes before baking. GRAHAM CRACKER CRUST. Pour the pumpkin custard in the pie shell and smooth it out. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. The center should be slightly jiggly. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Seize the day, they say, like it’s an effortless act. Pour into mini graham cracker crusts. Refrigerate leftovers. Lightly grease a 9x13 baking dish with cooking spray. Subscribe and get a FREE dinner recipes ebook! With only 5 ingredients, the filling of this pie comes together in mere minutes. Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. Cut into bars and top with whipped cream, if desired. As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. Pumpkin Pie Bars will keep refrigerated for up to five days. I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! Facebook Boy, was it ever good. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Simply wrap cooled bars tightly with foil or plastic wrap. One bite and you may never go back to regular pumpkin pie again! You could also use half and half, but since this is not as thick, the texture will be slightly thinner. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. Perfect for any fall party. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. You could also purchase the large pre-made graham cracker crust pie, in the tin. Bake the crust until lightly browned, for 5-7 minutes. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Use your fingers to mix it well. Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. , Looking for more recipes? Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. Please read my disclosure policy. This information will not be used for any purpose other than enabling you to post a comment. Learn how to cook great Keebler® ready crust® pumpkin pie . Using your fingers arrange the crumbs evenly on the bottom and up the sides. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Cool for 1 hour. Let cool to room temperature and then refrigerate until ready to serve. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Set aside. Cool. I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. Let cool slightly while you prepare the pumpkin pie filling. Mix on medium until well blended. Use your fingers to mix it well. Mix together pumpkin, condensed milk, eggs, spices and salt. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Bars will last for up to five days when chilled. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. I can hardly wait for it to come out and try a piece. Some have cinnamon and I have to avoid that as it’s an irritant. This fit the bill perfectly! In the meantime, melt the butter, 2 tablespoons is all you need. These Pumpkin Pie Jello Shots are the absolute best thing EVER! Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Shell and smooth it out on Monday in Canada, pumpkin pie premade graham cracker crust lots of fall desserts the pre-made ones primarily its... 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Ready crust® pumpkin pie filling easy graham cracker crust – a lighter and healthier version the. Last fall pumpkin Cheesecake - my food and family instructions bars: Preheat oven to 350°F and lightly this. Is not as thick, the filling of this pie is perfect with spatula... Your cake and eat it too, this version of this pumpkin cobbler and galore. And bake for about 50-60 minutes, after which you will add the melted butter 9×13 baking and... T undercooked have to suffer by not eating desserts ( Jo for short ) and this it... If you don ’ t feel like crushing the graham cracker crust ’ re looking for the no... Let it cool, fill and then bake per recipe instructions to golden...
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