Delicious & Easy Pumpkin Pie Recipe – & More

Around this time of year, November through January, super markets everywhere are pushing out all of their baking goods and everything else that could possibly be bad for you. Unfortunately, it works. I can not help but crave it all when I see those ingredients waiting to be combined. I like to cook and bake any way but I also have a sweet tooth and a savory tooth. I mean really, who doesn’t?

This year I am pregnant which is making it that much worse. Just a smell of those spices, or a picture on a box and I am hooked already. Another little fact about me is that I hate being generic. I have to have a different recipe for everything than everyone else, I always “spike” mine with this and that so it is my recipe alone. At first I hesitated to share my secrets but why shouldn’t everyone have the best? hehe

Easy Pumpkin Pie Recipe

Not only is this pumpkin pie recipe easy, it's delicious!

First up, my easy pumpkin pie recipe. There isn’t really too much of a top secret way of making this but it really makes a difference this way. Follow the directions on the label of your pumpkin puree but when you come to the spices you will notice it calls for 2 or 3 spices. Add those but make sure you add at least a teaspoon of pumpkin pie spice to it also.

The pumpkin pie spice has an ingredient or two that is not listed on the label and really adds that extra flavor.

Find a crust recipe that you are comfortable with and add the spices to it too. Here is the recipe I use. It is a double-crust recipe as the pumpkin mix usually makes two pies.

Double-pie crust recipe:

2 1/4 cups of flour, 2/3 cups of shortening, dash of salt, and 9 tablespoons of water. My addition is a sprinkling of sugar and a teaspoon of the pumpkin pie spice. Use two knives or a pastry cutter to cut in the shortening into the flour and salt, sugar, and spices. When about the size of peas add the water and be careful to mix as little as possible. Use your hands to finish combining and divide in two. Then fold over itself  a few times on a floured surface before rolling out your pie circle. The folding should give you a flaky, tender crust. You will find that just by adding a little flavor to the crust and extra flavor to the filling your pie seems so much better than normal.

Mix fresh whipping cream with powdered sugar and vanilla for your topping and sprinkle with the pumpkin pie spice. Perfection.

Some people are very traditional but I like to mix things up a bit so I have a pumpkin pie cheesecake recipe so easy you won’t believe it! It is sooo good too!

2-Step Pumpkin Cheesecake:

1-8oz pack of cream cheese, 1 cup of pumpkin puree, 1/2 cup of sugar, 1/2 tsp P.P. spice, 1- 8 oz container of cool whip. Mix the first four ingredients and fold in whip cream. Prepare the crust ahead of time made of 3/4 cup crushed gingersnaps, 3/4 cup crushed graham crackers, 1 tablespoon sugar, and 5 tablespoons melted butter. Mix and press into pie pan and bake for 5-10 minutes at 350′. Spoon pie filling into crust when cooled and refrigerate 3 hours.

I’m sure your family will love both of these recipes as much as ours does.

Share your tips and recipes for these desserts or let us know what you think of them by clicking here.

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