Pumpkin Pie Recipes

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Pumpkin Pecan Pie Recipe
Pumpkin Pecan Pie Recipe This recipe is a cross between a pecan and a pumpkin pie.

It is very rich and simply needs a small dollop of whipped cream for a garnish.


2 eggs

¼ cup sugar

¼ cup packed brown sugar

1 teaspoon all-purpose flour

1 teaspoon pumpkin pie spice

¼ teaspoon salt

2/3 cup canned or cooked pumpkin

1 unbaked deep-dish pastry shell (9 inches)


2 eggs

½ cup dark corn syrup

2 tablespoons brown sugar

2 tablespoons molasses

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

½ teaspoon salt

½ cup chopped pecans

1 cup pecan halves


In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.

Mix in pumpkin.

Gradually beat in milk.

Pour into crust.

Cover edges loosely with foil.

Bake at 425◦ for 10 minutes.

Reduce heat to 350◦ and bake 15 minutes longer.

Remove foil.

For topping, beat eggs in a mixing bowl until foamy.

Add corn syrup, brown sugar, molasses, flour, vanilla and salt.

Pour over filling.

Sprinkle with chopped pecans; cover with pecan halves.

Bake, uncovered, 30-35 minutes longer or until set.

Cool on a wire rack for 2 hours.

Refrigerate until ready to serve.

Store leftovers in the refrigerator.

Serving Size about 6-8

Pumpkin Patch Pie
Pumpkin Patch Pie If you’d like to make pumpkin pie from a fresh pumpkin, here’s an easy recipe that eliminates the guesswork.

Use a pie pumpkin for maximum favor.


1 medium pie pumpkin (about 3 pounds)

2/3 cup sugar, divided

1-1/2 teaspoons ground cinnamon, divided

1/8 teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

3 eggs, beaten

1 can (5 ounces) evaporated milk

½ cup milk

Pastry for Single-Crust Pie


Wash pumpkin; cut a 5-in. circle around top stem.

Remove top and set aside; discard seeds and loose fibers from inside.

Combine 1/3 cup of sugar, ½ teaspoon of cinnamon salt; sprinkle around inside of pumpkin.

Replace the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 325◦ for 1-1/2 hours or until very tender.

Cool. Scoop out pumpkin; puree in blender until smooth.

Place 2 cups pureed pumpkin in a bowl.

Add ginger, nutmeg and the remaining sugar and cinnamon.

Stir in eggs, evaporated milk and milk until well blended.

Line a 9-in. pie plate with crust.

Trim pastry to ½ in. beyond edge of pie plate; flute edges.

Pour filling into crust.

Cover the edges loosely with foil.

Bake at 375◦ for 20 minutes.

Remove foil; bake 55-60 minutes longer or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours; refrigerator until ready to serve.

Store leftovers in the refrigerator.

Serving Size about 6-8

Please enjoy Food Recipe Guide of some great tasting Pumpkin Pie Recipes.

Pumpkin Pie Recipes

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