More Recipes Like Pumpkin Custard Pie II - All Recipes
 
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: Pumpkin Custard Pie

Pumpkin Custard Pie

Submitted by: SARALAUGHS52 
A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust. 
Photo of: Impossible Pumpkin Pie II

Impossible Pumpkin Pie II

Submitted by: robertaJ 
This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust! 
Photo of: Sugarfree Pumpkin Pie

Sugarfree Pumpkin Pie

Submitted by: Kathie 
A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C). 
Photo of: Praline Pumpkin Pie II

Praline Pumpkin Pie II

Submitted by: MFDay 
A pecan praline crust filled with a spiced pumpkin custard complements any holiday meal. 
Photo of: Mom's Pumpkin Pie

Mom's Pumpkin Pie

Submitted by: WHY_ASKE 
This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired. 
Photo of: Pumpkin Chiffon Pie I

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: Pumpkin Pie III

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: Deep Dish Pumpkin Pie

Deep Dish Pumpkin Pie

Submitted by: Lulu 
Molasses is substituted for sugar, and evaporated milk is used instead of cream in this recipe which also calls for a small quantity of buttermilk baking mix. 
Photo of: Pumpkin Toffee Pie

Pumpkin Toffee Pie

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