Homemade Pumpkin Pie

pumpkin pie

pumpkin piePumpkin pie time!

Pumpkin pie time is here. Autumn leaves falling, the fragrance of cinnamon and cloves and other spices all smell of this special time of year.

My friend Bethany gifted us with two homemade pumpkin pies a few days ago. Dave loves, loves, loves her pumpkin pie. When he heard the pies were ready to be picked up, he gladly left his work behind to stop in at her house and bring them home.

pumpkin pie
Edna and Mose Schrock

This pumpkin pie recipe comes from Bethany’s maternal grandma Edna Schrock who was always baking pies. Edna and her husband Mose are no longer living. Bethany’s mom Miriam inherited the pie baking skills, and Bethany is a great student.

Instructions

The original recipe says to “scald milk”. We assume this is because years ago, milk was raw and it needed to be scalded. You can just warm it in the microwave with the butter in the milk; when the butter is melted, it will be ready.

You will need a pie crust (homemade is preferred if you make them) and then the usual ingredients. One of the secrets that makes this pumpkin so light and airy is that the eggs are separated. Whip the egg whites until they are right and then mix them in.

pumpkin pie

 

To bake your pumpkin pie, it works well if you put the pie(s) on a cookie tray. This way you can move the pies from one shelf to another and/or turn them without making a mess.

 

The Pumpkin Pie recipe.

pumpkin pie

Homemade Pumpkin Pie

My Windowsill
Pumpkin pie recipes are a dime a dozen. This recipe, handed down from my friend's grandmother, is a favorite of mine.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 3 pies

Ingredients
  

  • 5 cups milk scalded
  • 2 Tablespoons butter
  • 2 cups pumpkin
  • 5 eggs separated
  • 3 pie shells unbaked
  • 7 Tablespoons flour
  • 1 cup white sugar
  • 2 cups brown sugar
  • 1 can evaporated milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions
 

  • Scald the milk and add butter [You can just warm the milk until the butter is melted]
  • Separate the eggs. Beat egg whites until stiff, then set aside; keep refrigerated
  • Combine flour, brown and white sugar, evaporated milk, spices, vanilla, egg yolks and pumpkin
  • Add milk and butter to the flour mixture
  • Fold in the egg whites
  • Pour into 3 pie shells
  • Place on a cookie tray and bake at 350 approximately 1 hour.
  • Rotate the pies from lower to higher shelf half-way through baking.
  • Bake until lightly brown on the top.
  • The pie will jiggle when you remove it from the oven, but it will set in time.

Pinterest Pumpkin Pie

Easy Pumpkin Torte

pumpkin torte

pumpkin torteEasy Pumpkin Torte.

It is pumpkin time! For the next month, anything pumpkin is bound to be considered in season. If you want something other than pumpkin pie, try this easy pumpkin torte. For this recipe, ginger snap cookie crumbs give a zing to the crust. You can use graham crackers instead – or you can mix the two together if you’d rather not have as much zing.

This easy pumpkin torte is a four-layer dessert, but it’s not nearly as hard as it sounds. You bake the first two layers together, mix up the pumpkin, pudding, cool whip and milk and cinnamon and layer it as your third layer. The top is a layer of cool whip. Make it a day or two ahead, and you’re all set.

pumpkin torte

For the second layer, you can double the recipe if you want a thicker torte. You’ll need to double those ingredients for the Cream Cheese (2nd) Layer, of course.

 

pumpkin torte

 

 

 

 

 

 

The Recipe.

Easy Pumpkin Torte

My Windowsill
This easy pumpkin torte is a nice side step to pumpkin pie. It's easy to make ahead and has a nice zing because of the ginger snap cookie crumb crust.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
  

  • 1 st Layer: 2 cups ginger snap cookie or graham cracker crumbs
  • 1/4 cup melted butter
  • 2 Tbsp. sugar or less
  • 2 nd Layer: 8 oz. softened cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 3 rd Layer: 3 cups pumpkin
  • 3/4 cup milk
  • 2 3.5 oz. boxes instant vanilla pudding
  • 1 Tablespoon cinnamon
  • 8 oz whipped topping
  • 4 th layer: 8 oz. whipped topping

Instructions
 

  • st Layer: combine the three ingredients
  • Press into a 9 x 13 in pan
  • nd Layer: (you can double the proportions in this layer if you'd like)
  • Beat cream cheese until smooth
  • Add sugar and eggs
  • Pour over the crust
  • Bake at 350 for 20 minutes
  • Cool
  • rd Layer: Mix pumpkin and milk
  • Add pudding mix and cinnamon, mixing well
  • Fold in 8 oz. whipped topping
  • Spread over the two layers
  • th Layer: top with 8 oz. whipped topping

 

pinterest easy pumpkin torte

 

 

Pumpkin Lush Dessert

pumpkin lush

pumpkin lushPumpkin Lusciousness.

You’ll find it in this pumpkin lush dessert. For those of you who love all things pumpkin, this dessert needs to be added to your recipe stash of all things scrumptious. My friend Bethany made this as one of the desserts we served at a rehearsal dinner a week ago. It was a hit! (But then, anything Bethany makes is a hit – which is why I knew I couldn’t go wrong when I asked her to make desserts for me.)!

Give this crust some added zest and use ginger snap cookie crumbs instead of a graham cracker crust or flour/margarine crust. That’s what was used in this recipe and I heard many positive comments on the crust! There’s enough ginger to give it some zing, but not too much to stifle your enjoyment of the entire dessert.

pumpkin lush

The recipe for Pumpkin Lush

You’ll also need cream cheese, Dream Whip, and instant pudding. Although the recipe has four layers, it’s not difficult to do. It can be made a day or two ahead. It does, of course, need to be refrigerated. This pumpkin lush is an easy-go to, especially if you want a pumpkin dessert instead of pumpkin pie.

pumpkin lush

Pumpkin Lush Dessert

My Windowsill
A four layer pumpkin dessert with a ginger snap cookie crumb bottom. This pumpkin lush is just what it is called: luscious. Light and airy, and easy to fix ahead.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
  

  • Crust: 1 cup crushed ginger snap cookies
  • 1/2 cup butter or margarine
  • 8 oz. cream cheese
  • 2/3 cup sugar
  • 12-16 ounces Cool Whip
  • 2 3.5 oz packages instant vanilla pudding
  • 1.5 cup canned pumpkin
  • 1/2 teaspoon cinnamon optional
  • 1/2 tsp. sugar
  • 2 cups milk

Instructions
 

  • Crust: mix cookie crumbs and butter together
  • Press in bottom of 9 x 13 bake dish.
  • Bake at 350 for 15 minutes.
  • Cool and chill
  • nd layer:Beat cream cheese and sugar together
  • Blend in 8 oz. Cool Whip with the cream cheese mixture
  • Spread on top of crumb layer
  • rd layer: Mix pudding and milk, then add pumpkin and cinnamon
  • Spread on top of 2nd layer
  • th layer: top with Cool Whip

Pinterest: Pumpkin Lush Dessert

Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake

pumpkin cheesecake

 

This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake
Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)

My Windowsill
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 package graham crackers I am partial to Honey Maid
  • 1/4 - 1/2 cup butter
  • 8 oz. cream cheese or 12 oz. if you like cream cheese
  • 1 1/2 cups sugar I used 1 cup brown sugar and 1/2 cup white sugar
  • 1 1/2 cup cooked pumpkin or 1 cup pumpkin if you like less pumpkin
  • 1/2 tsp. pumpkin pie spice or you could add 1/4 tsp. nutmeg and 1/4 tsp. cloves
  • 1 tsp. cinnamon
  • 2 cups Cool Whip I use generic brands OR you can whip up your own cream and use that instead.

Instructions
 

  • Crush graham crackers (I use a blender)
  • Melt butter in microwave
  • Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  • OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  • Put graham cracker crumb mixture in a 9 x 9 inch pan
  • OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  • Mix together cream cheese and sugar
  • Add pumpkin and spices
  • Mix in Cool Whip and stir until completely blended
  • Pour over the crumbs.
  • Refrigerate until ready to serve.
  • Cut into 12 even slices
  • Serve with a dollop of whipped cream (or Cool Whip)

 

Pumpkin Torte

pumpkin

 

pumpkin

It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!

pumpkin
I forgot to take a picture before half of it was eaten!

 

Pumpkin Torte

My Windowsill
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 -16

Ingredients
  

  • LAYER ONE:
  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter
  • LAYER TWO
  • 2 eggs
  • 3/4 cup sugar
  • 8 oz. cream cheese
  • LAYER THREE
  • 2 3.4 oz. boxes instant vanilla pudding
  • 3/4 cup milk
  • 2 cups pumpkin
  • 1/2 tsp. cinnamon
  • 1 cup cool whip
  • LAYER FOUR
  • 2 cups cool whip
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves

Instructions
 

  • Mix Layer ONE and put into a 9 x 13-inch pan
  • Mix Layer TWO and pour over the crust.
  • Bake at 350 for 20 minutes. Cool
  • Mix together Layer THREE and chill for a few minutes
  • Then put layer three on top of baked layer
  • Mix Layer FOUR together and spread over the top.
  • Chill until ready to serve.

pumpkin torte