ALL NEW Easy Pumpkin Pie Recipe

An easy pumpkin pie recipe to add to your collection! Thanksgiving and the Holidays are nearly upon us, which for me means PIE SEASON is fast approaching. Last year, about this time, I had a plan, which I never followed through with – to make try a new Pumpkin Pie dish every other week. Well, thanks to my daughter, who insisted on me making a pumpkin pie this last weekend, I may just be able to fulfill this promise after-all. In fact, I let her decide how we were going to tackle this project, and what did she come up with? Marshmallows!

An Easy Pumpkin Pie Recipe

pumpkin pie recipe

What we came up with was essentially an Easy Pumpkin Pie Recipe – with more of a pumpkin cream pie texture similar to the Brownie Bottom Pumpkin Cream Pie, with melted marshmallows added into the mix to help provide a little ‘bounce’ to the recipe.

fluffy pumpkin pie

Let me be honest, melting marshmallows in a saucepan on the stove top is not easy. Once the marshmallows start to melt, trying to stir these about the saucepan takes a bit of talent as the marshmallows tend to clump together into one large sticky mass. And if you don’t move ’em around, you’re mixture will start to brown and burn. It’s all a very tricky ‘dance’ but it can be done.

The other concerning challenge was mixing the canned pumpkin with the melted marshmallow. I started in with a spoon and this left ‘clumps’ of marshmallow in the mixture. Once I switched over to the whisk, it all mixed together nice and smooth. Make sure to mix with a whisk.
easy pumpkin pie recipe

Other than these small hurdles, this was yet another great way to whip out an easy pumpkin pie recipe, that is not only quick but delightfully delicious! Like my Brownie Bottom Pumpkin Cream Pie, this pumpkin pie is relatively ‘light’ and not super strong with the pumpkin taste (which some, who are not overly fond of pumpkin pie may appreciate).
fluffy pumpkin pie

Give it a try, and let me know below in the comments how it came out!

Easy Fluffy Pumpkin Pie Recipe

Prep time: A little over 1 hour + time to chill
Bake time: 10min + time to chill
Servings: Feeds 8 (unless you’re an addict like myself. In that case, feeds 1)

Ingredients:

  • Pie pastry for a single-crust pie (9 inch)
  • 24 large marshmallows
  • 1 can (15oz.) pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. salt
  • 1 carton (8oz.) of cool whip topping (I purchased a 12oz. container and used the extra as a finishing topping)

Instructions:

  1. For this, I went with my trusty all-butter pie crust recipe which you could find here. Once you have finished this, pull it out of the fridge, and on a lightly floured pie mat, roll the pastry dough out to a thick circle (2 quarter thickness). Transfer the pie pastry to a 9inch pie plate. Trim the pastry so that it overhangs the edge by about 1/2 inch. Flute the edge then throw in the fridge for about 30 min. Preheat your oven to 425.
  2. Line the pie pastry with a double layer of foil and fill with pie weights, dried beans or uncooked rice. Throw the pie dish and crust into the oven on the lower oven rack for 20-25 minutes or until you see the edges start to brown. Remove the foil and weights and continue to bake another 5 or 6 minutes longer or until you see the bottom start to brown up a bit. Remove from oven, place on a wire cooling rack and cool completely.
  3. In a saucepan, melt the marshmallows over low heat. Once they start to heat up and melt, keep careful watch as they will start to burn if you’re not careful. Remove from heat and stir in pumpkin, cinnamon, allspice,
    and salt; cool mixture to room temperature.
  4. Fold in the cool whip, then spoon into pastry shell. Refrigerate for at least 4 hours (I actually threw mine into the freezer for maybe 10-15min additional) before serving.

Whiskey and Bourbon Pie Recipes

It’s been like forever since I last had some time to step into the kitchen and get creative so I decided to make the most of what limited time I had to whip together two boozy delights – A Bourbon Pumpkin Pie and Peach Whiskey Pie. Oh yea, you hear that right, we went gangbusters on the liquor cabinet!

pumpkin bourbon pie

Why Pumpkin? Isn’t Thanksgiving Over?

Yes and yes. I had originally planned on making SEVERAL pumpkin pies throughout the month of November and ultimately ended up making not a single one. I blame it on long work days but really I think it was just procrastination coupled with being easily distracted with everything else under the sun.

Anyways, the holidays are over and life (and my midsection…) as we knew it is slowly shrinking back into place, so this was the opportune time to jump back into the saddle to whip together a bit of fruity boozy delight.

Peach Whiskey Pie

Bourbon Pumpkin Pie

Tell me this. What fun is it to make a ‘Plain Jane Pumpkin Pie?’ No offense to ‘Jane’, but plain ANYTHING is just boring, dull and unbecoming of a true blue baker. Am I right or am I right? Sure, there are times when throwing together some basic cherry and apple pies are warranted, but today wasn’t one of those days!

I don’t know what it is, but I’m always looking for ideas which bring together both hard alcohol and tasty pie dishes, and if you search long and hard enough you’re bound to find something for just about every pie recipe out there.

Turns out Gimme Some Oven had just what I was looking for.

bourbon pumpkin pie

I’ll tell you what….I never realized Pumpkin Pie was so easy. Granted, I didn’t start from raw pumpkins like I wanted (one day I’ll tackle this…), but still, it was a relatively straightforward process. I didn’t make the Bourbon-infused whipped cream, but with 2 tablespoons of the good stuff, this Pumpkin Bourbon Pie had more than enough to wake up the taste senses and taste buds.

Want the recipe? Find The Bourbon Pumpkin Pie here on Gimme Some Oven.

peach whiskey pie

Peach Whiskey Pie

Now I know what you’re thinking. I made a Pumpkin Bourbon Pie, but are you saying you ALSO made a Peach Whiskey Pie the same day? You got it!

I like Pumpkin Pie, but I like fruit pies much MUCH better and I had a taste for peach at the end of my tongue that HAD to be addressed. But a plain jane Peach Pie? Ya’ll should know me better than that. I had a little Bourbon left over from the Pumpkin Pie but I also had a few Whiskey minis wavin’ at me from the liquor cabinet. Peaches? Whiskey? Pie? There had to be a recipe out there for that right?

Peach Whiskey Pie

For this particular pie recipe I went to my personal ‘pie library’ and found, again, another relatively simple but far from plain peach pie recipe. Not only did it have Whiskey in it but a generous amount of honey, which I have never used in a pie recipe before. That was all the ‘arm twisting’ I needed to tackle this one at haste!

peaches

Here are the ingredients and preparation instructions for the Whiskey Peach Pie.

Ingredients:

  • 1 recipe any double crust pie dough
  • 5 to 6 large ripe peaches or about 2lbs frozen peaches
  • 1/2 cup floral-tasting honey
  • 1/4 cup sugar
  • juice of 1/2 medium lemon (about 1 1/2 tablespoons)
  • 2 to 3 tablespoons rye whiskey
  • 1/8 teaspooon ground nutmeg
  • pinch of salt
  • 5 to 6 tablespoons flour (depends on how juicy the peaches are)
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • Egg white wash (1 egg white beaten with 1 teaspoon water)
  • Demerara sugar, for sprinkling

Instructions:

  1. Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9 to 10 inch pie plate. Tuck the crust into the plate and trim the edges. Refrigerate the crust while you prepare the next steps of the recipe.
  2. You can use fresh peaches but I prefer frozen (much quicker to prepare and according to many sources they’re even fresher than fresh peaches. I know right?). Put the peaches into a medium bowl. Add the honey, sugar, lemon juice, whiskey, nutmeg, and salt. Taste and adjust the flavors as needed. Gently stir in the flour and set the filling aside.
  3. Roll out the top crust and retrieve the bottom crust from the refrigerator. Brush the bottom crust with beaten egg or egg white mixed with water before adding the filling. What this does is as the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection, helping the bottom crust to cook better and not be soggy.
  4. Using a slotted spoon, put the peaches into the bottom crust. Pour in the juice, stopping about a 1/2 inch below the rim. Dot the filling with the butter, drape the top crust over it, trim the edges, and crimp or flute them.
  5. Preheat the oven to 425 degrees F and chill the pie while you wait for the over to heat up.
  6. Right before baking, cut generous steam vents, brush the crust with egg white wash, and sprinkle it with demera sugar.
  7. Bake the pie in the middle of the oven for 15 to 20 minutes, or until the curst looks dry, blistered, and blond. Reduce the heat to 375 degrees F and bake for at least 35 to 45 minutes more, rotating the pie front to back about halfway through to ensure even baking, until the crust is deeply golden and the juices are thickened and bubble slowly through the vents.
  8. Cool the pie completely before serving, at least a few hours. Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.

[Find this recipe and more in Pie School: Lessons in Fruit, Flour & Butter, By Kate Lebo]

57 Easy Homemade Pumpkin Pie Ideas For The Holidays

Classic Pumpkin Pie

Classic Pumpkin PieI’ve been making this version of pumpkin pie for sooo long I have absolutely no idea where I originally got the recipe. I have it written on a little recipe card that is more than a little tattered and stained but, obviously, well love! In the past, I have tried different pumpkin pie recipes just to make sure I had found THE one for me. I have to tell you, this one is, hands down, my all-time favorite…. [Via Gonna want seconds]

Mini Pumpkin Pies

Mini Pumpkin PiesYou need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps). Spray your muffin tin with cooking spray then place your circles of dough in and fill to the top with your pie filling. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired. [Via Home is where the boat is]

Pumpkin Silk Pie

Pumpkin Silk PieTo make the pumpkin silk pie, start by making a ginger snaps cookie crust. Finely crush 32 ginger snaps. (I used Nabisco brand gingersnaps that came in a box in the cookie aisle.) Mix in melted butter and sugar. Press into springform pan. Bake at 325 degrees for 5 minutes. In the meantime, make the pumpkin silk filling. Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin puree… [Via The Gunny Sack]

Old Fashioned Pumpkin Pie

Old Fashion Pumpkin PieThe single most requested dessert at our Thanksgiving table is pumpkin pie. (The second being apple pie.) In fact, pumpkin pie is so synonymous with the holidays that during this time you can find “pumpkin spiced” everything, from lattes to donuts.
My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can… [Via Simply Recipes]

Pumpkin Pie Crescents

Pumpkin Pie CrescentsIf you’re looking for a delicious and easy way to enjoy pumpkin pie, this is it! This Crescent Pumpkin Pie recipe is so easy that my 10 year old daughter was able to make it herself with just a little bit of guidance! In fact, she came up with this recipe idea! These are a fun dessert idea for the kids’ table at Thanksgiving! They’re the perfect finger food dessert! [Via Spend With Pennies]
 
 

Pumpkin Pie Bars

Pumpkin Pie BarsPumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty. [Via Roxana’s Home Baking]
 
 

Impossible Pumpkin Pie Cupcakes

pumpkin-cupcakeA perfect time to introduce fall blockbuster….just like a apple pie, just like a Guardians of the Galaxy, just like being able to wear a pair of laid-back Levi’s jeans….Impossible pumpkin pie cupcakes. I know you’re probably surprised to see that picture of cupcakes up there because, as I’ve mentioned before, I usually do not like cupcakes. Personally, I think they’re too typical – Yet, I must say that this recipe is a huge departure from a typical cupcake. [Via CakesCottage]

Pumpkin Pie Truffles

pumpkin pie trufflesPut the oreos in a food processor and pulse until you have crumbs. Put the crumbs in a medium sized bowl & add the cream cheese, pumpkin puree, pumpkin pie spice & 2 tablespoons powdered sugar. Mix until combined.
Melt the white chocolate chips in the microwave. Add them to the pumpkin mixture and stir till incorporated. Put the mixture in the fridge (or freezer to save time) to chill… [Via Classic Clutter]

Pumpkin Cheesecake Pie

Pumpkin Cheesecake PieA delicious twist on a pumpkin cheesecake or pumpkin pie. So simple to make! Good for those who can’t get enough of pumpkin! Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg… [Via Just a Pinch]

Marble Pumpkin Cheesecake

marble pumpkin cheesecakeA month away from Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I would have told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set… [Via Roxana’s Home Baking]
 
 

Pumpkin and Sweet Potato Pie

Pumpkin Sweet potatoThis riff on your fave marshmallow-topped side from childhood plonks the sweet dish squarely where it belongs—dessert. (As an aside, if you’ve decided you’re too mature for such seeming child’s play as marshmallows, you can eschew them and instead opt for a dollop of whipped cream. We, however, are partial to the marshmallow version of this pie. Preheat the oven to 350°F (176°C). [Via Leite’s Culinary]

No Bake 2-Layer Pumpkin Pie

2 layer pumpkin pieIf you are needing an easy fall or holiday pie this No Bake 2 Layer Pumpkin Pie Recipe will be great. We love making no bake pies when serving a crowd during the holidays. Anything that we can make ahead of time always makes the food prep on holidays so much more simple. I have a few pumpkin fans in my house and family so having many pumpkin desserts is a must. This No Bake 2 Layer Pumpkin Pie recipe is loaded up with great pumpkin flavor. [Via CincyShopper]

Here’s Another 45 Great Homemade Pumpkin Pie Ideas

Streusel Pumpkin Pie [Cooking Classy]
Vegan Gluten Free Pumpkin Pie [Minimalist Baker]
Pumpkin Pecan Pie [Very Best Baking]
Pumpkin Pie Dump Cake [The Country Cook]
Pumpkin Spice Latte Meringue Pie [Confectionalism]
Pumpkin Pie Crumb Bars [Cooking Classy]
Nutella Swirled Pumpkin Pie [Sally’s Baking Addiction]
Pumpkin Pie Cake [Six Sister’s Stuff]
Turtle Pumpkin Pie [Kraft Recipes]
Pumpkin Pie Mini Tarts [Salad in a Jar]
Pumpkin Coconut Pie [Cynthia Presser]
Pumpkin Pie Macarons [Bakaholic Mama]
Pumpkin Silk Pie [The Gunny Sack]
Pumpkin Pie Dessert Lasagna [The Cookie Rookie]
Crustless Pumpkin Pie [Healthy Recipes]
Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel [Sweet Peas and Saffron]
Cream Cheese Pumpkin Pie [Love of Family and Home]
Pumpkin Pie in a Mug [The Kitchn]
Almond Milk Pumpkin Pie [Low Carb Yum]
Brown Sugar Pumpkin Pie with Honey Sweetened Meringue [Bakeaholic Mama]
Dairy-Free, Soy-Free Pumpkin Pie [Go Dairy Free]
Vegan Pumpkin Pie Cheesecake [Lands & Flavors]
Pumpkin Pie Mini Yogurt Pies [Sprinkle Some Sugar]
Pumpkin Pecan Pie Squares [Rasa Malaysia]
Pumpkin Pie Rice Krispies Treats [Just a Taste]
Pumpkin Chiffon Pie [Yankee Magazine]
Layered Pumpkin Cheesecake Pie [Garnish With Lemon]
Pumpkin Pie with Caramel Brandy Hard Sauce [Desserts For Breakfast]
Pumpkin Pie Galette [Cooking With Ruthie]
Pumpkin Pie with Oat-Pecan Crust [Taking On Magazines]
No Bake Triple Layer Pumpkin Pie [Art and the Kitchen]
Pumpkin Black Walnut Pie [The Food Channel]
Brown Sugar Pumpkin Pie [The Country Cook]
Pumpkin Pecan Streusel Pie [Dinner Then Dessert]
Pumpkin Pie Crescents [Spend With Pennies]
Pumpkin Pie Yogurt and Granola Parfaits [Recipe Runner]
Paleo Pumpkin Pie Pumpkins [Foraged Dish]
Triple Chocolate Pumpkin Pie [Closet Cooking]
Spiced Pumpkin Custard Pie [A Taste of Home]
Streusel Pumpkin Pie [Cooking Classy]
Pumpkin Cream Pie [The Baker Chick]
Butterscotch Pumpkin Pie [A Cozy Kitchen]
Pumpkin Pie with Toasted Marshmallow Topping [David Lebovitz]
Chocolate Chip Pumpkin Pie with an Oreo Crust [Mix and Match Mama]
Pumpkin Slab Pie [The Kitchen Is My Playground]

Who Says Americans Don’t Love Pie?

I don’t think I truly remember a time growing up where I wasn’t either scarfing down or begging my mom to bake her famous Apple Pie. I mean, some of my fondest memories of eating good food, when growing up involved mom’s apple pie. Not cake, not cookies, not cupcakes, but sweet, flaky-crusted apple pie. So when I embarked on this ‘adventure’ in pie baking, imagine my surprise when all I seemed to see online were food blog after food blog of cupcake, cake and cookie bakers and no pie? Did Americans really not like pie? Well, as it turns out, American DID love pie, but mainly around one very important time of year….

HOLIDAY & THANKSGIVING PIES

You know? That wonderful time of year, where families get-together and celebrate Thanksgiving and Christmas and of course, being able to eat any and everything under the sun, because they know they’ll be working their asses off come the first of the New Year! Holidays it turns out are HUGE PIE FREE DAYS where everyone casts aside their biases and dislikes and consumes pie like its the only thing on the planet. Cookies, cakes, cupcakes? What the Hell are those? It’s all about Thanksgiving pies and pie season come November and December and not just ANY pies but Apple Pie, Pumpkin Pie and Strawberry Pie it turns out.

According to this very delicious looking inforgraphic, over 50% of the population craves these three pies over all others. Twenty percent crave Mom’s Apple Pie, 19% want Strawberry Pie (actually surprising, though I can’t blame ’em) and 16% look forward to diving into a Thanksgiving classic – Pumpkin Pie.

All smiles on this side of the screen, but I won’t lie, if its the last thing I get accomplished with this website, I WILL elevate the popularity of pie YEAR-ROUND by any means necessary! So let it be written….SO LET IT BE DONE!