Best 4 Pumpkin Pie In A Bag Recipes

PUMPKIN PIE IN A BAG

Steps:

• Combine the milk and instant pudding in the bag.
• Remove the air from the bag and seal it.
• Squeeze and knead with hands until the mixture is blended-about one minute.
• Add the pumpkin, cinnamon and ginger.
• Remove the air, and seal the bag.
• Squeeze and knead with hands until blended-about two minutes.
• Place 1⁄2 tablespoon of graham cracker crumbs or a ginger snap in the bottom of 2 small cups.
• Cut the corner of the bag, and squeeze pie filling into the cups.
• Garnish the cups with whipped topping.
• To make mini pies, skip step 7 and then squeeze the filling into the pie crusts.

PUMPKIN PIE IN A SHEET PAN

Steps:

• Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
• For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
• Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
• Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
• For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
• Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.

INDIVIDUAL PUMPKIN PIES

Steps:

• Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
• Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
• Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
• Cool a minimum of 1 hour before serving. Garnish as desired.

FAMILY-FAVORITE PUMPKIN PIE

Steps:

• Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
• Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
• Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
• Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
• Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
• Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.