Best 8 Pumpkin Pie Surprise Recipes

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Welcome to the world of culinary wonders, where flavors dance and textures harmonize to create a symphony of taste sensations. Today, we embark on a journey to discover the secrets of creating a delectable dessert, the "Pumpkin Pie Surprise." This extraordinary creation is a delightful blend of classic pumpkin pie and a hidden treasure that will leave your taste buds in a state of delectable delight. As we unveil the secrets behind this culinary masterpiece, you'll be amazed at how simple ingredients can transform into a dessert that will steal the show at any gathering. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will redefine your perception of pumpkin pie.

Here are our top 8 tried and tested recipes!

PUMPKIN SURPRISE



Pumpkin Surprise image

My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!

Provided by B.Jennings

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 6

Number Of Ingredients 7

1 small pumpkin
6 potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
2 pounds lean ground beef
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn

Steps:

  • Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
  • Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

Nutrition Facts : Calories 698.7 calories, Carbohydrate 70.1 g, Cholesterol 113.5 mg, Fat 32.5 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 12.8 g, Sodium 559 mg, Sugar 7.4 g

PUMPKIN SURPRISE



Pumpkin Surprise image

Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.

Provided by Momma Mia

Categories     Dessert

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (32 ounce) can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
3 large eggs
1 cup sugar
4 teaspoons ground cloves
4 teaspoons ginger
4 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter (melted)
1 cup chopped walnuts

Steps:

  • Mix together pumpkin, sugar and spices; add milk and eggs.
  • Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
  • Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
  • Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

PUMPKIN SURPRISE PIE



Pumpkin Surprise Pie image

Make and share this Pumpkin Surprise Pie recipe from Food.com.

Provided by Lissa_L

Categories     Pie

Time 1h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

1 (15 ounce) package ready-to-roll pie crusts or 1 (15 ounce) package homemade pie crusts, for double-crust pie
1 (8 ounce) package neufchatel cheese, at room temperature
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
1 cup pumpkin puree
3/4 cup evaporated milk
1/2 cup packed light brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with teaspoon water

Steps:

  • Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
  • Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
  • Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
  • Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
  • Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

Nutrition Facts : Calories 338.4, Fat 19, SaturatedFat 7.8, Cholesterol 89.4, Sodium 398.8, Carbohydrate 35.3, Fiber 0.4, Sugar 16.2, Protein 6.7

SELF-CRUSTING PUMPKIN PIE



Self-Crusting Pumpkin Pie image

The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
One 15-ounce can pure pumpkin purée
3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half
Whipped cream, for serving, optional

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
  • For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
  • For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
  • Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
  • Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

TOFU PUMPKIN PIE WITH PECAN SURPRISES AND TOFU CREME



Tofu Pumpkin Pie with Pecan Surprises and Tofu Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 23

1 1/2 cups of whole wheat pastry flour
1/4 teaspoon of sea salt
1/4 cup of corn oil, less may be needed
1/4 cup of cold rice milk or water
1/3 cup of barley malt or maple syrup
2 tablespoons of corn oil
1/2 cup pecans, chopped
Whole toasted pecans for garnish
1 pound of firm tofu
1 (16-ounce) can of pumpkin puree (do not use fresh pumpkin because it is too watery)
1 cup of maple syrup
1 tablespoon of barley malt or molasses
1/2 teaspoon of sea salt
1 teaspoon of pure vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 pound of firm tofu
1/2 pound of silken tofu
1/4 cup of maple syrup
1 tablespoon of pure vanilla extract
1 to 2 tablespoons of water
A few grains of sea salt

Steps:

  • Pastry Dough: Preheat the oven to 375 degrees. Lightly oil a 9-inch pie plate.
  • Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients. Slowly add the rice milk and stir to form a stiff dough. Gather it into a ball and knead for 2 minutes. Roll out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Prick the pastry with a fork and bake for 10 minutes. Allow the crust to completely cool before filling.
  • Pecan Surprise: Combine the sweetener and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Spread evenly over the bottom of the pie crust and set aside at room temperature.
  • Pumpkin Filling: Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 minutes. Pour the filling into the prepared crust and bake for 50 minutes. Garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve. This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor.
  • TOFU WHIPPED CREME:In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed. Yield: about 2 cups

PRALINE PUMPKIN PIE II



Praline Pumpkin Pie II image

This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

Provided by MFDay

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
⅓ cup ground pecans
⅓ cup brown sugar
2 tablespoons butter, softened
2 eggs
1 cup canned pumpkin puree
⅔ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1 cup light cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

GREAT PUMPKIN DESSERT



Great Pumpkin Dessert image

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

Steps:

  • In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.

Tips:

  • For a creamier filling: Use a combination of heavy cream and milk instead of just milk.
  • To prevent a soggy bottom: Pre-bake the pie crust for about 10 minutes before filling it.
  • For a golden brown crust: Brush the crust with an egg wash before baking.
  • To prevent the pie from cracking: Cover the edges of the crust with foil before baking.
  • For a perfectly set filling: Let the pie cool completely before serving.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a pumpkin pie that is creamy, flavorful, and has a perfectly golden brown crust. So next time you're looking for a delicious and festive dessert, give pumpkin pie a try!

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