Best 4 Wal Mart Pumpkin Pie Recipes

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For those looking for a delicious autumn treat, the Walmart pumpkin pie is an irresistible choice. Whether you’re a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with the knowledge and instructions to create a perfect Walmart pumpkin pie. With careful preparation, attention to detail, and an appreciation for the art of baking, you'll be able to impress your family and friends with a Walmart pumpkin pie that tastes just like the ones from the store. Learn the secrets behind creating a golden crust and velvety smooth filling, and discover how to add special touches to elevate your pie to gourmet status.

Here are our top 4 tried and tested recipes!

WAL-MART PUMPKIN PIE RECIPE



Wal-Mart Pumpkin Pie Recipe image

I found this on a label attached to the pie pumpkins you can buy at Wal-mart. I followed most of it except I substituted pumpkin spice and dropped the cloves. I used 2 shallow pie shells.

Provided by ckjr7183

Categories     Pie

Time 1h15m

Yield 8-16 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups pumpkin
1 2/3 cups Carnation Evaporated Milk
1/2 teaspoon allspice
1/2 teaspoon clove
1 9 inch pie shell, unbaked
2 eggs

Steps:

  • For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
  • Remove seeds and bake covered with foil about an hour at 350-375 degrees.
  • Remove pumpkin and mash.
  • Mix all ingredients until smooth.
  • Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
  • at 325 degrees (until knife comes out clean).

HOMEMADE PUMPKIN PIE RECIPE BY TASTY



Homemade Pumpkin Pie Recipe by Tasty image

Here's what you need: pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, ground pumpkin pie spice, ground allspice, ground cardamom, salt, sugar, maple syrup, vanilla extract, large eggs, heavy whipping cream, store-bought pie shell, whipped cream

Provided by Jordan Case

Yield 8 servings

Number Of Ingredients 15

1 ¾ cups pumpkin puree
1 tablespoon ground cinnamon
½ tablespoon ground nutmeg
½ tablespoon ground cloves
1 tablespoon ground pumpkin pie spice
½ tablespoon ground allspice
½ tablespoon ground cardamom
¼ teaspoon salt
½ cup sugar
½ cup maple syrup
1 tablespoon vanilla extract
2 large eggs, beaten
1 cup heavy whipping cream
1 store-bought pie shell
whipped cream, for topping, optional

Steps:

  • *Pumpkin Purée*
  • This only works if you buy "Pie Pumpkins" either from a local farmers market or a store; this is VERY important.
  • Preheat oven to 425°F
  • Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).
  • Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.
  • Remove from oven and let cool on counter until room temp.
  • Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)
  • Pumpkin Pie filling
  • Preheat oven to 425°
  • Combine all spices, salt, sugar in a mixing bowl.
  • In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.
  • Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)
  • While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.
  • Remove from oven and let cool on wire rack.
  • Serve and top with optional whip cream.

Nutrition Facts : Calories 325 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 20 grams

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

Tips:

  • For the perfect crust, use a combination of butter, cream cheese, and flour. This will result in a flaky and flavorful crust.
  • To prevent the crust from becoming soggy, pre-bake it before adding the filling.
  • When making the filling, use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by baking and mashing a pumpkin, or you can buy it canned.
  • For a smooth and creamy filling, blend the pumpkin puree, milk, eggs, sugar, and spices in a blender or food processor until well combined.
  • To prevent the filling from curdling, temper the eggs by slowly whisking in a small amount of the hot milk mixture before adding them to the rest of the filling.
  • Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to prevent the crust from over-browning.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

With its flaky crust, creamy filling, and warm spices, Walmart pumpkin pie is a classic fall dessert. By following these tips, you can make a delicious Walmart pumpkin pie at home that will be enjoyed by family and friends. Whether you're looking for a special treat for Thanksgiving dinner or a simple dessert to enjoy on a cozy autumn day, Walmart pumpkin pie is a perfect choice.

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