Pumpkin Pie Recipe Condensed Milk Real Pumpkin

Delicious Pumpkin Pie-Flavor Recipes from Better Homes & Gardens

Pumpkin Pie – Condensed Milk Real Pumpkin

Are you looking to make a mouthwatering pumpkin pie with real pumpkin flavor? Look no further! This recipe from Better Homes & Gardens will guide you through every step to create a luscious pumpkin pie that will delight your taste buds.

Ingredients:

• 1 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 2 large eggs
• 1 can (15 ounces) of pure pumpkin
• 1 can (12 ounces) of evaporated milk
• 1 unbaked pie crust

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
3. In a large bowl, beat the eggs.
4. Add the pumpkin and sugar-spice mixture to the beaten eggs. Mix well.
5. Gradually stir in the evaporated milk.
6. Pour the mixture into the unbaked pie crust.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the heat to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
9. Remove the pie from the oven and let it cool on a wire rack.
10. Once cooled, refrigerate for at least 2 hours before serving.

Enjoy this delectable pumpkin pie with your family and friends!

Pumpkin Chai Cheesecake

If you’re a fan of cheesecake and love the warm flavors of chai, this pumpkin chai cheesecake recipe from Better Homes & Gardens is a must-try. It’s a delightful twist on a classic dessert.

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of melted butter
• 1/4 cup of sugar
• 3 packages (8 ounces each) of cream cheese, softened
• 1 cup of sugar
• 3/4 cup of canned pumpkin
• 3 tablespoons of all-purpose flour
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground nutmeg
• 3 large eggs
• 1/4 cup of chai tea concentrate

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
4. Add the pumpkin, flour, cinnamon, ginger, cloves, and nutmeg. Mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the chai tea concentrate.
7. Pour the batter over the crust in the springform pan.
8. Bake for 55 to 60 minutes, or until the center is set.
9. Turn off the oven and leave the cheesecake in the oven for 1 hour.
10. Remove the cheesecake from the oven and let it cool on a wire rack.
11. Once cooled, refrigerate for at least 4 hours before serving.

Savor the heavenly combination of pumpkin and chai in this decadent cheesecake.

Vegetarian Baked Pumpkin Pasta with Crispy Sage and Ricotta

For a comforting and flavorful vegetarian dish, try this baked pumpkin pasta with crispy sage and ricotta. It’s a hearty and nutritious meal that will satisfy your taste buds and leave you craving for more.

Ingredients:

• 12 ounces of penne pasta
• 2 tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (15 ounces) of pumpkin puree
• 1 cup of vegetable broth
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of chopped fresh sage
• 1/4 teaspoon of nutmeg
• Salt and pepper to taste
• 1/2 cup of ricotta cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
5. Add the pumpkin puree, vegetable broth, heavy cream, grated Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Stir well to combine.
6. Simmer the sauce for about 10 minutes, stirring occasionally.
7. Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce.
8. Transfer the pasta mixture to a baking dish and spread it evenly.
9. Dollop the ricotta cheese on top of the pasta.
10. Bake in the preheated oven for 25 to 30 minutes, or until the pasta is bubbly and the ricotta is lightly browned.
11. Remove from the oven and let it cool slightly before serving.

Indulge in the creamy goodness of this vegetarian baked pumpkin pasta, accompanied by the crispy sage and ricotta.

These are just a few examples of the mouthwatering pumpkin recipes you can explore from Better Homes & Gardens. Whether you’re a fan of pumpkin pie, cheesecake, or comforting pasta dishes, there’s something for everyone. Channel your inner chef and enjoy the delightful flavors of pumpkin this season!

Preparation time: Varies for each recipe

Servings: Varies for each recipe

Nutrition Facts: Nutritional information varies for each recipe

Tips: Experiment with different spices and toppings to personalize the recipes according to your taste preferences.

FAQs: Visit the Better Homes & Gardens website for more pumpkin recipe ideas and frequently asked questions.