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This take on pumpkin pie gets a gloriously thick drizzle of dulce de leche. (Can't find dulce? Caramel is a perfect substitute.)
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A pressed crust mixed in the pan makes this dairy-free, soy-free pumpkin pie a snap to prepare.
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This scrumptious pie has brown sugar and molasses blended into the filling, along with evaporated milk, pumpkin puree, eggs and yummy spices. So when it bakes, the pie is extra sweet and the filling turns a beautiful dark color. It 's especially nice served with freshly whipped cream sprinkled with candied ginger.
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For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.
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Get Perfect Pumpkin Pie Recipe from Food Network
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Get Ultimate Pumpkin Pie Recipe from Food Network
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This is a wonderful pumpkin pie with a delicious twist. It 's made with all the right pumpkin fixings: pumpkin puree, brown sugar, cinnamon, ginger and nutmeg. But at the last minute, vanilla ice cream is folded into the filling, and the pie is slipped into the freezer.
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EAGLE BRAND® condensed milk makes this perfect pumpkin pie a delicious ending to a Thanksgiving feast.
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Get Valerie's Pumpkin Pie Recipe from Food Network
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Get Pumpkin-Pie Parfaits Recipe from Food Network
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These moist cinnamon-scented pumpkin cookies are a quick and easy alternative to pie and will leave your party guests asking for more.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.