This recipe for creamy and delicious pumpkin pie is a classic fall favorite. Made with love from Better Homes & Gardens, it’s the perfect dessert to warm your soul on a chilly autumn evening. The combination of rich, creamy pumpkin filling and a flaky, buttery crust is simply irresistible. Let’s dive into the recipe and discover how to make this delectable treat.
Creamy Pumpkin Pie
Ingredients:
- 1 ⅓ cups canned pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
- 1 unbaked pie shell (9 inches)
- Whipped cream, for serving
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix well.
- Add the eggs and evaporated milk to the pumpkin mixture. Stir until everything is well combined.
- Pour the pumpkin filling into the unbaked pie shell.
- Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for about 40-50 minutes or until a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool completely.
- Garnish with a dollop of whipped cream before serving.
How to Prepare:
Preparing this creamy pumpkin pie is a breeze. Simply gather all the ingredients and follow the instructions provided. With each step, you’ll be one step closer to enjoying a slice of pumpkin perfection.
Preparation Time:
The preparation time for this recipe is approximately 20 minutes. This includes the time it takes to mix the ingredients and pour the filling into the pie shell.
Servings:
This creamy pumpkin pie recipe serves 8 people. It’s perfect for sharing with family and friends during holiday gatherings or cozy get-togethers.
Nutrition Facts:
Per Serving:
- Calories: 260
- Total Fat: 9g
- Saturated Fat: 3.5g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 6g
Low-Calorie Muffins
If you’re looking for a guilt-free treat, these delicious low-calorie muffins from Better Homes are the answer. They’re moist, flavorful, and perfect for a quick breakfast or snack on the go.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup low-fat milk
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the milk, applesauce, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
How to Prepare:
Preparing these low-calorie muffins is a breeze. Simply gather all the ingredients and follow the instructions provided. In no time, you’ll have a batch of delicious muffins ready to enjoy.
Preparation Time:
The preparation time for these muffins is approximately 10 minutes. This includes the time it takes to mix the ingredients and fill the muffin tin.
Servings:
This low-calorie muffin recipe yields 12 muffins. They’re perfect for breakfast or as a tasty snack throughout the day.
Nutrition Facts:
Per Serving:
- Calories: 130
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 20mg
- Sodium: 220mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Pumpkin Soup Tureen Serving Bowl with Ladle
This charming pumpkin soup tureen serving bowl with a ladle from Better Homes & Gardens is the perfect addition to any fall gathering. Serve your favorite soups in style with this functional and decorative piece.
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Chocolate-Glazed Pumpkin Pie Cheesecake
If you’re a fan of both pumpkin pie and cheesecake, this delightful fusion of flavors from Better Homes & Gardens will satisfy your cravings. The luscious combination of creamy pumpkin and rich chocolate is a match made in dessert heaven.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 3 tablespoons granulated sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- ⅓ cup packed light brown sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture onto the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the pumpkin puree, cinnamon, nutmeg, cloves, and salt until well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-55 minutes or until the center is set. Remove from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the sides of the pan.
- Transfer the cheesecake to a serving plate and let it cool completely.
- In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
- Drizzle the chocolate glaze over the cooled cheesecake.
- Refrigerate for at least 4 hours or overnight before serving.
How to Prepare:
To prepare this chocolate-glazed pumpkin pie cheesecake, follow the step-by-step instructions provided. It may take some time, but the end result is definitely worth the effort.
Preparation Time:
The preparation time for this cheesecake is approximately 30 minutes. Baking time and chilling time are additional.
Servings:
This chocolate-glazed pumpkin pie cheesecake serves 12 people. Each slice is a decadent delight that will keep everyone coming back for more.
Nutrition Facts:
Per Serving:
- Calories: 480
- Total Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 125mg
- Sodium: 350mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 7g
Banana Pumpkin Muffins
These scrumptious banana pumpkin muffins from Better Homes & Gardens are a delightful twist on traditional pumpkin muffins. The addition of ripe bananas adds a natural sweetness and moist texture to these tasty treats.
Ingredients:
- 1 ⅔ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup mashed ripe bananas (about 2 medium bananas)
- ¾ cup canned pumpkin puree
- ⅓ cup vegetable oil
- 2 large eggs
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix well.
- In a separate bowl, mash the bananas until smooth. Add the pumpkin puree, vegetable oil, and eggs. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
How to Prepare:
To prepare these banana pumpkin muffins, gather all the