Pillsbury, Betty Crocker and Rachel Ray feature tasty, easy to prepare pumpkin pie recipes. The Pillsbury and Betty Crocker recipes require baking, whereas Rachel Ray's pumpkin pie is set in the refrigerator.
To make Pillsbury's pumpkin pie, mix 3/4 cup of sugar, 1 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of salt, 1 can of pumpkin, 1 1/4 cups evaporated milk and 2 beaten eggs. Pour the mixture into a deep-dish pie crust, and bake for 15 minutes at 425 degrees Fahrenheit. Reduce the temperature to 350 degrees Fahrenheit, and bake for 40 to 50 more minutes. Let cool for two hours before serving.
To make Betty Crocker's pumpkin pie, mix 1 cup of canned pumpkins, 1/2 cup of Original Bisquick mix, 1/2
cup of sugar, 1 cup of evaporated milk, 1 tablespoon butter, 1 1/2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla and 2 eggs. Pour the mixture into a pie plate, and bake for 35 to 40 minutes at 350 degrees Fahrenheit. Refrigerate for three hours before serving.
To make Rachel Ray's pumpkin pie, whip 1 cup of heavy whipping cream and add 1/2 cup of powdered sugar. In another bowl, beat 8 ounces of cream cheese with 15 ounces of canned pumpkin. Add 1/2 teaspoon of pumpkin pie spice, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. Fold the cream into the mixture, then pour the filling into a graham cracker pie shell. Refrigerate for 24 hours before serving.