Top Rated Pumpkin Pie Recipes

Pumpkin has a wealth of powerful antioxidants known as carotenoids, organic pigments that have the potential to ward off various types of cancer and heart disease, along with cataracts and macular degeneration. But what else can pumpkin do for power bars? How about add richness, deep flavor, and moisture, with a minimum of calories and no fat. If you want to up the pumpkin ante further, sprinkle the bars with pepitas (green pumpkin seeds). They add great crunch, color, and nutty flavor, as well as protein.  Click here to see 10 Foods That Keep Your Energy Up
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Make this fall-favorite coffeehouse beverage at home with pumpkin pie spice and a few tablespoonfuls of canned pumpkin purée.
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Pumpkin Pie Sundaes
Start with a prepared pumpkin pie and end with a sundae with ice cream, chocolate chips, pecans, and whipped cream. A new dessert for the holidays from Butterball. Click Here to See More Ice Cream Sundae Recipes
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Use this recipe, (page 153) as a guide for when you have leftovers and no idea how to spice them up.
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The reviews are in -- everyone is raving about this fabulously easy pumpkin pie. Make the pie even more festive by serving it with whipped cream.
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Honey is antimicrobial, helping to extend the shelf life and freshness of the pie. Click here to see 6 Classic and Creative Pumpkin Pie Recipes
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The Pumpkin Pie Cocktail is made at Restaurant Kelly Liken in Vail, Colo. 
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Pumpkin Pie Smoothie Recipe
Finally, an easy way to turn a holiday treat into an everyday snack (and it's healthy, too!) The recipe comes from Jessica Drummond. Click here for more ways to drink your dessert. 
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The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.
There’s nothing better than ending your Thanksgiving meal with a slice of warm pumpkin pie and a scoop of vanilla bean ice cream. But as Fall comes around and Starbucks comes out with their pumpkin spiced latte, it got us thinking, what about pumpkin pie as a drink? This recipe is a fun way to reuse your leftovers in a delicious, easy way without making an extra trip to the grocery store.
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Pumpkin
I had always used canned pumpkin for pie, because it was what my mother and grandmother used. But I liked the idea of starting with a whole food rather than a can, and what if canned pumpkin turned out to be just as inferior as canned sweet potatoes and I just didn’t know better? I baked two pies, identical except for the source of the pumpkin. Pie number one contained the flesh of a sugar pie pumpkin that I roasted for an hour, peeled, seeded, de-stringed, and forced through the food mill. Pie number two contained the flesh of a pumpkin that Libby’s had processed in a plant and I scooped out of the can. The results: The canned pumpkin was (obviously) more convenient, and I did not have to wait for it to roast. It was also slightly more expensive — about $0.50 more than the whole pumpkin. But those were 50 cents well spent, because it made a superior pumpkin pie — the flavor was bigger, rounder, more pumpkin-y. My advice: When you’re standing at the supermarket the day before Thanksgiving pondering your pumpkin options, grab the can and get in the checkout line before it grows any longer. You’re not being squeamish, you’re being sensible. Make it or buy it? Make it. (But buy the can.) Click here to see the homemade pie crust recipe. 
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Healthy Upside Down Pumpkin Pie
I've got a bone to pick with your regular pie. Yes, they are quite tasty, but for me it takes a whole lot of taste to balance out the whole-lotta-calories. This upside down pie is half the calories of your normal piece of pumpkin pie. By substituting a thin, whole wheat crumble instead of a fat-and-calorie-heavy crust, we are saving hundreds of calories here. Additionally, by using skim milk instead of heavy cream or half-and-half, we're saving hundreds more, and also seriously cutting the fat content. Click here to see The 12 Days of Pumpkin Story plus more recipes.
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One Halloween when I was 5, I ended up in the ER with a buddy after she came close to slicing her finger off carving pumpkins with me. Not wanting to repeat this experience with my kids, I invented these Halloween "Pop-Tart" treats. They’re filled with sweet, creamy pumpkin purée and spiked with a touch of fall spices that will make your kitchen smell divine. While your kids mix the purée and stamp out the pumpkins, you can perform the more delicate design work with a knife so that your little chefs stay out of the ER!
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