e 6\" pie pumpkin usually makes one 10 inch deep dish pie
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
arefully peel and seed the pumpkin.
Cut into chunky 2
ollect in uneven clumps, about 10 seconds; dough will resemble cottage
Preheat the oven to 375\u00b0F.
Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients.
Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
Bake for 20-25 minutes until risen and firm.
nd fluffy.
Blend in pumpkin, egg and vanilla extract.
ixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in
Thoroughly combine pumpkin and sugar, then add spices and mix well. Stir in eggs well and then add evaporated milk and regular milk. Mix well until smooth; pour into 9-inch pie shell. Bake at 450\u00b0 for 10 minutes, then reduce heat to 325\u00b0 and bake for 45 minutes or until the tip of a knife inserted in the middle of the pie comes out clean.
Preheat oven to 425\u00b0.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin, orange juice and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350\u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
In large bowl, combine all ingredients except butter, nuts, and cake mix.
Mix well.
Pour into greased 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Melt butter and drizzle it over the cake mix.
If using, sprinkle with nuts.
Bake 1 hour or until done.
Best when eaten warm and served with french vanilla ice cream.
Hope you enjoy as much as we do!
Preheat the oven to 425\u00b0F.
In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
Mix well and turn into the crust.
Bake 15 minutes; reduce the oven temperature to 350\u00b0 and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
Cool before cutting.
Garnish with whipped cream.
Refrigerate leftovers.
ith water. Add 1 tablespoon pumpkin pie spice, 1/2 teaspoon
Preheat oven to 350 degrees F (175 degrees C).
Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
Bake in the preheated oven until bubbling, about 12 minutes.
Mix and pour into 3 well-greased 8 x 5-inch loaf pans or 7 small loaf pans.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min.
Turn oven down to 325F.
Bake for another 40 min or until toothpick inserted comes out clean.
Cool and serve with whipped cream.
whisk first 8 ingredients into a large bowl -- set aside.
in another medium bowl.whisk eggs and vanilla.
stir into dry ingredients and mix well -- stir in nuts, if desired.
pour into 2 greased and floured 8x4\" loaf pans.
bake at 350* for 1 hour or toothpick inserted near the center comes out clean --
DO NOT OVERBAKE.bread will continue to cook after removing from oven.
cool in pan on wire rack for 10 minutes --
remove from pan and cool on wire rack completely -- .
Preheat oven to 425\u00b0F.
Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350\u00b0F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Store leftovers covered in refrigerator.
Mix all of the Pumpkin Square ingredients together.
Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
Wait for the pumpkin squares to cool before topping with the frosting.
Mix oil, water, eggs and sugar; stir in pumpkin.
Mix all dry ingredients together first, then stir in the liquid ingredients. Stir in nuts.
Pour into 2 or 3 greased loaf pans; sprinkle topping before baking.
Top with topping.
Bake 1 hour at 350\u00b0.
Combine sugar, eggs, pumpkin and oil.
Sift flour with soda, salt, baking powder and spices.
Add dry ingredients to other mixture alternating with water.
Place in 3 small loaf pans or 2 (9 x 5-inch) loaf pans, sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until done.
Freezes well.