t the seeds. Cut the pumpkin into large chunks. Bring
egrees C). Grease a 10 inch fluted pie pan; dust with baking mix
Preheat oven to 375\u00b0.
Combine all dry ingredients in a bowl. In another bowl, mix pumpkin and corn syrup until well blended. Mix into dry ingredients.
Add cream and eggs; mix until well combined.
Pour the mixture into an unbaked 10-inch pie shell. Bake 45 minutes.
Cool and decorate with fresh whipped cream, if desired.
Preheat oven to 375\u00b0F.
Combine all dry ingredients in a bowl.
In another bowl, combine pumpkin and corn syrup.
Mix into dry ingredients.
Add cream and eggs; mix until well combined.
Pour the mixture in an unbaked, 10-inch pie shell.
Bake 45 minutes.
Cool and serve with fresh whipped cream.
Heat oven to 350\u00b0.
Grease 10-inch glass pie pan.
Beat all ingredients until smooth.
Pour into pie plate.
Bake until knife inserted into center comes out clean.
Bake approximately 50 to 55 minutes.
Pour all ingredients in blender.
Blend on medium speed.
Bake in a 10-inch greased pie dish.
Bake at 350\u00b0 for 45 to 50 minutes.
Cook the water, sugar, cornstarch and salt until clear. Remove from heat.
Add the jello.
Fill a 10-inch baked pie crust with fresh berries; pour filling over berries.
Refrigerate.
Top with whipped cream.
Mix together chicken, celery, almonds, salt, onion, lemon juice, mayonnaise and water chestnuts.
Turn into a 10-inch fluted pie crust.
Bake, uncovered, at 375\u00b0 for 30 minutes or until crust is browned.
Add cheese and bake an additional 10 to 15 minutes.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Mix butter, pumpkin puree, egg, and sugar until
nd press crust into 9-inch glass pie plate .
Do not
hour.
Place the pumpkin and 1/2 cup water
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
egrees. Lightly grease a 9x13 inch pan and lay a piece
Cut pumpkin in half and remove seeds.
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
Prepare pie shells and put in 9-inch pie pans.
Cream butter with the 2/3 cup brown sugar in small bowl.
Stir in pecans. Press over bottom of prepared shells in an even layer.
Bake in a 450\u00b0 oven for 10 minutes; remove and cool.
Turn heat down to 350\u00b0.