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!
t the seeds. Cut the pumpkin into large chunks. Bring
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl.
Blend with wire whisk or electric mixer (low) for 1 minute.
Fold in 2 1/2 cups of the Cool Whip.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl; beat at lowest speed of electric mixer until well blended, about 1 minute.
Fold in 2 1/2 cups of the whipped topping.
Spoon into crust.
Freeze until firm, about 4 hours. Top with remaining whipped cream.
Combine pumpkin, milk, pie filling and pumpkin pie spice in a mixing bowl. Beat at lowest speed. Mix until well blended, about 1 minute. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in mixer bowl. Beat at lowest speed until well combined, about 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust and freeze until firm, about 4 hours. Top with remaining Cool Whip.
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl.
Blend with electric mixer on low speed for 1 minute.
Fold in 2 1/2 cups of the whipped topping.
Spoon into crust.
Freeze until firm, about 4 hours.
Top with remaining whipped topping.
Combine pumpkin, milk, pudding mix and pumpkin pie spices in a mixing bowl and mix well. Fold in whipped cream. Chill or freeze.
Blend banana, yogurt, almond milk, ice, pumpkin puree, and pumpkin pie spice together in a blender until smooth.
In a medium bowl, beat the pumpkin and the cream cheese until smooth.
Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!
--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.
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
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.
Cut pumpkin in half and remove seeds.
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Sprinkle with Streusel Topping just before serving.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
repared pan.
To make Pumpkin layer: In a mixer bowl