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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.
Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
Preheat oven to 350\u00b0.
Spray 9-inch pie pan with cooking spray.
In a large bowl, combine baking mix and dry pudding mix. Add pumpkin, milk, eggs, brown Sugar Twin and pumpkin pie spice. Using an electric mixer, blend for two minutes.
Pour into sprayed pie pan.
Bake for 50 minutes or until center is puffed up.
e size of a typical pie pumpkin. They're only about
Preheat oven to 350 degrees.
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13\"x9\" baking pan.
Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
Bake for 45 minutes to one hour, testing for doneness with a toothpick.
Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.
--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.
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.
tir in the can of pumpkin.
Slowly stir in skim
In medium bowl, sprinkle gelatin over cold water to soften. In a small saucepan, heat 1 cup of the evaporated Low Fat milk just to boiling.
Slowly stir hot milk into gelatin.
Stir until gelatin is dissolved.
Mix in remaining milk, the pumpkin, brown sugar, pumpkin pie spice and vanilla.
Set aside.
Spray 10 inch glass pie plate with non-stick vegetable spray.
Pour mixture into pie plate, chill until firm.
Preheat oven to 350\u00b0.
Mix all ingredients together and beat with electric mixer until smooth.
Pour into a greased pie plate and bake for 50 to 55 minutes.
Yields 1 pie.
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
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Preheat oven to 350 degrees.
Spray a 9-inch pie baking dish with non-stick spray.
Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
Pour into the prepared baking dish.
Bake for 55 minutes or untl knife inserted near center tests clean.
Cool on wire rack.
Refrigerate until chilled, about 3 hours.
Combine all ingredients and beat until smooth.
Pour into 9-inch pie pan sprayed with cooking spray.
Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
Pie is done when knife inserted into center comes out clean.
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.