ixing bowl, stir together the brown sugar, pumpkin pie spice and salt. Use your
eep-dish pie plates with crusts.
Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
Combine pumpkin, brown sugar, cinnamon, nutmeg and allspice. Add eggs and mix well.
Gradually add evaporated milk; blend thoroughly.
Pour into pie shell and bake in a 425\u00b0 oven for 15 minutes.
Reduce heat to 350\u00b0 and bake 35 to 45 minutes or until knife inserted in center comes out clean.
Cool.
Makes 6 to 8 servings.
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.
Put eggs in a large bowl.
Add pumpkin.
Combine white sugar, brown sugar, pumpkin pie spice and salt in a small bowl.
Stir these ingredients into pumpkin and eggs.
Gradually stir in 3 cups evaporated milk.
Pour into 2 unbaked 9-inch pie shells.
Brush crust with some of the beaten egg.
Bake at 400\u00b0 for 4 minutes.
Set aside.
In bowl blend pumpkin, remaining eggs, half and half or light cream, granulated sugar, brown sugar, pumpkin pie spice and ginger until smooth.
Divide and pour filling into prepared crust.
Bake at 400\u00b0 for 15 minutes.
Reduce temperature to 350\u00b0 and continue baking for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely on wire rack. Garnish with whipped topping and pecan halves, if desired.
Mix pumpkin, brown sugar, pumpkin pie spice and salt. Stir in softened ice cream. Pour mixture into graham cracker pie crust. Cover and put into freezer. Top with whipped cream and pecans, if desired.
onstick cooking spray.
Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and
Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.
Mix butter, pumpkin puree, egg, and sugar until well blended.
mix
t the seeds. Cut the pumpkin into large chunks. Bring
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.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
ood processor.
Add butter & sugar pulse till sandy moist texture
ound of butter and the sugar in a large bowl until
cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt
Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
lour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking
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.