white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in
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.
Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
--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.
up of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt
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.
Combine pumpkin, flour, sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, butter, salt, milk and Carnation milk.
Add whole eggs and beaten egg whites added last.
This makes a very large pie or two small ones.
Mix together the pumpkin and eggs.
Mix all dry ingredients and add to pumpkin and egg mixture. Add the butter, Carnation milk and vanilla.
Mix well and pour into unbaked pie shells.
Bake at 400\u00b0 for 50 to 60 minutes.
Yields three 9-inch pies.
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!
Preheat oven to 425\u00b0.
In large bowl, slightly beat eggs.
Stir in pumpkin pie mix.
Add evaporated milk, mix thoroughly.
Pour into pie shell.
Bake 15 minutes on bottom shelf of oven.
Reduce temperature to 350\u00b0 and bake 50 minutes more or until inserted knife comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
Bake in the preheated oven until set in the center, about 50 minutes.
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar
Mix butter, pumpkin puree, egg, and sugar until
repared pan.
To make Pumpkin layer: In a mixer bowl
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.
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
uminum foil. Let the pumpkin bake for 45 minutes to
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
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.