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.
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.
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.
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.
Combine pumpkin, milk, pudding mix and pumpkin pie spices in a mixing bowl and mix well. Fold in whipped cream. Chill or freeze.
is soft, it is easy to scoop out the guts
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
Bake in preheated oven until set, about 30 minutes.
Heat oven to 350\u00b0 (325\u00b0 if using glass pie plate).
Grease a 10-inch plate.
Beat all ingredients 2 minutes with a mixer.
Pour into plate.
Bake at 350\u00b0 for 50 to 55 minutes or until a knife inserted in middle comes out clean.
Yields 8 servings.
br>Place in 9 inch pie plate.
Press evenly over
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
tir in the can of pumpkin.
Slowly stir in skim
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