t the seeds. Cut the pumpkin into large chunks. Bring
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!
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
--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.
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
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 sugar, flour, and salt in a large bowl.
With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth.
Stir in apples gently with a spoon.
Pour mixture into pie crust.
Cover edges with foil.
Bake at 375\u00b0F for 45 minutes.
Combine flour, sugar, and cinnamon in a small bowl.
Mix in softened butter using a fork.
Sprinkle over pie.
Bake an additional 15 minutes.
Serve warm.
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.
Preheat oven to 350.
In a large bowl, combine the pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk.
Mix well. Pour into an ungreased 9 X 13 baking pan.
Sprinkle dry cake mix evenly over the batter in the pan.
Drizzle melted butter evenly over the top then sprinkle with pecans.
Bake for about 1 1/4 hours or until the top is set and the bottom has the texture of pumpkin pie.
Cool completely before cutting into squares.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Preheat oven to 425\u00b0. Beat eggs in large bowl. Once eggs are beaten, add and mix sugar (or Splenda), salt, cinnamon, pumpkin pie spice and condensed milk. Stir
pumpkin into mixture. Gradually stir in evaporated milk. After mixing well, pour into pie shell. Bake at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool. Great with a scoop or two of whipped cream!!!
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
Cut pumpkin in half and remove seeds.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
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!
Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.