In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Combine the sugar, salt and spices in a small bowl. Beat eggs lightly in a large bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.
ith a fork. Add the evaporated milk and the water. Mix again
Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
all (8\" across) ones called \"pie pumpkins\" are best.
Watery
Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
Cooking time does not include chilling time.
Pour into prepared pie crust.
Mix evaporated milk and 1 cup sugar
rust into 9-inch glass pie plate .
Do not bake
or Single-Crust Pie. Line a 9-inch pie plate with the
umpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt
Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
Slice the tomatoes into 1/4\" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.
PIE CRUST:
Combine first 3
ecans on pie crust.
Heat caramels and evaporated milk in glass bowl
Add sugar, salt and pumpkin pie spice together.
In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
Mix in sugar mixture on slow to medium speed.
Mix well.
Pour into piecrust.
Bake at 450 for 10 minutes.
Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.
uree.
Recipe for Pumpkin Pie Filling.
50\u00b0F Spray a 9\" pie plate with non-stick spray
Preheat oven to 350 degrees.
In a large bowl mix together the sugar, cocoa, and salt.
Beat in the evaporated milk, eggs, melted butter and vanilla until well incorporated.
Stir in the coconut and pecans.
Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes.
Remove from oven and cool on wire racks for 1 hour.
Place pies in the fridge and chill well.
nto pie shell.
FOR PUMPKIN LAYER:
Combine pumpkin, evaporated milk, sugar