ugar, 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.
b>pumpkin
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.
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.
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.
Combine pumpkin, sugar, salt and spices.
Add milk and evaporated milk; blend.
Pour into 9-inch pastry-lined pie pan (have edges crimped high).
Bake in oven at 400\u00b0 for 50 minutes or until knife inserted in middle comes out clean.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt together in large mixing bowl.
Add eggs and with fork, lightly beat eggs into pumpkin mixture.
Add the milk and evaporated milk. Mix well.
Place in 9-inch pie plate and bake at 375\u00b0 for 25 minutes with edges of pie covered with foil.
Remove foil and bake for 25 more minutes or until a knife inserted comes out clean. Cool and chill to serve.
Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
a time. Beat in yams, evaporated milk, & pumpkin pie spice.
Pour filling into
br>COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium
Combine evaporated milk, pumpkin, eggs, cinnamon and salt. Pour into a greased 9 x 13-inch pan.
Sprinkle dry cake mix over top of mixture.
Melt oleo and drizzle over top.
Sprinkle with chopped nuts.
Bake at 350\u00b0
about 1 hour and 15 minutes or until center stops bubbling up and down.
When cold, frost with Cool Whip.
Heat oven to 350.
In large bowl combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well.
Pour mixture into greased 9x13 dish.
Sprinkle with entire box of dry cake mix.
Drizzle melted butter over entire pan.
Sprinkle with nuts.
Bake for 50-60 minutes.
Allow to cool before serving.
Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
range color. One 6\" pie pumpkin usually makes one 10 inch
rust into 9-inch glass pie plate .
Do not bake
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.
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 sugar, cinnamon, ginger, nutmeg,cloves and salt.
In a seperate bowl lightly beat the eggs
stir in the pumpkin and the sugar/spice mixture mixing well.
gradually add the evaporated milk.
pour into pie shell and bake at 350 for 40 to 50 minutes.