Cut pumpkin in half and remove seeds.
--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.
egrees. Place the whole pumpkin, if it will fit,
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
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!
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.
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
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.
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
Wash pumpkin, remove seeds,place in bowl
cut circles out of refrigerated pie crust. You should be able
Boil pared pumpkin in salt water until soft.
Drain well, put through food mill to make pulp.
In large bowl, combine pumpkin, milk and beaten eggs.
Stir well.
Mix together sugar, flour, salt and cinnamon then add to pumpkin.
Lastly, slightly brown butter and stir into pumpkin mixture.
Pour into pie crusts and bake at 400\u00b0 for 10 minutes and then at 375\u00b0 until done, about 50 minutes (or until knife comes out clean).
(Secret:
Use fresh pumpkin.)
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.
stir together the brown sugar, pumpkin pie spice and salt. Use your
eeds and stringy portions. Cut pumpkin into chunks. In saucepan over
il the foil.
Arrange pumpkin halves onto the prepared baking
Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/
Cut the pumpkin into manageable pieces, then cut