t the seeds. Cut the pumpkin into large chunks. Bring
Mix can of pumpkin, milk and pumpkin pie spice together very well. Add pudding mix; mix quickly into pumpkin mixture. Pour into crust. Refrigerate until ready to serve.
Pour milk into 2-quart saucepan.
Stir in pudding and pumpkin pie spice until dissolved.
Add pumpkin and blend until well combined.
Heat mixture on medium heat until it boils.
Gently cook 1 minute and stir to prevent burning.
Pour into cooled crust and chill.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
--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.
Grease a baking dish with lactose-free butter. Heat 1 tbsp oil
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.
Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
Whisk the pudding mix in cold milk.
Stir in pumpkin and spices.
Pour into pie shell and chill.
Top with nonfat topping.
ans.
Mix white sugar, pumpkin puree, vegetable oil, eggs, and
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 FILLING: Make pumpkin pie filling FIRST and cool in
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a few minutes).
Then stir in the pumpkin and pumpkin pie spice until thoroughly mixed.
Place bowl in the freezer for 30 minutes to allow the ice cream to firm up.
Then top with the Redd-wip, followed by the crushed graham crackers. Enjoy!
MAKES 1 SERVING.
preheat oven to 425 degrees.
prepare pie pan by lightly buttering.
combine sugar, salt, and pie spices in a small bowl.
beat eggs lightly in large bowl.
stir in pumpkin and sugar/spice mix.
slowly stir in evaporated milk blending well.
stir in gluten free flour
Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.