--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.
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.
heat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt
Mix sugars and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell that has been sprayed with Pam and covered with cornmeal on bottom and all sides. Bake in preheated oven at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake 40 to 50 minutes or until toothpick comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Pre-heat oven to 450 degrees F.
Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375\u00b0F.
In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
Pour filling into pie shell.
Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
Remove pie and place on a rack to cool.
One can of Libby's pumpkin pie filling plus 2 eggs plus 2/3 cup evaporated milk can be substituted for the first 6 ingredients.
2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking
Put eggs in a large bowl.
Add pumpkin.
Combine white sugar, brown sugar, pumpkin pie spice and salt in a small bowl.
Stir these ingredients into pumpkin and eggs.
Gradually stir in 3 cups evaporated milk.
Pour into 2 unbaked 9-inch pie shells.
Mix spices with pumpkin pie mix.
Do not add milk.
Mix with hands for best results.
You be the judge as to how thick you want mixture.
Make it thick enough to cut with knife, but not fall apart.
Top with whipped cream around edges.
Cool.
We eat this Pumpkin Pie all year around.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
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!
Mix butter, pumpkin puree, egg, and sugar until
Preheat oven to 425\u00b0.
Beat eggs lightly in large bowl.
Stir in pumpkin pie mix and evaporated milk.
Pour into pie shell. Bake for 15 minutes at 425\u00b0.
Reduce temperature to 350\u00b0.
Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool; refrigerate.
Makes 1 (9-inch) deep dish pie.
repared pan.
To make Pumpkin layer: In a mixer bowl
Mix pumpkin pie mix, eggs and milk in large bowl (add sugar if desired).
Pour into ungreased baking pan (13 x 9-inch).
Sprinkle dry cake mix over pumpkin mixture.
Drizzle melted butter over top. Sprinkle chopped pecans over the top.
Bake at 350\u00b0 for one hour to one hour and twenty minutes.
Insert knife in the center.
If clean, it's done.
Best served warm with whipped topping.
Combine pumpkin pie filling, frozen yogurt, ice, soy milk, cinnamon, nutmeg, and vanilla extract in a blender; blend until smooth.
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.
Beat eggs well.
Add sugar, oil and pumpkin pie mix.
Cream together.
Add remaining ingredients; beat 2 minutes with mixer. Pour into greased and floured Bundt pan and one loaf pan or 3 loaf pans.
Bake for 45 to 50 minutes in a 350\u00b0 oven.
he seeds from the pumpkin. Cut the pumpkin into cubes and cook