t the seeds. Cut the pumpkin into large chunks. Bring
--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.
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.
Mix together the eggs, pumpkin, sugar, Milnot and pumpkin pie spice.
Pour into a 9 x 13 x 2-inch ungreased pan.
Sprinkle dry cake mix, margarine and nuts over pumpkin mixture.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
You may never bake another pumpkin pie!
Reserve 1/2 cup of cake mix for topping.
Combine rest of cake mix and 1 stick of margarine.
Add one egg.
Press into greased 9 x 13 inch pan.
Mix pumpkin pie mix, milnot and 1 egg. Pour over cake mixture.
Combine reserved cake mix, pecans 1/2 cup sugar and 1/2 cup margarine, melted.
Crumble and sprinkle over top.
Bake 350 degrees for 50 to 60 minutes.
Preheat oven to 350 degrees.
Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.
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.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
Cut pumpkin in half and remove seeds.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.