this will help for pulling pies out of pan). Spray with
efrigerator to keep chilled until pumpkin pie filling is ready.
large bowl, beat together pumpkin, sugar, milk, egg and vanilla
ie crust circles into 24 mini pie dishes.
Separate one
to make the filling, steam pumpkin for 8-10 mins, or
Preheat oven to 350 degrees.
Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked.
In a blender or food processor, blend all ingredients until smooth.
Evenly divide the pie filling into pie crust.
Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
Enjoy!
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.
nch shallow pies!
Wash the exterior of the pumpkin in cool
can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer
ogether.
Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk
he day before baking the pies for best results.
Place
ottoms and sides of the mini muffin tins with cooking spray
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
r crumble remaining dough over pies, sprinkle with sugar and bake
mooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until
Set oven to 350 degrees, (second lowest position).
Grease bottoms only of mini loaf pans.
In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
Add the dry mixture to egg mixture, with canned pumpkin; mix well.
Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
Bake for about 25-30 minutes, or until cake test done with toothpick.
Mix all ingredients well. Pour in unbaked pie shells. Bake about 1 hour at 350\u00b0.
This recipe makes two pies.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
Follow recipe on Libby's can, then add melted butter, flour, spiked egg nog and 2 extra eggs.
Mix well.
Bake in 350\u00b0 oven 45 to 60 minutes or until butter knife inserted comes out clean.
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in