t the seeds. Cut the pumpkin into large chunks. Bring
Stir together the pumpkin, sugar, eggs and salt. Add the milk and stir again. Take a little of the pumpkin mix in cup and put the spices in and stir well. Then add to the pumpkin mix. Divide between the pie crusts. Bake at 450\u00b0 for 10 minutes. Lower the oven to 325\u00b0 and bake for 30 minutes.
Stir together the pumpkin, sugar, eggs and salt. Add the milk and stir again. Take a little of the pumpkin mix in cup and put the spices in and stir well. Then add to the pumpkin mix. Divide between the pie crusts. Bake at 450\u00b0 for 10 minutes. Lower the oven to 325\u00b0 and bake for 30 minutes.
large bowl; stir in pumpkin, granulated and brown sugars, salt
1 Mix first * ingredients in Large Bowl. Mixing Well.
2 combine evaporated milk and Cream.
3 Combine all ingredients and mix low until combined.
4 Pour into ( inch deep dish pie shell.
5 brush sides with pumpkin filling to avoid burning.
6 Bake at 425 degrees for 15 minutes.
7 Reduce Temperature to 350 degrees for 30-35 minutes.
8 Pie is done when knife comes out clean from near center.
9 let cool on wire wrack until completely cool.
--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.
Combine beaten eggs, sugar, milk and salt. Add this to a small amount of pumpkin. Blend the ginger, nutmeg and cinnamon into the rest of the pumpkin. Combine the two mixtures. Pour into your favorite pie shell and bake at 450\u00b0 for 10 minutes, then reduce the heat to 350\u00b0 and bake for 30 more minutes. Test the center with a clean table knife. Remove from oven when the knife comes out clean. Cool and serve with whipped cream.
Separate egg.
Beat yolk and add to 1 1/2 cups hot milk and pumpkin
mixture.
Beat
egg white and fold carefully into mixture.
Pour into pie shell.
Bake 10 minutes at 450\u00b0.
Turn oven to 350\u00b0 for 30 more minutes, or until firm.
In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
Add beaten eggs, melted butter, and molasses.
Add the milk stirring well.
Pour into a crust-lined pie plate.
Preheat oven to 450 degrees and bake the pie for 15 minutes.
Reduce the heat to 350 degrees and continue to bake for 50 minutes.
Take out and cool.
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 first 6 ingredients.
Separate egg.
Beat egg yolk and add with 1 1/2 cups hot milk to pumpkin mixture.
Beat egg white and carefully fold into mixture.
Pour into a 9-inch pie shell.
Bake for 10 minutes at 450\u00b0.
Turn oven down to 350\u00b0 and bake for 30 minutes or until firm.
Can top with whipped cream and/or chopped Brazil nuts.
Whisk all ingredients together and pour into 9-inch pie shell. Bake at 400\u00b0 for 45 to 50 minutes.
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 Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
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.
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.