he seeds. Cut the pumpkin into large chunks. Bring
white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
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.
up of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt
Preheat oven and baking sheet to 375\u00b0.
In large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and 2 teaspoon pumpkin pie spice.
Place one pie crust on preheated baking sheet.
Pour filling into pie crust.
Bake on preheated baking sheet 30 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.
Mix brown sugar,
flour, salt and pumpkin pie spice (or 1 teaspoon cinnamon,
1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon
cloves).
Add
canned pumpkin, Pet milk, egg and molasses; beat
until
smooth.
Pour
into deep 9-inch pie pan lined with
unbaked pastry.
Bake 15 minutes at 450\u00b0, then reduce heat to slow
325\u00b0
and
bake
until
firm
or about 40 minutes.
Mix in a large bowl brown sugar, flour, salt and pumpkin pie spice.
Add and stir until smooth pumpkin, Pet milk and egg.
Pour mixture into 9-inch unbaked crust.
Bake in 350\u00b0 oven 50 to 55 minutes or until knife inserted comes out clean.
Mix dry ingredients into pumpkin in a large mixing bowl.
Stir in Pet milk.
Stir in milk; mix well.
Fill pie crust full.
Bake at 400\u00b0 for approximately 45 minutes.
(Put top pies on bottom rack of oven and bottom pies on top rack of oven.)
Bake an additional 15 minutes.
Let cool.
Makes 4 pies.
Beat 2
eggs
and
add 1 can of pumpkin.
Add sugar and spices.
When
blended
well,
add
condensed
Pet milk.
Pour contents in
2 pie shells and bake at 350\u00b0 about 45 minutes to 1 hour (until center rises round).
Mix together pumpkin, sugar, cinnamon, nutmeg, cloves and ginger in saucepan and heat.
Beat eggs.
Add Pet milk or cream and milk.
Add pumpkin mixture and mix well.
Pour in unbaked large pie shell. Cook for 10 minutes at 450\u00b0, then lower oven to 350\u00b0 and cook for 40 minutes.
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!
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar
Preheat oven and a baking sheet to 375\u00b0.
In a large bowl, using a wire whisk, beat together eggs, pumpkin, evaporated milk, 3/4 cup brown sugar and pumpkin pie spice.
Place frozen pie crust on preheated baking sheet.
Pour filling in crust and bake for 40 minutes.
Beat eggs well. Stir in the pumpkin. Add dry ingredients. Stir in the Pet milk.
Pour into two 9-inch pie shells.
Bake at 425\u00b0 for 15 minutes, then turn down to 350\u00b0 until done, when a knife is inserted.
Mix
brown
sugar, flour, pumpkin pie spice and salt in large bowl.
Stir
in pumpkin, evaporated milk and egg.
Pour into unbaked
pie
shell.
Bake at 350\u00b0 about 30 to 40 minutes or until knife inserted in center comes out clean.
Cut pumpkin in half and remove seeds.
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.