Combine pumpkin, butter and eggs.
Mix well.
Add milk and then the honey or molasses.
Stir until well combined.
Last add spices and pour into pie shell.
Cook at 350\u00b0 until the custard sets, about 65 minutes.
pumpkin butter, and egg.
Combine flour, baking soda, baking powder, salt, pumpkin pie
nch cake pan.
Beat butter and brown sugar together with
oil, and 1/2 cup pumpkin butter.
Make a well in
Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
two knives,cut in butter until mixture resembles coarse
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.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Preheat oven to 400\u00b0F.
Beat eggs, then add sugar and flour.
Add pumpkin, butter, salt and milk.
Pour into a 9-inch unbaked pie crust.
Bake for 35 to 40 minutes.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
ith 1/2 cup melted butter, then mix in 1 egg
Wash pumpkin, remove seeds,place in bowl
Cut the butter into 1/2-inch
Thaw puff pastry dough and roll gently to smooth out seams.
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional pecans and/or dough.
Bake at 400 degrees for 25 minutes or until golden brown.
Heat oven to 350 degrees.
Mix pumpkin, sugar, water, oil and eggs.
Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
Add dry ingredients to pumpkin mixture, mix until smooth.
Add pecans and raisins (optional).
Grease and flour two 9 x 5 inch loaf pans.
Divide batter between the two pans.
Bake for 65-70 minutes or until toothpick comes out clean.
Cool for 15 minutes, then remove from pans.
Serve with cream cheese (I like Honey Nut).
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Mix together sugar and cream cheese until blended.
Add pumpkin butter, cinnamon, pumpkin pie spice.
Blend ingredients together until smooth.
Use for dipping fruit slices.
Mix
brown
sugar,
flour,
spices
and salt.
Beat egg yolks; add
milk\tand stir into first mixture.
Cook over hot water until
thick, stirring constantly.\tAdd pumpkin, butter or margarine
and 3/4 cup pecans.
Mix well.
Pour into baked pie shell.
Cover with meringue made of egg whites and sugar. Garnish with
remaining pecans.
Bake in moderate oven (325\u00b0) for 20 minutes.
Serve cold.
up brown sugar; cut in butter or margarine with a pastry