egrees F.
To prepare pie shell, on clean, lightly
In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.
mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon
Preheat oven to 425\u00b0F.
Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350\u00b0F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Store leftovers covered in refrigerator.
eady to use.
Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon
rowned.
Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice, and vanilla; pour
220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt
Preheat oven to 425 degrees.
Combine pumpkin, condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt.
Mix well. Pour into pie crust.
Cook carrots until tender (30 minutes); drain.
Puree in blender until smooth.
Combine eggs, sweetened condensed milk, pie spice and salt in bowl.
Add carrots.
Mix well and turn into pastry shell.
Mix brown sugar and butter; stir in pecans. Sprinkle evenly over pie.
Cover edge of pie with foil.
Bake at 375\u00b0 for 25 minutes.
Remove foil.
Bake additional 20 to 25 minutes.
Makes 8 servings.
Very good; tastes like pumpkin pie.
Preheat oven to 425 degrees.
Mix together pumpkin, condensed milk, eggs, spices and salt.
Pour into ready made crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
Cool.
Refrigerate leftovers.
Preheat oven to 425\u00b0.
In large mixing bowl, combine pumpkin, condensed milk, eggs and cinnamon.
Blend well.
Pour into pastry shell.
Bake 15 minutes, then reduce oven temperature to 350\u00b0. Bake 35 to 40 minutes longer until center of pie is set.
arge bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and
Bake your pie shells according to package directions
Mix pumpkin, condensed milk, egg, cinnamon and 1/2 teaspoonful each of ginger, nutmeg and salt.
Pour into crust. Bake 15 minutes at 425\u00b0.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
Combine sugar, corn syrup, pumpkin, condensed milk, pumpkin spice and salt in a saucepan.
Mix well.
Bring to a boil over medium-high heat.
Reduce heat; cook to 238\u00b0 on a candy thermometer (soft ball stage), stirring occasionally.
Mix together
cake
mix,
oleo and egg.
Save 1 cup for topping.
Mix
salt,
eggs,
pumpkin spice, pumpkin, condensed milk, sugar and vanilla; pour on top of cake mixture.
Preheat oven to 350\u00b0F.
Mix cake mix, oil, 1 egg, nuts.
Press into a greased 13x9\" pan.
Stir together pumpkin, condensed milk, almond extract, salt, remaining eggs, and reserved 1/2 cup cake mix.
Pour over crust.
Bake for 40-50 minutes.
f heavy bottomed saucepan. Add condensed milk and water and stir to
br>In mixer bowl, combine pumpkin, condensed milk, 3 eggs, 1 tablespoon cinnamon