Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
side.
Make the batter: Cream butter until smooth in a
>Beat egg whites and cream of tartar until foamy.<
dium mixing bowl beat cream cheese with an electric
archment paper and fill with pie weights. Blind bake for 10
rcle. Transfer to a glass pie plate. Trim excess dough, leaving
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.
ool before filling. Cut the cream puffs horizontally with a serrated
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).
Combine sugar, pumpkin, spice and salt.
Beat cream until stiff and fold into pumpkin mixture until no streaks of white show.
Spoon 1 1/2 pints ice cream into cooled 9-inch pie pan. Top with pumpkin cream mixture.
Refreeze until firm.
As you serve, use the remaining 1/2 pint ice cream for top of pie.
g yolks. Once the pastry cream starts to boil, transfer
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat and cool 5 minutes. Stir twice.
Pour into pie shell and chill 4
hours in refrigerator.
Garnish with whipped cream and nuts.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in saucepan.
Cook and stir over medium heat until mixture comes to a \"full\" bubbling boil.
Remove from heat.
Cool five minutes, stirring twice.
Pour into shell and chill four hours.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
Chill until set, about 3 hours.
Combine pudding, sugar, spice, milk, egg and pumpkin in pan. Cook and stir over medium heat until mixture comes to a rolling boil.
Remove.
Cool 5 minutes, stirring well.
Stir twice.
Pour into pie shell and chill for 4 hours.
Top with Cool Whip.
about 15 minutes, rotating pie shell halfway through baking time
Beat pumpkin, flour, sugar and spice until smooth.
Add egg yolks and beat again; add milk and beat until smooth.
Cook over medium heat, stirring constantly.
Add vanilla and margarine.
Pour into baked pie shell and add a meringue topping or Cool Whip.
Combine milk, pie filling mix, pumpkin, spices and whipped topping in a deep, narrow-bottomed bowl.
Beat at lowest speed of electric mixer for 1 minute.
Pour into pie shell.
Chill until set, at least 3 hours.
Garnish with additional topping and pecans, if desired.
Mix dry ingredients.
Stir in milk, pumpkin and pecans.
Cook in double boiler for 20 minutes, stirring frequently.
Add beaten egg yolks and cook another 2 minutes.
Cool and put in pie shell. Beat egg whites until stiff.
Fold in 1/2 cup of sugar and spread over top of pie.
Bake at 350\u00b0 for 15 minutes.