circle. Transfer to a glass pie plate. Trim excess dough, leaving
eed it to bake the pie further.
Now make the
Wash and dry outside of pumpkin (or squash).
Using a
Place baked pie shell on a baking sheet.
Wash pumpkin, remove seeds,place in bowl
Beat yolks and gradually add brown sugar; beat well.
Add pumpkin, flour, salt, spice and cream and mix well.
Add hot milk and keep stirring until well mixed.
Add stiffly beaten egg whites and slightly beat in; do not overbeat.
Pour in deep pie shell having liquid and whites in each pie.
Sprinkle cinnamon on top. Bake in a 425\u00b0 oven for 10 minutes, then 350\u00b0 until middle is set. Do not overbake.
In medium bowl, cut margarine into flour until crumbly.
Stir in water to make ball.
Roll 3/4 of dough into 11-inch circle and put in 9-inch pie plate and trim.
Cut reserved dough into 1-inch leaves and attach to edge of pie with 1 tablespoon egg substitute.
Beat eggs and salt.
Add sugar, flour and pumpkin and mix well. Add nutmeg and cinnamon; mix well.\tAdd milk and mix well, then beat on low speed or with rotary hand mixer (which Mrs. Brown always used!) until smooth.
Pour into UNBAKED pie crust.
Bake at 350\u00b0 approximately 40 to 50 minutes or until knife inserted in middle comes out clean.
Mix pumpkin, sugar and pudding in a large bowl.
Add spices. Fold in topping.
Pour into two 9-inch pie shells (graham cracker or vanilla wafer crusts are good).
Let set in refrigerator.
lace in a 9-inch pie plate; trim and smooth edges
Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
Bake for 50 minutes, or until set in the middle.
Cool and CHILL,THEN enjoy. :).
Preheat oven to 450.
Fit pastry crust into 9\" pie plate. Prick crust all over with fork.
Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
Bake 10 minutes.
Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.
Lightly coat a 9-inch pie plate or other casserole with
Combine and blend together for 1 minute.
Pour into baked pie shell.
Chill for 3 hours or more.
Combine into unbaked pie shell.
Bake at 350\u00b0 until custard is done (about 1 hour).
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
Bake in preheated oven for 50 minutes, or until set in center.
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Preheat oven to 425\u00b0.
Heat milk to boiling.
Mix sugar, spices and milk.
Add to pumpkin, eggs and milk.
Mix well.
Pour into unbaked pie shell.
Cook 15 minutes.
Reduce heat to 350\u00b0 and cook 25 to 30 minutes.
Serves 8.
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.
Use a large bowl.
Beat sugar, cornstarch and margarine well. Add eggs; beat.
Add pumpkin, spices, salt, vanilla and milk. Stir until well blended.
Pour in unbaked pie shells and bake at 450\u00b0 for 10 minutes; then bake at 350\u00b0 for 35 to 40 minutes.