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.
t the seeds. Cut the pumpkin into large chunks. Bring
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
br>In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown
he sugar and add the pumpkin, milk, spices and salt.
Cook
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
Preheat oven to 350.
Line a 9 by 13 pan with wax paper.
Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
Cool l5-20 minutes before inverting. Cool completely .
Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
large bowl, mix the pumpkin, milk, eggs, white sugar, and salt
Preheat oven to 425.
Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
Add Carnation milk. Beat well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes. Reduce oven heat to 350.
Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
Allow to cool, as cutting into it while hot will cause the pie to deflate!
Enjoy with whipped cream or ice cream, should you desire!
edium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil
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).
Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.
Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.
ff the top of the pumpkin and scoop out seed.