ven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt
aking your favorite pastry for pie shells add 1/4 cup
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
preheat oven to 375*.
when making pie shell, measure chopped pecans in with flour and salt in bowl.
blend egg, pumpkin and condensed milk and pour mixture into pie shell.
to prepare streusel topping:
mix all ingredients with a fork till crumbly.
sprinkle streusel on pie and bake for 50-55 minutes.or until knife inserted in center comes out clean.
cool.chill.
this is really good, especially for people who do not like pumpkin pie.
Heat oven to 425\u00b0. In mixing bowl, combine pumpkin, sweetened condensed milk, eggs, 3/4 teaspoon cinnamon, ginger, nutmeg
and salt. Mix well. Turn into pie crust. Bake about 15 minutes. Remove pie. Reduce oven to 350\u00b0.
9-inch pie pan.
Whisk pumpkin, sweetened condensed milk, and eggs together
arge bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir
ogether in an 8-inch pie pan using a fork; press
Heat oven to 425\u00b0.
Combine pumpkin, sweetened condensed milk, eggs, 3/4 t. cinnamon, ginger, nutmeg, and salt, mix well. Pout into crust.
Bake 15 minutes; remove pie.
Reduce heat to 350\u00b0.
Combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly.
Stir in walnuts.
Sprinkle walnut mixture over pie.
Bake 40 minutes at 350\u00b0 or until knife inserted comes out clean.
Makes 1 pie.
Preheat oven to 425\u00b0.
Combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well.
Turn into pie crust.
Bake 15 minutes; remove pie.
Reduce oven temperature to 350\u00b0.
Combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly.
Stir in walnuts.
Sprinkle walnut mixture evenly over pie.
Bake 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool and refrigerate.
emperature to 350 degrees. Whisk pumpkin, sweetened condensed milk, sour cream, 1 1
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F 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.
Preheat oven to 425\u00b0.
In large bowl, combine pumpkin, sweetened condensed milk, eggs and spices.
Mix well and pour into pie shell.
Bake 15 minutes; reduce oven to 350\u00b0 and continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean.
Cool thoroughly before cutting.
Refrigerate any leftovers.
Preheat oven to 425\u00b0. With mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes.
Preheat oven to 425\u00b0.
With mixer, beat pumpkin, sweetened condensed milk, eggs, spices, and salt.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0.
Bake 35 to 40 minutes longer.
Cool.
Serves 8.
Preheat the oven to 425\u00b0F.
In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
Mix well and turn into the crust.
Bake 15 minutes; reduce the oven temperature to 350\u00b0 and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
Cool before cutting.
Garnish with whipped cream.
Refrigerate leftovers.
Preheat oven to 425.
With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
cinnamon; cut in butter until crumbly.
Stir in walnuts.
Remove crust from oven.
Reduce oven to 350.
Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
Serve warm or at room temperature. Refrigerate leftovers.
TIP: Top with whipped cream if desired.
Preheat oven to 425 degrees Fahrenheit.
Whisk pumpkin, sweetened condensed milk, eggs, RumChata, spices and salt in a medium bowl until smooth.
Pour into crust and bake for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean.
Let cool and garnish as desired. Enjoy!
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
he seeds. Cut the pumpkin into large chunks. Bring