Preset oven to 350.
Crust: Place pie crust (store bought) in deep dish pie plate. Mix ginger snaps, powdered sugar, 1 cup pecans (crushed), 1/4 cup melted butter and pack into bottom of pie crust. Bake 10 min, cool 30 min.
Filling: Mix pumpkin and next six ingredients. Put pie plate on cookie sheet and bake 30 minutes. Sprinkle struesel and bake 40 - 45 min. Cover edges of pie crust towards end.
Roll and press crust into 9-inch glass pie plate .
Do not
--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.
minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon
preheat oven to 350.
stir together 1 beaten egg, pumpkin, 1/3 c sugar and pie spice.
spread in bottom of pie crust.
combine 2 beaten eggs, corn syrup, 1/2 c sugar,margarine, vanilla.
stir in nuts.
spoon over pumpkin layer.
place on a baking sheet and bake for 50 minutes until set.
Preheat oven to 425 degrees.
Mix flax seed and water together; set aside.
Mix sugar, cinnamon, salt, ginger, nutmeg, and cloves together.
Add pumpkin, soy milk, and your mixture to the above. Pour into pie crust.
Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees for 45 minutes. Knife should come out clean when done.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pie crust. Bake in preheated oven for 15 minutes; reduce oven temperature to 350\u00b0. Bake until knife inserted near center comes out clean, about 40 minutes. Cool on a wire rack.
Mix in bowl, the brown sugar, flour, salt and pie spice. Add the pumpkin, milk and slightly beaten eggs. Stir until smooth. Pour into a 9 inch unbaked pie crust. Bake at 350\u00b0 for 50 minutes. This was one of Janice Odom's recipes.
edium to large sugar pumpkin carefully in half using
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
ine a 9-inch pie plate with your crust.
Using a
Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
Refrigerate until pumpkin filling firms up, about 1 hour.
cut circles out of refrigerated pie crust. You should be able to
aking sheet.
Bake the crust in the preheated oven until
o 425\u00b0F.
Mix pumpkin, milk, and egg whites until
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
sing the recipe's pie crust - see pie crust directions.).
Combine the sugars
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
). Grease a 9-inch pie plate.
Mix oats, confectioners
into a 9-inch pie plate. Refrigerate until ready