east 1 hour.
For Pumpkin Cranberry Scones.
Preheat oven
Preheat oven to 350 degrees. Spray 9 inch pie pan with vegetable pan spray. Place all ingredients in mixing bowl. Beat two minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Serves 8.
ach addition.
Beat in pumpkin and vanilla.
Sift together
Sift dry
ingredients together.
Add remaining ingredients in order:
oil, eggs,
pumpkin and nuts.
Mix well.
Bake in greased 10-inch tube pan
at
375\u00b0 for 1 hour.
Serve plain or with whipped cream.
If using fresh pumpkin the original recipe states: Bring a large pot
he size of a typical pie pumpkin. They're only about 6
3x9x2 inch baking pan (this recipe was tested with the Perfect
PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375\u00b0F .
Put all filling ingredients in blender and mix well. Pour into unbaked pastry lined pie plate. Bake for 10 minutes @ 450, the next 10 minutes @ 400 and the last 30-40 minutes @ 375, until toothpick comes out clean.
Serve with fresh whipped cream.
large bowl, mix together pumpkin puree, eggs, oil, water and
--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.
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.
ushes to make this recipe.
-Make Your Pie Dough-.
Put
t the seeds. Cut the pumpkin into large chunks. Bring
nd egg yolks with pumpkin puree and pumpkin pie spice until smooth. Pour
Cut pumpkin in half and remove seeds.
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
Mix the pumpkin, evaporated milk, sugar, cinnamon and
you can just add water, pumpkin, and maple syrup and put
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.