et a smooth puree.
Recipe for Pumpkin Pie Filling.
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1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
In a large mixing bowl, blend together all ingredients.
Pour mixture into pie shell.
Bake in a 375\u00b0 (moderate) oven, until knife inserted near center comes out clean, 50 to 55 minutes. Cool, refrigerate at least 1 hour.
This pie is easy to make, we had it often as a kid.
single crust, and line pie plate; flute edge; do not
f refrigerated pie crust. You should be able to get 18
crowaveable. You may need to cut the pumpkin further to make it fit. The
Preheat oven to 350 degrees. Lightly grease a
To make the filling, wash, peel and remove the seeds from the pumpkin. Cut
--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.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
eaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring
butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from
Mix butter, pumpkin puree, egg, and sugar until
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
lend well. Add the pumpkin puree and pumpkin pie spice until combined.
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Cut pumpkin in half and remove seeds