t the seeds. Cut the pumpkin into large chunks. Bring
Prepare pie shells and put in 9-inch pie pans.
Cream butter with the 2/3 cup brown sugar in small bowl.
Stir in pecans. Press over bottom of prepared shells in an even layer.
Bake in a 450\u00b0 oven for 10 minutes; remove and cool.
Turn heat down to 350\u00b0.
Prepare pie shells.
Peel and slice apples.
Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream.
Pour over apples.
Mix well.
Arrange in pastry shell.
Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Bake 50 to 60 minutes in a 350 degrees oven.
--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.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
rcle. Transfer to a glass pie plate. Trim excess dough, leaving
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
pumpkin puree, egg, and sugar until well blended.
mix flour, cream
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.
n diameter. Transfer to a pie pan. Trim edge almost even
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
400\u00b0F.
Prepare pie crust for blind baking (prick
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.
cut circles out of refrigerated pie crust. You should be able
10-inch (6 cup) pie plate, and trim the edge
il the foil.
Arrange pumpkin halves onto the prepared baking
br>Pumpkin Pie Cappuccino (1): Combine about 4 ounces of light cream with
rd of the oven. Transfer pie dough to a 9-inch
t into a 9-inch pie plate, trimming & crimping the edges
ottom of a deep-dish pie pan.
Bake for about