Cut pumpkin in half and remove seeds.
Preheat oven to 350.
In a large bowl, combine the pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk.
Mix well. Pour into an ungreased 9 X 13 baking pan.
Sprinkle dry cake mix evenly over the batter in the pan.
Drizzle melted butter evenly over the top then sprinkle with pecans.
Bake for about 1 1/4 hours or until the top is set and the bottom has the texture of pumpkin pie.
Cool completely before cutting into squares.
Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
Pour into greased 9x13 baking dish.
Sprinkle the dry yellow cake mix over the top of the pumpkin.
Sprinkle with nuts.
Drizzle with melted butter over the top.
Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
Can be enjoyed with or without whipped cream when cooled.
Preheat oven to 425\u00b0.
Beat eggs lightly in large bowl.
Stir in pumpkin pie mix and evaporated milk.
Pour into pie shell. Bake for 15 minutes at 425\u00b0.
Reduce temperature to 350\u00b0.
Bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool; refrigerate.
Makes 1 (9-inch) deep dish pie.
>pumpkin
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
200 degrees C).
Prepare pie crust by mixing together the
Combine the sugar, salt and spices in a small bowl. Beat eggs lightly in a large bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
Preheat oven to 425\u00b0. Beat eggs in large bowl. Once eggs are beaten, add and mix sugar (or Splenda), salt, cinnamon, pumpkin pie spice and condensed milk. Stir
pumpkin into mixture. Gradually stir in evaporated milk. After mixing well, pour into pie shell. Bake at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool. Great with a scoop or two of whipped cream!!!
eeds and stringy portions. Cut pumpkin into chunks. In saucepan over
Preheat oven to 375 degrees.
In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture.
Add evaporated milk and milk, mix well.
Place a crust lined 9-inch pie plate on oven rack, pour in pumpkin mixture. Cover edge of pie with foil. Bake at 375 for 25 minutes.
Remove foil, bake for 25-30 minutes or until knife inserted off center comes out clean.
Cool. Cover and chill to store.
Combine eggs, sugar, salt and pumpkin pie spice; blend well. Blend in pumpkin.
Add evaporated milk and blend well. Pour into pie shells.
Bake in preheated oven at 450\u00b0 for 10 minutes, then reduce heat and continue baking for 40 minutes or until knife inserted in center comes out clean.
Cool.
Top with Cool Whip, if desired.
Fill pumpkin can with evaporated milk plus fill it with regular milk.
Bake at 400\u00b0 for 5 minutes, then at 350\u00b0 for 50 to 60 minutes.
Preheat oven to 450\u00b0.
Combine sugar, salt, cinnamon, ginger, nutmeg and cloves.
Stir in pumpkin.
Add vanilla, evaporated milk, orange rind and egg whites.
Beat until smooth.
Pour into the pie shell.
Bake 10 minutes at 450\u00b0.
Reduce heat to 325\u00b0. Bake until knife inserted comes out clean, about 45 minutes.
Mix eggs, slightly beaten, with pumpkin. Combine dry ingredients and blend into pumpkin mixture. Stir in evaporated milk. Pour into chilled pastry shell; bake in hot 425\u00b0 oven 15 minutes. Reduce heat to moderate 350\u00b0; bake 25 to 35 minutes more or until knife inserted 2-inches from edge comes out clean.
Blend sugar, spices and salt together.
Beat eggs with evaporated milk and combine with sugar, spices and pumpkin until smooth.
Pour filling into unbaked pie shells.
Bake in hot oven (425\u00b0) for 15 minutes; reduce heat to moderate (350\u00b0).
Continue baking 35 minutes or until knife inserted in pie comes out clean. Cool before serving.
Preheat oven to 425\u00b0.
Place pie shell in pan on baking sheet. Set
aside.
Beat
pumpkin, evaporated milk, molasses, eggs, cinnamon, salt, ginger and cloves in a medium size bowl. Pour into shell.
Bake
in
preheated
hot oven at 425\u00b0 for 15 minutes, then reduce
oven temperature to moderate 350\u00b0.
Bake for 45 to 50 minutes
or
until
wooden toothpick inserted in center comes out clean.
Cool
15
to 20 minutes on wire rack. Serve warm.
Makes 6 to 8 servings.
In a large bowl, mix pumpkin, milk, honey, sugar, eggs and pumpkin pie spice with wire whisk until smooth.
Pour into an unbaked 9 or 10-inch pie crust with high, fluted edges.
Mix eggs, sugar, spices and pumpkin.
Add evaporated milk and stir until mixture is smooth.
Pour into pie shell and bake in oven 35 to 45 minutes or until mixture is firm.
Makes 1 pie.