an and cover with aluminum foil. Let the pumpkin bake for 45
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.
Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.
Combine cake mix (less 1 cup) with 1 egg and melted margarine.
Press mixture down in 9x13x2 inch pan (grease bottom only).
Combine pumpkin pie mix with 2 eggs and milk.
Mix until smooth.
Pour over crust.
--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.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
Brew coffe as you're used to. It should be really steaming hot. Stir in molasses.
Place egg, rice milk and pumpkin pie spice in a blender and blend until foamy.
Slow speed down and slowly drizzle in the steaming hot, sweetened coffe.
As soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed.
Serve immediately.
If made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. Steam milk and top coffee with steamed spiced milk.
175 degrees C).
Arrange pumpkin halves on a baking sheet
Mix butter, pumpkin puree, egg, and sugar until
Set aside.
Beat eggs, pumpkin, pumpkin pie spice and vanilla in large
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
With mixer, beat margarine and sugar
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Line a 9-in. pie plate with pastry. Trim to 1/2
t with paper muffin cups.
Mix together pumpkin puree, egg, sugars, molasses
Preheat oven to 400\u00b0.
In large bowl, combine eggs, sugar, spices, salt, pumpkin, molasses and evaporated milk.
Stir with a wooden spoon until mixture is smooth.
Lightly brush pie shell with egg white.
Fill with pumpkin mixture.
Bake 55 to 60 minutes or until top of sharp knife inserted in center comes out clean. Let cool on wire rack.
Serve garnished with whipped cream, if desired.
Mix in a bowl the brown sugar, flour, salt and pumpkin pie spice.
Add and stir until smooth the pumpkin, milk, egg and molasses.
Pour into a 9-inch pie pan lined with unbaked pastry. Bake on center rack of oven at 375\u00b0 for 45 minutes or until firm.
Mix brown sugar,
flour, salt and pumpkin pie spice (or 1 teaspoon cinnamon,
1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon
cloves).
Add
canned pumpkin, Pet milk, egg and molasses; beat
until
smooth.
Pour
into deep 9-inch pie pan lined with
unbaked pastry.
Bake 15 minutes at 450\u00b0, then reduce heat to slow
325\u00b0
and
bake
until
firm
or about 40 minutes.