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.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
an.
Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Into large bow blend pumpkin, sugar, salt and cinnamon.
Add eggs, milk and vanilla.
Beat 2 minutes on medium speed.
Pour mixture into 2 unbaked pie shells.
Sprinkle top with nutmeg. Bake 10 minutes at 400\u00b0.
Reduce heat to 250\u00b0 and bake approximately 35 minutes more.
Test for doneness with toothpick.
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\u00b0F
Cut each pumpkin in half. Scoop out and
Preheat oven to 425\u00b0.
Mix filling ingredients in order given. Pour into pie shell.
Bake 15 minutes.
Reduce heat to 350\u00b0; continue baking 45 minutes or until knife inserted near center comes out clean.
Cool completely.
Yields one 9-inch pie.
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pie spice.
Spread over bottom of pie shell.
Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter and vanilla.
Stir in nuts.
Spoon over pumpkin mixture.
Bake in moderate 350\u00b0 oven for 50 minutes or until filling is set.
Makes one 9-inch pie.
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.
Preheat oven to 375\u00b0.
Combine filling ingredients in order given; pour into pie shell.
Bake 50 to 60 minutes or until knife inserted 2 inches from center comes out clean.
Top with Streusel Topping.
Bake for an additional 15 minutes.
Makes one 9-inch pie.
Preheat oven to 425\u00b0F
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 40 minutes.
Chill and serve.
Mix baking soda and water together.
Beat in eggs.
Dump in cake mix and pumpkin pie mix.
Beat all together.
Pour in greased 9 x 13-inch greased pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Make vanilla pudding according to the directions on the box. Fold in Cool Whip and pumpkin pie mix.
Chill and serve.
Preheat oven to 425\u00b0F.
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 40 minutes.
Chill and serve.
nd vanilla in large bowl with electric mixer at medium speed
If using fresh pumpkin the original recipe states: Bring a large
>pumpkin
large bowl, mix together pumpkin puree, eggs, oil, water
nd thaw cool whip.
With a mixer on medium speed
--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.