wire rack.
Make Whoopie Pie Filling: beat together shortening, sugar, and
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
rown sugar. Mix in the pumpkin and eggs, beating well. Add
Cream sugar and oil.
Add pumpkin and eggs.
Add flour, salt, baking powder, soda, vanilla and spices.
Mix well.
Drop by heaping teaspoons onto greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Make sandwiches from 2 cookies filled with Whoopie Pie Filling.
pacakge 3.4 oz Pumpkin Spice Pudding mix into
Preheat oven to 425 degrees F.
Mix together sugar, salt, and pumpkin pie spice.
Add egg and beat slightly.
Add corn syrup, pumpkin and evaporated milk; blend well.
Spread apple pie filling in the uncooked pie crust.
Gently pour pumpkin filling over the apples.
Bake for 15 minutes, then reduce oven temperature to 350 degrees F and bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
Chill a minimum of 2 hours before serving.
Combine spices and pumpkin, add sugar and flour and mix.
Add eggs, evaporated milk, water and vanilla. Mix well. Pour into pie shell (Recipe #300887) and bake at 400* for 45 - 50 minutes. I usually put a foil collar around the rim of the crust before baking. Cool on a rack.
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.
Prepare pie filling mix as directed on package with 3/4 cup milk.
Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours.
Spread with remaining whipped topping. Store leftover pie in refrigerator.
Preheat oven to 350\u00b0.
Combine dry cake mix, oil, salt and baking soda.
Mixture will be crumbly.
Press evenly in ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until crust is browned at edges.
Meanwhile, prepare pie filling recipe as directed on can.
Pour over hot baked crust.
Bake at 350\u00b0 for 30 to 35 minutes or until center is firm.
Cool.
Garnish with dollops of whipped topping.
Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
Spoon mixture into pie shell.
Chill at least 4 hours in refrigerator.
For extended period, pie holds better in freezer.
Put in refrigerator for 1 hour before serving.
Pour half and half into large bowl.
Add pie filling mix. Beat with wire whisk
until well blended, 1 minute.
Let stand 5 minutes.
Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
Spoon into crust.
Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand about 10 minutes to soften before serving.
Store any leftover pie in freezer.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in saucepan.
Cook and stir over medium heat until mixture comes to a \"full\" bubbling boil.
Remove from heat.
Cool five minutes, stirring twice.
Pour into shell and chill four hours.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl; beat at lowest speed of electric mixer until well blended, about 1 minute.
Fold in 2 1/2 cups of the whipped topping.
Spoon into crust.
Freeze until firm, about 4 hours. Top with remaining whipped cream.
Pie filling:
Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes.
Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat and cool 5 minutes. Stir twice.
Pour into pie shell and chill 4
hours in refrigerator.
Garnish with whipped cream and nuts.
Combine pumpkin, milk, pie filling and pumpkin pie spice in a mixing bowl. Beat at lowest speed. Mix until well blended, about 1 minute. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
>Roll out the Perfect Pie Dough on a well-floured
Combine milk, pie filling mix, pumpkin, spices and whipped topping in a deep, narrow-bottomed bowl.
Beat at lowest speed of electric mixer for 1 minute.
Pour into pie shell.
Chill until set, at least 3 hours.
Garnish with additional topping and pecans, if desired.