>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
the pumpkin into the boiling water. Let it boil for 10
ver and refrigerate the pasty for about 30 minutes or
alt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1
175 degrees C).
Mix pumpkin puree, eggs, cream, 1/2
Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
oll pastry for single-crust pie, Line a 9\" pie plate with pastry
egrees. Fit 1 pie crust into a 9\" pie plate and crimp
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
Spread over bottom of pie shell or pie pan if making from scratch.
For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
Cool on wire rack.
I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
oll pastry for single-crust pie.
Line a 9\" pie plate with
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.
Cook carrots, covered in 1 cup of water, for 30 to 40 minutes or until tender.
Drain.
Puree or mash carrots.
Should yield 2 cups.
Mix all ingredients well.
Pour into pastry lined 9-inch pie plate.
Place into preheated hot oven, 450\u00b0, for 20 minutes. Reduce oven heat to 350\u00b0.
Bake for 30 to 35 minutes until a silver knife placed in the center comes out clean, as one does for a pumpkin or custard pie.
Good eating and enjoy!
ike to use onion powder for pot pies and quiches but
Combine sugar, pumpkin, spice and salt.
Beat cream until stiff and fold into pumpkin mixture until no streaks of white show.
Spoon 1 1/2 pints ice cream into cooled 9-inch pie pan. Top with pumpkin cream mixture.
Refreeze until firm.
As you serve, use the remaining 1/2 pint ice cream for top of pie.
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven until the middle is set, 50 to 60 minutes.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll