ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
b>pie crust in 9-inch glass pie plate as directed on box for
the pumpkin into the boiling water. Let it boil for 10
75 degrees F.
For the Deep Dish Pie Crust:
Cut
2-inch deep-dish pie plate with butter and
ver and refrigerate the pasty for about 30 minutes or
alt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1
For the filling: coarsely grate the
Blend peanut butter with confectioners sugar until mealy. Sprinkle two-thirds of mixture over baked pie shell.
Fill with filling and top with whipped cream and rest of streusel.
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.
an with paper liners.
For the streusel topping, combine the flour
t 2 opposite sides for handles.
For the streusel topping, combine all
oll pastry for single-crust pie, Line a 9\" pie plate with pastry
aper over long sides for handles.
For the streusel, sift flour into
pringform pan with parchment paper. For the streusel, combine coconut, flour and
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.