our. Stir in nuts and pumpkin. Wash the 8 pint
ould be to bake the pumpkin, followed by steaming. Boiling would
commercial pumpkin spice,
nd creamy. add 8 oz canned pumpkin and season with kosher salt
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
ntil well incorporated. Add the pumpkin, sour cream and vanilla, mixing
r>For the filling, combine the cream cheese, Libby's pumpkin, flour
t for 15-20 seconds to soften it.
Check your canned pumpkin
separate bowl, mix together pumpkin pie filling and Greek yogurt
/2 cup brown sugar, pumpkin pie spice, baking powder and
ans.
bake at 350* for 30 minutes or until cake
an. Remove from heat; cool for 10 minutes. Add eggs one
t the seeds. Cut the pumpkin into large chunks. Bring
Preheat oven to 450\u00b0.
Bake pie crust 7 minutes.
Remove from oven.
Reduce oven temperature to 325\u00b0.
In medium bowl, combine milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice and salt.
Add canned pumpkin and beaten eggs.
Blend well. Slowly pour pumpkin mixture into prepared pie shell.
Bake in a 325\u00b0 oven until filling is barely set in the center, about 40 minutes.
Cool.
Garnish with whipped cream, if desired.
Makes 8 servings.
For crust: in bowl, mix 1
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
75\u00b0F.
Combine flour, pumpkin pie spice, baking powder, baking
Combine everything except the canned pumpkin in a microwaveable one quart bowl.
Mix well.
Microwave on high for 3 minutes, then stir.
Mix in the pumpkin well, and microwave on high 5 minutes longer.
It should be bubbly.
Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
Let cool slightly, then refrigerate.
This will keep several weeks in refrigerator or can be frozen for longer storage.
This cannot be kept in your pantry- must be refrigerated or frozen.
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.