f the pumpkin into the boiling water. Let it boil for 10
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
--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.
Mix butter, pumpkin puree, egg, and sugar until
he pumpkin. Cut the pumpkin into cubes and cook in salted water for
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
repared pan.
To make Pumpkin layer: In a mixer bowl
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
FOR THE PIE:
Blend the pumpkin in a food processor with
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
lend well. Add the pumpkin puree and pumpkin pie spice until combined.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
For filling, in a mixing bowl combine eggs, honey, evaporated milk, salt, pumpkin pie spice and pumpkin.
Beat well.
Pour filling into pastry lined 9 inch pie plate.
Bake for 15 minutes at 400 degrees.
Reduce heat to 350 and bake for 45 minutes more or until knife inserted near the center comes out clean.
Cool on a wire rack.
Serve with whipped cream if desired.
Cover and chill.
Makes 8 servings.
ith some granulated sugar and pumpkin pie spice. Bake about 12 minutes
he plate.
Line the pie with aluminum foil and fill
Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
Cool the pumpkin pie before cutting into 8 servings.
Cooking time does not include time to cool.
rd of the oven. Transfer pie dough to a 9-inch