If using fresh pumpkin the original recipe states: Bring
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
egrees F.
Mix the pumpkin, about 2 tablespoons milk, egg
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
In a mixer, using the paddle attachment, blend together
br>To make the Pumpkin Mousse Filling: using a chilled large mixing
br>Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne
Meanwhile, in a large bowl, using an electric mixer, whip egg
he oil and canned pumpkin; stir in raisins, if using.
Pour batter
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
ngredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend
or 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in
If using fresh pumpkin, peel, remove seeds, cut into
nd creamy. add 8 oz canned pumpkin and season with kosher salt
ntil well incorporated. Add the pumpkin, sour cream and vanilla, mixing
often it.
Check your canned pumpkin: If it is very dense
he cream cheese, Libby's pumpkin, flour, pecans, sugar and salt
/2 cup brown sugar, pumpkin pie spice, baking powder and
Instead of spices and canned pumpkin, you can substitute canned pumpkin pie filling.
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.