he size of a typical pie pumpkin. They're only about 6
or planting slice the pumpkin in half and bake
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Cut a pie pumpkin in half; clean out seeds.
Place in a crock-pot for 2 to 3 hours on high or place flat side down on a cookie sheet or round side down and cover top with foil.
Bake in oven at 350\u00b0 for 1 to 1 1/2 hours or until soft or put one half at a time in a plastic bag in the microwave; cook at least 6 minutes or until soft.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
If using fresh pumpkin the original recipe states: Bring a large pot
t has one. Cut the pumpkin in half and scoop out
eat together sweet potato and pumpkin purees until well blended.
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
olks lightly; stir in milk, pumpkin, salt and spices.
Blend
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Combine spices and pumpkin, add sugar and flour and mix.
Add eggs, evaporated milk, water and vanilla. Mix well. Pour into pie shell (Recipe #300887) and bake at 400* for 45 - 50 minutes. I usually put a foil collar around the rim of the crust before baking. Cool on a rack.
Mix all together.
Bake in 2 or 3 pie shells (according to the size of the crusts).
Mix well beaten eggs, pumpkin, sugar, salt and spices. Add milk and stir until mixture is smooth.
Line two 9-inch pie pans with pastry.
Pour filling into the pastry shells, dividing it equally.
Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
Combine pumpkin, sugar replacement and spices until blended. Stir in eggs and mix well.
Slowly add milk and blend well.
Pour into unbaked pie shell and bake in 400\u00b0 oven for about 40 minutes or until firm.
Makes 1 pie.
Makes 8 pieces or 8 servings.
One serving equals 1/2 milk, 1 bread and 1 fat.
eights of both varieties of pumpkin - allow about 3 lbs per
Beat ingredients until smooth.
Add margarine.
Pour into prepared pie crust, unbaked.
Bake at 350\u00b0 for 50 to 55 minutes.
50\u00b0F.
Slice the pumpkin and squashes in half and