Nans Golden Harvest Pumpkin Pie Food

HARVEST PUMPKIN PIE

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!

AUTUMN HARVEST PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Blend the sugar, spices and salt together.
• Add eggs, pumpkin and evaporated milk.
• Stir to blend mixture well.
• Pour into unbaked pie shell.
• Bake in hot oven for 15 minutes.
• Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
• Cool pie before serving.
• Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

HARVEST PUMPKIN PIE

Steps:

• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Sprinkle with dried fruit. Refrigerate 20 min. or until chocolate is firm.
• Beat pudding mixes, milk, pumpkin and spices in large bowl with whisk 1 min. or until blended. (Mixture will be thick.) Stir in COOL WHIP. Spread over ingredients in crust.
• Refrigerate 4 hours or until firm.

FESTAL GOLDEN PUMPKIN PIE

Steps:

• Prepare 1 pie crust.
• Combine eggs, sugar, salt, and spices and beat well.
• Blend in pumpkin.
• Add milk and beat well.
• Turn into pastry lined pie pan.
• Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
• Pie is done when knife, inserted in center, comes out clean.
• Cool on rack for 2 hours, then serve immediately or refrigerate.

HARVEST WALNUT PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
• Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
• Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.