Opals Pumpkin Pie Food

PUMPKIN PIE OVERNIGHT OATS

Steps:

• Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.

OPAL'S CHERRY DELIGHT

Steps:

• Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
• Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

OPAL'S PUMPKIN PIE

Steps:

• Combine first 8 ingredients in a large bowl, mixing well.
• Combine the evaporated milk and the heavy cream in a small saucepan.
• Heat the milks to the scalding point.
• Add scalded milks to the other ingredients, mixing well.
• Pour equally into the two UNBAKED pie shells.
• Bake 350 degrees for about 1 hour.
• Pie is done when a knife inserted into the middle comes out clean.
• Top with desired topping.

KILLER PUMPKIN PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

PUMPKIN PIE OVERNIGHT OATS

Steps:

• In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
• To serve, stir mixture and top with pepitas.
• Refrigerate leftovers.

PUMPKIN PIE OATMEAL

Steps:

• Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
• Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

FLUFFY PUMPKIN PIE

Steps:

• Preheat over to 450 degrees.
• Blend together the first 13 ingredients.
• Beat the egg whites until slightly foaming.
• Beat in a pinch of salt and continue beating to form soft peaks.
• Beat in the sugar and continue beating to make stiff, shining peaks.
• Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
• At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
• Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
• When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
• Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
• Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
• Serve warm or cold with whipped cream or ice cream.

PUMPKIN PIE

Steps:

• 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.