Pumpkin Pie Ii Food

PUMPKIN PIE II

Steps:

• In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
• Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

SPICY PUMPKIN PIE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C.)
• In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
• Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

HONEY PUMPKIN PIE II

Steps:

• Mix the sugar, salt, flour and spices.
• Add slightly beaten eggs and pumpkin with honey.
• Blend well.
• Stir in milk and water.
• Pour into 2 (9-inch) pie shells.
• Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
• HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
• Mix pumpkin, honey, sugar, salt and spices.
• Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake 45 minutes or until set.
• HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
• In mixing bowl with electric mixer, beat eggs until foaming.
• Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.
• Pour pumpkin filling into unbaked pie shell.
• Bake at 375 degrees for 60 to 65 minutes.
• Serves 8.

PUMPKIN BUNDT CAKE II

Steps:

• In a large mixing bowl, combine the first seven ingredients.
• Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
• Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• Serve with whipped cream or ice cream if desired.

PRALINE PUMPKIN PIE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
• In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

PUMPKIN CUSTARD PIE II

Steps:

• Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
• Bake in preheated oven for 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

PUMPKIN PIE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
• Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
• Bake in the preheated oven for 50 minutes. Keep refrigerated.

PECAN PUMPKIN PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
• In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
• Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.

PUMPKIN PIE

Steps:

• Mix sugars, salt and spices in a large bowl.
• Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
• Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
• Add evaporated milk gradually and continue stirring.
• Pour into pie shell.
• Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.

PUMPKIN CHIFFON PIE II - SUGAR FREE

Steps:

• In a large mixing bowl, combine the milk and pudding mix. Beat with.
• electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute.
• Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

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.