Pumpkin Pie Iii Food

PUMPKIN PIE III

Steps:

• [Bake it!] Preheat oven to 375°F and coat 12-cup nonstick muffin pan with canola oil cooking spray. In small bowl, combine 3 Tbsp wheat germ, 2 Tbsp ground flaxseed, and two 2 1/2" graham cracker squares, crushed. Add 1 heaping teaspoon of the mixture to each muffin cup. Whisk 2 lg eggs and stir in one 15 oz can plain pumpkin puree, one 12 oz can fat-free evaporated milk, 2/3 c packed brown sugar, 1 1/2 tsp pumpkin pie spice, and 1 tsp vanilla extract. Pour evenly into cups. Bake 30 to 35 minutes, or until sides are set and filling jiggles slightly. Mix 3/4 c nonfat Greek yogurt with 1/4 c pure maple syrup; keep cool in the fridge. Let pies rest 10 to 15 minutes before removing from tins; top each with a dollop of the maple-yogurt mixture. Serves 12.

PUMPKIN CHIFFON PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
• In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)

Steps:

• (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
• Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
• Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
• Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
• Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
• Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
• NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
• If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
• Pie should be served chilled and should be stored in the refrigerator.

PUMPKIN PIE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
• Bake in the preheated oven until set in the center, about 50 minutes.

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

BEST EVER PUMPKIN PIE

Steps:

• Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
• Pour into prepared piecrust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
• Cool on a wire rack.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.