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Pumpkin Pies Recipes
Baxi Nishant
Pumpkin pies recipes collection. 1.Pumpkin Pie 2.Pumpkin Pie 3.Pumpkin Pie 4.Pumpkin Cheesecake Pie with Gingersnap Cookie Crust 5.Traditional Pumpkin pie 6.Paradise Pumpkin Pie 7.Maple Golden Pumpkin Pie 8.Pumpkin Chiffon Pie 9.Thanksgiving Pumpkin Pie 10 Pumpkin Pie 11.Pumpkin Crunch Cream Pie 12.Best Ever Pumpkin Pie 13.Pumpkin Pie Cookies 14.Double Layer Pumpkin Pie 15.Apple & Pumpkin Pie 16.Honey Pumpkin Pie 17.Pumpkin Gingersnap Pie 18.Praline Pumpkin Pie and many more.
Pumpkin Pies Recipes
Baxi Nishant
© Baxi Nishant, 2019
ISBNВ 978-5-0050-3398-7
Created with Ridero smart publishing system
Pumpkin Pies Recipes
NishantВ Baxi
Index
Pumpkin Pie Pumpkin Pie Bars Pumpkin Pie Cake Pumpkin Cheesecake Pie With Gingersnap Cookie Crust Traditional Pumpkin pie Paradise Pumpkin Pie Maple Golden Pumpkin Pie Pumpkin Chiffon Pie Thanksgiving Pumpkin Pie Pecan Pumpkin Party Pie Pumpkin Crunch Cream Pie Best Ever Pumpkin Pie Pumpkin Pie Cookies Double Layer Pumpkin Pie Apple & Pumpkin Pie Honey Pumpkin Pie Pumpkin Gingersnap Pie Praline Pumpkin Pie Spicy Pumpkin Pie Squares Pumpkin Pie Cheesecake Frost On The Pumpkin Pie Pumpkin Pie Upside Down Cake Pumpkin Pie Delight Apple Butter Pumpkin Pie Pumpkin Pie With Spiced Crust
PumpkinВ Pie
3В eggs, slightly beaten
2В cups ofВ pumpkin
1/2В cup ofВ granulated sugar
1/2В cup ofВ brown sugar
1/2В cup ofВ corn syrup
1В teaspoon ofВ vanilla
1В 1/2В teaspoons ofВ cinnamon
1/2В teaspoon ofВ nutmeg
1/2В teaspoon ofВ ginger
1/2В teaspoon ofВ ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350В for approximately 40В minutes. Makes two pies.
Pumpkin PieВ Bars
1В (18В 1/2В oz.) box ofВ yellow cakeВ mix
1/2В cup ofВ butter or margarine, melted
4В eggs
1В (30В oz.) can ofВ solid pack pumpkin (3В cups)
1В cup ofВ sugar, divided
1/2В cup ofВ light brown sugar (firmly packed)
2/3В cup ofВ evaporatedВ milk
1В 1/2В teaspoons ofВ cinnamon
1/2В cup ofВ chopped walnuts
1/4В cup ofВ butter or margarine, softened
Preheat oven toВ 350В degrees. Grease and flour aВ 13В x 9В inch baking pan. Remove 1В cup ofВ the cake mix; reserve. InВ aВ small bowl, lightly beat 1В egg. InВ aВ large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. InВ aВ large bowl, lightly beat remaining 3В eggs. Stir inВ pumpkin, 1/2В cup ofВ the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture inВ pan. ToВ the 1В cup cake mix, add remaining 1/2В cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50В toВ 60В minutes. Serve warm or cool.
Pumpkin PieВ Cake
4В eggs
1В 1/4В cups ofВ sugar
1В large can ofВ evaporatedВ milk
1В teaspoon ofВ cinnamon
1В (No. 303) ofВ can pumpkin
Mix above ingredients and pour into an ungreased 13В x 9В inch pan. Sprinkle over top ofВ this inВ layers: 1В package yellow cake mix, 1В stick oleo, melted; 1В cup chopped nuts. Bake 1В hour at 350В degrees or until knife comes out clean. Serve plain or with whipped cream topping.
Pumpkin Cheesecake Pie With Gingersnap Cookie Crust
1/2В cup ofВ pecans
2В tablespoons ofВ sugar
1В cup ofВ gingersnap crumbs (from about 20В cookies)
5В tablespoons ofВ unsalted butter, melted
1В lb. ofВ cream cheese, room temperature 2/3В cup ofВ brown sugar, packed
1/2В cup ofВ sour cream, room temperature
1В cup ofВ canned solid-pack pumpkin
3В eggs, room temperature
1В teaspoon ofВ ground cinnamon Pinch ofВ ground cloves
Pinch ofВ ground ginger Pecan halves, for garnish
Preheat oven toВ 325В degrees. Place the 1/2В cup pecans and sugar inВ food processor and process until finely chopped, about 20В seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour inВ the butter and stir well toВ combine. Turn mixture into 10В inch pie dish and press evenly against bottom and sides toВ form crust. Bake for 10В minutes. Set aside toВ cool. (Leave oven on.) InВ large bowl, beat cream cheese and brown sugar until soft and well blended. Stir inВ sour cream and pumpkin. Gradually beat inВ eggs, one at aВ time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour inВ filling. Bake inВ middle ofВ oven for 45В minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge ofВ pie. Makes 12В servings.
Traditional PumpkinВ Pie
1 (9”) pastry shell
1В (16В oz.) can ofВ pumpkin
1В (14В oz.) can ofВ sweetened condensedВ milk
2В eggs
1В teaspoon ofВ ground cinnamon
1/2В teaspoon each ofВ ground ginger, nutmeg &В salt
In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1” from edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate leftovers.
Paradise PumpkinВ Pie
1В (8В oz.) pkg. ofВ cream cheese
1/4В cup ofВ sugar
1/2В teaspoon ofВ vanilla
1В egg
1В (9В inch) pastry shell, unbaked
1/2В cup ofВ sugar
1В teaspoon ofВ cinnamon
Dash ofВ salt
1/4В teaspoon ofВ ginger
1/4В teaspoon ofВ nutmeg
2В eggs, slightly beaten
1В cup ofВ evaporatedВ milk
Heat oven toВ 350В degrees. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom ofВ pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350В degrees one hour and 5В minutes or until done. Cool; brush with maple syrup and garnish with nuts, if desired. Enjoy andВ Eat!
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