|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Tip: Try pumpkin pie for more results.
1 - 10 of 17 for autumn pumpkin pie
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Blend pumpkin, milk, eggs, ... nuts. Bake at 350 degrees for 55-60 minutes. Insert knife in center to make sure pumpkin is set. Top with whipping cream.
Heat oven to ... Beat eggs, sugar, pumpkin, butter, syrup, ... Pour into pastry-lined pie pan. Bake 45 ... a real good recipe for my home canned pumpkin.
Mix together pumpkin, milk, egg, cinnamon, nutmeg, ginger and hot water. Pour into pastry lined pie pan. Bake at 375°F for 50 to 55 minutes.
Mix together all ... Pour into unbaked pie shell. Bake at ... edges with thin strips of aluminum foil and continue baking until filling is just about to set.
Mix and pour ... Lift paper and pastry by top corners and place paper side up in pie pan. Peel paper off gently, ease and fit pastry. Build fluted edge.
Preheat oven to 375 degrees. Mix all ingredients. Pour into a pie shell. Bake for 45 to 50 minutes.
Mix. Heat oven to 375 degrees. Pour ingredients into pastry lined pie pan. Bake 50-55 minutes.
Combine first 12 ... Combine butter, 1/2 cup flour and brown sugar; blend well. Stir in pecans; sprinkle mixture on pie. Bake at 350 degrees for 10 minutes.
Combine first 12 ... flour and brown sugar; blend well. Stir in pecans; sprinkle mixture on pie. Bake at 350 degrees for 10 minutes. Yield: one 10 inch pie.
Beat all ingredients ... rotary beater, except walnuts. Mix in walnuts and pour into pastry lined pie pan. Bake 45 to 60 minutes. Serve with whipped topping.
Result Page: 1
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