|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 624 for pumpkin pie pumpkin spice
If using fresh pumpkin, drain in ... ingredients (other than pie crust). Pour filling ... 350°F and allow to bake until custard sets (about 1 hour more).
Cut fruit into pieces. Use as many varieties of fruit as you want. Combine remaining ingredients. Pour over fruit and toss lightly. This salad keeps ...
Sift flour and ... inches larger than pie pan. Fit crusts ... Wash one medium pumpkin; cut in ... maple syrup, salt, spices. Pour egg ... before. Makes 2 pies.
Combine and store in a bottle. Use 4 teaspoons of blend to one large can pumpkin (2 pies). Use in Autumn Spiced Nuts recipe, also.
Mix and store in an air tight container.
Combine well: Sift 5-6 times or until thoroughly blended. Store in covered container at room temperature. Will keep up to 4 months without losing ...
Beat pumpkin, evaporated milk ... to 350°F and bake until knife inserted near center comes out clean, approximately 40 minutes. Cool on a wire rack.
Soften gelatin in ... sugar. Stir in pumpkin, milk, cinnamon, ... mixture. Spoon into pie crust. Chill until firm. Serve with whipped cream, if desired.
Combine all ingredients ... halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
Whisk together all ... Pour into unbaked pie crust (9-inch). Bake ... Beat all ingredients in electric mixer until soft peaks form. Serve on chilled pie.
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