|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Did you mean: pumpkin pie
1 - 10 of 12 for pumpkin pie supreme
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Preheat oven to 425 degrees. Mix pumpkin, milk, sugar, ... Pour into unbaked pie shells. Bake at ... until inserted knife comes out clean. Makes 4 pies.
Beat egg yolks ... until thick. Add pumpkin, milk, salt, ... Beat in vanilla. Fold egg whites into pumpkin mixture. Pour filling into pastry shell. Chill.
Grease a microwave bundt pan with shortening or oil. Sugar, do not flour the bundt pan. Pour blended ingredients into prepared pan. Microwave for 10 ...
Heat oven to ... oil, eggs, and pumpkin 1 minute at ... cream cheese at low speed until smooth. Frost cooled bars. Store in refrigerator. Makes 36 bars.
Heat oven to ... oil, eggs and pumpkin 1 minute at ... and cream cheese at low speed until smooth. Frost cooled bars. Store in refrigerator. Makes 36 bars.
Mix pudding with milk. Add cinnamon. Fold in Dream Whip then fold in pumpkin.
Combine graham cracker ... beating well. Add pumpkin and spices; mix ... Garnish each serving with remaining whipped topping and pecans. About 15 servings.
Heat oven to ... or 10 inch pie pan. Bake at ... tablespoons crumbs. Refrigerate at least 4 hours or until served. Store leftover in refrigerator. 8 servings.
Set oven to ... or 10 inch pie pan. Bake for ... tablespoons remaining crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator. Serves 8.
Mix crust (reserve ... into 10 inch pie plate and bake ... minutes at high speed. Fold in Cool Whip. Chill at least 4 hours, better overnight. VERY GOOD!!
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