|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Results 1 - 10 of 15 for raw pumpkin pie
Result Page: 1
Begin with hard ... 25 minutes - (pie tin will be ... out and add raw oysters toss in ... reduce heat to a simmer; cook until tender but not mushy. - Stewart
Beat eggs, then add sugar, oil, zucchini, vanilla and water. Mix sifted dry ingredients into first mixture. Add chocolate chips. Bake at 325°F for 1 ...
Peel apples before grating, mix with lemon juice and set aside. Combine flour, baking soda, salt and spices; mix thoroughly and set aside. Cream ...
Cream together eggs, oil, sugar, zucchini, squash and vanilla. Sift rest of ingredients together and blend. Add nuts. Put in greased and floured pans ...
Combine persimmon pulp, ... Spoon into baked pie shell. Sprinkle nuts ... crosswise slashes in top of fruit and spoon out with tablespoon. Remove seeds.
Preheat the oven ... Spray a 10-inch pie plate with nonstick ... 425°F. Combine the pumpkin, heavy cream, ... minutes. Cool and serve with whipped cream.
Cream butter and sugar. Mix in eggs, pumpkin pie spice, salt and ... from the oven to table and serve with pork roast, baked ham or chicken. Serves 4-6.
Time of baking depends on size of pumpkin. When pumpkin ... baking dish. Bake at 350 degrees for an hour or an hour and a half. Eat stuffing and pumpkin!
Mix all ingredients ... and pour into pie shell. Bake in ... whipped cream. Mix butter, brown sugar, pecans and flour by hand until butter is the size of peas.
Mix together 1/2 ... Press into a pie pan. Prick bottom ... Add milk, cooked pumpkin, white sugar, raw sugar, vanilla, cinnamon, ... later for pumpkin pie.
Result Page: 1
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