Maple Walnut Pumpkin Pie

Maple Walnut Pumpkin Pie

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 eggs
* 1 teaspoon maple flavoring
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg

* Walnut Topping:
* 1 (9 inch) Graham cracker pie crust or unbaked pie shell
* 1/3 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter
* 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. Enjoy !

Cake mix and Pumpkin Pie Filling Recipe

Cake mix and Pumpkin Pie Filling Recipe
A nice pumpkin pie filling recipe to try !

INGREDIENTS
Pumpkin Pie squares
Crust: 1 package of yellow cake mix (reserve 1 cup)

• 1/2 cup margarine
• 1 egg, beaten
• Combine crust ingredients and pat into a greased 9x13 baking pan, set aside

Filling: 3 cups or 1 can pumpkin pie mix**

• 2/3 canned milk
• 2 eggs, beaten
• Combine pumpkin filling ingredients until smooth pour over cake mixture.

Topping: 1 cup reserved cake mix

• 1/4 cuup sugar
• 1 teaspoon cinnamon
• 1/4 cup margarine
• Mix until crumbly. Sprinkle over top of pumpkin mixture

INSTRUCTIONS
First of all bake at 350 degrees 45 to 50 minutesor until a knife inserted comes out clean.
And then top with whipped cream. If you use fresh or canned pumpkin be sure to season it like you would for pumpkin pie.The pumpkin pie filling recipe with cake mix is ready !...Enjoy it !
Tru this Cooking Recipe Book! pumpkin-pie-filling-recipe

Mincemeat/Pumpkin Chiffon Pie Recipe

Mincemeat Pumpkin Chiffon Pie Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe Ingredients :

* 1 cup solid pack pumpkin puree
* 1/2 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 eggs
* 1/2 cup heavy whipping cream
* 1 cup prepared mincemeat pie filling
* 1 (9 inch) pie shell

Pumpkin Pie Filling Recipe Instructions :

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and the pumpkin pie filling recipe of chiffon is ready to serve warm...enjoy the pie !
pumpkin-pie-filling-recipe-2.

Sugarless Pumpkin Pie Filling Recipe

Sugarless Pumpkin Pie Filling Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe INGREDIENTS :

• 1 c. thawed frozen apple juice concentrate (sugarless),
• 1 3/4 cups pumpkin(not pumpkin pie filling),
• 3 tbsp. butter or margarine, melted and cooled slightly;
• 3 eggs, lightly beaten,
• 1/2 c. evaporated milk,
• 1 tsp. cinnamon,
• 1/2 tsp. ginger,
• 1/4 tsp. nutmeg,
• 1/8 tsp. ground cloves.

Pumpkin Pie Filling Recipe INSTRUCTIONS
Pour apple juice concentrate into a medium size saucepan. Bring to boil. Reduce heat and simmer for 7 minutes. Cool.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices. Whisk mixture until completely smooth. Pour into pastry crust.
Place pie in preheated 350 degree oven and bake 40 minutes or until pumpkin pie is set in center. Cool pie and refrigerate. Bring out of refrigerator one hour before serving. The pumpkin pie filling recipe is ready...enjoy !
pumpkin-pie-filling-recipe

Sugar Free Fat Free Pumpkin Pie Filling

Sugar Free Fat Free Pumpkin Pie Filling
A nice pumpkin pie filling recipe to try !
INGREDIENTS

• 1 (16 oz.) can pumpkin
• 2 sm. (4 serving) pkg. Jello sugar free vanilla pudding & pie filling
• 2 c. skim milk
• 2 tsp. pumpkin pie spice

INSTRUCTIONS
Pour milk into a 2 quart saucepan. Stir in pudding and pumpkin pie spice until dissolved. Add pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute, stirring to prevent burning. Pour into cooled 9" crust. Chill. Mixture will thicken as it cools.
This pumpkin pie filling recipe is acceptable for low cholesterol, low fat sugar free and low sodium diets. Enjoy it !
pumpkin-pie-filling-recipe

Pumpkin Pie Filling Recipe 3

Pumpkin Pie Filling Recipe 3

A nice pumpkin pie filling recipe....
INGREDIENTS

* 1 ounce melted butter
* 2 ounces honey
* 1/2 pound light brown sugar
* 1 cup half and half
* 1-1/4 pounds canned pumpkin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon each, nutmeg, cloves, ginger, allspice
* 1/2 teaspoon salt
* 2 Tablespoons cornstarch
* 1 teaspoon vanilla extract
* 5 ea. eggs lg.
* 1 cup half and half

INSTRUCTIONS

1. Put the first four ingredients in a sauce pan and heat to melt the butter and dissolve any lumps in the sugar. Set aside.
2. Sift the cornstarch with the spices to break up any lumps. Stir into the pumpkin. Stir in the other liquid ingredients, combining well before each addition. Finally stir in the ingredients in the saucepan.
3. Pour into a par-baked 12" pie shell and bake at 325 F about fifty minutes, until knife inserted 1" from the edge comes out clean. The center will finish baking from internal heat.
The pumpkin pie filling recipe is ready,....
delicious-pumpkin-pie-filling.recipe

Pumpkin Pie Filling Recipe

Pumpkin Pie Filling Recipe

Ingredients

• 2 cups pumpkin
• 1/2 cup splenda
• 3 eggs
• 1/2 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup skim milk

INSTRUCTIONS

1. Combine all ingredients in mixing bowl or blender. Use the blender when using fresh pumpkin.
2. Pour into crust of your choice.
3. Bake at 450 degrees for 15 minutes. Then bake at 350 degrees until toothpick inserted in center come out clean about 45 minutes. The pumpkin pie filling recipe is ready...enjoy it !
pumpkin-pie-filling-recipe-2