Pumpkin Pies Recipes

Pumpkin Pies Recipes
Baxi Nishant

Pumpkin pies recipes collection. 1.Pumpkin Pie 2.Pumpkin Pie 3.Pumpkin Pie 4.Pumpkin Cheesecake Pie with Gingersnap Cookie Crust 5.Traditional Pumpkin pie 6.Paradise Pumpkin Pie 7.Maple Golden Pumpkin Pie 8.Pumpkin Chiffon Pie 9.Thanksgiving Pumpkin Pie 10 Pumpkin Pie 11.Pumpkin Crunch Cream Pie 12.Best Ever Pumpkin Pie 13.Pumpkin Pie Cookies 14.Double Layer Pumpkin Pie 15.Apple & Pumpkin Pie 16.Honey Pumpkin Pie 17.Pumpkin Gingersnap Pie 18.Praline Pumpkin Pie and many more.

Pumpkin Pies Recipes

Baxi Nishant

© Baxi Nishant, 2019

ISBN 978-5-0050-3398-7

Created with Ridero smart publishing system

Pumpkin Pies Recipes
Nishant Baxi

Index

Pumpkin Pie Pumpkin Pie Bars Pumpkin Pie Cake Pumpkin Cheesecake Pie With Gingersnap Cookie Crust Traditional Pumpkin pie Paradise Pumpkin Pie Maple Golden Pumpkin Pie Pumpkin Chiffon Pie Thanksgiving Pumpkin Pie Pecan Pumpkin Party Pie Pumpkin Crunch Cream Pie Best Ever Pumpkin Pie Pumpkin Pie Cookies Double Layer Pumpkin Pie Apple & Pumpkin Pie Honey Pumpkin Pie Pumpkin Gingersnap Pie Praline Pumpkin Pie Spicy Pumpkin Pie Squares Pumpkin Pie Cheesecake Frost On The Pumpkin Pie Pumpkin Pie Upside Down Cake Pumpkin Pie Delight Apple Butter Pumpkin Pie Pumpkin Pie With Spiced Crust

Pumpkin Pie

3 eggs, slightly beaten

2 cups of pumpkin

1/2 cup of granulated sugar

1/2 cup of brown sugar

1/2 cup of corn syrup

1 teaspoon of vanilla

1 1/2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of ginger

1/2 teaspoon of ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.

Pumpkin Pie Bars

1 (18 1/2 oz.) box of yellow cake mix

1/2 cup of butter or margarine, melted

4 eggs

1 (30 oz.) can of solid pack pumpkin (3 cups)

1 cup of sugar, divided

1/2 cup of light brown sugar (firmly packed)

2/3 cup of evaporated milk

1 1/2 teaspoons of cinnamon

1/2 cup of chopped walnuts

1/4 cup of butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

Pumpkin Pie Cake

4 eggs

1 1/4 cups of sugar

1 large can of evaporated milk

1 teaspoon of cinnamon

1 (No. 303) of can pumpkin

Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

1/2 cup of pecans

2 tablespoons of sugar

1 cup of gingersnap crumbs (from about 20 cookies)

5 tablespoons of unsalted butter, melted

1 lb. of cream cheese, room temperature 2/3 cup of brown sugar, packed

1/2 cup of sour cream, room temperature

1 cup of canned solid-pack pumpkin