Autumn Harvest Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees F.
• Blend the sugar, spices and salt together.
• Add eggs, pumpkin and evaporated milk.
• Stir to blend mixture well.
• Pour into unbaked pie shell.
• Bake in hot oven for 15 minutes.
• Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
• Cool pie before serving.
• Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
• In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
• To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
• Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Steps:

• Mix together brown sugar and seasonings. Stir in remaining filling ingredients and beat until smooth. Pour into shell.
• Bake at 450F for 10 minutes. Lower temperature to 350F and bake for a further 40-45 minutes.

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Place jellyroll pan on lower oven rack.
• Fit bottom crust into 9" pie pan.
• Flute; refrigerate.
• Roll out top crush to 1/4" thickness.
• Using a leaf-shaped cutter, cut out pastry leaves.
• Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
• Brush crust edges with egg.
• Arrange leaf cutouts over filling, overlapping slightly.
• Brush with egg; sprinkle with remaining sugar.
• Place pan on hot baking sheet in oven.
• Bake 10 minutes.
• Reduce oven temperature to 350 degrees Fahrenheit.
• Bake 1 hour or until golden.
• Cool on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.