Cinderella Pumpkin Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
• Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
• Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
• Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
• Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Steps:

• Place rack in lowest oven position.
• Preheat to 425.
• To make the crust, stir together flours, sugar and salt in a medium bowl.
• With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
• Sprinkle with the cold water, toss to moisten, and gather into a ball.
• On floured wax paper, roll out dough to a 12 inch circle (thin).
• Invert paper onto a 9-inch pie plate.
• Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
• Prick bottom of crust with fork in several places.
• Bake on low rack for 12-15 minutes until JUST pale golden in color.
• Remove to cooling rack.
• ADJUST OVEN to 350.
• Filling---------.
• In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
• Pour into crust.
• Carefully return pie to oven.
• Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
• Move to wire rack to cool.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
• In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
• Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.