La Madeleine Pumpkin Pie Recipes

Steps:

• Preheat oven to 375°F.
• Combine all dry ingredients in a bowl.
• In another bowl, combine pumpkin and corn syrup.
• Mix into dry ingredients.
• Add cream and eggs; mix until well combined.
• Pour the mixture in an unbaked, 10-inch pie shell.
• Bake 45 minutes.
• Cool and serve with fresh whipped cream.

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Steps:

• 1.Preheat oven to 375 2.Prepare Madeleine Pan with nonstick spray. 3.Beat eggs and sugar with mixer, add vanilla pumpkin emulsion, pumpkin pie spice and salt. 4.Mix in flour until blended. 5.Place 2 tablespoons of batter into each madeleine area of the pan. 6.Bake for 12-14 minutes or until just golden. 7.Remove pan from oven and turn onto a cooling rack. 8.Allow Madeleines to cool completely. Pumpkin Spice Icing 1.Mix all ingredients until smooth, add a drop or two more water if you need it thinner. 2.Drizzle icing over cooled Madeleines.

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.