Kosher Pumpkin Pie Dairy Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar.
• Add salt, cinnamon, nutmeg, ginger and cloves.
• Gradually stir in milk and cream.
• Stir in pumpkin.
• Pour filling into pie shell.
• Bake for ten minutes in preheated oven.
• Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set Pumpkin Puree:Cut the pumpkin into large chunks and place on an oiled baking sheet.
• Cover with foil and bake in a 350°F oven for one hour or until fork tender.
• Allow pumpkin to cool, then remove the skin and puree in a food processor.
• Use the puree in your holiday baking.
• Unused puree can be frozen in airtight containers for one month.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.