Pumpkin Pie Bowls Recipe By Tasty

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Gut 6-8 small pumpkins, and place on a baking sheet.
• Combine all crust ingredients in a medium sized bowl. It should be the consistency of peanut butter, or more runny.
• Spread over the inside of the mini pumpkin - the moisture will aid in softening the pumpkin while cooking.
• Combine all filling ingredients in a large bowl. Mix until smooth. Use a plastic bag to squeeze into the pumpkins.
• Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
• Combine coconut cream and powdered sugar, and beat or whip for three minutes. (for fluffier whipped cream, use thicker coconut cream, and chill for 1 hour). Drizzle cream over top of hot pumpkin.
• Enjoy!

Steps:

• In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

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.

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:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.