Pumpkin Pie With Spiced Crust Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
• Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

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:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.
• In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
• Bake 15 to 20 minutes longer or until filling is set. Cool completely.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.