Better Than Pumpkin Pie Recipe 455

BETTER THAN PUMPKIN PIE

Steps:

• Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
• Pour into a 12 x 9 inch baking pan.
• Sprinkle the dry cake mix on top and pat down.
• Melt the butter and drizzle over the top.
• Sprinkle with nuts.
• Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
• Let cool.

BETTER THAN LIBBY'S PUMPKIN PIE! SSHHH! HEHE

Steps:

• 1. In a large bowl, beat eggs with a whisk.
• 2. Whisk in pumpkin stirring with the whisk.
• 3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
• 4. Stir in vanilla.
• 5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
• 6. Pour into unbaked pie shell.
• 7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
• 8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE

Steps:

• Preheat oven to 350 degrees.
• Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
• Pour into unbaked pie shell.
• Bake for 50 minutes or until done.

BETTER THAN LIBBY'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Whisk ingredients in bowl until smooth and pour into pie crust. Bake 15 minutes.
• Reduce heat to 350 degrees. Continue baking for 30 to 45 minutes or until a knife inserted 1 inch from the crust comes out clean.
• Cool. Refridgerate for at least one hour before serving and serve with cool whip (optional).