How To make Pumpkin Patch Pie
1 pt Orange sherbet; softened
8 oz Cool whip non-dairy whipped
--- topping; thawed 1 Oreo Pie Crust (9-inch)
9 Oreo chocolate Sandwich
cookies; chopped
Place sherbet in bowl; stir until smooth. Stir in 1/2 of the cool whip until well blended (see note). Spoon into crust. Sprinkle with chopped oreo cookies, pressing firmly into shebet. Cover with reamining cool whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped oreo cookies and candy pumpkins, if desired. (Photo shows a 6 pumpkin designs facing from center out, oreo cookie crumbs making these designs, eyes, nose an orange triangle, mouth formed into a smile.) Note: for more intense orange color, stir in a few drops each of red and yellow food coloring. Source: Kraft General Foods Ad printed in Better Homes & Garden Magazine 9310 Posted on GEnie's Food & Wine RT by C.SVITEK [cathy] on 10/8/93 MM by
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How To make Pumpkin Patch Pie's Videos
Pumpkin Pie Easy Recipe ❗SUBTITLES❗
#pumpkinpie#easycake#easypie#easydessert
Ingredients:
9TBsp (130g) cold butter
1 3/4 cup (250g) flour
1/4 cup (50g) sugar
vanilla
1 egg
FILLING:
1 3/4 cup (450g) canned pumpkin puree
1 can condensed milk
2 eggs
1/2tsp cinnamon
1/4tsp nutmeg
vanilla
pinch of salt
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Little House on the Prairie Cookbook Pumpkin Pie Recipe - Just Like Ma Ingalls Made!
Here is an Easy Pumpkin Pie Recipe from Scratch with a No-Roll Crust perfect for your Thanksgiving table. With such a simple crust, you can make this pumpkin pie from scratch in no time for one of your Thanksgiving desserts! ⬇️Click Video Title or Show More for Addit'l Info⬇️
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????RECIPE:
➡️TIMESTAMPS:
0:00 Introduction
0:35 Pie Dish to Use
1:25 Pumpkin Pie Ingredients
3:58 No Roll Crust
10:38 Baking Pumpkin Pie
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Perfect Pumpkin Pie
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What's a pumpkin pie with no pumpkin? Sadly, most of them lack pumpkin. Instead, they're made with squash. I know, it's upsetting. But that's what I'm here for. To make a REAL pumpkin pie. An honest pumpkin pie...one with actual integrity.
Ingredients
15 oz canned (or real) pumpkin
14 oz can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
Crust:
1 1/4 cup flour
1/4 tsp sea salt
10 tbsp butter
3 tbsp ice water
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Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Coconut Pumpkin Pie Recipe - Hot Thai Kitchen!
Do something a little different this Thanksgiving or Christmas by adding an Asian flare to traditional pumpkin pie. I PROMISE it will not disappoint. It still has all the feels of a pumpkin pie for those who like tradition, but it also has a unique enough flavour to be new and interesting! Have a happy, yummy and safe holiday season everyone!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Pumpkin Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pie. Let's start with the pie crust. My personal favorite is made with butter as I love its flavor and crumbly texture. Once made I like to sprinkle a layer of crushed ginger cookies and ground pecans over the unbaked pie crust. The advantage of doing this is twofold; it adds flavor, and it prevents the crust from becoming soggy. After pressing the nut mixture onto the unbaked pie crust, all that is left to do is to make the pumpkin filling.
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