Pumpkin Pie

[Guest guest]

Hi,

 

How does the Pepsi change the flavor

of the pumpkin pie? Of course I could

try making it but that additional ingredient

seemed most unusual.

 

Thanks,

 

Gary

 

--- PunkinPie68 wrote:

 

> Pumpkin Pie

>

> 12 ounces Pepsi

> 1 1/2 cups cooked or canned pumpkin

> 1/2 cup brown sugar

> 2 eggs slightly beaten

> 1/2 tsp. salt

> 2 tbsp. molasses

> 1/2 tsp. ginger

> 1 tsp. cinnamon

> pie crust

>

> Mix dry ingredients. Add pumpkin and slightly

> beaten eggs, then

> molasses and Pepsi. Mix well and pour into baked

> pastry shell.

> Bake 25-30 minutes at 400 degrees.

>

[Guest guest]

>They ate over half a pie and left tracks in the other half.

 

I'm sorry about your pies, but thank you so much for the laugh. That's

a great image!

 

cozycate wrote:

> I always celebrate All Sanits Day, the first of november by making

> pumpkin pies. Yesterday morning I make the pies, 3 of them, and

> covered them with plastic wrap and put them out on the back deck to

> cool. I got involved in something and forgot about them untill after

> dinner when my dh looked at me expectantly and asked if I had made

> pie. I assured him that I had and that I even had wripped creak to go

> on top. I went out to the deck to fetch a pie and found that the

> squirrels had found them first. They probably

> thought it was a feast just for them. They ate over half a pie and

> left tracks in the other half. On a second pie they just ate around

> the edge, so I cut that off and we ate crustless pie. One pie was

> still in good shape, so it went directly into the freezer. Katie

>

>

>

>

>

[Guest guest]

ROTFLMAO!!! They should be healthy for a while!!!

 

Marilyn Daub

Vanceburg, KY

mcdaub

My cats knead me!!

-

" cozycate " <cozycate

 

Friday, November 02, 2007 9:06 PM

pumpkin pie

 

 

>I always celebrate All Sanits Day, the first of november by making

> pumpkin pies. Yesterday morning I make the pies, 3 of them, and

> covered them with plastic wrap and put them out on the back deck to

> cool. I got involved in something and forgot about them untill after

> dinner when my dh looked at me expectantly and asked if I had made

> pie. I assured him that I had and that I even had wripped creak to go

> on top. I went out to the deck to fetch a pie and found that the

> squirrels had found them first. They probably

> thought it was a feast just for them. They ate over half a pie and

> left tracks in the other half. On a second pie they just ate around

> the edge, so I cut that off and we ate crustless pie. One pie was

> still in good shape, so it went directly into the freezer. Katie

>

>

>

>

>

[Guest guest]

Pumpkin Pie

Source: 3ABN/Micheff

 

1 pkg. MoriNu Tofu

1 c. water

1 can pumpkin

3/4 c. Sucanat

1/2 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

1 unbaked pie shell

 

1. Blend MoriNu Tofu and water together.

 

2. Mix tofu mixture and remaining ingredients well and pour into

unbaked pie shell.

 

3. Bake at 350 degrees for 1 - 1 1/2 hours, or until knife inserted in

center and comes out clean.

 

Best served cold.

[Guest guest]

To go along with the very good-sounding pumpkin pie filling, do you have a

recommendation for a good gluten-free pie crust?

 

Thanks!

Pam : )

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.

 

 

[Guest guest]

Hi Pam,

 

I think any single crust pie shell would be great --- a nut crust; a

coconut/gf oat crust; or even a bean flour crust. We have about 20 good pie

crust recipes in our archives and I can't decide which one would be best so

I " ll post a link and you can choose. I personally change to a different one

each time I bake a pie --- recently I've been experimenting with coconut

flour and coconut oil (shortening) --- and will post a recipe when I get it

perfected abit more. Here's the link to our pie crusts:

 

%20%20%2A%2A%2ARecipes\

%20Posted%20to%20VGF%2A%2A%2A/Desserts/%20Pies%20and%20Pie%20Crusts/%20%20Pie%20\

Crusts/

 

Hmmm, that's long --- I hope it comes through okay. It's in our files under

'Desserts' and then filed under " Pies and Pie Crusts " .

 

LaDonna

 

 

On Nov 15, 2007 4:50 AM, Pam Retzlaff <pamretz wrote:

 

> To go along with the very good-sounding pumpkin pie filling, do you have

> a recommendation for a good gluten-free pie crust?

>

> Thanks!

> Pam : )

>

>

> Be a better pen pal. Text or chat with friends inside Mail. See

> how.

>

>

[Guest guest]

For the pie shell, which brand of Baking Powder is GF?

 

Thanks,

Danielle

 

 

 

*** This email is private. Please do not share.

Please do not include this name or address in bulk email messages.

Thank you.

 

 

Gracious Hospitality <gracioushospitality

 

Thursday, November 15, 2007 12:25:18 AM

Pumpkin Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Pie

 

Source: 3ABN/Micheff

 

 

 

1 pkg. MoriNu Tofu

 

1 c. water

 

1 can pumpkin

 

3/4 c. Sucanat

 

1/2 tsp. salt

 

1 1/2 tsp. cinnamon

 

3/4 tsp. ginger

 

1/4 tsp. nutmeg

 

1/4 tsp. cloves

 

1 unbaked pie shell

 

 

 

1. Blend MoriNu Tofu and water together.

 

 

 

2. Mix tofu mixture and remaining ingredients well and pour into

 

unbaked pie shell.

 

 

 

3. Bake at 350 degrees for 1 - 1 1/2 hours, or until knife inserted in

 

center and comes out clean.

 

 

 

Best served cold.

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

Re: Pie crust for pumpkin pie

 

Thanks, LaDonna! There are a lot to choose from....

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.