Paula Deen Pumpkin Pie

In the top of a double boiler over low heat combine the marshmallows and the pumpkin puree. Find Paula on The Best of Paula.

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Reserve 1 cup caramel in a small bowl.

Paula deen pumpkin pie. Pour into prepared regular Buttery Pie Crust. Sign Up For Paulas Newsletter Submit. In a large bowl whisk together remaining caramel and pumpkin.

Sign up to receive weekly recipes from the Queen of Southern Cooking Submit. Arrange pecans in bottom of pie shell. Bake for 85 to 95 minutes or until center is set and a wooden pick inserted in center comes out clean covering with aluminum foil halfway through baking to prevent excess browning if necessary.

Stir constantly with a heatproof spatula until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt. Whisk in eggs pie spice vanilla cinnamon and cardamom until smooth.

Beat in the pumpkin sour cream cinnamon pumpkin pie spice and ginger until blended. Find Paula on The Best of Paula. Preheat oven to 350F With a hand beater beat eggs well.

Beat in corn syrup sugar butter pumpkin and vanilla until well-blended. Press prepared Basic Piecrust into bottom and up sides of a 9-inch deep-dish pie plate. Beat in corn syrup sugar butter pumpkin and vanilla until well-blended.

Bake the pie crust according to the package directions and allow it to cool. Arrange pecans in bottom of pie shell. With a hand beater beat eggs well.

In a large bowl whisk together pumpkin and next 8 ingredients. Directions In a large bowl using a handheld mixer beat cream cheese and confectioners sugar until smooth. Trim excess crust to about 12 inch past edge of pie plate.

Preheat oven to 325. Preheat oven to 350 F. Ingredients 1 cup apple butter 1 cup or canned fresh pumpkin 12 cup packed brown sugar 12 teaspoon salt 34 teaspoon ground cinnamon 34 teaspoon ground nutmeg 18 teaspoon ground ginger 3 slightly beaten eggs 34 cup evaporated milk 1 9 inch unbaked pie shell sweetened for garnish whipped cream.

Preheat oven to 425F Combine apple butter pumpkin sugar salt and spices in a bowl. Serve with gingersnaps and Granny Smith apples.

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