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Pumpkin Pie Recipe


1 (9 inch) prepared graham cracker crust

1 (3 ounce) package instant pumpkin pie filling

3 eggs, beaten

1/2 cup white sugar

1/2 cup vegetable oil

1 cup milk

1 teaspoon vanilla extract

1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a medium bowl, mix pumpkin pie filling, eggs, sugar, oil, milk and vanilla. Mix well.

To Make Crust: Place pumpkin filling mixture in a 9-inch pie pan. Bake in preheated oven for 25 minutes, or until pumpkin filling is bubbly. Chill pie before serving.


Lundu Gruun writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is an excellent introduction to making gingerbread cookies! I used fresh ginger, added 2 tablespoons of vanilla almond extract, and 1/2 cup of powdered ginger. I also used Kahlua Orange Juice--a delicious recipe, unique and tasty. It did take longer to make than the recipe stated, though, so budget a extra half hour. If you're not careful, the edges of the cookies can be sharp. Also, avoid baking the cookies in a glaze dressing--the glaze tasted awful and didn't cook down the sides of the cookies. Instead, I would have added some Steep Grind coffee to the recipe and used crushed Heath candy bars as the glaze. These were very good--flavorful, and very easy to make. I used Prego molasses,