carrot pie

Ingredients

• Servings: 1
• 4 cups sliced carrots
• 2 eggs
• 1 cup evaporated milk
• 3/4 cup packed brown sugar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 single pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• bring a large pot of water to a boil. cook carrots in the boiling water until very tender, about 15 minutes. drain and transfer to a blender. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until very smooth. set aside to cool.
• preheat oven to 400 degrees f (200 degrees c).
• beat eggs in a large bowl. add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
• bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Caramel-pecan

Ingredients

• Servings: 8
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1/2 cup half-and-half
• 3/4 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 (9 inch) prepared pie shell
• 3/4 cup packed light brown sugar
• 1 cup chopped pecans
• 3 tablespoons butter

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. pour the pumpkin mixture into the prepared pie shell. cover the edges of the pie with aluminum foil strips to prevent burning.
• bake in preheated oven for 20 minutes.
• meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. carefully spoon over the top of the pie. continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. cool on a wire rack.

Pumpkin Mochi

Ingredients

• Servings: 12
• 2 1/2 cups mochiko (glutinous rice flour)
• 2 teaspoons baking powder
• 2 cups white sugar
• 4 eggs
• 1 (29 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 cup butter, melted
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• sift together the mochiko, baking powder, and sugar in a large bowl. mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. stir the egg mixture into the mochiko mixture. pour into the prepared dish.
• bake in preheated oven for 1 hour. allow to cool before serving.

chocolate almond pumpkin bread

Ingredients

• Servings: 1
• cooking spray
• 1 2/3 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon spice
• 1/4 teaspoon baking powder
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/3 cup water
• 2 eggs
• 1 cup semisweet chocolate chips
• 1/2 cup chopped toasted almonds

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray the inside of a 9x5-inch loaf pan with cooking spray.
• mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, spice, and baking powder together in a large bowl. add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. gently stir in chocolate chips and almonds. pour batter into the prepared loaf pan.
• bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

Cocktail

Ingredients

• Servings: 1
• 2 scoops vanilla ice cream
• 1/2 cup crushed ice
• 1 tablespoon canned pumpkin
• 1 fluid ounce half-and-half
• 1 fluid ounce spiced
• 1/4 teaspoon spice
• 2 tablespoons whipped topping
• 1 pinch spice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the ice cream, ice, pumpkin, half-and-half, , and 1/4 teaspoon spice in a blender; blend until smooth. pour into a serving glass; top with whipped topping, sprinkle with pinch of spice.

sugarless ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 egg
• 6 packets granulated artificial sweetener
• 1 teaspoon spice
• 1 cup pumpkin puree
• 1 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl whisk together egg, sugar substitute, and spice until well blended. add pumpkin and milk to egg mixture, and stir until smooth. pour mixture into pie shell.
• place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.