Bake in the oven for 12-14 minutes or until ... ¼ cup granulated sugar Add the pumpkin puree, egg yolk, and vanilla extract to the wet mixture. 1 egg yolk, ⅓ cup pumpkin puree, 1 tsp vanilla ...

Bake in the oven for about 10-12 minutes ... Add the pumpkin puree, large egg yolks, vanilla, pumpkin pie spice, salt, cream of tartar, and baking soda to the large mixing bowl.

To partially bake crust: Lightly prick bottom and side ... In separate bowl, mix pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, ginger, salt and remaining ½ cup sour cream until combined.

5. Stir this into the egg yolk mixture, then whip at high speed for 1 minute. 10. Bake at 375°F for approximately 25 minutes or until the cakes spring back when pressed slightly in the center 11.

Lightly brush beaten egg yolk on bottom of Pastry. Return to oven, and bake at 325°F until inside ... about 10 minutes. Cook pumpkin in a small saucepan over medium, stirring constantly, until ...

Bake at 350 F for 20 minutes. Cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon together until mixture thickens. Remove from heat; add gelatin dissolved in cold water. Cool.

Bake in preheated oven until cranberries just ... Pie can be made up to 1 day in advance and stored in refrigerator. Whisk together pumpkin, egg yolks, egg, and vanilla in a large heatproof ...

Beat in the pumpkin puree, egg yolks, cornstarch ... Pour the custard into the baked pie shell. Sprinkle the pecan streusel on top. Bake the pie in the preheated oven on the middle oven rack ...

Bake empty tart shell until pastry starts to color, 10 to 15 minutes. Makes 1 tart shell. 1. Preheat oven to 350 degrees. In a medium-size mixing bowl, whisk pumpkin puree, egg, yolks and ...

Add pumpkin, egg yolk and vanilla and beat until smooth In ... Add extra chocolate chips to tops, if desired. Bake at 350 degrees for 20 minutes or until edges are golden brown.