Ingredients:
- 2 pie crusts
- 1 30 oz. can of pumpkin
- 1 1/2 cans of evaporated milk
- 4 eggs
- 1 1/2 cup of sugar
- 1 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 6 oz. fireball whiskey
Directions:
- Preheat oven to 425.
- Whisk the eggs. Pour into bowl with rest of listed ingredients. Mix together.
- Pour mixture into the 2 pie crusts.
- Bake at 425 for 15 min. Reduce oven temp to 350 and cook for 35-40 more minutes.
- Add cool whip topping or ice cream if desired.
Ingredients:
- 1 9 inch Graham cracker crust
- 15 oz. fresh pumpkin or can pumpkin
- 1 14oz. can sweetened condensed milk
- 2 eggs
- 2 tsp. pumpkin pie spice
- Boil and drain pumpkin, if fresh. Mash pumpkin with 1/2 tsp. salt.
- Preheat oven to 425 degrees.
- Beat pumpkin, milk, eggs, and spice. Pour into crust.
- Bake 15 minutes in oven.
- Turn oven down to 350 and bake 35-40 minutes.
Ingredients
- 3 1/2 cups flour
- 2 tsps. baking soda
- 1 1/2 tsps. salt
- 1 tsp. baking powder
- 3 cups sugar
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 cup corn oil
- 2 cups canned pumpkin
- 4 eggs
- 1 cup water
- 1 lb. chopped dates
- 1 cup chopped nuts
- Sift together into bowl flour, soda, baking powder, sugar, cloves, nutmeg, and cinnamon.
- Add all at once corn oil, canned pumpkin, eggs, water. Mix well. Add dates and nuts.
- Pour into 2 well-oiled and floured loaf pans.
- Bake 1 1/2 hours in 325 oven.
