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10 Cool Pumpkin Carving Ideas for Halloween 2017 Easy Ways to Carve a

Step 2 On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24. Step 3 Transfer rounds to.

Decorating Mini Pumpkins

Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins.

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Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk. Beat until well combined and smooth. Line phyllo shells on prepared baking sheet.

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Preheat the oven to 350 degrees F (175 degrees C). Cut top off mini pumpkin and reserve; scrape out the seeds. Place butter and brown sugar inside pumpkin and sprinkle with ground cinnamon. Place pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom. Bake in the preheated oven until tender, about 30 minutes.

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Preheat your oven to 400°F (200°C). Place the cleaned mini pumpkins on a baking sheet lined with parchment paper. Drizzle a little olive oil over each pumpkin and season with salt and pepper, or your preferred spices. Place the pumpkin lids back on top. Roast the pumpkins in the preheated oven for 30-40 minutes, or until the flesh is fork.

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Heat oven to 375 F. Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also. Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides.

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Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan.

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Place the pan in the freezer while you prepare the filling. In a blender, add all pumpkin pie filling ingredients. Blend until smooth. Now spoon filling into each crust, about 1 tablespoon in each. Bake for 22-24 minutes, until the crust edges are lightly golden brown.

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Here is a guide on how to cook a small pumpkin. To prepare the pumpkin, first preheat your oven to 375 degrees Fahrenheit. Cut the top off of the pumpkin, and then cut the pumpkin in half. Remove the seeds and stringy pulp with a spoon. Place the pumpkin halves in a baking dish, and then pour water into the dish until it reaches halfway up the.

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In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up.

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Whisk the pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the filling among the muffin molds. Bake the pies for 25 to 35 minutes or until they are baked through and the crust is golden around the edges. Cool the mini pumpkin pies in the pan. Once cooled, use a butter knife to loosen them from the molds.

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Instructions. In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth. Using a 1/4 measuring cup, pour pumpkin mixture into shells. Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.

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Step-by-step instructions. Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into the plate and flute the edge of the crust. Re-roll the remaining pie dough and line the second pie plate, fluting the edge. In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside.

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Press the pie crust pieces into the muffin tins. Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top. Place the muffin pans into the oven and bake for 10 minutes. Reduce the oven temperature to 325°F and continue baking for 10 more minutes.

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Add the filling to the pie crusts: Remove the muffin pans with the pie crusts from the refrigerator. Spoon two tablespoons of the pumpkin pie filling into each pie crust. Bake: The pies will need to bake at 400°F for roughly 16 to 20 minutes. Cool & Chill: Remove from the oven and allow to cool on a wire rack for 30 minutes.

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Set them aside to cool. Meanwhile, in a pan, fry the mushrooms and garlic in a little olive oil (and bacon, if using) for about a couple of minutes or until cooked. Slice off the cooled mini pumpkin tops and scoop out the seeds. (Either discard or toast the seeds later with salt.) This leaves a hollow cavity to fill.