Pumpkin Pie Recipe Kosher

Turn oven to 375 degrees fahrenheit.

Pumpkin pie recipe kosher. Divide into halves and pour into each piecrust. Add the pumpkin to the epc pot. Bake at 400 for 10 minutes.

Pour the mixture into pie crust. Cook for 15 minutes using manual high pressure mode then manually release the pressure. Bake pie crust at 400 degrees for 5 minutes.

Prick holes in the pie crust with a fork. Pour into the prepared unbaked pie shells. Bake on the middle rack for 50 to 55 minutes or until the center has set.

Cook for 15 minutes in the epc pot. Bake at 400 f for 15 minutes. Preheat oven to 425 degrees fahrenheit.

Add the soy milk and stir to blend. If crust puffs up during baking press it to the pie plate with the back of a spoon. Bake at 350 f for 35 to 45 minutes until just set and the center of the pie is not jiggly.

It can even be and is used to make butternut squash muffins butternut squash bread and really anything pumpkin or fall that you can think of. Reduce heat to 350 f and bake for 30 to 40 minutes or until firm. Stir into pumpkin mixture.