What does it mean, “motars”?
I just tried making a punkin pie, and while the filling in sitting in the fridge I have failed to successfully bake two pie crusts. I need to find a premade shell or this pie ain’t happening. I can’t bake. I can cook up a storm, and I am a pretty decent cook, but the mysteries of baking allude me.
Is there anything I can make with punkin pie filling without a traditional pie crust???
Pumpkin muffins 
I think… If you’ve got bisquick or something similar, there might be an easier pie crust recipe for that. Pie crusts are not easy, just ask anyone’s gramma. They can come out great one time and then just be a mess the next.
Bake it in ramekins and call it custard.
Howdy from da cave! Sweet N.O.T. pies and Buttermilk Custard pies are bakin’ away. Two of each even.
Apes pre-made pie crusts are our friends. Hence, the pies bakin’ away. I am not a baker type either. Cakes, brownies, cookies etc. come from a mix or from a friend who can bake. Ok, I can make tollhouse cookies but if ya can’t make those, then, well, ya shouldn’t be allowed in any buildin’ or domicile which contains a kitchen.
If the package does not contain the words mix or self-rising, da bear ain’t dealin’ with it.
Ok, time to mix up some dressin’.
swampy, I tried the refrigerated dough and that stuff does not bake in silicone pans, let me tell. ya.
So this is what I did:
I used this recipe
http://allrecipes.com/recipe/pumpkin-cake-iii/
And changed it up a bit. I added a large spoon full of Nutella and since I already had the pumpkin pie filling mixed up for pie, I added about half a cup more of flour before mixing it all together. Then I put it in two round silicone cake pans and I plan on layering them when they are done with a vanilla glaze. I forgot to add the vanilla but I think the Nutella will make up for that. I will let yall know of my experiment in impromptu baking works out and then post my modified recipe here.
Here’s another punkin pie variant. I’ve never tried it, but there are those who swear by it…
We just finished a couple of big bowls of soup - it was muy yum!! But of course - I do make good soup. 
This is a wonderfully lazy afternoon. Yay!
Apes this is why I lurve those pie crusts in the little aluminum pans. Just dump the pie fillin’ in and bake. Plus, no pan to clean up. Have I mentioned that though I like to cook, I am above all a lazy slackard? 
Plus, who knows, you may just have invented the ultimate punkin cake!
Pies are done and so purty! Hope they taste as good as they look. Dressin’ is all made up and as soon as it’s cooled down I will add aigs and dump it into casserole dishes. I’m figurin’ on two three quart casserole dishes for tomorrow and the all important leftovers plus a two quart casserole of dressin’ to go into the freezer for later. Also I have some aigs coolin’ down which I will make into deviled aigs because it occured to me no one is bringin’ deviled aigs and that just cannot be!
Ok, back to stuff!
I’ve made cornbread for stuffing, ground up the cranberries and oranges for the wife’s cranberry salad, and made a pot of food for the dawgs. So much for vacation days.
The cake turned out fabulous. I may have added a bit too much pumpkin pie spice, but I am just amazed it baked and looks and tastes good. I “gad” to try some because one of the layers fell apart when I took it out of the pan, but the other layer is still good so I guess it will be a one layer glazed pumpkin cake. Better than nothin’ Next time I make it it is going in a bunt pan. I love bunt cakes
so here is my modified recipe:
Original recipe makes 1 - 12x18 inch, 2 round cake pans, or one bunt cake pan
2 cups white sugar
1 1/4 cups vegetable/olive oil
1 table spoon Nutella
2 cups canned pumpkin
4 eggs
1/2 cup heavy whipping cream and 1/2 cup evaporated milk
2 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a large bowl combine sugar, Nutella and oil. Blend in pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.Yay for Apes!!! You are indeed a Goddess of the Kitchen!
Dressin’ all made up, aigs all cracked and peeled. Next up, makin’ of deviled aigs. Rah.
It’s exactly like Old Spice. I started wearing it when I became a dad.
I didn’t know what that meant at first so I was trying to construct something with Ol’ Yeller.
Okay, folks, walking out the work door so everyone travel safe, eat well and be very cherry and merry.
Toodle lieu
lieu can I be grape instead of cherry? 
Satanic ovaries are done. Dressin’ is in casserole dishes. Giblets are ready for gravy makin’. Pies are done. Collards cookin’. When they’re done I’m done for the day. Turkey will get prepped and cooked in the mornin’. I’s tahrd!
Made it to Waco…dropped off deliciousness in foil pans at mr ems Dad’s with his sister. Did paperwork at the county tax office on his daughters car. Came to hotel and I am crashing hard. Need a nap if I am going to see and of tomorrow… Night night.
Bwhaaaa… No way!!! I’ll be there tomorrow.
Well the weather is gorgeous 80 and sunny today so bring shorts!
Power nap taken and tons of water drank…feeling halfway human again.
I think mmmmmms and lieu should meet up in Waco and exchange turkey laigs.
Jeez you guys were gabby today. I’m not going to pretend I read anything (except the crabby jokes), so my .sig time ten to all.
A Boston market feast awaits me and the cat. I bought enough for three days worth, because I wanted to. The cat wouldn’t let me put it in the fridge until I gave her a small piece of turkey. But tomorrow I shall have a traditional dinner while video chatting with Brother et al
I am so sleepy, but have so much work that needs to be done. I did get my major assessment project turned in, though. However, I have to take an online test in that class on Friday.
I guess I’d better get off the couch and go play with some silverware for awhile.
Everything is all prepped for tomorrow. Go Me! I even went ahead and made the gravy. It’s actually better to me when it’s made ahead and reheated. So tomorrow is turkey and dressin’ cookin’. Then reheat collards and gravy. Oh and “schwump” the cranberry sauce. I feel so organized. It’s kinda scary. :eek:
ETA: Bloody Mary mix is also made for that all important Turkey Day Bloody Mary or three.