Pumpkin Pie - Bella SO-307665 Instruction Manual

SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 20
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2. Preheat the Pie Maker until the green READY light illuminates.
3. For 1-crust pumpkin pies, add and form 4 bottom pie crusts only.
To avoid food baked onto the top cooking plate, do not over-fill.
6. For 2-crust pumpkin pies, center top pie crusts over each pie.
IMPORTANT: Pies with insufficient filling will not form a good shape and may not
brown on top. To avoid overflow and soggy crusts, never overfill pie crusts.
8. Remove baked pies from the cooking plate using a non-metallic
CAUTION HOT SURFACES: The Pie Maker cooking plates are HOT.
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NOTE: As pumpkin pie filling does not expand much when cooking, it is
recommended that Pumpkin Pies are baked as 1-crust pies, then refrigerated.
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Topped with a dollop of whipped cream, these individual
serving pumpkin pies will brighten any holiday table.

PUMPKIN PIE

1 (15-oz) can pumpkin
1 (14-oz) can sweetened condensed milk
2 eggs, beaten
2 teaspoons pumpkin pie spice
whipped cream, as topping, optional
1. Combine all ingredients in a mixing bowl.
4. Spoon 1/4 to 1/3 cup pumpkin pie filling into each pie.
5. Close and lock lid. Bake for approximately 12 minutes
or until crusts are golden brown.
7. Close and lock lid. Bake for approximately 14 minutes
or until crusts are golden brown.
wooden or plastic non-scratch utensil.
Do not touch the hot cooking plates with bare skin or hands.
9. Allow pies to cool on a wire rack for 5 minutes. Refrigerate
and top with whipped cream before serving.
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