rown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together
arefully peel and seed the pumpkin.
Cut into chunky 2
Preheat the oven to 375\u00b0F.
Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients.
Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
Bake for 20-25 minutes until risen and firm.
bowl beat the cream cheese with electric mixer until fluffy
Cook macaroni & drain.
In a saucepan over medium heat blend cream cheese, pumpkin and buttermilk until smooth.
Mix together grated cheeses in a bowl and reserve 1 cup.
Add remaining cheeses and seasonings to saucepan. Stir until well blended.
Remove saucepan from heat and stir in macaroni.
Pour into a greased 9x13 pan and top with the reserved cheeses.
Bake at 350 degrees for 30 minutes.
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
utter.
Once melted, add pumpkin and apples, and allow them
In a mixing bowl, beat cream cheese, pumpkin and pineapple.
Stir in cheddar cheese, beef and onion.
Shape into a ball; place on a serving platter.
Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
Serve with crackers.
**Store in refrigerator until ready to serve.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
ater, butter, salt, sugar and pumpkin pie spice to a rapid
0 minutes.
Combine cream cheese, pumpkin puree, and white sugar in
nd 1 1/2 teaspoons pumpkin pie spice. Using pastry blender
Mix 1 cup sugar, pumpkin and spices; set aside.
Mix cream cheese, 1 cup sugar, Cool Whip and vanilla flavoring.
Spread most of mixture in bottom of pie crust.
Next place all of pumpkin on cream cheese mixture.
Use remaining cream cheese mixture to top pie.
Chill overnight.
Ready to serve.
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
Gently stir in Cool Whip.
Spoon mixture into crust.
Refrigerate 3 hours or until set.
Garnish with additional Cool Whip, sliced kiwi and orange peel.
Sprinkle with ground cinnamon if desired.
Store leftovers in the refrigerator.
stir in 2/3 cup pumpkin puree.
Combine flour, cinnamon
In small mixer bowl, combine cream cheese, Cheddar cheese, pumpkin, garlic, Worcestershire sauce, curry powder and lemon juice.
Mix well until creamy.
Cover and chill.
Shape into ball; roll in chopped pecans, if desired.
Garnish as desired.
Serve with crackers if desired.
Makes 1 1/2 cups.
2 cups sugar, oil and pumpkin; mix well. Combine flour, pie
Preheat the oven to 325 degrees.
Place 12 muffin cup liners in a muffin tin.
Place a gingersnap cookie in the bottom of each liner.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
Add the eggs and beat well.
Divide batter equally among the 12 muffin cups.
Bake for 20-25 minutes or until set.
Cool in the pan on a wire rack.
Remove from the pan and chill before serving.
In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
Fold in the thawed whipped topping.
Chill in the refrigerator until serving.
Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
Beat with electric mixer until smooth.
Fold Cool Whip into the pumpkin mixture until well incorporated.
Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
Refrigerate at least 2-hours prior to serving.
Serve slices topped with 2 tablespoons of Cool Whip Topping.