). Grease a 9-inch pie plate.
Mix oats, confectioners
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.
Mix cream cheese, sugar and vanilla together until well blended.
Add egg and mix well.
Pour into unbaked shell.
Mix together pumpkin, sugar, spices and salt.
Add evaporated milk and eggs.
Mix well and pour over cream cheese layer of pie.
Bake at 350\u00b0 for 65 to 70 minutes.
After pie cools, cover with a thin layer of maple syrup and decorate with pecan halves if desired.
Combine softened cream cheese, sugar and vanilla.
Mix until well blended.
Add egg and mix well.
Spread over bottom of pastry shell.
Combine rest of ingredients and fill shell.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cool.
Brush with maple syrup and garnish with whipped cream and nuts (if desired).
Mix cream cheese, milk and sugar with a wire whisk. Gently stir in cool whip. Add remaining ingredients and whisk until well blended. Pour into graham cracker crust and chill.
Beat cream cheese and sour cream in large bowl until smooth.
Mix cream cheese, 1/4 cup sugar and vanilla until well blended.
Add 1 egg to mixture and pour into unbaked pie shell.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Mix the cream cheese, sugar and vanilla together until well blended.
Add egg to mixture; mix well and pour into unbaked pie shell.
egrees.
Fit the prepared pie pastry into a 9-inch
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
Heat oven to 350. Prepare pie crust as directed on package
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.
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.
nd sides of 9-inch pie plate to form crust.
nd 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix
Set oven to 350 degrees.
In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
Beat in 1 egg; spread mixture in the unbaked pastry shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
Blend in the 2 beaten eggs and milk.
Pour pumpkin mixture over cream cheese layer.
Bake for about 50-60 mins, or until set.
Cool pumpkin pie thoroughly.
Top with whipped cream if desired.
Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
ugar, oil and pumpkin; mix well. Combine flour, pie spice, soda and
In medium bowl mix cream cheese, 1/4 cup sugar, vanilla and 1 egg.
Pour into unbaked pie crust.
In medium bowl mix pumpkin, 1/2 cup sugar, cinnamon, salt, milk and 2 eggs.
Mix and pour over cheese mixture.
Bake at 375\u00b0 for 1 hour.