Mix first 3 ingredients thoroughly.
Mix remaining ingredients together.
Add the spice mixture to the pumpkin mix.
Beat well, then pour into serving dessert dishes.
Top with Cool Whip, if desired.
Very good.
In a small saucepan, combine water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl.
Stir in pumpkin, milk, sweetener and pumpkin pie spice.
Chill until partially set (the consistency of unbeaten egg whites).
Fold in whipped topping. Spoon into individual dessert dishes.
Chill for 1 to 3 hours or until firm.
Makes 4 (1/3 cup) servings.
Mix the pumpkin, evaporated milk, sugar, cinnamon and
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.
Place whole graham crackers in a 9 x 13-inch pan.
Brush melted margarine over crackers.
Put cream cheese in bowl and beat with an electric mixer.
Mix spices into pumpkin and add to cream cheese.
Beat together.
Add Sugar Twin and milk and sprinkle in the dry pudding mix.
Mix into the pumpkin cream cheese mixture. Beat until well blended.
Fold in Cool Whip.
Pour and spread over crackers.
Cover with plastic wrap and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Combine pumpkin, fructose, evaporated milk and eggs in large bowl.
Beat to blend.
Blend cornstarch in cold water and beat into pumpkin mixture.
Beat in cinnamon, nutmeg, salt and ginger. Pour into pie shell and bake at 400\u00b0 for 45 to 50 minutes, or until inserted knife comes out clean.
In a large saucepot over med. heat, combine the broth, pumpkin, and spices.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Add the cream gradually and heat through. Do NOT boil!
Sweeten to taste before serving.
bowl.
Stir in pumpkin and lemon juice; add flour
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
n a large bowl combine pumpkin, brown sugar, milk, 3 eggs
Add salt, spices, Sweet 'N Low and egg to pumpkin; gradually add the milk.
Pour into unbaked pie shell.
Bake at 325\u00b0 for 1 hour.
Preheat oven to 325\u00b0.
With electric mixer, combine margarine, apple juice concentrate, fructose and mashed banana. Beat in egg. Stir dry ingredients into pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch pan which has been sprayed with nonstick vegetable coating.
Bake at 325\u00b0 for 25 minutes or until firm in center.
Yields 20 servings. Each serving contains 142 calories (44% from fat).