If using fresh pumpkin the original recipe states: Bring
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
nd creamy. add 8 oz canned pumpkin and season with kosher salt
In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
separate bowl, mix together pumpkin pie filling and Greek yogurt
ntil well incorporated. Add the pumpkin, sour cream and vanilla, mixing
Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
often it.
Check your canned pumpkin: If it is very dense
he cream cheese, Libby's pumpkin, flour, pecans, sugar and salt
/2 cup brown sugar, pumpkin pie spice, baking powder and
Instead of spices and canned pumpkin, you can substitute canned pumpkin pie filling.
Preheat oven to 450\u00b0.
Bake pie crust 7 minutes.
Remove from oven.
Reduce oven temperature to 325\u00b0.
In medium bowl, combine milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice and salt.
Add canned pumpkin and beaten eggs.
Blend well. Slowly pour pumpkin mixture into prepared pie shell.
Bake in a 325\u00b0 oven until filling is barely set in the center, about 40 minutes.
Cool.
Garnish with whipped cream, if desired.
Makes 8 servings.
ach layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
frost
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
00\u00b0.
Combine flour, pumpkin pie spice, baking soda, ginger
inutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and
ool.
To make the Pumpkin Mousse Filling: using a chilled
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.