arefully peel and seed the pumpkin.
Cut into chunky 2
br>Add the can of pumpkin, blending in well.
Blend
ver medium heat. Add the pumpkin, brown sugar, and curry powder
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Combine pumpkin, milk, pudding mix and pumpkin pie spices in a mixing bowl and mix well. Fold in whipped cream. Chill or freeze.
Preheat oven and baking sheet to 375\u00b0.
In large bowl, whisk together eggs, pumpkin, milk, 3/4 cup sugar and 2 teaspoons of spice.
Pour filling into one frozen crust.
Bake on baking sheet 30 minutes.
In medium bowl, sprinkle gelatin over cold water to soften. In a small saucepan, heat 1 cup of the evaporated Low Fat milk just to boiling.
Slowly stir hot milk into gelatin.
Stir until gelatin is dissolved.
Mix in remaining milk, the pumpkin, brown sugar, pumpkin pie spice and vanilla.
Set aside.
Spray 10 inch glass pie plate with non-stick vegetable spray.
Pour mixture into pie plate, chill until firm.
Preheat oven and baking sheet to 375\u00b0.
In large bowl, using a wire whisk, whisk together the eggs, pumpkin, milk, 3/4 cup sugar and 2 teaspoons spice.
Pour filling into 1 frozen crust.
Bake on preheated baking sheet for 30 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
Bake in the preheated oven until center is set, about 30 minutes.
nd toss briefly.
Add pumpkin and stock.
Bring to
Preheat oven to 350\u00b0F
Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
Beat on medium speed 4 minutes.
Pour into greased and floured 13x9-inch baking pan.
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack.
Spread with PHILADELPHIA(R) Cream Cheese Frosting; sprinkle with pecans.
Store in refrigerator if not serving right away.
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.
Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
Add the brown sugar, pulse again.
Add the vanilla and lemon juice, pulse again.
Add the dry spices and blend well.
Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
Bake in preheated oven until set, about 30 minutes.
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.
Preheat oven to 425 degrees.
Mix together pumpkin, condensed milk, eggs, spices and salt.
Pour into ready made crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
Cool.
Refrigerate leftovers.
Preheat oven to 350\u00b0F.
Mix together the spice cake mix, pumpkin and water until smooth.
Add cinnamon chips.
Line muffin tin with paper cups.
Fill cups 2/3 to 3/4 full.
Bake for 15 minutes or until tester comes out clean.
Cream together sugars, shortening, and pumpkin.
Stir in remaining ingredients.
Bake at 350 degrees for approx 10 minutes.
Make up cheese sauce according to packet directions.
Layer potato, pumpkin, bacon & onion.
Pour over 1/3 cheese sauce.
Repeat until all ingredients are used.
Sprinkle grated cheese on top.