/2 teaspoons pumpkin pie spice.
Pour the pumpkin mixture over crust
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.
Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.
Blend almond milk, pumpkin, ice cubes, banana, brown sugar, 1/2 the crushed cinnamon graham cracker, wheat germ, vanilla, pumpkin pie spice, and cinnamon together in a blender until smooth. Garnish individual servings with remaining graham cracker crumbs.
Grease bottom of 9 x 13-inch pan.
Reserve 1 cup cake mix for topping.
Combine remaining cake mix, melted butter and 1 egg. Press into pan.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. Pour over crust.
Combine 1 cup reserved cake mix, cinnamon, sugar and 1/4 cup butter.
Sprinkle over pumpkin.
Bake at 350\u00b0 for 45 to 50 minutes, until knife inserted comes out clean.
Serve with whipped topping.
Keep refrigerated.
Beat sugar and cream cheese together in a bowl using an electric mixer on medium speed. Add pumpkin pie filling, cinnamon, and ginger. Beat well. Cover with plastic wrap and chill for 8 hours to overnight.
Mix together yellow cake mix (less 1 cup), 1 egg and 1 stick melted butter.
Pour into a 9 x 13-inch pan and flatten.
Mix the pumpkin pie mix, 2 eggs and milk.
Pour over first layer.
Mix and sprinkle remaining ingredients on top. Bake 45 minutes at 350\u00b0. Best served warm.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
t the seeds. Cut the pumpkin into large chunks. Bring
aper.
Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown
ugar, oil, eggs, and pumpkin pie spice.
Blend at low
edium bowl, sift together flour, pumpkin pie spice and baking powder; set
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
acakge 3.4 oz Pumpkin Spice Pudding mix into
repared pan.
To make Pumpkin layer: In a mixer bowl
Heat oven to 350\u00b0F.
Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended.
Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool 30 minutes.
Refrigerate about 3 hours or until chilled.
Serve with whipped topping.
Store covered in refrigerator.