econds.
To make the whoopie pies: Preheat the oven to
rown sugar. Mix in the pumpkin and eggs, beating well. Add
Cream sugar and oil.
Add pumpkin and eggs.
Add flour, salt, baking powder, soda, vanilla and spices.
Mix well.
Drop by heaping teaspoons onto greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Make sandwiches from 2 cookies filled with Whoopie Pie Filling.
wire rack.
Make Whoopie Pie Filling: beat together shortening, sugar
acakge 3.4 oz Pumpkin Spice Pudding mix into
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
ith nonstick cooking spray.
Whoopie Pies: In a mixing bowl
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
lass pie plate with cooking spray.
In medium bowl, stir pumpkin
Mix pudding with milk.
Combine pumpkin and pie spice.
Fold into pudding.
Prepare Dream Whip according to directions on box; fold into pumpkin mixture.
Place into pie shell; chill well.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
In a large mixer bowl, combine the pumpkin, pudding mix, milk, and pumpkin pie spice; beat for 1 minute or until blended.
Fold in 1 1/2 cups of the cool whip.
Spoon into crust.
Freeze for 4 hours.
Unthaw for 1 hour before serving.
Garnish with remaining cool whip.
Help young children measure and place one cup of vanilla.
pudding in their individual bowls. Next, measure out 2 teaspoons pie mix.
with each child. Ask children to mix the vanilla pudding and the pie.
mix together for a seasonal and yummy treat.
n large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves
Combine all ingredients except 1/2 cup chopped pecans and mix until mixture is smooth.
Pour into unbaked pie shell; top with 1/2 cup chopped pecans.
Bake at 350\u00b0 for 40 minutes or until set.
Prepare nut cookie crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer.
Cool pie completely.
Combine all the ingredients except for the nuts and the pie shell.
Pour the mixture into the pie shell. Evenly spread the nuts on top and bake at 350 degrees for 40 minutes until set.
Nice with vanilla ice cream or whipped cream.
Wash pumpkin, remove seeds,place in bowl
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.