PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
ugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Preheat oven to 350\u00b0F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
egg; mix well. Press into the baking pan.
Combine pumpkin pie filling
Blend dry cake mix and pumpkin pie filling with wire whisk. Pour into 13 x 9-inch pan.
Bake at 375\u00b0 for 28 to 30 minutes.
heat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt
Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
Mix milk and instant pie filling.
Fold in pumpkin pie filling and 3 cups Cool Whip.
Pour into pie shells and garnish with remaining Cool Whip.
Refrigerate.
Preheat oven to 350\u00b0F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter,eggs (and rum) and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving.
Better when chilled.
Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together.
Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer.
I usually do it overnight just to insure it's thoroughly frozen!
he water.
Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs
Combine the evaporated milk, ice cream, and pumpkin pie filling in a blender and blend until smooth. Pour into a glass; top with whipped topping and ground cinnamon to serve.
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.
Combine pumpkin pie filling, frozen yogurt, ice, soy milk, cinnamon, nutmeg, and vanilla extract in a blender; blend until smooth.
ack and cool completely.
Filling: In small bowl, stir together
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn a
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
separate bowl, mix together pumpkin pie filling and Greek yogurt.
Add