illing, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and
oaf pans.
Combine flour, pumpkin pie spice, baking soda and
ime.
Add vanilla and pumpkin.
Gradually add in dry
If using fresh pumpkin the original recipe states: Bring
Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
Pour into greased 9x13 baking dish.
Sprinkle the dry yellow cake mix over the top of the pumpkin.
Sprinkle with nuts.
Drizzle with melted butter over the top.
Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
Can be enjoyed with or without whipped cream when cooled.
Beat eggs stir in pumpkin and spices, gradually stir in milk. Fill crust with 4 cups each.
Bake at 425 degrees for 15 minutes Reduce to 350 bake 40-50 minutes.
Till silver knife comes out clean when testing.
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
nd creamy. add 8 oz canned pumpkin and season with kosher salt
separate bowl, mix together pumpkin pie filling and Greek yogurt
ntil well incorporated. Add the pumpkin, sour cream and vanilla, mixing
often it.
Check your canned pumpkin: If it is very dense
/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
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.
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