n a mixer, mix all pumpkin filling ingredients. scraping down sides
efrigerator to keep chilled until pumpkin pie filling is ready.
equal amount of commercial pumpkin spice, or your own
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
ogether cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce
minutes.
Add the pumpkin,cinnamon, ginger, and salt and
Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Make the tart crust: Using a mixer with
Set oven to 350 degrees, (second lowest position).
Grease bottoms only of mini loaf pans.
In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
Add the dry mixture to egg mixture, with canned pumpkin; mix well.
Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
Bake for about 25-30 minutes, or until cake test done with toothpick.
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in
can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer
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.
6 mini-muffin cups with vegetable cooking spray.
Bring pumpkin, ginger
ie crust circles into 24 mini pie dishes.
Separate one
to make the filling, steam pumpkin for 8-10 mins, or
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together the dry ingredients.
Add to pumpkin mixture.
Pour into mini muffin pans.
Bake at 350\u00b0 for 15 to 20 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven 350.
Line with papers or grease mini muffin pans.
Combine flour, spice, soda, powder and salt in small bowl.
Beat sugar and oil in mixer bowl until blended.
Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
Bake 15 to 20 minutes or till tests clean with toothpick.
Cool in pans 10 minutes; remove to wire rack to cool completely.
Store covered or in plastic bag.
he ginger juice and the pumpkin puree and beat again.