Beat together milk and pumpkin.
When smooth, add vanilla pudding, pumpkin spice and cinnamon.
Beat well.
Fold in Cool Whip.
Pour into graham cracker pie shell or regular pie shell that has already been baked and cooled.
Mix all that together and pour in your pudding and mix all that in your pumpkin and pour all of that on top of your cheese and Cool Whip.
arefully peel and seed the pumpkin.
Cut into chunky 2
Mix the first seven items in a saucepan.
Let stand for 1 minute.
Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
Stir in pumpkin and pour into pie crust.
Chill and serve with your choice of whipped topping.
small bowl.
Stir pumpkin into skillet & heat slowly.
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (
illing, in a medium saucepan cook pumpkin, sugars, spice and salt over
Cook pumpkin and potato in a saucepan
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Beat egg yolks and 1/2 of sugar.
Add pumpkin, milk, salt, mace and cinnamon.
Cook over hot water until thick, stirring constantly about 10 minutes, remove from heat.
Add gelatin.
Let this cool. Beat egg whites until stiff.
Add remaining sugar.
Fold into pumpkin mixture and put in baked pie shell.
Top with cream.
In medium saucepan, combine gelatine, spices and salt.
Stir in sweetened condensed milk and eggs, mixing well.
Let stand 1 minute. Cook and stir constantly over low heat until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat and stir in pumpkin until well mixed.
Pour into crust. Chill until set, about 3 hours. Garnish with whipped cream or topping. Sprinkle with cinnamon or nutmeg or as desired. Substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, ginger and nutmeg.
aking tray with parchment paper. Cook pumpkin in a large saucepan of
In a medium saucepan, blend butter, sugars, salt, and cornstarch. Add evaporaed milk and stir until boiling. Once it boils, cook two minutes longer or until it is thickened. Remove from heat. Blend in pumpkin, spices, and milk. Add some mixture to beaten egg yolks. Add to saucepan and continue to cook for several minutes until it boils. Stir 2 minutes longer. Pour into pie shell. After cooled, add whipped topping.
In a heavy saucepan, combine gelatin, cinnamon, nutmeg and salt. Stir in milk and eggs. Mix well and let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly (about 10 minutes). Remove from heat. Stir in pumpkin and mix well.
Pour into prepared crust. Chill 3 hours or until set.
Garnish as desired. Refrigerate leftovers.
In saucepan, combine gelatine, cinnamon and salt.
Stir in sweetened milk and eggs.
Mix well.
Let stand 1 minute.
Over low heat, cook, stirring constantly, until gelatine dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat. Stir in pumpkin.
Mix well.
Pour into graham crust.
Chill 3 hours, or until set.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat and cool 5 minutes. Stir twice.
Pour into pie shell and chill 4
hours in refrigerator.
Garnish with whipped cream and nuts.
In a heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg and salt.
Stir in sweetened condensed milk and eggs.
Mix well.
Let stand 1 minute.
Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat.
Stir in pumpkin; mix well.
Pour into a prepared crust.
Chill 3 hours or until set.
Garnish as desired.
Refrigerate leftovers.
Makes 1 pie.
In heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg and salt.
Stir in condensed milk and eggs.
Mix well.
Let stand 1 minute.
Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat.
Stir in pumpkin and mix well.
Pour into prepared crust.
Chill 3 hours until set.
In heavy medium saucepan, combine sugar, unflavored gelatin, cinnamon, ginger, nutmeg and salt.
Stir in sweetened condensed milk and eggs.
Mix well.
Let stand one minute.
Over low heat cook and stir constantly until gelatin dissolves and mixture thickens slightly about 10 minutes.
Remove from heat.
Stir in pumpkin mix well.
Pour into prepared crust.
Chill 3 hours or until set.
Garnish as desired.
Refrigerate leftovers.
In medium saucepan combine gelatin, spices, salt, condensed milk and eggs. Mix well, let stand for one minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about ten minutes. Remove from heat. Stir in pumpkin and mix well. Pour into crust. Chill three hours or until set. Serve with Cool Whip or plain. Refrigerate leftovers.