side.
Make the batter: Cream butter until smooth in a
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
ottom and side of ungreased pie plate, 9x1 1/4 inches
Soften cream cheese & add sugar, cool whip & milk.
Blend together, mixture will be thick.
Add pumpkin, mix well and put in pie crusts.
Chill about 2 hours before serving.
Mix cream cheese with 1 tablespoon milk and sugar.
Mix thoroughly.
Add Cool Whip and beat together.
Spread in pie crust.
In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
Gently fold in half of the Cool Whip.
Spread onto the bottom of the graham cracker crust.
Pour remaining milk into another large bowl.
Add pumpkin, pudding mixes, and spices.
Beat with a wire whisk for 1 minute or until well blended.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with extra Cool Whip if desired.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
In a large bowl, cream butter and sugar until light
Prepare pie
crust with a high fluted edge.
Beat cream cheese and
egrees.
Fit the prepared pie pastry into a 9-inch
use mixer to blend the cream cheese until it is smooth and
Grease and flour a 15 x 10 x 1-inch jelly roll pan.
Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Preheat oven to 375\u00b0.
Grease jelly roll pan, 10 x 15 x 1-inch.
Line with waxed paper.
Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
repare the filling, combine the cream cheese and powdered sugar in the
ven to 375.
Line Pie plate with crust.
Peel
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
Set oven to 350 degrees.
In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
Beat in 1 egg; spread mixture in the unbaked pastry shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
Blend in the 2 beaten eggs and milk.
Pour pumpkin mixture over cream cheese layer.
Bake for about 50-60 mins, or until set.
Cool pumpkin pie thoroughly.
Top with whipped cream if desired.
Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
ven to 350.
Mix cream cheese with one egg and 3
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!