side.
Make the batter: Cream butter until smooth in a
ottom and side of ungreased pie plate, 9x1 1/4 inches
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
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.
egrees.
Fit the prepared pie pastry into a 9-inch
use mixer to blend the cream cheese until it is smooth and
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.
Prepare pie
crust with a high fluted edge.
Beat cream cheese and
ven to 350.
Mix cream cheese with one egg and 3
repare the filling, combine the cream cheese and powdered sugar in the
ag aside.
Cut the cream cheese into 3 or 4 pieces
Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
Add sugar and beat until light and creamy, about 5 minutes.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
Line crust with bananas and about two-thirds of the orange segments.
Pour filling over fruit.
Chill 3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.
eat in buttermilk; fold in pumpkin in 4 additions. cover with
In a medium bowl, beat cream cheese until soft. Add egg, vanilla