Mix the pumpkin, evaporated milk, sugar, cinnamon and
Mix crackers, margarine and sugar.
Pat into 9 x 13-inch pan. Mix pumpkin, milk, pie spice and instant pudding until smooth. Spread over cracker crust.
Spread Cool Whip over top of pudding. Top with crushed nuts.
This is good, easy and no cooking required.
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
Mix first 8 ingredients according to can directions for pie. Spread in a greased 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin.
Melt butter and pour over the top, then sprinkle with nuts.
Bake in a 350\u00b0 oven about 45 minutes or until a toothpick inserted comes out clean.
Cut into squares when cool and top with ice cream or Cool Whip.
This makes a delicious change from pumpkin pie!
Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan.
Sprinkle dry cake mix on top.
Pour melted butter over top and then sprinkle with walnuts.
Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
n a large bowl combine pumpkin, brown sugar, milk, 3 eggs
Mix first 3 ingredients thoroughly.
Mix remaining ingredients together.
Add the spice mixture to the pumpkin mix.
Beat well, then pour into serving dessert dishes.
Top with Cool Whip, if desired.
Very good.
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
ut the top of the pumpkin off leaving a lid but
Slice twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.
Using a mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth.
Spread evenly over twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk.
Whisk until well blended and layer over cream cheese mixture.
Carefully spread remaining whipped topping over pumpkin.
Lightly sprinkle with pumpkin pie spice.
Refrigerate several hours or until set.
Crush the gingersnaps and make like graham cracker crust.
Put in a 9 x 13-inch pan. Mix the ice cream, pumpkin, sugar, salt and pumpkin pie spice and pour over top of crust. Refrigerate until served.