0 minutes.
To make pumpkin filling:
In a small saucepan
eparate bowl, mix together pumpkin pie filling and Greek yogurt.
Add
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
pread evenly and add the pumpkin pie filling and spice to remaining
eights of both varieties of pumpkin - allow about 3 lbs per
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in refrigerator
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
Preheat oven to 350\u00b0.
Combine dry cake mix, oil, salt and baking soda.
Mixture will be crumbly.
Press evenly in ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until crust is browned at edges.
Meanwhile, prepare pie filling recipe as directed on can.
Pour over hot baked crust.
Bake at 350\u00b0 for 30 to 35 minutes or until center is firm.
Cool.
Garnish with dollops of whipped topping.
inutes.
Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
b>Pumpkin-Apple Filling:
Preheat oven to 350\u00b0F.
Toss apples, pumpkin
add evaporated milk and pumpkin pie filling.
Stir to mix well
Combine pumpkin pie filling, ricotta cheese, cannellini beans, and
owl blend together eggs and pumpkin pie filling using a whisk.
tir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and
Preheat oven to 350\u00b0F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
ool.
To make the Pumpkin Mousse Filling: using a chilled large
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.
Mix first 9 ingredients in large bowl.
Make a well in the flour mixture; pour in 1 cup oil.
Add 1 (14 1/2 ounce) can pumpkin pie filling and 2/3 cup water.
Blend well with mixer.
Add 4 eggs, one at a time, beating well after each egg.
Pour into 3 greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour.
dd the evaporated milk and pumpkin pie filling.
Stir slowly to