Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
t the seeds. Cut the pumpkin into large chunks. Bring a
Using mixer, blend pumpkin and spice with the milk and mix.
Fold in Cool Whip. Chill.
Serve with ginger snaps or vanilla wafers.
In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
Fold in the thawed whipped topping.
Chill in the refrigerator until serving.
Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
ff the top of the pumpkin and scoop out seed.
Mix together pudding, pumpkin and pumpkin spice.
Fold in thawed cool whip.
Chill until serving.
You can dip graham cracker sticks into this or spread onto pumpkin cake.
Preheat oven to 350 degrees.
Crush graham crackers and mix with spray margarine until coated.
Cover bottom of pie plate with graham cracker mixture; bake for 10 minutes. Cool.
Combine pumpkin, pudding powder, and 1/2 container of Cool Whip in bowl.
Fill cooled crust with pumpkin mixture.
Cover with remaining Cool Whip.
Dust with cinnamon and pumpkin pie spice.
Mix together pumpkin, spice and mill until well blended.
Add pudding mix and beat by hand for 2 minutes.
Fold in Cool Whip. Refrigerate.
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Mix together pumpkin, spice and milk until well blended.
Add pudding mix and beat by hand 2 minutes.
Fold in cool whip. Refrigerate.
Serves:
4.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Mix all ingredients until smooth.
Pour into a glass baking dish sprayed with Pam coating.
Place in a preheated oven at 400\u00b0 for 15 minutes, then turn down oven to 350\u00b0 and bake for 45 minutes until done.
Cool pumpkin dish.
With an electric mixer, cream the pumpkin and cream cheese together first.
In 1/4 cup increments, add the confectioners sugar and beat inches.
Beat in the spices.
You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two.
Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.
nd toppings! How about my Pumpkin Fluff Dip if you're not
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Mix together eggs, pumpkin, sugar, milk and spices on medium speed in mixer bowl.
Pour into a greased 9x13 inch pan.
Sprinkle a dry yellow cake mix over the batter.
Drizzle melted margarine over the top of the cake mix.
Bake at 350 degrees for 30 minutes.
Take out of the oven and sprinkle nuts over the dessert.
Return to the oven and bake 30 minutes more.
Serve with a dollop of Cool Whip.
Combine a pumpkin, pudding mixes and water very well. Using a mixer or whisk makes a better texture. Add cool whip and chill.
Note: The whole thing is 11 weight watcher points Estimated points 1.5 per serving.
Combine pumpkin and pudding mix.
Add water and mix well to combine.
Stir in extract and spices.
Fold in whipped topping.
Refrigerate 2 hours.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.