Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container.
For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
Pre-heat oven to 350.
Mix Shortening and sugar until fluffy.
Stir in eggs.
Mix in water and pumpkin.
Mix in all remaining ingredients.
Pour into 2 bread pans.
Bake for 70 minutes.
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Preheat oven to 375 degrees.
Mix pumpkin pie mix, eggs and milk in bowl.
Mix well and pour into 9 x 13 baking pan.
Sprinkle yellow cake mix on top of pumpkin mixture, spread evenly over pumpkin.
Pour melted butter over cake then sprinkle nuts on top of butter.
Bake for 50 to 60 minutes or until toothpick comes out clean.
Let cool completely, spread Cool Whip over top and serve. 16 to 20 servings.
cup of the cake mix; you'll use later.
Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
Blend until well combined and smooth.
Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.
Grease a 13 x 9-inch pan; reserve 1 cup cake mix.
Combine remaining cake mix with melted butter and egg; mix well.
Dough will be dry and crumbly; press into bottom of pan.
In another bowl, mix pumpkin pie mix, 2 eggs and milk.
Pour over crust, combine reserve cake mix, sugar, cinnamon and butter.
Mixture should be crumbly.
If not, mix a small amount of flour.
Layer over pumpkin mixture.
Put in preheated 375\u00b0 oven for 50 minutes. To serve, cut into squares.
Makes 10 to 12 servings.
br>In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1
Reserve 1/2 cup of cake mix for topping.
Combine rest of cake mix and 1 stick of margarine.
Add one egg.
Press into greased 9 x 13 inch pan.
Mix pumpkin pie mix, milnot and 1 egg. Pour over cake mixture.
Combine reserved cake mix, pecans 1/2 cup sugar and 1/2 cup margarine, melted.
Crumble and sprinkle over top.
Bake 350 degrees for 50 to 60 minutes.
In mixer, combine pumpkin, brown sugar, salt, pumpkin spice mix, 3 egg yolks and milk.
Beat egg whites until stiff and fold in last.
Bake at 350\u00b0 for 45 to 55 minutes.
Mix pumpkin pie mix, eggs and evaporated milk.
Pour into 9 x 13-inch pan.
Sprinkle cake mix on top.
Melt butter and pour over top of crumbled cake mix.
Sprinkle nuts over the top.
Bake 1 1/2 hours at 350\u00b0.
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
Beat with electric mixer until smooth.
Fold Cool Whip into the pumpkin mixture until well incorporated.
Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
Refrigerate at least 2-hours prior to serving.
Serve slices topped with 2 tablespoons of Cool Whip Topping.
Reserve 1 cup of yellow cake mix.
Combine remaining cake mix, 1/2 cup margarine and 1 egg.
Press into greased (bottom only) of 9 x 13-inch pan.
Mix pumpkin pie mix, pumpkin spice, brown sugar, 2 eggs and milk together and spread on crust mixture.
Mix large can of pumpkin pie mix, following directions on can for 2 pies.
Pour into 9 x 13 x 2-inch pan.
Sprinkle yellow cake mix (dry) over pumpkin mix.
Pour melted butter over cake mix. Sprinkle 2 cups chopped walnuts over cake.
Bake in a 350\u00b0 oven for 1 hour and 20 minutes.
Start checking after 1 hour.
Cook until done.
In large bowl, mix cake mix, 1 egg and butter until crumbly. Press on bottom of sheet cake pan. In another bowl, add cream cheese and gradually add sweetened condensed milk and 2 eggs. Add pumpkin pie mix. Pour over crust. Bake at 350\u00b0 for 30 to 35 minutes.
Take 1 cup of cake mix and set aside, then mix the rest of the cake mix, melted oleo and 1 egg.
Put in 13 x 9-inch pan.
Press to the bottom and sides for crust.
Take pumpkin pie mix, 2 eggs and 2/3 cup of milk and put on the crust.
Then take 1 cup cake mix, 1/4 cup sugar, 1/4 cup soft oleo and cinnamon.
Mix well. Sprinkle over pumpkin filling.
Bake at 350\u00b0 for 50 to 55 minutes. Cool cake.
Put Dream Whip on top and sprinkle with nuts.
Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
Pour into greased 9x13 baking dish.
Sprinkle the dry yellow cake mix over the top of the pumpkin.
Sprinkle with nuts.
Drizzle with melted butter over the top.
Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
Can be enjoyed with or without whipped cream when cooled.
Grease bottom of 9 x 13-inch pan.
Reserve 1 cup cake mix for topping.
Combine remaining cake mix, melted butter and 1 egg. Press into pan.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. Pour over crust.
Combine 1 cup reserved cake mix, cinnamon, sugar and 1/4 cup butter.
Sprinkle over pumpkin.
Bake at 350\u00b0 for 45 to 50 minutes, until knife inserted comes out clean.
Serve with whipped topping.
Keep refrigerated.
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch pan.
Reserve 1 cup cake mix for topping.
Combine cake mix, melted margarine and 1 egg.
Mix and press into pan.
Beat together pumpkin pie mix, 2 eggs and milk.
Pour over crust.
Mix together the 1 cup cake mix, sugar and cinnamon.
Cut into 1/4 cup margarine with fork to make crumbs.
Sprinkle over filling.
Bake 40 to 45 minutes.
Serve with whipping cream.