FOR APPLE LAYER:
Combine apples, sugar, flour,
rownie layer:.
In a large mixing bowl mix together pumpkin, sugar
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
Spread over bottom of pie shell or pie pan if making from scratch.
For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
Cool on wire rack.
I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
lended and smooth. Pour latte layer over the graham cracker crust
Let cool.
CHOCOLATE GANACHE LAYER: In a bowl, place chocolate
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
If using fresh pumpkin the original recipe states: Bring a large pot
ater).
To make Snickerdoodle layer: Sift together flour, baking powder
ach addition.
Stir in pumpkin.
Scrape equal amounts of
carve the top off the pumpkin like you would when making
Mix cream cheese, 1 tablespoon milk and Equal until smooth. Stir in whipped topping and spread on crust.
Pour 1 cup milk into bowl; add pudding mix and beat with mixer until blended (1 to 2 minutes).
Stir in pumpkin and spices and mix well.
Spread over cheese layer.
Refrigerate 3 hours.
Garnish with Cool Whip.
Combine Milnot and pumpkin in bowl; mix well.
Add sugar, eggs and cinnamon; mix well.
Pour into greased 9 x 13-inch baking dish.
Sprinkle with dry cake mix; drizzle with butter.
Sprinkle pecans over top.
Bake at 350\u00b0
for 1 hour.
Makes 12 servings.
utside of the pumpkin clean.
Cut the pumpkin in half and
Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13\" x 9\" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
ote from Betty Crocker: This recipe was tested in slow cookers
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Preheat oven to 350\u00b0F; grease or spray a 9x13 cake pan.
Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
Mix together filling ingredients pour over the cake layer.
Combine topping ingredients sprinkle over the filling layer.
Bake 45-50 minutes, cool.
Serve with whipped cream.
Notes:
I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
ugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk
First Layer:
Cut 1 cup oleo into 2 cups flour until crumbly. Add 1 cup chopped nuts.
Press into lightly greased 13 x 9-inch pan.
Bake for 15 minutes at 350\u00b0.
preheat oven to 350.
stir together 1 beaten egg, pumpkin, 1/3 c sugar and pie spice.
spread in bottom of pie crust.
combine 2 beaten eggs, corn syrup, 1/2 c sugar,margarine, vanilla.
stir in nuts.
spoon over pumpkin layer.
place on a baking sheet and bake for 50 minutes until set.