9-inch deep dish pie pan with cooking spray. Alternatively
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To make the Pumpkin Mousse Filling: using a chilled large
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
Whisk together pumpkin, whipped topping, and spice until smooth.
Add the dry pudding mix and whisk until smooth.
Pour into ready-made pie crust (or your own from scratch if you like).
Refrigerate until mousse has thickened.
Prepare pie filling mix as directed on package with 3/4 cup milk.
Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours.
Spread with remaining whipped topping. Store leftover pie in refrigerator.
Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
Spoon mixture into pie shell.
Chill at least 4 hours in refrigerator.
For extended period, pie holds better in freezer.
Put in refrigerator for 1 hour before serving.
* Add a small amount of table sugar to unsweetened whipping cream while whipping.
Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Prepare pie filling as directed on pkg. with 3/4 cup milk. Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours. Spread remaining whipped topping on top.
hick.
Beat in the pumpkin puree, cinnamon, ginger, cloves, and
Prepare pie filling as directed on package with 3/4 cup milk. Blend in pumpkin, spice, cream cheese and Cool Whip.
Spoon in pie shell. Chill for at least 4 hours.
Put remaining topping on pie.
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.
p sides of 10-inch pie plate. Bake in 350F oven
Prepare pudding as directed on box with 3/4 cup of milk. Blend in pumpkin, spice and 2 cups of whipped topping.
Spoon into pie shell.
Chill at least 4 hours.
Spread with remaining whipped topping.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Mix together milk, pumpkin dry pudding mix, spice in bowl with electric mixer till smooth.
Fold in half the Cool Whip and spoon into crust.
Layer top with rest of the Cool Whip (should be about 1/4-1/2 thick on top).
Chill in refrigerator for 2 hours before serving.
Soften gelatin in praline liqueur and set aside.
Heat pumpkin, yolks, brown sugar, sugar, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly, until slightly boiling and thickened.
Remove from heat.
Beat in gelatin mixture until gelatin is dissolved (about 1 minute).
Beat pudding and milk in a large bowl until well bended, about 2 minutes.
Blend in pumpkin, cinnamon, and nutmeg.
Fold in whipped topping, and pecans (optional).
Spoon into pie crust.
Chill for 3 hours.
Sprinkle with gingersnaps, if desired, before serving.
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).
Blend all ingredients in large bowl.
Spread in shell and use bottom of spoon to make tips on pie.
Chill at least 5 hours or overnight.
Top with cinnamon, walnuts or carob chips.
Prepare brownies as directed.
Make chocolate mousse pie as directed; refrigerate.
Cool brownies, insert holes and baste Amaretto liqueur.
Cut brownies and place 1/2 on bottom of large glass bowl.
Add 1/2 of mousse pie; break 3 Heath candy bars on top.
Layer 1/2 carton cream whip.
Repeat layers, ending with whip cream.
Top with slivers of chocolate.