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 together eggs, pumpkin, sugar, pumpkin pie spice, salt and evaporated milk.
Pour into ungreased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over filling;
pour melted butter over top. Sprinkle with pecans.
Bake at 350\u00b0 for 1 to 1 1/2 hours, or until knife comes out clean.
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.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
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.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
repared pan.
To make Pumpkin layer: In a mixer bowl
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in
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.
In small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice.
Beat on low until mixture is crumbly. Press into bottom of a 13 x 9-inch baking pan, set aside.
In a large mixing bowl, beat cream cheese until fluffy.
Add milk, 2 eggs, rest of pumpkin pie spice, cinnamon and salt.
Mix. Pour onto crust.
Sprinkle with nuts.
Bake at 350\u00b0 for 35 to 40 minutes or until set.
Cool, refrigerate until ready to serve.
Cut and top with whipped cream.
Makes 12 to 15 servings.
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.
he water.
Combine the pumpkin pie filling, evaporated milk, condensed milk
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a few minutes).
Then stir in the pumpkin and pumpkin pie spice until thoroughly mixed.
Place bowl in the freezer for 30 minutes to allow the ice cream to firm up.
Then top with the Redd-wip, followed by the crushed graham crackers. Enjoy!
MAKES 1 SERVING.
mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking
This tastes like pumpkin pie without the work of doing the crust.