Stir milk and instant pudding together until smooth.
Stir in pumpkin and pumpkin pie spice until smooth.
Serve, or chill and then serve.
and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in
Empty can of pumpkin into bowl.
Sprinkle all DRY ingredients over the pumpkin and stir well.
Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
Pour into 4 cups and Chill in the fridge.
** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and
--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.
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.
Set aside.
Beat eggs, pumpkin, pumpkin pie spice and vanilla in large
t the seeds. Cut the pumpkin into large chunks. Bring
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
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl.
Blend with wire whisk or electric mixer (low) for 1 minute.
Fold in 2 1/2 cups of the Cool Whip.
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
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.
In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
Pour milk/protein mixture and pudding mixture till mixed throughly.
Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.
ombined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup