n a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice
Prepare pudding according to package directions. Be
If using fresh pumpkin the original recipe states: Bring a large pot
t the bottom of my recipe that this has bad reviews
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
Combine pumpkin and sugar, mixing thoroughly. Add milk, egg and melted margarine. Stir; add remaining ingredients and pour into a greased casserole dish. Cover with Crunch Topping (see following recipe) and bake at 350\u00b0 for 35 minutes.
ixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
Combine 1 cup brown sugar, cornstarch, pumpkin pie spice, salt, and pumpkin.
Stir in milk and eggs.
Pour into pastry shell. Filling is generous--crimp edges high. Bake at 400 degrees F (205 degrees C) for 40 minutes.
Meanwhile, combine remaining ingredients - 1 Tablespoon brown sugar, butter or margarine, flour, walnuts, and orange peel.
Remove pie from oven, and spoon this nut mixture over pie.
Return pie to oven, and bake 5 - 10 minutes more. Remove from oven and let cool.
Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl
*I prefer the regular pudding mix; it tastes better! Adjust the recipe accordingly.
ugar, and 1/4 teaspoon pumpkin pie spice together in a
Bread Pudding Directions.
In medium saucepan,
br>In separate bowl, combine pumpkin, 3/4 cup sugar, 1
Mix vanilla sugar-free pudding, pumpkin, skim milk, sweetener and spices together.
Mix according to the time on the pudding box.
Pudding sets in 5 minutes.
Pudding can also be put in a pie shell.
Preheat oven to 350\u00b0.
Grease bottom of 9 x 13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake 50 to 55 minutes or until golden brown.
Cool.
Serve with whipped topping.
Makes 16 to 20 servings.
Preheat oven to 350 degrees.
Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.