Prepare pudding according to package directions. Be
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.
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.
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.
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.
t the seeds. Cut the pumpkin into large chunks. Bring a
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
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.
ff the top of the pumpkin and scoop out seed.
Bake cake according to package directions in a 9 inch x 13 inch pan.
Cool completely.
Crumble.
Mix together pudding, milk and spices.
Add pumpkin.
In large bowl, layer crumbled cake, pumpkin and Cool Whip.
End with crumbled cake on top.
Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
Add milk and juice.
Cook over medium heat, whisking continuously, until pudding is very thick.
Reduce heat and whisk pudding a few seconds to remove any lumps.
Divide among 8 dessert bowls.
Cover with plastic wrap and refrigerate about 2 hours.
Mix the water and pudding mix together until there are
Beat pudding and milk in large bowl.
Refrigerate for 5 minutes.
Then add pumpkin and pumpkin pie spice.
Mix well.
Spoon into dessert dishes.
Refrigerate at 10 minutes.
Top with whipped cream.
Makes 8 servings.
br>Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola