pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Fill a glass 1/2-full with ice. Pour pumpkin spice-flavored liqueur and vanilla-flavored vodka over ice; top with half-and-half. Stir drink with cinnamon stick and garnish with whipped cream and pumpkin pie spice.
Decorative Urn.
To Make Pumpkin Spice Ice Cream:
Start the
Combine sugar, pumpkin, spice and salt.
Beat cream until stiff and fold into pumpkin mixture until no streaks of white show.
Spoon 1 1/2 pints ice cream into cooled 9-inch pie pan. Top with pumpkin cream mixture.
Refreeze until firm.
As you serve, use the remaining 1/2 pint ice cream for top of pie.
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
In mixer, combine pumpkin, brown sugar, salt, pumpkin spice mix, 3 egg yolks and milk.
Beat egg whites until stiff and fold in last.
Bake at 350\u00b0 for 45 to 55 minutes.
Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
Refrigerate at least 1 hour.
Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Place 62 pretzels on the prepared baking sheet. Place 1 pumpkin spice-flavored candy on each pretzel.
Place in preheated oven until candies are slightly softened, 4 to 5 minutes. Remove baking sheet from oven and immediately top each with another pretzel, lightly pressing down. Cool to room temperature on the baking sheet.
inutes.
Mix raisins, canned pumpkin, honey, apples, and butter gently
Combine ingredients in tightly covered container and shake well to combine. Make as you would your regular coffee.
Tip: to make pumpkin spice combine 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp ground clove or allspice and mix well.
Stir milk, sugar, pumpkin spice, and salt together in a
ariations: Try the recipe with vanilla pudding and pie filling, milk instead
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
hisk flour and 1 teaspoon pumpkin pie spice together in a small bowl
Combine cream, milk, pumpkin puree, pumpkin liqueur, and pumpkin pie spice together in a blender. Add ice cubes. Blend until smooth, 30 to 45 seconds.
he sugar and add the pumpkin, milk, spices and salt.
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.
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.
Mix pumpkin, milk, pudding and pumpkin spice in small mixing bowl on low speed for 1 minute.
Fold in 2 1/2 cups of Cool Whip. Spoon into pie shell.
Freeze until firm, about 3 to 4 hours.
Top with Cool Whip and serve.
Great for holidays.