pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with
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
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
and gradually blend in the pudding mix and eggnog.
If
equal amount of commercial pumpkin spice, or your own signature
ombined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup
Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.
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.
inutes.
Add in eggs, pumpkin, extracts.
Add the dry
Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.
In large bowl, mix milk and pudding mix and beat.
Add pumpkin, spice and 2 cups Cool Whip; mix well.
Pour into crust. Chill for 4 hours.
Garnish with 2 cups Cool Whip and chopped pecans.
br>1/8 teaspoon of pumpkin spice or ground cinnamon.
Combine
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.
Pour milk into mixing bowl.
Add pie filling mix.
Beat with wire whisk until blended; let stand 5 minutes.
Blend in pumpkin, spice, almonds, chips and 2 cups whipped topping.
Spoon into crust.
Chill 4 hours or longer.
hisk flour and 1 teaspoon pumpkin pie spice together in a small
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.