t the seeds. Cut the pumpkin into large chunks. Bring
Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.
/2 teaspoons pumpkin pie spice.
Pour the pumpkin mixture over crust
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Combine first 4 ingredients in saucepan.
Add milk; cook stirring constantly until thick.
Add pumpkin, continue cooking, stirring constantly for about 10 minutes.
Cool.
Spoon into baked pie shell.
Serve with whipped cream topping.
Blend almond milk, pumpkin, ice cubes, banana, brown sugar, 1/2 the crushed cinnamon graham cracker, wheat germ, vanilla, pumpkin pie spice, and cinnamon together in a blender until smooth. Garnish individual servings with remaining graham cracker crumbs.
Beat sugar and cream cheese together in a bowl using an electric mixer on medium speed. Add pumpkin pie filling, cinnamon, and ginger. Beat well. Cover with plastic wrap and chill for 8 hours to overnight.
--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.
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
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.
ugar, oil, eggs, and pumpkin pie spice.
Blend at low
an with foil to allow easy removal of the bars later
Pour milk into a bowl.
Add pudding mix.
Beat with wire whisk until well blended (1 to 2 minutes).
Mixture will be thick.
Stir in pumpkin with wire whisk; mix well.
Spread on crust. Refrigerate at least 3 hours.
owl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg
Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.
Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large
cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
Spread
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
acakge 3.4 oz Pumpkin Spice Pudding mix into