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.
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.
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.
Stir in chocolate chips (optional).
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped topping and chocolate syrup, if desired.
Combine 1/2 of the Cool Whip with pudding, pumpkin and pumpkin pie spice. Pour into pie crust. Top with remaining Cool Whip. Quick chill in freezer 10 minutes, then refrigerate until firm.
Mix the pumpkin, evaporated milk, sugar, cinnamon and
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
minutes.
Beat together pumpkin, milk, eggs, sugar, salt, cinnamon
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
side.
Put the onion, pumpkin and apple in the pan
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
n a large bowl combine pumpkin, brown sugar, milk, 3 eggs
Mix first 3 ingredients thoroughly.
Mix remaining ingredients together.
Add the spice mixture to the pumpkin mix.
Beat well, then pour into serving dessert dishes.
Top with Cool Whip, if desired.
Very good.
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.