an. Remove from heat; cool for 10 minutes. Add eggs one
t the seeds. Cut the pumpkin into large chunks. Bring
nto prepared pan.
Bake for 40-45 mins, until toothpick
For the Cake: Preheat oven to
FOR CHOCOLATE GANACHE FROSTING (Makes
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
dges with a spatula. Bake for 25 to 30 minutes or
ater. Let stand for 2 mins then microwave for 15 seconds, or
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon
Mix all together in blender. Fold in 1/4 recipe of Dream Whip. Refrigerate for 2 hours before serving. Serve with bananas (sliced), nuts and vanilla wafers or serve on cake or warm gingerbread.
t.
Set aside for 10 minutes for the gelatin to soften
an Release concoction (see recipe description above for a link to the
For the Mousse:
In a medium bowl,
lmost boils. Stir in the pumpkin and keep stirring until there
ircle, just like you would for making a jack-o-lantern
lices. Reserve some strawberry slices for garnish.
Spoon the mixture
--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.
elatin over water; let stand for 1 minute or until softened
edium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
minutes.
Fold in pumpkin, brandy and spices.
Chilll