t the seeds. Cut the pumpkin into large chunks. Bring
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.
For the huitlacoche: Remove the mushroom
br>Add the can of pumpkin, blending in well.
Blend
mins. Add the pumpkin and cook for another 3-4 mins
--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.
nd vanilla.
Refrigerate batter for a minimum of one hour
Combine pumpkin and sugar, mixing thoroughly. Add milk, egg and melted margarine. Stir; add remaining ingredients and pour into a greased casserole dish. Cover with Crunch Topping (see following recipe) and bake at 350\u00b0 for 35 minutes.
o 375\u00b0F
Grease souffle dish.
In medium, heavy
separate bowl, mix together pumpkin pie filling and Greek yogurt
br>Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk
Mix all ingredients together well.
Put mixture in souffle dish.
Set souffle dish in a pan of hot water.
Place in 350\u00b0 preheated oven.
Bake 1 1/4 hours or until knife inserted in middle of mixture comes out clean.
Chill before serving.
ou can save half the recipe for muffins or a second loaf
ash the outside of the pumpkin.
Remove the stem and
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Beat cream in a large bowl until soft peaks form.
Put half cup pumpkin pie filling into a small saucepan.
Stir in gelatin. Place on low heat stirring every 3 minutes until almost boiling. Remove from heat.
Add remaining pie mix in a large bowl.
Add vanilla and 1/2 cup whipping cream.
Fold in remaining mixture until blended.
Pour into a 1 1/2-quart souffle dish or a 3-quart serving bowl.
Refrigerate 4 hours.
Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon.
Serves 12.
Preheat oven 350 degrees.
Beat egg whites til form firm peaks.
Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
Fold in beaten egg whites.
Spoon into 10 custard cups and bake 20-25 minutes.
You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
For Cranberry Butter.
Pour boiling