In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.
Mix milk and instant pie filling.
Fold in pumpkin pie filling and 3 cups Cool Whip.
Pour into pie shells and garnish with remaining Cool Whip.
Refrigerate.
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
Beat with electric mixer until smooth.
Fold Cool Whip into the pumpkin mixture until well incorporated.
Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
Refrigerate at least 2-hours prior to serving.
Serve slices topped with 2 tablespoons of Cool Whip Topping.
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.
Mix egg and gelatine; stir over low heat until dissolved.
Mix remaining ingredients with gelatine and egg mixture.
Pour into No Bake or Graham Cracker Pie Crust and sprinkle 1 teaspoon ground cinnamon and 1 teaspoon nutmeg over top.
In medium saucepan, combine gelatine, spices and salt.
Stir in sweetened condensed milk and eggs, mixing well.
Let stand 1 minute. Cook and stir constantly over low heat until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat and stir in pumpkin until well mixed.
Pour into crust. Chill until set, about 3 hours. Garnish with whipped cream or topping. Sprinkle with cinnamon or nutmeg or as desired. Substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, ginger and nutmeg.
In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
Refrigerate at least 3 hours before serving.
Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Brown coconut with margarine (light golden brown).
Mix pumpkin and instant pudding and Cool Whip; place 3/4 coconut (browned) into each of the crusts.
Pour pumpkin mixture over coconut, then garnish pies with the remainder of coconut.
Chill 1/2 hour.
Blend milk and pudding mix.
Add pumpkin, spice and Cool Whip. Pour into prepared pie crust.
Refrigerate at least 2 hours before serving.
Garnish top with spoons of Cool Whip and pecan halves.
Mix pumpkin, Cool Whip, instant pudding and spice together. Pour into cooled crust.
Top with Cool Whip.
Combine all ingredients well with a mixer.
Pour into pie shell.
Refrigerate.
Top with Cool Whip.
Mix pudding mix with milk.
Fold in pumpkin, spices and salt. Pour into crust.
Chill.
Serve with whipped cream.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
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.
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
t the seeds. Cut the pumpkin into large chunks. Bring
--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.
Mix the first seven items in a saucepan.
Let stand for 1 minute.
Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
Stir in pumpkin and pour into pie crust.
Chill and serve with your choice of whipped topping.
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!