Combine pumpkin pie filling, ricotta cheese, cannellini beans, and
Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.
>pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). Place pumpkin
ugh is resting, prepare the ravioli filling. Combine the ricotta cheese, cream
eparate bowl, mix together pumpkin pie filling and Greek yogurt.
Add
hour.
Meanwhile, make ravioli filling: In medium bowl, combine all
boil.
Add fresh ravioli and cook for about 4
RAVIOLI DOUGH.
Blend the olive
cook the ravioli in salted boiling water.
While the ravioli will be ready in 5 mins, melt the butter on low heat.
When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
Drain the ravioli.
Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
pread evenly and add the pumpkin pie filling and spice to remaining
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in refrigerator
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
inutes.
Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
b>Pumpkin-Apple Filling:
Preheat oven to 350\u00b0F.
Toss apples, pumpkin
add evaporated milk and pumpkin pie filling.
Stir to mix well
owl blend together eggs and pumpkin pie filling using a whisk.
tir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and
Preheat oven to 350\u00b0F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.