|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 44 for pumpkin delight
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Cream sugar and ... will whip in pumpkin. Add: 1/4 ... allspice 1/4 tsp. salt 1/2 c. Cool Whip When cool, add 1/2 cup Cool Whip, then spread over cream filling.
Melt marshmallows in top of double boiler, add pumpkin, and spices. ... x 13 pan, reserving some crumbs for top. Recipe can be cut in half for 8 x 8 pan.
Melt butter in ... cooled crust. Combine pumpkin, pie spice, ... walnuts, if desired. Cover and refrigerate overnight. Makes 16 servings. Can also be frozen.
Melt butter and ... over crust. Mix pumpkin and 1 vanilla pudding ... not add water). Spread over cream cheese. Top with remaining Cool Whip. 2 servings.
Mix together above ... cinnamon, 1/4 to 1/2 cup nuts. Sprinkle over pumpkin. Bake at 350 degrees for 40 minutes or until knife comes out clean from pumpkin.
Mix first three ... 13 pan. Mix pumpkin, sugar, milk, ... topping together by hand until crumbly. Spread over pumpkin mixture. Bake 1 hour at 350 degrees.
In a large bowl combine sugar, oil, pumpkin and eggs. Beat ... cheese, butter and vanilla until fluffy. Gradually add 10x sugar. Spread over cooled bars.
Combine pumpkin, sugar and ... cream. Mix well. Spread in pan and cover. Freeze, slice and serve. Can use graham cracker pie crust. Spoon in crust and freeze.
In pumpkin pie mix add ... Melt butter and drizzle over all. Bake at 350 degrees for 55 minutes. Serve warm or cold with whipped topping. Serves: 10 to 12.
Put pudding in large bowl, add milk and beat until it thickens. Add pumpkin, pumpkin spice and Cool Whip and mix thoroughly. Chill and serve.
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