|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 40 for pumpkin pie filling cookies
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Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held ... used with permission. 'S® Pumpkin
Make the pudding ... Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a ... for the pumpkin filling and spice.
Mix together the ... and press into pie plate. Prepare pie filling following the directions ... refrigerate. Serve with whipped topping or whipped cream.
CRUSH chocolate sandwich cookies in large sealable ... whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.
Heat oven to 400 degrees. Spoon apple filling into 8 to ... large bowl, beat pumpkin, condensed milk, ... minutes or until set. Cool. Refrigerate leftovers.
Heat oven to 400°F. Spoon apple filling into 8 to ... mixer bowl, beat pumpkin, sweetened condensed ... with whipped topping. Makes 8 to 10 servings.
Pour half and half into large bowl. Add pie filling mix. Beat with ... pecans, ginger snaps, pumpkin and pumpkin pie ... serving. Store leftover pie in freezer.
Press lightly into ... in milk, water, pumpkin. Add sugar ... tablespoon at a time until firm peaks - fold in. Pour into pan with crust and chill for 4 hours.
Blend butter, sugar and egg. Then add pumpkin and vanilla. Sift ... for almost 12 minutes. Boil hard for 2 minutes. Let cool and add 1 cup powdered sugar.
Beat egg whites ... Place between two cookies. In a ... mix together the pumpkin, yolks, brown ... sheet. Bake at 350°F for 8-10 minutes. Cool and frost.
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