|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Results 1 - 10 of 11 for pumpkin souffle
Result Page: 1
Combine brown sugar, ... cold water. Add pumpkin to above mix. Beat ... until stiff and fold into mixture, put in pie shell. Refrigerate 2 hours then serve.
Combine together in ... 1 c. canned pumpkin Mix until smooth. ... filling mounds slightly. Pour in a baked pie shell. Chill until firm. Cover with Cool Whip.
Mix all ingredients ... with pecans and raisins. Push the nuts and raisins into the souffle so as not to get too brown. Bake at 350 degrees for 40 minutes.
Mix all ingredients in order given. Pour into well buttered baking dish. Bake 1 hour at 350 degrees; let cool 15 minutes. Marshmallows can be melted ...
Bake or boil potatoes until tender. Beat (with electric beater) until smooth. Don't scrape beaters, fibers cling to them. Add eggs and mix well. Add ...
Boil carrots until tender. Mash with some of the water they were boiled in. Add milk and rest of ingredients. Puree in blender just until smooth but ...
Beat until fluffy. Put in greased 1 quart casserole. Bake in 350 degree oven for 15-20 minutes until heated through. Add miniature marshmallows on ...
Cook 30 minutes. Mix and sprinkle on top of potatoes. Bake at 350 degrees.
Scrub 6 medium ... Use the basic biscuit dough for the crust. The same method is used for making pumpkin pies. You may use either fresh or canned pumpkin.
Tear bread into ... of 2 quart souffle dish. Blend together eggs, milk, pumpkin, molasses, sugar, ... cold, with ice cream, whipped cream or vanilla yogurt.
Result Page: 1
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