1 - 10 of 11 for pumpkin souffle
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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.
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.
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 ...
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.
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 ...
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 ...
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 ...
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.
Preheat oven to ... peaks; fold into pumpkin mixture. Pour into 6 1-cup souffle dishes or oven-safe ... flavoring. Spoon over warm pudding. Makes 6 servings.
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