|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Results 51 - 60 of 61 for easy pumpkin pie
Combine eggs and pie mix in large ... and nuts. Add pumpkin pie spice or ... minutes in pans; remove and cool completely before slicing. Makes 2 loaves.
Mix all ingredients well. Pour into a 17 x 10 x 1 inch pan that has been sprayed with Pam. Bake at 350°F until done. Mix together and frost pumpkin cake.
Preheat oven to ... large bowl combine pumpkin pie mix, milk, eggs, ... into squares. Serve with whipped cream if desired. Makes approximately 24 servings.
Stir pumpkin and spices into softened ice cream. Return to container or mold and freeze until firm.
Preheat oven to 350 degrees. Butter and flour 8 inch square metal baking pan. Mix first 4 ingredients in medium bowl to blend. Whisk sugar, butter ...
Blend all of the ingredients together, beat for about 3-4 minutes until thick and creamy. Pour in greased tube pan. Bake at 350 degrees for 55 ...
Allow pie shell to defrost ... bottom rack of a cold oven. Set gauge at 275 degrees and bake until filling is set, 1 hour or more. Chill before serving.
Stir ice cream ... and freeze. Mix pumpkin and dry ingredients. ... Leave for several hours or overnight. Remove from freezer 20 minutes before serving.
Combine all ingredients. Beat 1 minute at medium speed. Stir in raisins. Pour into greased and floured 13 x 9 pan. Bake at 350 degrees for 15 to 25 ...
Heat oven to ... until fluffy. Add pumpkin then the dry ... and cake up together place seam down. Cool completely, unroll and spread with filling. Re-roll.
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