81 - 90 of 322 for pumpkin desserts
Heat oven to ... 2 eggs, then pumpkin; mix thoroughly. ... Spread over filling. Bake 10 minutes longer. Cool, cover, refrigerate. Garnish with pecan halves.
Grease bottom only ... If you use pumpkin (regular instead of ... 1/2 cups pumpkin, 2 1/2 teaspoons pumpkin pie spice, 1/2 cup firmly packed brown sugar.
Mix cake mix, butter and egg; put in 9 x 13 inch pan then mix pumpkin, egg and milk and pour over crust.
Or 1 pound can solid pack pumpkin adding 2 1/2 ... 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve with whipped topping.
Line 9 x ... mixing bowl combine pumpkin, evaporated milk, ... 60 minutes. Cool completely. Flip over into new 9 x 13 pan. Frost when cooled. Refrigerate.
Mix the pumpkin, milk, pudding ... crumbly. Place on cookie sheet and bake at 350 degrees until lightly browned, stirring occasionally. Use as directed.
Mix in order ... on top of pumpkin. Add chopped nuts if desired. Bake at 350 degrees for 45 minutes. Check doneness with toothpick. Top with whipping cream.
Mix graham crackers, ... yolks, sugar, salt, pumpkin, and milk; ... peaks form. Add to pumpkin mixture. Pour into crust and let cool. Top with Cool Whip.
Combine gingersnaps and ... Spread over crust. Mix milk and pudding mix; add pumpkin and pie spice. Fold in whipped topping. Refrigerate at least 3 hours.
Mix ingredients in ... pieces. Sprinkle over pumpkin mix. Sprinkle chopped ... 1/4 hours or until knife is clean. Serve with whipped cream or ice cream.
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