Search Results for "Pumpkin"
Recipe Results 21 of 26 pages
Linda’S Pumpkin Crunch Dessert
Ingredients 1 box yellow cake mix 1 (15 oz.) can pumpkin 1 (12 oz.) can evaporated milk 3 large eggs 1 1/2 sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 chopped nuts 1 cup margarine whipped topping Directions Preheat oven to 350°. Grease bottom of 9×13-inch cake pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon
Mini Pumpkin Tarts
Ingredients 3 (15 tart) pkgs. pre-baked frozen mini pastry shells. 1 (15 oz.) can pumpkin 2 cups whipped topping, thawed 1 teaspoon pumpkin pie spice 1 (3.4 oz.) box instant cheesecake flavor pudding Directions Remove shells from freezer; thaw at room temperature 15 minutes. Combine pumpkin, whipped topping and pumpkin pie spice; whisk until smooth.
Pumpkin Nut Bars
Ingredients 1 cup cooked pumpkin puree, fresh or canned 1/2 butter or margarine, melted 2 egg whites, slightly beaten 2 cups oats 1 cup brown sugar, packed 1/2 shredded coconut, toasted 1/2 wheat germ 1 cup chopped salted peanuts, pecans or almonds Directions Preheat oven to 350°. In large bowl, beat egg whites slightly; add
Pumpkin Bread
Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder 1/2 sugar 1 cup semisweet chocolate chips 1 (15 oz.) can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons butter, melted Directions Preheat oven to 350°. Lightly spray a 9×5-inch loaf pan with
Pumpkin Bread
Ingredients 3 cups sugar 1 cup salad oil 2 cups canned pumpkin 4 eggs, beaten 3 1/3 s flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 golden raisins 1/2 pecans, chopped Directions Combine sugar, two-thirds cup water, oil, pumpkin and eggs and beat well. Mix in dry ingredients.
Pumpkin Treat
Ingredients 1 (5.1 oz.) pkg. vanilla instant pudding and pie filling mix 1 (12 oz.) can fat-free evaporated milk 1 (15 oz.) can pumpkin pie filling 1 teaspoon pumpkin pie spice Directions Beat together pudding and milk. Refrigerate 5 minutes. Mix in pumpkin and spice. Refrigerate 10 minutes.
Frost-On-The-Pumpkin Pie
Ingredients 1 tablespoon unflavored gelatin 1/4 cold water 3 eggs, separated 1/3 sugar 1 1/4 s pumpkin, cooked and mashed 1/2 milk 1/2 teaspoon ground allspice 1 teaspoon ground cinnamon, divided 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 1/2 s powdered sugar, sifted, divided 1 cup whipping cream 1/2 teaspoon vanilla extract 1
Cheesy Waffles
Cheesy Waffles Email me for variations! Pumpkin, Cinnamon Sugar, Pizza Chaffles recipes@farmanddairy.com Ingredients: 1 large egg 1 Tbsp. blanched almond flour ¼ tsp. baking powder ½ cup shredded mozzarella cheese cooking spray Directions: Individual Direction Step Whisk egg, almond flour and baking powder together in a bowl. Stir in mozzarella cheese; set batter aside. Preheat
My Favorite Carrot Cake
My Favorite Carrot Cake Submitted by: Dee Fletcher Recipe Editor Ingredients: 2 cups all-purpose flour 2 cups white sugar 2 tsp. baking soda 1 Tbsp. pumpkin pie spice 1 tsp. salt 1 1/2 cups vegetable oil 4 large eggs 2 6 oz. jars carrot baby food 8 oz. can crushed pineapple, well drained 1 cup
Quick Breakfast Shake
Quick Breakfast Shake Ingredients: 1 med. banana ½ cup sliced strawberries, blueberries or mangos ¼ cup plain Greek yogurt 1 Tbsp. almond butter ½ cup almond milk 2-3 mint leaves Directions: Place banana, fruit, yogurt, almond butter, almond milk and mint, if using, in a blender; process until smooth. If smoothie is too thick, thin
