27309 market place pumpkin pudding Recipes

pack pumpkin (not pumpkin pie mix!), cool whip, skim milk, sugar-free vanilla pudding, pumpkin pie spice (or to taste)

sugar-free instant butterscotch pudding mix, low-fat milk, canned pumpkin (not pie mix) or 1 cup fresh cooked pumpkin (not pie mix), cinnamon, nutmeg, sugar-free cool whip or dream whip, vanilla

low-fat milk, sugar, pumpkin pie spice, brown rice, pumpkin puree, dried cranberries (any dried fruit works well), vanilla extract (or 1/2 bean scraped), vanilla ice cream, pecans, chopped fine, ground cinnamon

raw red lentils, rice milk, cinnamon, well-cooked short-grain rice, over-ripe banana, broken into chunks, pure pumpkin puree

canned pumpkin, milk, cinnamon, ginger, nutmeg, vanilla instant pudding mix or 1 (3 1/2 oz) package instant butterscotch pudding mix, cool whip (for topping ) (optional), graham cracker crust (for pie) (optional)

vanilla flavor instant pudding and pie filling mix, mix, carnation evaporated milk, canned pumpkin, pumpkin pie spice, cream

vanilla pudding mix, evaporated milk (1-1/2 cups), canned pumpkin, pumpkin pie spice, whipping cream

cold milk, instant cheesecake or vanilla pudding mix, canned pumpkin, pumpkin pie spice, gingersnaps

canned pumpkin, nonfat milk, brown sugar, egg whites, lightly beaten, pumpkin pie spice, quick-cooking rolled oats, toasted pumpkin seeds, brown sugar, butter, softened, toasted pumpkin seeds , and (optional)

day-old cinnamon bagels, eggs, half-and-half, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, salt

canned pumpkin, flour, splenda sugar substitute, ground ginger, ground cinnamon, vanilla, egg (beaten ), skim milk (or fat-free)

mandarin oranges in light syrup, orange juice, tub light cream cheese, softened, pumpkin, ground cinnamon, ground ginger, powdered sugar, gingersnaps

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

cold milk, cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 oz) package vanilla instant pudding mix, canned pumpkin, pumpkin pie spice, gingersnaps

pudding , vanilla, sugar free, pumpkin puree, skim milk, shots (1/4 cup) brandy, water, pumpkin pie spice

instant vanilla pudding, evaporated milk, pumpkin puree, pumpkin pie spice, chocolate chips (optional), fat-free whipped topping (optional), chocolate syrup (optional)

instant vanilla pudding mix, milk, pumpkin puree, pumpkin spice, brioche, cut into small cubes, french herbal liqueur (recommended : b and b or benedictine), sour cream, honey, ground cinnamon, butterscotch chips

pumpkin, evaporated milk , the small 1, eggs, cinnamon, sugar, yellow cake mix with pudding, dry, chopped nuts (walnuts or pecans are perfect), butter, melted, philadelphia cream cheese, cool whip, shredded coconut