48274 pumpkin angel low Recipes

angel hair pasta, shallot, garlic cloves, sage leaves, olive oil, canned unsweetened pumpkin puree, low sodium chicken broth, low-fat milk, kosher salt, fresh ground black pepper, grated parmesan cheese

angel food cake mix (the 1 step mix), pumpkin, pumpkin spice, water, cool whip, thawed

white angel food cake mix, all-purpose flour, pumpkin pie spice, canned pumpkin (not pumpkin pie mix), cold water, heavy whipping cream, powdered sugar, chopped crystallized ginger

cake, white angel food cake mix, all-purpose flour, pumpkin pie spice, pumpkin (not pie mix), cold water, frozen fat-free whipped topping, thawed, chopped crystallized ginger

canned pumpkin, vanilla extract, cinnamon, nutmeg, ginger, step angel food cake mix

canned pumpkin, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, angel food cake mix, ground cinnamon , optional

egg whites (about 1 1/2 cups), flour (cake is best), sugar, divided, ground cinnamon, ground nutmeg, cream of tartar, vanilla, salt, canned pumpkin, sugar

egg whites (about 10), cake flour, sugar, divided, ground cinnamon, ground nutmeg, cream of tartar, vanilla extract, salt, canned pumpkin, sugar

white sugar, water, eggs, ground cinnamon, salt, ground ginger, ground allspice, ground mace, white sugar, pumpkin puree, low-fat milk, vanilla bean, split and seeds scraped out and reserved, hulled toasted pumpkin seeds (optional)

pumpkin puree, vanilla, cinnamon, nutmeg, ginger, angel food cake mix

pumpkin, sugar, salt, cinnamon, evaporated low-fat milk, carton egg beaters egg substitute, fat-free cool whip (optional), fat free french vanilla flavored coffee creamer (optional)

pumpkin puree, low-fat milk, light brown sugar (packed and leveled), cinnamon, nutmeg , plus, nutmeg , for dusting later, pure vanilla extract, brewed coffee (brewed using 2 tbsp per 1 cup of water), coffeemate coffee creamer, granulated sugar, cream

white angel food cake mix, all-purpose flour, pumpkin pie spice, pumpkin (not pie mix), cold water, frozen fat-free whipped topping, thawed, chopped crystallized ginger

canned pumpkin, vanilla, ground cinnamon, ground nutmeg, ground ginger, angel food cake mix, ground cinnamon , optional

philadelphia cream cheese, softened, jet-puffed marshmallow creme, canned pumpkin, ground cinnamon, ground nutmeg

unflavored gelatin (1 envelope), cold water, eggs, separated, evaporated milk, canned pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger, brown sugar, baked pie crusts, whipping cream , whipped (can use cool whip topping also)

flour, sugar, divided, ground cinnamon, nutmeg, salt, ginger, egg whites, cream of tartar, vanilla extract, pack pumpkin, powdered sugar, preheat oven to 375 degrees f. in medium bowl, mix flour, 1 cup sugar, cinnamon, salt, and ginger; set aside., in large bowl, with mixer at high speed , beat egg whites and cream of tarter until soft peaks form; beat in vanilla. beating at high speed, sprinkle in 1 1/2 cups sugar, 2 tbsp at a time, beating until sugar dissolves and whites stand in stiff peaks., fold 1 cup beaten egg white into mixture into pumpkin . with rubber spatula, fold flour mixture into beaten egg whites in large bowl just until flour disappears. then, gently fold in pumpkin mixture. do not over mix., pour batter into lightly greased 10-inch tube pan. bake 45 minutes , or until cake springs back when lightly touched. turn upside down, let cool and turn out onto a platter. sprinkle with powdered sugar. serves 12., courtesy of iowa egg council

cooked pumpkin, pureed, low-sodium vegetable broth, yellow onion, peeled, sliced and diced, garlic, grated (optional), margarine, soy milk, salt and pepper, nutmeg, ginger, cinnamon, pumpkin spice, yellow squash, grated