235 pumpkin filling milk Recipes

cream cheese, room temperature, granulated sugar, eggs, all-purpose flour, pecans or 1 cup walnuts, toasted, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, granulated sugar, unsalted butter, melted and cooled, pumpkin puree (not the kind with the spices already added!), water or 1/2 cup milk, vanilla extract

pumpkin pie filling, fat-free evaporated milk, eggs, yellow cake mix (regular size), chopped pecans, reduced-fat butter, melted, fat-free whipped topping

cake flour, all-purpose flour, chocolate flavor instant pudding and pie filling mix, baking soda, baking powder, cinnamon, ground nutmeg, granulated sugar, butter (softened ), pumpkin puree (libby s brand), egg, vanilla extract, milk, white chocolate chips, pecans (chopped )

gingersnap cookies, finely crushed, sugar, unsalted butter, melted, eggs, canned pumpkin (not pie filling mix), evaporated milk, light brown sugar , firmly packed, sugar, ground cinnamon, ground nutmeg, ground ginger, salt, orange peel, grated, grand marnier, whipping cream, powdered sugar, grand marnier, vanilla extract

cream cheese, softened, milk or 1 tbsp half-and-half or 1 tbsp skim, sugar, thawed whipped topping (such as cool whip ), graham cracker crust, cold milk or 1 cup half-and-half or 1 cup skim milk, pumpkin puree, vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 oz) packages vegetarian instant vanilla pudding mix, ground cinnamon, ground ginger

sugar, milk, complete biscuit mix (i use bisquick), egg, pumpkin pie filling (i use libby s), pumpkin pie spice, chopped black walnut

fat-free sweetened condensed milk (not evaporated milk) or 1 (14 oz) can sweetened condensed milk (not evaporated milk), canned pumpkin (not pumpkin pie filling), brown sugar, egg, ground cinnamon, nutmeg, unbaked frozen mini tart shells (3 inch size)

all-purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, unsalted butter, at room temperature, brown sugar, egg, canola oil, milk (i use 1% low-fat ), pumpkin puree (not pumpkin pie filling), pumpkin seeds

refrigerated pie pastry, pumpkin pie filling, evaporated milk, eggs, lightly beaten, carton (24.3 oz) philadelphia ready -to-serve cheesecake filling, salt, glazed pecans

pure pumpkin (not pumpkin pie filling), evaporated fat-free milk, granulated white sugar, fat-free liquid egg substitute, pumpkin pie spice, sheets (8 crackers ) low-fat cinnamon graham crackers, finely crushed, toppings: fat free reddi-wip , cinnamon

active dry yeast , 1 package, all-purpose flour, milk, water, butter, sugar, salt, egg, canned pumpkin, chopped hickory nuts or 2/3 cup hazelnuts, maple granulated sugar or 1/3 cup packed brown sugar, all-purpose flour, snipped dried apricot, melted butter

cooked sweet potatoes (camotes cooked in brown sugar), mexican crema, milk, eggs, lightly beaten, salt, ground ginger, ground cinnamon, ground allspice, ground nutmeg, powdered sugar, vanilla, dark rum

crust pastry dough (9-inch), pitted dates, chopped, water, brown sugar , firmly packed, butter or 1/3 cup margarine, walnuts, chopped, cinnamon, eggs, mashed cooked pumpkin (not pumpkin pie filling) or 1 1/2 cups canned solid pack pumpkin (not pumpkin pie filling), evaporated milk, sugar, brown sugar , firmly packed, ground cinnamon, ground ginger, nutmeg, salt

graham crumbs, ground almonds, toasted, sugar, grated orange peel, butter, melted, vanilla instant pudding mix, evaporated milk, soft cream cheese, pure pumpkin , not pie filling, can also use fresh pumpkin, frozen orange juice concentrate, thawed, vanilla, grated orange peel and ground cinnamon

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

sugar-free caramel topping , plus, sugar-free caramel topping, divided (found on ice cream asile in store), honey maid graham cracker pie crust, planters pecan pieces, plus, planters pecan pieces, divided, cold milk, jell-o sugar-free instant vanilla pudding mix (2 packages), canned pumpkin (not the pie filling, just the pumpkin), ground cinnamon, ground nutmeg, sugar-free cool whip, thawed, divided (2 tubs )

all-purpose flour, baking powder, baking soda, ground ginger, unsalted butter, room temperature, brown sugar, sugar, eggs, sour cream, lemon extract, apples, roughly chopped and loosely packed, sugar, salt, pumpkin pie spice, eggs, canned pumpkin (pure pumpkin, not pumpkin pie filling), evaporated milk

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).