31676 pumpkin squares shortbread crust Recipes

yellow cake mix, egg, unsalted butter, eggs, cream cheese, unsalted butter, cinnamon (optional), pumpkin pie filling, powdered sugar, vanilla, salt (optional)

flour, icing sugar, unsalted butter, cubed, salt, eggs, beaten, canned pumpkin puree, brown sugar, corn syrup, whipping cream, lemon juice, vanilla extract, cinnamon, allspice or 1/2 tsp nutmeg, ground ginger, salt, butter, cream cheese, icing sugar, milk

yellow cake mix, cold butter, egg, eggs, pumpkin (not pie mix), milk, allspice, ginger, salt, nutmeg, cinnamon, brown sugar , firmly packed, cinnamon, brown sugar , firmly packed, cold butter, cream (optional), vanilla ice cream (optional) or egg nog ice cream (optional)

sugar, cornstarch, water, strawberry gelatin, sliced fresh strawberries, shortbread crust (9 inches)

shortbread cookies, crushed, butter, melted, light cream cheese, softened, brown sugar , packed, pumpkin puree, half-and-half (or 5 oz can evaporated milk), eggs, cornstarch, ground cinnamon, crushed toffee pieces, candy, sour cream, room temperature, sugar, vanilla, caramel ice cream topping

pumpkin seeds, raw, raisins (thompson are good), powdered ginger, sea salt, lemons, grated and squeezed (or limes), fresh strawberries (or use raspberries), bananas

all-purpose flour, double-acting baking powder, cinnamon, freshly grated nutmeg, salt, unsalted butter , plus, unsalted butter, softened, light brown sugar, eggs, pack pumpkin (canned ), vanilla, pitted dried dates, cut into thirds (about 2 cups), chopped pecans

butter, white sugar, brown sugar, eggs, pumpkin puree (398 ml or 2 cups), flour, cinnamon, nutmeg, ginger, baking powder, baking soda, salt, cream cheese, butter, vanilla, powdered sugar

flour, quick cooking oats, brown sugar, softened unsalted butter, pure pumpkin, evaporated milk, sugar, lg. eggs (or substitute ), ground cinnamon, salt, ground ginger, brown sugar, chopped pecans or walnuts

graham cracker crumbs, sugar, butter, melted, mix crumbs and sugar. stir in butter. pat into 13x9-inch baking dish, eggs, sugar, cream cheese, softened, beat eggs , sugar and cream cheese until light and fluffy. pour over crumbs. bake at 350 degrees for 20 min., pumpkin, egg yolks, sugar, milk, salt, cinnamon, unflavored gelatin, cold water, beat pumpkin , egg yolks, sugar, milk, salt and cinnamon in top of double-boiler, over boiling water, until thick (about 5 min.), meanwhile , sprinkle gelatin on water in small sauce pan. stir over low heat just until dissolved. stir into pumpkin mixture. cool., egg whites, sugar, beat egg whites until foamy. gradually add sugar. beat until stiff and glassy. fold into pumpkin mixture. pour over baked mixture and chill., top with cool whip and serve .

flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, salt, softened butter, brown sugar, egg, vanilla, pack pumpkin, chopped nuts, raisins, white chocolate, cream cheese, vanilla, softened butter

unflavored gelatin, cold water, pack pumpkin, brown sugar, ground cinnamon, vanilla extract, salt, ground ginger, sugar substitute equivalent to 1/2 cup sugar, whole graham crackers

shortbread cookie crumbs* (recommended : sarabeth s), sugar, salt , plus 1/4 tsp, unsalted butter, melted, plus 1 tbsp cut into pieces and softened, semisweet chocolate, chopped, unsweetened chocolate, chopped, egg yolks, sugar, cornstarch, whole milk, vanilla extract, divided, marshmallows, heavy cream, sugar, toasted, chopped walnuts, brownie squares, diced into small pieces (recommended : sarabeth s), chocolate curls for garnish , optional

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).

butter or 1/4 cup margarine, melted, crushed graham cracker (approx 16 squares), crushed gingersnaps (approx 18 cookies), canned pumpkin (not pumpkin pie mix), sugar, ground cinnamon, salt, ground ginger, ground nutmeg, chopped walnuts, vanilla ice cream, softened

ginger snaps, finely crushed, chopped walnuts, butter or 1/4 cup margarine, melted, cold milk, instant vanilla pudding, canned pumpkin, pumpkin pie spice, cool whip, thawed,divided

all-purpose flour, double-acting baking powder, cinnamon, freshly grated nutmeg, salt, unsalted butter, softened, light brown sugar, eggs, pack (canned) pumpkin, vanilla, pitted dried dates, cut into thirds (about 2 cups), chopped pecans, nutmeg ice cream andbourbon burnt sugar sauce as accompaniments

flour, quick oats, brown sugar, butter, pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, salt, brown sugar, chopped pecans, butter, softened