PUMPKIN DELIGHT
This pumpkin and pudding pie recipe is both easy and low in calories.
Provided by Annette Clark
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
- Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 47.9 g, Cholesterol 1.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 842.2 mg, Sugar 20.8 g
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GREAT PUMPKIN DESSERT
This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.
Provided by Nancy
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
- Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 261 calories, Carbohydrate 29.4 g, Cholesterol 43.5 mg, Fat 14.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 250.9 mg, Sugar 20.1 g
GREAT PUMPKIN DESSERT
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.
PUMPKIN DELIGHT
This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu.
Provided by Chef Sharon R
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
- Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
- Bake in 350 degree oven for about an hour. Top will brown.
- It is done when a toothpick inserted in center comes out clean.
- Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
- Whip cream on top is optional.
Nutrition Facts : Calories 249.1, Fat 13.2, SaturatedFat 4.2, Cholesterol 66.5, Sodium 197.9, Carbohydrate 29.8, Fiber 0.9, Sugar 18.6, Protein 4.7
PUMPKIN DELIGHT
An absolutely delightful pumpkin pie. It is rather rich but "OH", so good. This recipe was given to me by Jackie Olden in Palm Springs, CA who is a recipe developer, radio show host and has her own TV cooking show.
Provided by William Uncle Bill
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
- Blend in sugar, cloves, cinnamon, ginger and salt.
- Whisk in evaporated milk, blend well.
- Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
- Sprinkle cake mix over the pumpkin mixture.
- Spoon melted butter evenly over the top of the cake mix.
- Sprinkle chopped pecans over butter.
- Bake in preheated 350 F oven for 1 1/2 hours or until done.
- To test for doneness, insert a wooden teter or wooden toothpick into center.
- When it comes out clean, the Pumpkin Delight is done.
- Cool on a wire rack.
- In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
- Add vanilla extract and beat for 10 seconds.
- Add sugar gradually and continue to beat until thickened.
- Serve with a dollop of whipped cream.
OREO PUMPKIN DELIGHT RECIPE
This Oreo Pumpkin Delight takes pumpkin desserts to a whole new level.
Provided by Kendra Murdock
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a food processor, finely crush the Oreos.
- Mix in the sweetened condensed milk until fully combined and it is sticky.
- Spray the bottom of a 9x13 pan and press the Oreo cookie crust into the bottom of the pan.
- Bake for 10 minutes or until it stiffens on the top.
- Set aside and let cool after baking.
- In a separate bowl, mix the cream cheese, powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
- In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
- Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
- Once the Oreo crust has cooled, spread the cream cheese layer on top first.
- Once the cream cheese layer has been spread, spread the pumpkin layer next.
- Top the layers with the last cup of whipped topping.
- Garnish with Oreo's, and story in fridge or freezer until ready to serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 40 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 239 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
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