Pumpkin Punkin Delight Recipes
PUMPKIN DELIGHT
Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too.
Provided by Mysterygirl
Categories Pie
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix margarine, sugar, graham cracker crumbs.
- Press into a 9x13-inch pan.
- Beat cream cheese until smooth.
- Add 12 oz Cool Whip until blended; spread over crust.
- Make pudding with ½ of the milk called for on the box.
- Mix well with pumpkin and cinnamon.
- Spread over first layer.
- Spread cool whip over pumpkin layer and sprinkle with nuts.
- Refrigerate until cold.
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
PUMPKIN DELIGHT RECIPE
Provided by KodiakDavis
Number Of Ingredients 10
Steps:
- LAYER 1 Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees. Remove and let cool. NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans. LAYER 2 Blend cream cheese and powdered sugar, add 1 cup of the whipped topping. Spread over cooled crust. LAYER 3 Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2. LAYER 4 Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set. Serve chilled
PUMPKIN DELIGHT MAGIC BARS
My mother never wrote down her delightful recipes, so I created this recipe as a holiday tribute to her. They're creamy, sweet and a little tart. Eat with a fork so you can scoop up all the delicious topping ingredients that might tumble off. -Lisa Glassman, Boynton Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan., In a large bowl, beat cream cheese, milk and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over crust. Layer with coconut, baking chips and pecans., Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes., Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 299 calories, Fat 17g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 144mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g 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
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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- Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.
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