Pumpkindelight Recipes

PUMPKIN DELIGHT

Steps:

• Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray.
• Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
• Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
• Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
• Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
• Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
• Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
• Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
• Chill in the fridge for at least 3 hours so that it sets before serving.

PUMPKIN DELIGHT

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.

PUMPKIN DELIGHT

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

Steps:

• Grease a 9x13 pan and preheat the oven to 350 degrees F.
• Whisk together graham crackers, melted butter, and ⅓ cup granulated sugar in a medium mixing bowl.
• Gently press the graham cracker crumble evenly into the prepared baking dish and bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
• In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add remaining ⅓ cup of sugar and mix until combined.
• Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula.
• Spread the cream cheese mixture over top of the graham cracker crust.
• In a large mixing bowl, combine the pudding packages and milk, following the pudding box instructions.
• Add the pudding over the cream cheese layer and carefully smooth it into an even layer.
• Layer the remaining 2 packages of cool whip over the top of the pudding layer.
• Sprinkle the toasted pecan pieces over top.
• Cover and chill in the refrigerator for 8 hours or overnight before slicing and serving.

PUMPKIN DELIGHT RECIPE

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

OREO PUMPKIN DELIGHT RECIPE

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.

PUMPKIN DELIGHT

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.