PUMPKIN LUST CAKE

PUMPKIN LUST CAKE

Ingredients
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jell-O Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.
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PUMPKIN CRUNCH

Your house will smell AMAZING when you make this!!!

PUMPKIN CRUNCH

1 15oz. can pumpkin

1 12oz. can evaporated milk

1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix

1 C. melted butter

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.

Bake at 350 for 1 hour and 10 minutes.

This is what it will look like fresh out of the oven.

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Pumpkin Cheesecake Pie

I Will Definitely be trying this one this holiday season

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.






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Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk

1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

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PUMPKIN PIE CAKE

PUMPKIN PIE CAKE

1 - 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)
1 cup sugar

1/2 c. melted margarine or butter

1 - 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon


Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

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