Pumpkin Punkin Delight Recipes

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:

• 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.

PUMPKIN DELIGHT MAGIC BARS

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.