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  #51  
Old 09-14-2008, 05:56 PM
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Yummy ~~ thank you
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  #52  
Old 09-14-2008, 05:58 PM
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These would be a nice change for Thanksgiving instead of
pumpkin pie.
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  #53  
Old 09-14-2008, 06:01 PM
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Quote:
Originally Posted by MagiePerdu View Post
I'm gonna try to remember this one for Thanksgiving. I love pound cake, but I can't handle too much pumpkin. . .

This is a nice alternative to pumpkin pie. If there's going to be kids
for Thanksgiving, you can omit the bourbon in the cake and
just don't put the glaze on it.
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  #54  
Old 09-14-2008, 06:06 PM
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Bumping for cheesecake-aholics
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  #55  
Old 09-16-2008, 08:08 AM
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Can't we combine the diverse pumpkin desserts into one thread?
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  #56  
Old 10-09-2008, 04:55 PM
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Gingersnap Crumble Pumpkin Parfaits


Ingredients

1 recipe Gingersnap Crumble (recipe, below)
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)

Directions

Prepare Gingersnap Crumble (see below). Set aside.

Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.

Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.

Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).

Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.

Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
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  #57  
Old 10-12-2008, 05:22 PM
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Pumpkin Crunch Cake

1 - 15oz can pumpkin puree
1 - 12oz can evaporated milk
4 - eggs
1-1/2 - cups white sugar
2 - teaspoons pumpkin pie spice
1 - teaspoon salt
1 - 18.25oz package yellow cake mix
1 - cup chopped pecans
1 - cup margarine, melted
1 - 8oz container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margaring.
4. Bake for 60 to 80 minutes, or until done. Topped with whipped cream when ready to serve.

I couldn't believe how good this was. I did have to cook it about 20 minutes longer than suggested and I used 1/2 brown sugar and 1/2 white sugar. We may never have pumpkin pie again at our house!
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  #58  
Old 10-14-2008, 06:19 AM
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YUMMMM!! Almost any recipe with the word "crunch" in it gets my attention! Thanks for sharing!!
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  #59  
Old 11-12-2008, 05:21 PM
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Pumpkin Dump Cake


INGREDIENTS:

1 can pure pumpkin (29 oz)
1 can evaporated milk (12 oz)
3 eggs
1 cup sugar
1 tsP salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter

DIRECTIONS:

Preheat oven to 350 degrees. Mix first 6 ingredients until well blended and pour batter into a 9x13 inch greased pan.

Sprinkle cake mix on top, then cover with pecans. Pour melted butter over top. Bake 50 minutes.

You may need to add an additional 5 or 10 min. baking time, depending upon your oven, so test for doneness with a toothpick.

Top with whipped cream before serving (optional).

Not exactly a diet dessert, but perfect for a potluck or dinner party when you need to serve a lot of people.
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  #60  
Old 11-13-2008, 01:43 PM
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Here the Ultimate pie...well for me anyways. lol
ts a Two-Layer Pumpkin Pie that i got from CreamCheese.com
so i hope you all like it as much as i do



4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

BEAT Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended.
Stir in whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices.
Beat with wire whisk 2 minutes or until well blended.
(Mixture will be thick.) Spread over Neufchatel cheese layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired.
Store leftover pie in refrigerator.
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