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  #31  
Old 10-11-2007, 04:36 AM
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Thumbs up Slow Cooker: Pumpkin Pie Pudding

Pumpkin Pie Pudding



1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup sugar

1/2 cup biscuit/baking mix

2 eggs, beaten

2 tablespoons butter or margarine, melted

2 1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

Whipped topping, optional

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours or until a thermometer reaches 160. Serve in bowls with whipped topping, if desired. Yield: 6 to 7 servings.
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  #32  
Old 10-17-2007, 10:23 AM
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Smile Frozen Pumpkin Pie

Frozen Pumpkin Pie

3 cups vanilla ice cream, softened

1 cup cooked or canned pumpkin

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 teaspoon each ground cinnamon, ginger and nutmeg

1 graham cracker crust (9 inches)

In a mixing bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm. Remove from the freezer 5-10 minutes before serving. Yield: 6 to 8 servings.
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  #33  
Old 10-17-2007, 10:24 AM
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Thumbs up Magic Pumpkin Buckle

Magic Pumpkin Buckle

1/2 cup butter or margarine, melted

1 cup all-purpose flour

1 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

Filling:

3 cups cooked or canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

1/2 cup packed brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon each ground ginger, cloves and nutmeg

Topping:

1 tablespoon butter or margarine

2 tablespoons sugar

Pour butter into a 9 by 13-inch baking dish; set aside. In a bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan. In a mixing bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. Bake at 350 for 55 to 60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.
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  #34  
Old 11-07-2007, 09:31 AM
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Default Extreme Pumpkin Cheesecake

Extreme Pumpkin Cheesecake

Ingredients
  1. 4 Krispy Kreme Cinnamon Twist Doughnuts
  2. 1/4 cup butter, melted
  3. 1 cup plus 2 tablespoons sugar, divided
  4. 3/4 cup canned pumpkin
  5. 4 egg yolks, divided
  6. 1-1/2 teaspoons ground cinnamon
  7. 1/2 teaspoon ground mace
  8. 1/2 teaspoon ground ginger
  9. 1/4 teaspoon salt
  10. 3 (8-ounce) packages cream cheese softened
  11. 1 egg
  12. 2 tablespoons whipping cream
  13. 1 teaspoon cornstarch
  14. 1/2 teaspoon vanilla extract
  15. 1/2 teaspoon lemon extract
  16. 2 Krispy Kreme Pumpkin Spice Cake Doughnuts,* crumbled into pea-size pieces
Directions
  1. In the work bowl of a food processor, grind cinnamon twists into crumbs. Combine with melted butter. Press firmly into a 9-inch springform pan.
  2. In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt. Mix well; set aside.
  3. In another bowl, beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar; mix well. Add whole egg, remaining egg yolk, and whipping cream, beating well. Add cornstarch, vanilla, and lemon extract, beating until smooth. Add pumpkin mixture and mix well. Pour batter into prepared pan. Crumble pumpkin spice cake doughnuts into pea-sized pieces and sprinkle over batter.
  4. Bake at 350į F for 50 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.
  5. *Krispy Kreme Pumpkin Spice Cake Doughnuts are available only from September 30 through December 31 each year. When they are out of season, you can substitute 2 Krispy Kreme Glazed Sour Cream Doughnuts, crumbled and mixed with Ĺ teaspoon pumpkin pie spice.
Yields 1 (9-inch) cheesecake
Note: Preparation: 10 minutes Bake: 50 minutes Cool: 2 hours Refrigerate: 2 hours
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Last edited by pepper60 : 11-07-2007 at 06:26 PM.
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  #35  
Old 11-07-2007, 03:39 PM
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Oh my how wonderful, cheesecake is my second favorite food. Thanks for this recipe I'll give it a try.
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  #36  
Old 11-07-2007, 05:56 PM
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This sounds yummy!
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  #37  
Old 11-07-2007, 07:36 PM
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Oh, Diane! You're making me drool!
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  #38  
Old 11-08-2007, 02:21 AM
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OH MAN I have got to try this!!!! Thanks for sharing. Anything with Krispy Kreme doughnuts has to be wonderful!!!
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  #39  
Old 11-11-2007, 04:15 PM
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Default Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well. Pour batter into a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Yield: 6 to 8 servings
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  #40  
Old 11-12-2007, 10:20 PM
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Krispy Kreme and cheesecake! Wow!!
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