#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.

#3280 - Quick Pumpkin Pudding

(by Shirley McNevich)

1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 15oz. can Libby's canned pumpkin
1 tsp. pumpkin pie spice
thawed Cool Whip

In a mixer add pudding mix powder and evaporated milk--beat until pudding starts to set up. Remove bowl from mixer--put bowl in refrigerator for 7 minutes. Remove bowl from refrigerator and put it back on the mixer. Add the canned pumpkin and pumpkin pie spice--beat until smooth. Remove bowl from mixer and put the bowl in the refrigerator for a few hours (covered). When ready to serve, scoop pudding into serving bowls and top with Cool Whip.

#2762 - Applesauce Bars

(by Shirley McNevich)

1 cup flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 cup Crisco shortening
1/2 cup raisins
2/3 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 cup plain applesauce
1 egg
Frosting: 3 TBSP softened butter; 1 1/2 cups Domino's powdered sugar; 1 tsp. vanilla; milk if necessary (1 tsp. at a time)

In a saucepan add the raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain them and set them aside. In a mixer add Crisco and brown sugar--beat. Add egg--beat. Add baking soda, salt and pumpkin pie spice--beat. Add applesauce--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir until mixed. Spread mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add butter--cook/stir on low heat until butter just starts to brown. Remove from heat--add powdered sugar and vanilla--stir quickly until smooth. Add 1 tsp. milk at a time if necessary and beat with a spoon until spreading consistency. Spread frosting over the cooled bar mixture. Cut into bars or squares.

#2618 - Sweet Potato Spice Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup leftover candied sweet potatoes (mashed)
1 TBSP pumpkin pie spice
1/2 cup golden raisins
1/2 cup chopped walnuts

In a saucepan add raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain the raisins. Prepare cake batter according to box directions. Add mashed sweet potatoes and pumpkin pie spice to the batter--beat well. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with cream cheese frosting.

#2367 - Cake Mix Pumpkin Dessert

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 cup white sugar
2 to 4  tsp. pumpkin pie spice (your choice)
1 tsp. cinnamon
1 cup butter (melted)

Grease a 9 x 13 cake pan. In a mixer add eggs, white sugar, cinnamon and pumpkin pie spice--beat. Add pumpkin--beat. Remove bowl from mixer--add Carnation milk--stir until mixed. Pour mixture into the greased cake pan. Sprinkle the dry cake mix all over the top. Drizzle the melted butter all over the cake mix. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.

#2312 - Pumpkin Cobbler

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 eggs
2 egg whites
3 1/2 tsp. vanilla
1 cup white sugar
3 tsp. pumpkin pie spice
1/4 tsp. salt
1 box Duncan Hines yellow cake mix
1 cup softened butter
1 cup chopped pecans

In a mixer add pumpkin, eggs, egg whites and white sugar--beat. Add vanilla, pumpkin pie spice and salt--beat. Add Carnation milk--beat. In a separate bowl add cake mix and butter--mix until it makes crumbs. Grease a 9 x 13 cake pan. Pour the pumpkin batter into the cake pan. Sprinkle the crumb mixture over the top. Sprinkle the chopped pecans over the crumb mixture. Bake at 350 degrees for 50 minutes or until inserted toothpick comes out clean.

#1932 - Macadamia Nut Muffins

(by Shirley McNevich)

Batter: 2 cups flour; 3/4 cup chopped macadamia nuts; 1 1/2 tsp. baking soda; 1/2 tsp. pumpkin pie spice; 1/4 tsp. salt; 1/2 cup white sugar; 2 ripe bananas (peeled and mashed); 1/3 cup milk; 1/4 cup Domino's dark brown sugar; 1 egg

Topping: 1/3 cup flour; 1/3 cup Domino's dark brown sugar; 3 TBSP cold butter (cut into small pieces); 1/2 cup chopped macadamia nuts

Topping: in a bowl add 1/3 cup flour, 1/3 cup brown sugar and cold butter pieces--mix with a pastry blender until it makes crumbs. Add 1/2 cup chopped macadamia nuts--stir and set aside. Batter: in a bowl add 2 cups flour, 3/4 cup chopped macadamia nuts, baking soda, pumpkin pie spice and salt--stir. In a separate bowl add mashed bananas, white sugar, milk, egg, and 1/4 cup brown sugar--stir with a whisk just until mixed. Add banana mixture to pumpkin pie spice mixture--stir just until mixed. Fill muffin tins with cupcake liners--fill each 2/3 full of batter. Sprinkle a little of the topping mixture on top of the muffin batters. Bake at 375 degrees for 17-20 minutes--test with a toothpick for doneness.

#1432 - Mini Pumpkin Cheesecakes

(by Shirley McNevich)

18 ginger snap cookies
1 1/2 - 8oz. packages Philadelphia cream cheese (12oz. total)
3/4 cup white sugar
1 TBSP cornstarch
1 tsp. pumpkin pie spice OR 1 tsp. cinnamon
2 eggs
1 cup Libby's pumpkin
1/3 cup Kayro lite corn syrup

Place 18 paper cupcake liners into muffin tins. Place one ginger snap cookie flat on the bottom of each cupcake liner. In a mixer add cream cheese and white sugar--beat. Add cornstarch--beat. Add pumpkin pie spice OR cinnamon--beat. Add eggs--beat. Add pumpkin and corn syrup--beat until smooth. Scoop batter evenly on top of the ginger cookies. Sprinkle extra cinnamon on top of each if you wish. Bake at 325 degrees for 30-35 minutes or until set. Cool completely, then refrigerate overnight.

#1385 - Layered Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup softened butter
5 eggs
1 - 29oz. can Libby's pumpkin
1/2 cup Domino's dark brown sugar (packed)
2/3 cup milk
1 tsp. pumpkin pie spice
Cool Whip
Topping: 1/2 cup white sugar; 1/4 cup softened butter; 1/2 cup chopped pecans

In a large bowl add the whole box of yellow cake mix. Measure out 1 cup of the cake mix for later--leave the rest in the bowl. Add 1/2 cup softened butter and 1 beaten egg to the cake mix in the bowl--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan--set aside. In a mixer add 4 eggs--beat. Add brown sugar--beat. Add pumpkin pie spice and pumpkin--beat. Slowly add milk--beat. Pour the batter on to the crust in the cake pan--set aside. In a separate bowl add 1 cup reserved yellow cake mix, 1/2 cup white sugar, 1/4 cup softened butter, and the chopped pecans--mix until it forms crumbs. Sprinkle the pecan mixture evenly on top of the pumpkin batter in the cake pan. Bake at 350 degrees for 45-55 minutes. Cool completely, then refrigerate overnight. Serve with Cool Whip.

#1384 - Chocolate Pumpkin Bread

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 1/4 cups Libby's canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 cup (or more) Nestle's semi-sweet chocolate chips
1/4 cup chopped walnuts
Glaze: 1 TBSP heavy cream; 1/2 cup Domino's powdered sugar

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda, cinnamon, nutmeg, pumpkin pie spice, cloves and ginger--beat. Add pumpkin--beat. Add flour slowly--beat. Remove bowl from mixer--add chocolate chips and walnuts--stir just until mixed. Pour batter into a greased and floured bread loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool 15 minutes, then dump it on to a cake plate. In a bowl add cream and powdered sugar--stir until smooth. Drizzle glaze on cooled bread.

#1247 - Pumpkin Spice Cake

(by Shirley McNevich)

3 cups flour
4 tsp. pumpkin pie spice
2 tsp. baking powder
2 sticks Parkay margarine (softened)
2 cups Domino's dark brown sugar (packed)
1 cup Egg Beaters
1 - 15oz. can Libby's pumpkin
1 1/2 cups raisins (put in water, bring to a boil, boil 5 minutes, then drain)
Topping: 1 1/2 cups Domino's powdered sugar; 2 TBSP water; 1 cup chopped pecans OR chopped walnuts

In a bowl add flour, pumpkin pie spice and baking powder--stir and set aside. In a mixer add Parkay and brown sugar--beat. Add egg beaters--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer and add drained raisins--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool completely. In a bowl add water and powdered sugar--stir. Drizzle topping over the top of the cake, then sprinkle chopped pecans (or chopped walnuts) over the top of the cake.

#1180 - Pumpkin Fudge

(by Rachel Guarini - friend)

3 cups white sugar 

3/4 cup butter OR Parkay margarine 

2/3 cups Carnation evaporated milk (NOT condensed) 

1/2 cup Libby's canned pumpkin 

1 tsp. pumpkin pie spice 

1 - 12oz. bag Nestle's butterscotch morsels 

1 - 7oz. jar Fluff marshmallow 

1 cup toasted almonds (chopped) 

1 tsp. vanilla

In a saucepan over medium low heat add white sugar, butter/margarine, evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil (you must stir constantly). Turn heat to medium and keep stirring/cooking--use a candy thermometer until the temperature of the mixture is 234 degrees (takes about 10 minutes once boiling). Remove saucepan from heat--add butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a spatula to spread just until smooth. Let it cool to room temperature, then refrigerate until very firm. Cut into squares.

#1032 - Pumpkin Coffee Cake

(by Shirley McNevich)

1/2 cup butter
3/4 cup white sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
Topping: 1 - 16oz. can Libby's pumpkin, 1 beaten egg, 1/3 cup white sugar, 1 tsp. pumpkin pie spice
Crumbs: 1 cup Domino's dark brown sugar (packed), 1/3 cup butter (softened), 2 tsp. cinnamon

In a bowl add brown sugar, 1/3 cup butter and 2 tsp. cinnamon--use two table knives to cut the mixture into crumbs--set aside. In a mixer add 1/2 cup butter, 3/4 cup white sugar and vanilla--beat. Add 3 eggs--beat. Add sour cream--beat. Add baking powder and baking soda--beat. Add flour--beat and set aside. In a bowl add pumpkin, 1 beaten egg, 1/3 cup white sugar, and pumpkin pie spice--stir until mixed. Pour 1/2 of the batter from the mixer into a greased 9 x 13 cake pan. Sprinkle half the the brown sugar crumb mixture on top of the cake batter. Spread ALL of the pumpkin mixture on top of the crumbs. Pour the rest of the batter from the mixer on top of the pumpkin mixture. Sprinkle the rest of the brown sugar crumb mixture on top. Bake at 325 degrees for 50-55 minutes--test with a toothpick for doneness.

#1004 - Pumpkin Twinkies

(by Shirley McNevich)

10 Twinkies
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding
1 - 15oz. can Libby's canned pumpkin
1 1/2 tsp. pumpkin pie spice
1 cup milk
cinnamon for sprinkling

Unwrap Twinkies and cut each in half (longways). Place the cut Twinkies (uncut part down) in a greased 9 x 13 cake pan--set aside. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add 1/2 of the Cool Whip--beat. Spread cream cheese mixture on top of Twinkies. In a mixer add both boxes of pudding mix and milk--beat. Add pumpkin--beat. Add pumpkin pie spice--beat. Pour batter on top of cream cheese mixture. Spread the rest of the Cool Whip on top. Sprinkle cinnamon on top of Cool Whip if desired. Refrigerate overnight.

#978 - Pumpkin Pie Squares

(by Shirley McNevich)

1 1/3 cups flour
1/2 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 1/2 sticks butter
1 cup Quaker quick oats (raw)
1/2 cup chopped pecans
1 - 8oz. Philadelphia cream cheese (softened)
3 eggs
1 - 15oz. can Libby's pumpkin
1 TBSP pumpkin pie spice

In a bowl add flour, brown sugar and 1/4 cup white sugar--stir. Add the butter and use two table knives to blend the mixture into crumbs. Add oats and pecans to the crumbs--stir. Remove 1 cup of the crumb mixture--reserve for later. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a large spoon to smooth out the crust. Bake the crust at 350 degrees for 15 minutes. In a mixer add cream cheese, 1/2 cup white sugar, eggs--beat. Add pumpkin and pumpkin pie spice--beat until smooth. When crust is done, remove it from oven and pour the cream cheese batter on the crust. Sprinkle the reserved crumbs on top. Return to oven and bake at 350 degrees for 25 minutes. Cool completely, then refrigerate overnight before cutting into squares.

#921 - Layered Pumpkin Bread

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1 cup + 2 TBSP white sugar
1/2 cup Domino's dark brown sugar (packed)
4 egg whites
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)

In a bowl add pumpkin, 1 cup white sugar, brown sugar and 3 of the egg whites--stir. Add milk and oil--mix with a spoon until smooth. Add flour, baking powder, pumpkin spice and salt--stir until moistened--set batter aside. In a separate bowl add cream cheese, 2 TBSP white sugar, 1 egg white--beat with a wire whisk until blended. Grease a bread loaf pan. Pour 1/2 of the pumpkin batter in the loaf pan. Pour all of the cream cheese mixture on top of the pumpkin batter. Pour the rest of the pumpkin batter on top of the cream cheese mixture. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool 20 minutes, then loosen edges with a knife. Dump it upside down on top of a serving plate. Cool completely, then refrigerate.

#707 - Easy Pumpkin Cheesecake Pie

(by Shirley McNevich)

1 ready made graham cracker pie crust
12oz. softened Philadelphia cream cheese
1/2 cup white sugar
1 1/2 tsp. pumpkin pie spice
1 cup Libby's canned pumpkin
2 eggs
Cool Whip

In a mixer add cream cheese, white sugar, pumpkin pie spice--beat on medium speed. Add eggs--beat. Add pumpkin--beat well. Pour batter into the ready made graham cracker crust (be sure to remove the plastic insert but leave the graham cracker crust in its foil tin). Bake at 350 degrees for 40 minutes. Cool completely, then refrigerate overnight. Keep refrigerated. Serve with Cool Whip. Use the removed plastic insert upside down to cover the pie.