Pumpkin Punkin Delight Recipes

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.

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.

Steps:

• Mix margarine, sugar, graham cracker crumbs.
• Press into a 9x13-inch pan.
• Beat cream cheese until smooth.
• Add 12 oz Cool Whip until blended; spread over crust.
• Make pudding with ½ of the milk called for on the box.
• Mix well with pumpkin and cinnamon.
• Spread over first layer.
• Spread cool whip over pumpkin layer and sprinkle with nuts.
• Refrigerate until cold.

Steps:

• Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
• Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
• Bake in 350 degree oven for about an hour. Top will brown.
• It is done when a toothpick inserted in center comes out clean.
• Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
• Whip cream on top is optional.

Steps:

• Preheat oven to 350 degrees.
• In a food processor, finely crush the Oreos.
• Mix in the sweetened condensed milk until fully combined and it is sticky.
• Spray the bottom of a 9x13 pan and press the Oreo cookie crust into the bottom of the pan.
• Bake for 10 minutes or until it stiffens on the top.
• Set aside and let cool after baking.
• In a separate bowl, mix the cream cheese, powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
• In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
• Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
• Once the Oreo crust has cooled, spread the cream cheese layer on top first.
• Once the cream cheese layer has been spread, spread the pumpkin layer next.
• Top the layers with the last cup of whipped topping.
• Garnish with Oreo's, and story in fridge or freezer until ready to serve.

Steps:

• Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
• Pour into greased 9x13 baking dish.
• Sprinkle the dry yellow cake mix over the top of the pumpkin.
• Sprinkle with nuts.
• Drizzle with melted butter over the top.
• Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
• Can be enjoyed with or without whipped cream when cooled.

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 pan with non-stick foil or parchment paper. Set aside.
• In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
• Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
• Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
• Invert onto a large serving platter. Carefully remove paper or foil.