What can I make with a can of Libby's pumkin pie mix????!
I made a pumpkin roll w/o the spices and suger it came out a little too bitter but the cream cheese made up for it lol!. I looked on the paper of the can and i dont want to make pumpkin pie !
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Answers:
The Cheesecake Factory Pumpkin Cheesecake
FILLING
1 c Sugar
24 oz Cream cheese, softened
1 ts Vanilla
1 c Canned pumpkin
3 Eggs
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
Whipped cream
1!. Preheat oven to 350 degrees F!.
2!. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl!. Stir well enough to coat
all of the crumbs with the butter, but not so much as to turn the mixture
into paste!. Keep it crumbly!.
3!. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of an 8" springform pan!. You don't want the crust to form all the way
up the back of each slice of cheesecake!. Bake the crust for 5 minutes, then
set it aside until you are ready to fill it!.
4!. In a large mixing bowl, combine the cream cheese, 1 cup sugar, and
vanilla!. Mix with an electric mixer until smooth!.
5!. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, and continue to
beat until smooth and creamy!.
6!. Pour the filling into the pan!. Bake for 60 to 70 minutes!. The top will
turn a bit darker at this point!. Remove from the oven and allow the
cheesecake to cool!.
7!. When the cheesecake has come to room temperature, put it into the
refrigerator!. When the cheesecake has chilled, remove the pan sides and cut
the cake into 8 equal pieces!. Serve with a generous portion of whipped
cream on top!.
Ingredients:
-----------------------------------CRU!.!.!.
1 1/2 c Graham cracker crumbs
5 tb Butter, melted
1 tb Sugar
Serves:
8 Servings
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FILLING
1 c Sugar
24 oz Cream cheese, softened
1 ts Vanilla
1 c Canned pumpkin
3 Eggs
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
Whipped cream
1!. Preheat oven to 350 degrees F!.
2!. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl!. Stir well enough to coat
all of the crumbs with the butter, but not so much as to turn the mixture
into paste!. Keep it crumbly!.
3!. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of an 8" springform pan!. You don't want the crust to form all the way
up the back of each slice of cheesecake!. Bake the crust for 5 minutes, then
set it aside until you are ready to fill it!.
4!. In a large mixing bowl, combine the cream cheese, 1 cup sugar, and
vanilla!. Mix with an electric mixer until smooth!.
5!. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, and continue to
beat until smooth and creamy!.
6!. Pour the filling into the pan!. Bake for 60 to 70 minutes!. The top will
turn a bit darker at this point!. Remove from the oven and allow the
cheesecake to cool!.
7!. When the cheesecake has come to room temperature, put it into the
refrigerator!. When the cheesecake has chilled, remove the pan sides and cut
the cake into 8 equal pieces!. Serve with a generous portion of whipped
cream on top!.
Ingredients:
-----------------------------------CRU!.!.!.
1 1/2 c Graham cracker crumbs
5 tb Butter, melted
1 tb Sugar
Serves:
8 Servings
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YUMMY PUMPKIN CAKE-
2- 15 oz!. cans of pumpkin
1- 12 oz!. can evaporated milk
2 tsp!. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp!. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices!. Pour into ungreased 13"x9"x2" pan!. Sprinkle dry cake mix over pumpkin!. Pour butter over top!. Sprinkle with nuts!. Bake at 350' for one hour- no longer!. Cool!. Serve with Cool Whip!. Www@FoodAQ@Com
2- 15 oz!. cans of pumpkin
1- 12 oz!. can evaporated milk
2 tsp!. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp!. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices!. Pour into ungreased 13"x9"x2" pan!. Sprinkle dry cake mix over pumpkin!. Pour butter over top!. Sprinkle with nuts!. Bake at 350' for one hour- no longer!. Cool!. Serve with Cool Whip!. Www@FoodAQ@Com
Homemade (won ton wrapper) pumpkin ravioli in a fresh sage burnt butter sauce, yum!
Just add a little salt, pepper and cream to the pumpkin ( to your personal taste), seal into small won ton wrappers (press dampened edges with a fork), boil until they float (2 to 4 minutes), pour burnt butter with whole sage or basil leaves over it!.
Call me, I'll be right over!.Www@FoodAQ@Com
Just add a little salt, pepper and cream to the pumpkin ( to your personal taste), seal into small won ton wrappers (press dampened edges with a fork), boil until they float (2 to 4 minutes), pour burnt butter with whole sage or basil leaves over it!.
Call me, I'll be right over!.Www@FoodAQ@Com
Pumpkin Bars are excellent with cream cheese frosting!. Here is a link for some great recipes;
http://www!.foodnetwork!.com/recipes/paula!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/recipes/paula!.!.!.Www@FoodAQ@Com
pumpkin cheesecake is real goodWww@FoodAQ@Com
Pumpkin cheese cake!Www@FoodAQ@Com
i've seen a recipe for fudge that you use a can of pumpkin in!!Www@FoodAQ@Com