Need a quick dessert using pumpkin pie filling or any of these ingredients?!
sugar
eggs
flour
pumpkin pie filling
spices
chocolate chips
butter
peanut butter
oatmeal
shortening
evaporated milk
marshmallows
instant vanilla pudding mixes
Anybody help?
Answers: My husband just told me he is supposed to take a dessert to work tomorrow for some kind of Thanksgiving thing they're having there. I need a quick recipe. I have these ingredients to work with
sugar
eggs
flour
pumpkin pie filling
spices
chocolate chips
butter
peanut butter
oatmeal
shortening
evaporated milk
marshmallows
instant vanilla pudding mixes
Anybody help?
pumkin chocolate chips, just make regular chocolate chip cookies, but instead of butter, use pumkin pie filling, or these muffins/cupcakes:
Pumpkin Spice Muffins
1 box spice cake(you can make a quick cake with all your ingredients instead tho)
1 15-oz can pumpkin
1/4 C. water
Cream Cheese Frosting
Mix cake mix, pumpkin and water together. No eggs or oil are needed, as the pumpkin adds the necessary moisture. Line muffin pan with cupcake liners. Bake according to directions on the cake mix box for cupcakes. Remove and let cool.
Frost with cream cheese frosting or any kind of frosting, maybe even dust with some nutmeg or cinnamon
make a creme brulee. everyone well be impressed and you will look like a genius. go to food network.com and search creme brulee.
If you don't have time to make a crust or run out and buy one, just make the pumpkin pie recipe on the can without the crust (bake it in a small casserole dish) and call it custard. Or tell him to stop at the grocery store en route to work and pick up a premade pie in the bakery section (and to give you fair notice next time).
Just make a pumpkin pie
Patty's Pudding Cake
Ingredients:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves (optional)
2 large eggs (with high omega-3 content, as noted on label)
1 can (15 oz.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLé? CARNATION? Evaporated Fat Free Milk, or Evaporated Lowfat 2% Milk
Pumpkin Chocolate Brownies
Nonstick cooking spray
1/2 cup LIBBY'S? 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
Libby's Homemade Pumpkin Pie
3/4 cup granulated sugar
1/2 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
2 large eggs
1 can (15 oz.) LIBBY'S? 100% Pure Pumpkin
1 can (12 oz.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup whipped cream (optional)
1 teaspoon baking powder
1 teaspoon NESTLé? TOLL HOUSE? Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Mini Morsels
Pumpkin Flan with Gingersnap Crust
1 cup granulated sugar
1 can (14 ounces) NESTLé? CARNATION? Sweetened Condensed Milk
1 can (12 fluid ounces) NESTLé? CARNATION? Evaporated Milk
1 cup LIBBY'S? 100% Pure Pumpkin
5 large eggs
1 cup gingersnap cookie crumbs (about 24 cookies)
2 tablespoons melted butter or margarine
well, i'm quite satisfied with the above answers, but, yet i think that acc. to me, thanksgiving recipes should be in this way only: i hope u like it too, but, couldn't apply, as u don't have those ingredients.
Pumpkin Mousse Pie
9 ounces graham crackers
3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
1/4 teaspoon plus a pinch ground nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup brandy
2 tablespoons unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Purée or canned
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Heat oven to 325°. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245° (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin purée, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
To serve, whisk heavy cream, confectioners’ sugar, and vanilla in a medium bowl until stiff. Pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.
Serves 8 to 10.