Pumpkin Crisp

 

Pumpkin Crisp

Ingredients:

1 can pumpkin (15 oz)
1 cup evaporated milk
1 cup sugar
1 teaspoon vanila extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package yellow cake mix - butter flavored
1 cup chopped walnuts or pecans
1 cup butter, melted

Pre-heat oven to 350. Lightly grease 13 X 9 inch baking dish. In medium bowl, stir together sugar and cinnamon. Add in pumpkin, milk and vanilla. Stir well. Pour into baking dish. Break up any clumps in the cake mix and sprinkle over pumpkin mixture. Sprinkle evenly with walnuts & drizzle entire dish with butter. Bake at 350 for one hour. Check dish and bake another five minutes or so until golden brown.

This dish is great served warm and topped with whipped cream. It is also great served cold.

Turtle Pumpkin Pie

I saw this recipe in a magazine and just had to try it. I altered the recipe a little to cut down on the sugar content. Check out the original at Kraft Recipes.
Turtle Pumpkin Pie
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1/4 cup plus 2 Tbsp sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp chopped pecans, divided
2 pkg. sugar free vanilla flavor instant pudding
1 cup 2% cold milk
1 can plain pumpkin (15 oz) (not pie mix)
1 & 1/2 tsp. pumpkin pie spice
1 tub Extra Creamy Cool Whip (8 oz)
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Pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup nuts. Whisk pudding mixes, milk pumpkin and spices until blended. Stir in 1 and 1/2 cups cool whip. Spoon into crust. Refrigerate. Top with remaining cool whip, nuts and caramel before serving.
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Here's a picture before the additional topping was added.

I didn't really measure the caramel sauce. I just layered it on the bottom of the pie and drizzled some more on the top. This would also be great as a frozen treat. Enjoy!

Double Layer Pumpkin Pie

I love sharing recipes with my friend Susan, especially this time of year. So, I'm always pleased when she asks for a recipe from my collection. Susan was looking for a low sugar pumpkin pie recipe. This pie is delicious and it's a quick way to cut a few Holiday calories! Since temptation is around every corner during Christmas, this pie makes it a little easier.

Double Layer Pumpkin Pie

Ingredients

4 oz fat free Cream Cheese - softened
1 Tbsp milk
1 Tbsp Splenda
1 tub (8 ox) fat free Cool Whip
1 pre-made graham cracker pie crust - reduced fat
1 cup skim milk
1 can (15 oz) pumpkin
2 pkgs (4 oz) sugar free Vanilla instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp milk and Splenda in large bowl with wire whisk until blended. Gently fold in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

Pumpkin Crisp

Don't wait for Thanksgiving!

This quick and easy

pumpkin dish makes

any day special!

Pumpkin Crisp

Ingredients:

1 can pumpkin (15 oz)
1 cup evaporated milk
1 cup sugar
1 teaspoon vanila extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package yellow cake mix - butter flavored
1 cup chopped walnuts or pecans
1 cup butter, melted

Pre-heat oven to 350. Lightly grease 13 X 9 inch baking dish. In medium bowl, stir together sugar and cinnamon. Add in pumpkin, milk and vanilla. Stir well. Pour into baking dish. Break up any clumps in the cake mix and sprinkle over pumpkin mixture. Sprinkle evenly with walnuts & drizzle entire dish with butter. Bake at 350 for one hour. Check dish and bake another five minutes or so until golden brown.

This dish is great served warm and topped with whipped cream. It is also great served cold.