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Bushman
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Posted 9:44 pm, 10/07/2009
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No Bake Pumpkin Pie
2/3 cup milk
1 cup pumpkin puree (cooked)
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) pie shell, baked
In a large bowl, mix the milk and pumpkin until smooth.
Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined.
Fold in the whipped topping and pour into pie shell.
Refrigerate until serving.
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QTPie
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Posted 6:49 pm, 10/07/2009
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Pumpkin-Swirl Cheesecake
25 Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 Cup finely chopped pecans
1/2 Cup (1/2 stick) butter, melted
4 pkgs. (8 oz. each) Cream Cheese, softened
1 Cup Sugar
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Heat oven to 325 degrees F.
Mix crumbs, nuts and butter together. Press onto bottom of 13 x 9 inch pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers and swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours before cutting into squares.
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25_man
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Posted 5:51 am, 10/07/2009
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its that time; give me some recipes ,pies,cakes{ where are you bushman ?} cream cheese
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