Butter Pecan Pumpkin Pie
from: Taste Of Home
- 1 quart butter pecan ice cream, softened
- 1 pastry shell (9 inches), baked
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 teaspoon each ground cinnamon, ginger and nutmeg
- 1 cup heavy whipping cream, whipped
- 1/2 cup caramel ice cream topping
- 1/2 cup chocolate ice cream topping, optional
Additional whipped cream
- Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
- Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.
Pumpkin Dessert Squares
from: Betty Crocker
Did you ever think you could use your box of Bisquick for your Thanksgiving Dessert?
|1 1/2||cups Original Bisquick® mix|
|1/2||cup butter or margarine, softened|
|1/2||cup chopped pecans|
|1||can (15 oz) pumpkin (not pumpkin pie mix)|
|1||can (12 oz) evaporated milk|
|4||teaspoons pumpkin pie spice|
|1||cup Original Bisquick® mix|
|1/2||cup packed brown sugar|
|1/4||cup butter or margarine|
|3/4||cup chopped pecans|
|Print these coupons…|
- Heat oven to 350F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
- This twist on traditional banana pudding is the perfect snack. A good source of fiber, and fat free, this seemingly indulgent treat is packed with the taste of fresh bananas and the healthy power of pumpkin!
- 1 container (8 oz.) fat-free or lowfat frozen whipped topping, thawed, divided
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding and pie filling mix
- 2 medium bananas
- 12 reduced-fat vanilla wafers
RESERVE 1 1/2 cups whipped topping in small bowl.
BEAT pumpkin, evaporated milk and pudding mix in medium bowl until well blended. Immediately fold in remaining 1 1/2 cups whipped topping into pumpkin mixture.
CRUMBLE 1 wafer into each of six glass serving dishes.
DIVIDE half of pudding mixture evenly over crumbled wafers in dishes. Slice one banana into 18 slices. Top each pudding with three slices of banana. Divide half of reserved whipped topping over banana slices. Repeat with remaining pudding mixture, banana and whipped topping. Top each pudding with 1 of remaining whole wafers.
TIP: • This recipe can also be made in 8-inch-square baking dish. Follow recipe above. Crumble 6 wafers for bottom layer and top pudding with remaining 6 (or more!) whole wafers.
Makes: about 96 pieces
- 3 cups sugar
- 3/4 cup butter
- 1 5-ounce can evaporated milk
- 1/2 cup canned pumpkin
- 1 10-ounce package cinnamon-flavored pieces
- 1 7-ounce jar marshmallow creme
- 3/4 cup chopped walnuts, toasted
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.