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Pumpkin crunch cream
Date: Tuesday, 16 Oct 1990 00:58:42 EDT
From: Douglas Howell <IO80214@MAINE.BITNET>
Subject: LACTO: Pumpkin Crunch Cream Pie
Pumpkin Crunch Cream Pie
3/4 cup milk, cold
1 pkg. instant vanilla pie filling
1/2 cup solid pumpkin
3/4 tsp. pumpkin pie spice
2/3 cup almonds (optional)
3 1/2 cups Cool Whip
Use a graham cracker pie crust. Put in refrigerator to cool. Pour
the milk in with the pie filling. Beat 1 minute. Let stand for 5
minutes. Blend in the pumpkin, spice, almonds, and 2 cups of the
whipped topping. Spoon it into the pie crust. Chill 4 hours.
Put the other 1 1/2 cups whipped topping on the chilled pie. Serve.
1/2 cup salt-free butter
1 tsp vanilla
1 6oz can frozen unsweetened pineapple concentrate, thawed
1 1/2 cup pumpkin, cooked
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp nutmeg
2 1/2 cup whole wheat pastry flour
1 cup raisins
1 cup chopped nuts
Mix butter, vanilla, and pineapple concentrate. Add eggs and pumpkin.
Stir. Mix dry ingredients and stir into pumpkin mixture. Add raisins
and nuts. Stir well. Drop by spoonfuls on greased cookie sheet.
Bake at 375 degrees for about 15 minutes. Makes about 3 dozen.
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