Nicoles Pumpkin Pudding Crunch Recipe 55

Steps:

• Preheat oven to 350°F. Press cookie dough into a greased 13 x 9 pan.
• In large bowl, whisk together pumpkin, eggs, evaporated milk, sweetened condensed milk, sugars, vanilla, cinnamon, nutmeg and ginger. Pour pumpkin mixture over cookie dough in baking dish.
• Melt butter. Evenly sprinkle cake mix over the pumpkin mixture. Pour butter over cake mix. Sprinkle with pecans. Bake for 1 hour at 350°F.
• Remove from oven. Let cool to room temperature then refrigerate until well chilled. Pudding is best served cold.
• Top with a dollop of whipped topping and a sprinkle of cinnamon.
• Notes: Somewhat based on a recipe by Nicole Murphy posted on the Live with Kelly & Michael website.

Steps:

• 1. Melt Butter and set aside.
• 2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
• 3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
• 4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
• 5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• 6. Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
• 7. Let cool: Best eaten if put into Refrigerator for a couple hours.
• 8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.

Steps:

• Preheat oven to 350 degrees Mix well: pumpkin, eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg Pour into dish and drizzle yellow cake mix all over top. Melt 2 sticks salted butter and drizzle over cake Bake 1 hour. Serve with whipped cream

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

Steps:

• In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Steps:

• 1. Melt butter; set aside In large bowl, mix together pumpkin puree,eggs, milk,sugar,vanilla,cinnamon and nutmeg. then pour in paking dish
• 2. Sprinkle evenly over mixture, drycake mix. Cover completely with cake mix. Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• 3. Bake for 1 hour @350 degrees Let cool; best served cold Top with a dollop of whipped topping a dash of cinnamon and garnish with a mint leaf.