Pumpkin Angel Pie Recipes

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

Steps:

• In a small bowl soften the gelatin in cold water; set aside.
• In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
• Remove from heat and add in the gelatin, stirring until dissolved.
• Refrigerate mixture until thick.
• Beat the egg whites and 1/4 cup brown sugar until thick.
• Fold in the chilled pumpkin mixture with a spatula.
• Transfer mixture into baked pie crust.
• Top with whipped cream.
• Refrigerate until ready to serve.
• Delicious!

Steps:

• Mix the ingredients together, and bake as directed.
• When cooled, top cake with Cool Whip.
• Serve, and enjoy!