Let's Eat: PumpkinThe News-Chronicle’s Shari Melton shares family recipes using pumpkin this week.
The News-Chronicle’s Shari Melton shares family recipes using pumpkin this week. If you would like to share a recipe for an upcoming “Let’s Eat” feature, email the News-Chronicle at firstname.lastname@example.org.
DOUBLE LAYER PUMPKIN PIE
1 graham cracker pie crust (6 oz)
1 12-oz. pkg. cream cheese, softened
1 tbs.. Milk
1 tsp. sugar
1 cup cold milk
1 pkg. (4 serving size) vanilla instant pudding & pie filling
1 16 oz. can pumpkin
2 tsp. pumpkin pie spice
1 ½ cups frozen non-dairy whipped topping, thawed
Mix cream cheese, 1 tbs milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom crust.
Pour 1 cup milk into bowl, add pudding mix, beat with wire whisk 1 min. (mixture will be thick). Stir in pumpkin and spices until well blended. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.
TASTY TACKY PUMPKIN CAKE
1 29 oz. can pumpkin (or use fresh)
12 oz. evaporated milk (1 can)
1 cup sugar
2 tsp. cinnamon
½ tsp nutmeg
1 tsp allspice
1 pkg. yellow cake mix
1 cup melted butter
1 cup chopped nuts (walnuts or pecans, optional)
Preheat oven to 350 degrees
Mix first 7 ingredients well
Pour into 9x13 pan, greased
Sprinkle dry cake mix on top of mixture
Sprinkle nuts over cake
Sprinkle butter over cake
Bake 350 degrees for 1 hour, or until cake tester comes out clean.