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BellaOnline's Holiday/Seasonal Cooking Editor


Pumpkin Dessert Recipes

Guest Author - Deborah Adams

The easy to make pumpkin crisp recipe was made without sugar and still delicious according to Teresa and her family. So if you are watching sugar intake just leave it out and don't worry :)

Pumpkin Crisp shared by Teresa

3 eggs
1 tsp ground ginger
1 – 15 oz can pumpkin
1 Tbsp vanilla
1 – 12 oz can evaporated milk
1 pkg. yellow cake mix
1 c. sugar
1¼ c. margarine melted ( I used butter)
1/8 tsp salt
1 c. chopped nuts
1½ tsp cinnamon

Preheat oven to 350.
Mix first 8 ingredients together. Pour into ungreased 3 qt. baking dish.
Sprinkle cake mix over top and drizzle with margarine (butter)
Bake for 25 minutes.
Top with nuts and bake for an additional 15 minutes.
Serves 12

This pumpkin dessert recipe is so easy to make and if you love pumpkin pie you'll be pleased at how quickly you can make this dessert without all the work of the pie! The gingersnap crust creates a unique and flavorful touch to it.

We had a family reunion recently and truly enjoyed visiting with everybody. Part of the enjoyment was creating tasty recipes and dishes to share with all of them. Dessert has always been a favorite part of any holiday or party so I came up with this wonderful dish with a gingersnap crumb crust and the limited edition Pumpkin Spice Pudding available this time of year!

Pumpkin Spice Pudding Dessert

9 x 13 inch casserole dish
4 boxes of Pumpkin Spice Pudding
3 3/4 cups cold milk
1 1/4 cup cold milk
1 small tub Cool Whip topping
1 bag gingersnap cookies (16 ounces), crushed fine
1 cup chopped pecans
1 stick butter, melted

Crush the gingersnap cookies very finely. Set aside 1/4 of the crumbs for the topping. Take the other 3/4 of the cookie crumbs and place in a bowl. Mix with the melted butter until well combined. Press into the 9 x 13 inch casserole dish. Place this crust in the freezer until the rest is ready to pour into it.
Combine 3 of the pumpkin spice puddings in a bowl with 3 3/4 cup cold milk. Mix as directed. Pour into the crust and place back in the freezer for a few minutes.
Combine the last box of the pumpkin spice pudding with the 1 1/4 cup cold milk. When mixed as directed then mix in the thawed cool whip topping and mix well. Pour this over the other pudding layer in the casserole dish.
Add the chopped pecans to the last of the cookie crumbs and sprinkle all over the top of the dessert. Chill until ready to serve. Very good!

You can also make these as individual desserts by making them in mini cheesecake pans and serve them with a little garnish such as candied lemon peel or a few more gingersnap cookies included. They taste great and your guests will be asking you for the recipe but only you and I will know how easy these were to make!
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Content copyright © 2015 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.


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