PUMPKIN DEssert?

Question

looking for a pumpkin dessert recipe that has
a grahm cracker crust,,and you make it
in a 9 by 13 pan....

Answer 1

You use a box of instant vanilla pudding mixed by directions,add a can of pumpkin pie filling, and a pkg. of dream whip, whipped and folded into the other two ingredients. Put it all on a grahm crackers crust, chill until set and cut when set. Serve plain or with whipped topping.

Answer 2

Pumpkin Pie?

Answer 3

Pumpkin Chocolate Cheesecake Bars(serve 24)

Ingredients:

* Graham Cracker Crust:
* 1 1/4 cups graham cracker crumbs
* 1/4 cup sugar
* 1/3 cup butter, melted
* Filling:
* 2 8oz pkgs cream cheese softened
* 1 3/4 cups sugar
* 3 large eggs
* 1 cup cooked and pureed fresh pumpkin or canned pumpkin
* 1/2 tsp pumpkin pie spice
* 1/2 tsp vanilla
* 1/4 tsp salt
* 6 oz semisweet chocolate, cut up
* 2 Tbsp. butter
* 1 1/4 cups dairy sour cream
* 1/4 cup sugar
Grated fresh nutmeg

Method

To prepare pumpkin: Cut pumpkin in large pieces. Remove seeds and strings. Arrange pieces in a single layer skin side up, in a large shallow baking dish.

Cover with foil. Bake in 375 degree F oven for 1 to 1/12 hours or until tender. Cool. Remove pulp, discarding peel. Puree in food processor and line a strainer with a double layer of 100% cotton cheesecloth. Press to remove liquid. 1. Lightly grease a 13x9x2 baking pan, set aside.

For crust: In a large bowl mix crumbs and sugar. Add melted butter; mix thoroughly. Press evenly in bottom of prepared pan: set aside. 2. Preheat oven to 325 degrees F. For filling: In a large bowl beat together cream cheese and the 1 3/4 cups sugar.

Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the pumpkin, spice, vanilla, and salt. Pour 1 1/4 cup of the filling into a medium bowl. Set both bowls aside. 3. In a small saucepan over very low heat melt the chocolate and the butter, stirring frequently until smooth. Stir melted chocolate into the 1 1/4 cup reserved filling. Carefully spread chocolate mixture evenly over crust.

Bake 15 minutes. Remove from oven. Slowly and carefully pour remaining pumpkin filling over baked chocolate layer; spreading evenly. 4. Bake for 40-45 minutes or until mixture is slightly puffed around edges and just set in the center.

Remove from oven; cool 30 minutes. Meanwhile, combine sour cream and 1/4 cup sugar. Cover; let stand at room temperature until pan cools. 5. Gently spread the sour cream layer over bars. Cool. Refrigerate for several hours or overnight before cutting. Sprinkle lightly with freshly grated nutmeg just before serving.

Notes: Prep: 1 Hour for pumpkin, plus 30 min. Cook 55 minutes.


enjoy!!

Answer 4

Pumpkin Cake Roll substances: * 3 eggs * one million cup granulated sugar * 2/3 cup pumpkin puree * one million teaspoon lemon juice * 3/4 cup flour * one million teaspoon baking powder * one million one million/2 teaspoons cinnamon * one million teaspoon floor ginger * one million/2 teaspoon floor nutmeg * one million/2 teaspoon salt * one million cup finely chopped pecans * confectioners' sugar * . * Filling: * one million one million/2 cups confectioners' sugar * 8 oz. cream cheese, softened * 4 tablespoons butter * 3/4 teaspoon vanilla * milk or cream as mandatory coaching: In a blending bowl beat eggs on severe velocity of electric mixer; gradually beat in sugar, beating till easy and lemon colored. Stir interior the pumpkin and lemon juice. In a separate bowl, sift at the same time the flour, baking powder, spices, and salt. Fold flour blend into the pumpkin batter. unfold in a generously greased and floured 10x15-inch jelly roll pan. incredible with the chopped pecans. Bake in a preheated 375° oven for quarter-hour, or till cake bounces back while touched gently with finger. turn cake out onto a sparkling dish towel which has been generously sprinkled with powdered sugar. commencing at slender end, roll towel and cake up at the same time; cool. Unroll. combine the only million one million/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat till soft, including milk or cream if blend is only too stiff. unfold over the cooled cake and roll up. chill. Makes 10 to fifteen servings, in keeping with thickness of slices. This pumpkin cake roll freezes properly.