It's Libbys easy pumpkin pie mix from a can, and it's watery, not thick.
Any ideas?
Most recipes I've come across call for pumpkin puree or solid-pack...
2007-11-20 15:59:43 · 8 answers · asked by a person 3 in Food & Drink ➔ Cooking & Recipes
Could you please give me a recipe? Or measurements or something?
2007-11-20 16:11:51 · update #1
I haven't made this yet, but my co-worker raves about it. (She omits the coconut though.)
Pumpkin Crunch Cake
Estimated Times:
Preparation - 15 min | Cooking - 30 min | Yields - 20
Pumpkin Crunch Cake combines pumpkin, cake mix, shredded coconut and chopped nuts to make a chewy, moist dessert or any time you need a snack.
Ingredients:
1 pkg. (18.25 oz.) yellow cake mix, divided
2 large eggs
1 2/3 cups LIBBY'S Easy Pumpkin Pie Mix
2 teaspoons pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.
COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
2007-11-20 16:40:36 · answer #1 · answered by Cheryl B 4 · 1⤊ 0⤋
1
2016-05-24 10:03:57 · answer #2 · answered by sheryl 3 · 0⤊ 0⤋
You can mix your canned pumpkin with instant vanilla pudding and cool whip to make a great pumpkin souffle. No bake either.
One can (15 ounce) pumpkin
1 cup cold milk
2 - (3.4 ounce) packages instant vanilla pudding
1 and 1/4 teaspoons pumpkin pie spice
2 cups cool whip
Pour milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk for approximately two minutes or until well blended. You can use electric mixer on very low too. Gently fold in cool whip. You can serve this in individual serving bowls or a large salad type bowl. Refrigerate for four hours or until set.
I have also made a Graham cracker crust for this recipe in a 9 by 13 inch cake pan and then poured this pumpkin souffle recipe over it, chilled and cut into servings and served with extra cool whip. I cut the milk to 3/4 cup then so it would be a little thicker.
If your pumpkin is that thin I would cut back on the milk a little more in this recipe so you can guarantee it sets up. It should taste fine. Much better to be thick then to thin. Just serve with extra whip topping.
Hope you can use these ideas.
2007-11-20 16:03:43 · answer #3 · answered by JAN 7 · 1⤊ 0⤋
You can use pumpkin in several things. Pumpkin Mousse! How about Pumpkin Creme Burule'. Pumpkin bread. Pumpkin cake, or Cheese cake. How about Pumpkin Ice Cream!! The list could be endless. It's up to your cooking imagination!!!
2007-11-20 16:07:50 · answer #4 · answered by Phoenix Rising 2 · 0⤊ 0⤋
I'm making Paula Dean's Pumpkin Gooey Cakes.
Go to www.foodnetwork.com and type that in under the search. I have made other versions of her Gooey cakes and they are to die for.
2007-11-20 16:57:41 · answer #5 · answered by Lina 3 · 0⤊ 0⤋
we call it pumpkin stew . all you add is try tip beef. garlic,onion.and of course pumpkin and let boil 20min. until tender.-Cinnamon and flat beer.
2007-11-20 16:18:32 · answer #6 · answered by sanddog 1 · 0⤊ 0⤋
Bread,muffins,Cookies,Cup cakes,to stiffen it up add a little flour...
2007-11-20 16:45:39 · answer #7 · answered by ? 7 · 0⤊ 0⤋
soup, pasta, cookies, bread, cake, pancakes, cheesecake
2007-11-20 16:08:44 · answer #8 · answered by inkgddss 5 · 0⤊ 0⤋