Cold Fudge Cake. Cookies 'n' Cream Cheesecake. Easy Pumpkin Cheesecake. Pumpkin Gooey Butter Cakes Recipe : Paula Deen. Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Turtle Pumpkin Pie recipe. Apple Crisp Recipe. Apple Caramel Pie | Fix-It and Forget-It. They say you learn something new everyday. Well, today a lot of us here at the office learned that you can bake a pie in the slow cooker. We wanted to make something comforting – something as comforting as baseball and apple pie. And then it hit us, why not make that apple pie in the slow cooker? We felt brave and experimental and the Apple Caramel Pie turned out fabulous! So here’s to learning something new everyday and good ol’ apple pie. Makes 8-10 servings Prep Time: 5 minutes Cooking Time: 3 hours Ideal slow cooker size: 4- to 5-qt.
Ingredients: 2-crust refrigerated pie dough pkg. 2 22-oz. cans apple pie filling 1 tsp. cinnamon 12 caramel candies 1. ***Update*** We realized that it might be helpful to include a photo of the two pie crusts placed in the slow cooker. 2. 3. 4. 5. Tip: When we made this decadent pie, we had to overlap the crusts by more then ¼ inch on the bottom of the slow cooker. Raspberry Icebox Cake. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of August 8, 2012 (Please note this version of the Privacy and Security Policy does not substantively change the way Prime Publishing, LLC and Ginsburg Enterprises Incorporated treats personally identifiable information compared to the previous version of the Privacy and Security Policy.) Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically.
This Privacy Policy will tell you, among other things: Your California privacy rights. How we collect information and what information we collect. How we may use information. How we may share information. Your choices regarding the sharing of information. Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. Gender. Easy As Vegan Pumpkin Pie. By Megan, on December 19th, 2011 I made the easiest pumpkin pie this weekend. It also happens to be the most flavorful pumpkin pie I’ve ever tasted.
I highly recommend bringing it to your next holiday gathering. Easy Vegan Pumpkin Pie (Soy-Free) makes one 9-inch pie Adapted from this recipe Ingredients: 1 cup raw almonds, soaked at least 4 hours 1 cup pure maple syrup 1 16 oz. can of pumpkin puree (or fresh puree) 2 teaspoons pumpkin pie spice Directions: Preheat your oven to 400F, and generously grease a 9-inch pie pan with coconut oil. To prepare the pie filling, simply throw all of the ingredients into a high-speed blender Blend until completely smooth and creamy.
**This recipe definitely calls for a high-powered blender, like the Vita-Mix, to get the filling REALLY smooth and creamy. Pour the filling into a greased pie pan and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. Easy Vegan Pumpkin Pie (Soy-free) Author: Detoxinista.com. Easy Make Crustless & Lactose Free Pumpkin Pie Recipe. Vegan Classic Coconut Cream Pie | Vegan. It's amazing that after a Thanksgiving dinner and all the food that entailed, we're still ready for dessert. Try this vegan coconut cream pie for a sweet finish to your Thanksgiving dinner. Your vegan and non-vegan guests will absolutely love this sweet treat.
This is not only delicious, but simple to make. Vegan classic coconut cream pie recipe Yields 1 Ingredients: 1 cup coconut flakes3 cups coconut milk (or 2 cups coconut milk and 1 cup soy milk for less richness)1/2 cup soft (silken) tofu2/3 cup vegan-certified sugar1/2 cup cornstarch1/4 teaspoon salt1 teaspoon vanilla extract1 (9 inch) pie crust, pre-baked1 cup vegan whipped topping Directions: Preheat the oven to 350 degrees F.Spread coconut flakes on a cookie sheet and bake them for 5 minutes. More vegan recipes Sunny Meyer lemon & pine nut hummusVegan cherry chocolate ice creamShredded veggie summer slaw. Pumpkin streusel cheesecake. If you're new to This Mama Cooks! On a Diet, you may want to subscribe to my RSS feed.
Thanks for stopping by! This recipe is from The Denver Post article, Scenes from a dining car by Kyle Wagner. She ate it on her Culinary Explorer trip on the American Orient Express. I'm considering making it for Thanksgiving. Pumpkin Streusel Cheesecake Per Ms. Ingredients Crust:1 3/4 cup graham cracker crumbs 1/2 cup ground pine nuts 2 tablespoons sugar 1/3 cup butter, melted Streusel:3/4 cup butter, softened 3/4 cup sugar 1/2 cup brown sugar 1 1/4 cup flour 1 cup oats 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Filling:2 1/2 pounds cream cheese 1 cup granulated sugar 1 cup pumpkin purée 3 eggs 1 tablespoon vanilla 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg Directions Make crust: Mix all crust ingredients and line deep-dish, 10-inch springform pan until smooth, flat and evenly distributed.
Make streusel topping: Mix all streusel ingredients until a crumble is formed. Preheat oven to 300.