Sunday, November 28, 2010

Pumpkin Cream Pie


  • 1 9-inch (6 oz.) prepared cookie crust (gingersnap, Nilla wafer or graham cracker)
  • 1 can (15 oz.) pumpkin puree
  • 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
  • 1 cup evaporated milk
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups frozen whipped topping, thawed
  • Whole pecans for garnish
  • Whipped topping for garnish


Add pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat till combined and add pumpkin. Blend until well mixed.  Fold in whipped topping. Pour into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with whipped topping and pecans, if desired. Serve immediately.

Adapted from this recipe at

Friday, November 19, 2010

Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins Recipe via Little Birdie Secrets

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a blow. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.

Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Yields 12 muffins.