(Easy!)
1 large can Pumpkin
1/2 gallon Vanilla Ice Cream
2 tsp. Vanilla Extract
2/3 cup Sugar
1 Tsp. Nutmeg
Soften the ice cream and mix well with the pumpkin. Pour into a 9" x 13"pan.
Mix the rest of the ingredients and spread on top of the ice cream. Freeze.
Warm at room temperature slightly before serving, so you can cut pieces
easily.
These individual pumpkin pies are easy, tasty and the kids can make them. The ingredients listed are for a single serving. Multiply by the number of guests and add a few for later!
Small Pie Crust (Custard size)
2 Tbsp. Canned Pumpkin
1 tbsp. Marshmallow creme
1 Tbsp. Cool Whip
Sprinkle Cinnamon
Mix all ingredients together and pour into the crust. The recipe is then ready to eat; if you wish, it may be refrigerated or frozen.
1 cups pumpkin seeds, cleaned well
1 ½ tbsp. Melted butter
1 ½ tsp. Salt
Mix ingredients together.
Spread on cookie sheet rubbed with salad oil.
Bake 250 degrees F until crisp. (Aprox. 2 hours)
1 (29 oz.) can Pumpkin
1 (13 oz.) can Evaporated Milk
1 cup Sugar
1/4 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
3 Eggs
1 box Yellow Cake Mix
1 cup Pecans (chopped)
1 cup Butter or margarine (melted)
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 glass baking dish that has been sprayed with a vegetable oil (such as "Pam"). Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for 1 hour. Chill. Cut into squares, top with whipping cream, and enjoy!
Wash the seeds and pat them dry.
Thread a needle with white thread and push the needle and thread through the seeds, one at a time until you have enough for a necklace or a bracelet.
Leave plenty of extra string at each end to tie it on.
You can also paint the seeds after you string them.
(Don't do it before-the seeds must be soft enough to poke the needle through them.)
How can I make an easy costume?