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Full Online Book HomeLearning KitchenDesserts - Fruit - Pumpkin Pie Dessert
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Desserts - Fruit -  Pumpkin Pie Dessert Post by :cheemo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1545

Click below to download : Desserts - Fruit - Pumpkin Pie Dessert (Format : PDF)

Desserts - Fruit - Pumpkin Pie Dessert

1 yellow cake mix (reserve 1 c. for topping)
1/2 c. margarine, melted
1 egg
3 c. (1.87 lb. can) pumpkin pie mix (not plain pumpkin)
2 eggs
2/3 c. evaporated milk
1/4 c. sugar
1 tsp. cinnamon
1/4 c. margarine
Chopped walnuts (optional)


Grease bottom only of 9x13" pan. Preheat oven to 350 degrees.

Combine first three ingredients (reserving 1 c. cake mix for topping), and press into pan. Mix the next three ingredients until smooth and pour over mixture in pan. Combine the reserved cake mix with remaining ingredients. Mix as for pie crust. Sprinkle over filling in pan.

Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Serve with whipped cream. Makes 12 servings.
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2 1/2 c heavy cream 1 c grated sweet chocolate 1 or 2 tbsp sugar 1 quart fresh raspberries, washed and hulled Whip cream until stiff. Fold in grated chocolate and desired amount of sugar. Fold in well drained berries. Pour into serving dish and chill. Serve very cold. About 8 servings.
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4 fresh ripe (or 8 canned halves) peaches or nectarines 1-1/2 cups (about 12 ounces) peach or pear nectar 1 tablespoon vinegar 1 6-inch cinnamon stick 1/2 teaspoon whole cloves 4 quarter-sized slices of fresh, peeled ginger 1/3 cup (4 ounces) heavy cream 2/3 cup (6 ounces) mascarpone cheese 6-1/2 tablespoons sugar or to taste 6 gingersnap cookies, crumbled Drop peaches in boiling water for 1 minute. Remove from heat and cool in cold water. Peel off skin with small paring knife; cut peaches in half and remove pit. Place peach or pear nectar, vinegar, cinnamon, cloves and ginger in medium
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