CINDY'S PUMPKIN PIE
This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
Provided by Cindy Catudal Shank
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
- In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
- Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g
CINDY'S PEACHY KEEN PUMPKIN CAKE
Steps:
- Preheat oven to 350 degrees F. Thoroughly cover a 9" x 13" pan with vegetable oil spray. "Flour" pan with some of the dry whipped topping mix.
- In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
- Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you're satisfied all bubbles have raised and burst.
- Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
- Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3" x 3" servings. Serve with Vanilla Cool Whip.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CINDY'S PUMPKIN PIE DESSERT SQUARES
This is an old recipe I got from an old neighbor 20 years ago....my daughter still requests these...I am tired of hunting for the recipe every time I need it...putting it here for safe keeping.
Provided by CIndytc
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
- Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
- For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
- Bake at 350 degrees for 45 to 50 minutes until firm.
- Cool, then refrigerate to chill.
- Cut into squares and serve with whip cream.
Nutrition Facts : Calories 450.5, Fat 20.3, SaturatedFat 9.1, Cholesterol 86.1, Sodium 591.9, Carbohydrate 63.3, Fiber 3.9, Sugar 33.2, Protein 5.3
CINDY'S COCONUT POUND CAKE
Thank you Cindy for a wonderful cake. I'm not a big sweet eater so almost didn't try it. She sent some home with us and I got a 1/2 slice---and went back for more---and went back for more again. I finally got the recipe.
Provided by Gloria 15x
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
- Beat 5 eggs.
- Add 2 cups sugar and beat well.
- add 1 cup canola oil.
- Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
- Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
- Mix well and pour into pan.
- Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
- For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.
Nutrition Facts : Calories 6599.4, Fat 349.7, SaturatedFat 104.9, Cholesterol 1069.1, Sodium 2571, Carbohydrate 820.7, Fiber 20.6, Sugar 607.2, Protein 67.6
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