Best Festive Pumpkin Pie Recipes

FESTIVE PUMPKIN PIE PANCAKES

Steps:

• 1. In a large mixing bowl combine the dry ingredients: flour, baking powder, cinnamon, nutmeg, allspice and sugar until blended.
• 2. In another separate large mixing bowl combine together the wet ingredients: pureed pumpkin, eggs, milk, vegetable oil and vanilla extract until blended.
• 3. mix the blended dry ingredients with the blended wet ingredients until well blended into pancake batter consistency (avoid over mixing/ over beating).
• 4. Pour 1/4 cup batter scoops onto a greased hot griddle.
• 5. Cook until bubbles form then flip pancake over to cook on the other side until golden brown. Serve hot with your favorite pancake toppings!

FESTIVE PUMPKIN-MARSHMALLOW PIE

Steps:

• Mix crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended. Gently stir in 2 cups COOL WHIP; pour into crust. Sprinkle with reserved crumb mixture; cover.
• Freeze 4 hours or until firm. Remove from freezer. Top with remaining COOL WHIP and nuts. Place in refrigerator 30 min. before serving to soften slightly.

FESTIVE PUMPKIN PIE

Steps:

• MIX crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• BEAT pumpkin and marshmallow creme in large bowl with electric mixer or wire whisk until well blended. Gently stir in 2 cups of the whipped topping; pour into crust. Sprinkle with reserved crumb mixture; cover.
• FREEZE 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.