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1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 cup whole milk
1 1/2 cup heavy cream
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
1 cup canned pumpkin puree
1 tsp vanilla
1 and 1/2 tsp of pumpkin spice
(1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger)
1 package angel food cake mix
Cool Whip for topping (optional)
Grated walnuts (optional)
- Heat oven to 350 degrees
- Combine pumpkin and spices in large bowl and prepare cake mix using box directions in another bowl
- Fold a quarter of the batter into the pumpkin mix. Gently fold in remaining cake batter.
- SPOON into ungreased tube pan (not a fluted BUNDT pan) bake for 40-45 minutes or until golden on top.
- Serve with Cool Whip, and walnuts if desired.