The Online Recipe Box

Ingredients:

• 1 3oz package instant lemon or vanilla pudding
• 2 cups cold milk
• 1/2 cup pumpkin puree
• Handful Shredded Coconut
• 4 graham crackers, crushed
• Whipped cream dessert topping

Directions:

1. In mixing bowl, prepare pudding according to package directions. Using the 2 cups of cold milk.
2. Add pumpkin and coconut, stir until smooth.
3. Pour pudding into dish or cups until halffull, sprinkle with crushed graham crackers.
4. Pour on remaining pudding.
5. Top with whipped topping.

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Ingredients:

• 1 teaspoon butter or margarine
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pound of yams, cooked, drained and sliced

Directions:

1. In a skillet on medium heat, melt butter.
2. Add water, brown sugar, and spices. Heat 2 minutes or until bubbly.
3. Add yams to pan and carefully spoon sauce over yams. Turn heat to low, cover, and heat for 5 minutes.

Serves: 2

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I made this straight from a pumpkin I picked from the garden. It turned out to be the best Pumpkin Pie I have ever had, I hope you love it as well!

Ingredients:

• 2 Cups cooked and pureed pumpkin
• 1 1/2 Cups evaporated milk
• 2 eggs
• 1/2 Cup brown sugar
• 1/2 Cup white sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 9 inch pie crust

Directions:

1. Combine all ingredients except the pie crust, mix well.
2. Pour into pie crust, bake at 425 degrees F for 15 minutes.
3. Lower oven temperature to 350 degrees, bake an additional 45 minutes or until set.

Servings: 6-8

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(1 votes, average: 5 out of 5)

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