Sounds delicious!

I love pumpkin!

Oh....I wish I had seen this before I made my pumpkin bars, that I made into mini bundt cakes to look like pumpkins. This one will be on my Thanksgiving menu for sure. Thanks for sharing!

Patti, that sounds delicious. I take something sweet to my mom and stepdad every couple of weeks. I think I'll make that for them, then I can have a slice for myself and won't have the whole thing at home to tempt me.
Thanks.
Linda

This sounds good. Maybe I'll take one to work next week.

I think I will make that for church soup supper next week. It sounds so easy and good.

Sounds delish! Thanks, Patti.

And Vicki, I'd love to see your mini pumpkin bundts. I saw something like that last year on the cover of Living, I think, or maybe BH&G, they were so cute!

I have made that many times.My family actually prefers it to pumpkin pie.It's really good.Hmmm,I have a can of pumpkin in the pantry,but none of the other ingredients.LOL
Here's a site that someone sent me in an e-mail.Some really good sounding recipes here.Just click on Holiday recipes on the left side of the page.

Here is a link that might be useful: Desert recipes

That is very similiar to the one I made for the desert table at our fund raiser. Mine came form the book called The Cake Mix Bible which all the receipes uses cake mixes. People really loved only I used pecans instead. It really is good.

Man, I have to make this. Thanks, Patti!

Lillipad, come on over and bring your pumpkin. I have the rest of the stuff. ;-)

Marie...I like pecans better too.

Just saw this on Katie Brown's show yesterday. Sounded good to me. I too like pumpkin but not a normal pumpkin pie for some reason.

Nutty Caramel Pumpkin Pie

Ingredients

¼ cup plus 2 tablespoons caramel ice cream topping, divided
One 6-ounce HONEY MAID Graham Pie Crust
½ cup plus 2 tablespoons PLANTERS Pecan Pieces, divided
1 cup cold milk
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
One 8-ounce COOL WHIP Whipped Topping, thawed, divided

1. Pour ¼ cup caramel topping into crust and sprinkle with ½ cup pecans.
2. Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Fold in 1 ½ cups whipped topping. Spread into crust.
3. Refrigerate 1 hour, and then top with remaining whipped topping, caramel topping, and pecans just before serving. Store leftovers in refrigerator.

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I've done the pudding pies before and I like to mix the pudding. My favorite is white chocolate topped with butterscotch. So simple and tasty. Been thinking I could make a pseudo key lime version too. Maybe for the holidays. Doesn't cost much to try.

Here is a link that might be useful: The recipe and picture

I'm not a fan of pumpkin pie. I don't like the consistency. Then I found this recipe and I love it. I make this with fresh or frozen pumpkin. The time I tried it with canned pumpkin it didn't set up like it was supposed to.

Deep dish pumpkin pie

1 cup mashed, cooked pumpkin
1 1/2 cup sugar
1/2 tsp alspice
1/2 tsp nutmeg
3/4 cup butter
3 eggs, separated

Combine all ingredients except for eggs. Beat egg yokes & add. Beat egg whites & fold in.
Pour into pie shell and bake at 350° for 30-40 minutes.

Linda

Flamingo...I wish I had seen this sooner. I can't take one now...darn it! I bought the baby bundt pan at WalMart. And they popped right out of it (I sprayed it with Pam).

pattico,
I made that receipe last night, it was posted under another post but only called for pumpkin spice 1/4 tsp and cinnamin, I would have liked it better w/more pumpkin spice like yours, next time. I was surpised it was a bit fluffier than I thought it would be (pumpkin part) really good. Went over well w/son who is crazy about pumpkin pie.

Viki and FlamingO...is this what you were looking for????

I saw another one frosted a little different and I liked it better...it was a lot smoother looking...but I couldn't find it...I think it was on someone's blog.

But this one is the same concept.

Here is a link that might be useful: bundt cake pumpkins

I made this for a Thanksgiving yesterday and it was a hit! When I make it again, I will use less nuts. I've already given the recipe to 2 people. Thanks so much for posting this!

Patti that is the best!
I have made it several times and everyone prefers it over pumpkin pie!
I have one in the freezer now!
It is easy and very very good!

I just made it and can't wait to dig in after supper. Thanks Patti

Patti,
I just had a piece, it was wonderful.
Thank you very much
and so easy too!
Judy

OK..I'm convinced! I'm going to try this for Thanksgiving. I love pumpkin and new recipes.

Sounds really yummy! Thanks for sharing the recipe. I think I'll be making it for Thanksgiving. :)

We've been invited to friends' for T-day dinner and I'm going to make this. Thanks again, Patti!

Patti, I have made your recipe many times and have loved it. But last week my daughter made another recipe that I think is even better. I will be making it from now on. A little more work, but worth it I think.

Pumpkin Pie Cake
1 box yellow cake mix (reserve 1 cup dry mix)
1 egg beaten
1/2 cup margerine, melted
Add margerine and egg to cake mix and stir.
Spread in 9 x 13 pan

Filling
1 29 oz can pure pumpkin
3 eggs
1 1/2 tsp cinnamon
1/2 cup brown sugar
2/3 cup evaporated milk
Mix and pour over cake mixture in pan

Topping
1 cup reserved cake mix
1/2 cup sugar
1/4 cup soft margerine
1/2 cup chopped nuts
Mix and crumble over top of filling
Bake 1 hour at 350