Pumpkin Fluff
Pumpkin Fluff



Pumpkin Fluff

15 ounce can pumpkin
3 ounce box French vanilla instant pudding mix
8 ounce whipped topping
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon allspice or pumpkin pie spice

In a bowl blend dry pudding mix and pumpkin till light. Add spices, mix
to distribute. Fold in whipped topping. Refrigerate until serving.
Enjoy!

Source: <http://www.mom-mom.com/pumpkin_fluff.htm>




Pumpkin Fluff

4 eggs
29 ounce can pumpkin
1 1/2 cups sugar
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ginger
2 teaspoon cinnamon
2 cups evaporated milk
1 box white cake mix

Mix eggs and pumpkin. Add and mix the sugar, salt, ground cloves,
ginger and cinnamon. Then add milk. Pour into a 9"x13" pan. Sprinkle
white cake mix on top. Pat lightly then drizzle 3/4 cup melted butter
over cake mix and 3/4 cup walnuts. Bake 1 hour at 350 degrees. Should
be fairly firm and knife comes out clean. Serve with whipped cream.
Refrigerate.

Source: <http://www.cooks.com/rec/doc/0,1913,153171-251204,00.html>


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