2 Tablespoons Water
2 Envelopes (7 Grams Each) Unflavored Gelatin
2 ¼ Cups Nestle Carnation Evaporated Lowfat Milk, Divided
1 ¾ Cups (15-Ounce Can) Libby’s 100% Pure Pumpkin
½ Cup Packed Dark Brown Sugar or Low Calorie Sweetener Equivalent
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Vanilla Extract

1. Coat 9-inch deep-dish pie plate with nonstick cooking spray.
2. Place water in medium bowl; sprinkle gelatin over water.  Let stand for 5 to 10 minutes or until softened.  Bring 1 cup evaporated milk just to a boil in small saucepan.  Slowly stir hot evaporated milk into gelatin.  Stir in remaining evaporated milk, pumpkin, brown sugar, pumpkin pie spice and vanilla extract.
3. Pour mixture into prepared pie plate.  Refrigerate for 2 hours or until set.

Recipe Credit: Nestle Toll-House All-Time Favorite Cookie and Baking Recipes
Photo Credit: Very Best Baking

1 Unbaked 9-inch (4-Cup Volume) Deep-Dish Pie Shell
1 Package (3 Ounces) Cream Cheese, Softened
½ Cup Light Corn Syrup, Divided
½ Teaspoon Vanilla Extract (Optional)
1 Cup Libby’s 100% Pure Pumpkin
½ Cup Nestle Carnation Evaporated Milk
2 Eggs, Lightly Beaten
¼ Cup Granulated Sugar
2 Teaspoons Pumpkin Pie Spice
¼ Teaspoon Salt

1. Beat cream cheese in small mixer bowl until fluffy.  Gradually add ¼ cup corn syrup and, if desired, vanilla extract; beat until smooth.
2. Combine pumpkin, evaporated milk, eggs, remaining corn syrup, sugar, pumpkin pie spice and salt in medium bowl.  Pour into pie shell.  Drop cream cheese mixture by rounded tablespoon onto pumpkin filling.  Swirl mixture with spoon, pulling pumpkin mixture up to surface.
3. Bake in preheated 325ºF oven for 50 to 60 minutes or until knife inserted near center comes out clean.  Cool completely on wire rack.

Recipe Credit: Nestle Toll-House All-Time Favorite Cookie and Baking Recipes

1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin pie and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
2. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe & Photo Credit: Taste of Home: Simple & Delicious Magazine

1. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
2. Beat granulated sugar, pumpkin, eggs, brown sugar and vegetable oil in large mixer bowl until combined. Beat in pineapple, carrots and milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts. Pour into 2 greased 9-inch round cake pans.
3. Bake in preheated 350ºF oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove to racks to cool completely.

Recipe Credit: Nestlé Toll House All-Time Favorite Cookie and Baking Recipes

1. Stir together baking mix, sugar and cinnamon in large bowl. Stir in pumpkin, eggs, water and vanilla extract just until moistened. Stir in half of baking bars and half of pecans. Spread into greased 13×9-inch baking pan.
2. Bake in preheated 350ºF oven for 20 minutes. Sprinkle with remaining baking pars and remaining pecans. Bake for 10 to 15 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Recipe Credit: Nestlé Toll House All-Time Favorite Cookie and Baking Recipes

1. Beat cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda in large mixer bowl on medium speed for 3 minutes. Pour batter into 12 to 14 paper-lined muffin cups.
2. Bake in preheated 325ºF oven for 25 to 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Remove to wire rack to cool completely. Spread cupcakes with frosting. Top with walnut halves.

Recipe Credit: Nestlé Toll House All-Time Favorite Cookie and Baking Recipes

1. Heat oven to 350º. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2. In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
3. In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

• Flavor Boost – For extra pumpkin flavor, double the butter and brown sugar. Add an additional ½ cup of pumpkin and save 1 cup of the pumpkin-caramel mixture to drizzle over your warm bread as it comes out of the oven.
• Serving Suggestions – This recipe tastes great with a mug of hot apple cider.

Recipe & Photo Credit: Pillsbury