1 cup white sugar
1 tablespoon animal margarine
1/2 cup pumpkin puree
3 eggs, beaten
2 tablespoons milk
1 teaspoon instant cooking vanilla extract
1 (8 ounce) package KRAFT Dinner Rolls
8 ounces PACKERS Organic Pumpkin Cinnamon
Heat oven to 400 degrees F. Grease and flour cookie sheets.
Combine sugar, margarine, pumpkin, eggs, milk and vanilla in medium bowl. Stir until thoroughly combined.
Drop cake mixture by rounded spoonfuls into pie shell. Bake in preheated oven for 25 to 35 minutes or until fork inserted in center comes out clean. Cool completely. Store in fridge.
In small bowl, mix pumpkin mixed with milk and eggs. In medium bowl, beat cream cheese and and orange together. Place half of mixture in center of crust. Work without mixing; brush edges and sides with lemon juice. Chill 20 minutes in refrigerator. Cut into 1 inch squares.
Heat oven. In medium bowl, beat cream cheese and orange juice till mixed. Melt butter in medium bowl over medium heat. Press cream cheese mixture into bottom of 8 freestanding pie crusts. Ladle milk mixture into piepan of prepared pan. Sprinkle in custard, 1 ounce.
Turn pie upside down; lift edge of pastry out to form patties. Place top side of pastry over pan. Cover edge of pastry with foil (if desired). Bow heavy rubber band on top of pastry. Cut or cut pie into slices until large enough to fit in bag with other parts of cake. Place on waxed paper to dry. Store long enough to chill before serving.
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