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Pumpkin Cooler Recipe


3 cups pumpkin puree

3 cups pumpkin pie filling

7 cups milk

2 tablespoons molasses

2 teaspoons vanilla extract

1 teaspoon lemon zest

1 teaspoon lemon zest

1 teaspoon pumpkin pie spice

1 cup light rum

1/2 cup orange juice

1 tablespoon pie spice (optional)

1 teaspoon grated lemon zest

1 (1.5 fluid ounce) jigger vanilla extract


In a blender, puree pumpkin until smooth. Strain into a large dish.  Stir remaining ingredients into pumpkin. Pour mixture into pan.

Bake in the preheated oven 250 to 265 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from heat and let cool for 10 minutes. Remove from pan to wire rack. Cool completely.


Heledey Beker writes:

⭐ ⭐ ⭐

it was too cheesy and bland