Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
ff the top of the pumpkin and scoop out seed.
t the seeds. Cut the pumpkin into large chunks. Bring a
owl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the
hick slice from top of pumpkin for lid. Cut a 4
ugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk
id with stem. Scoop out pumpkin seeds and pulp, and reserve
Preheat oven to 450\u00b0F.
Pour all ingredients in a large mixing bowl and mix well until all ingredients are combined and smooth.
Coat a shallow baking dish. Then pour the pumpkin mixture into the baking dish and bake for 30 minutes.
Can be served either warm or room temperature, topped with a dollop of whipped cream.
Peel pumpkin and cut into thin pieces, 1/2-inch square.
Add sugar and lemon juice (save the skins).
Let stand overnight. Boil until the chips look clear and transparent.
Take chips out and boil syrup until
it thickens a little.
Cut up lemon skins and boil separately until soft.
Add the chips and lemon skins to
the thickened soup and bring to a boil.
Place in jars and seal. Yields 6 to 8 pints.
Cream margarine and sugar.
Stir in eggs, pumpkin,chips, and nuts and mix well.
In a separate bowl, combine dry ingredients.
Gradually stir dry ingredients into pumpkin mixture, and mix well.
Drop by TEASPOON onto greased cookie sheet.
Bake at 350\u00b0F for 12-15 minutes.
DO NOT OVERBAKE.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Cut top from pumpkin; reserve for lid.
Scoop out seeds and fiber; discard.
Combine remaining ingredients in large saucepan; stir over low flame until liquid begins to simmer.
Place pumpkin on a large sheet of heavy foil in baking pan.
Pour hot liquid into pumpkin and place lid on top.
Pull up foil to enclose pumpkin loosely and fold to close openings.
Bake at 350\u00b0 for 3 1/2 hours.
Remove pan from oven and let stand; pumpkin keeps warm 3 to 4 hours, may be served warm or cooled.
br>HINT; To cook fresh pumpkin, cut it into eighths, place
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
baking dish, add the pumpkin cubes, season with the salt
60 deg C.
The pumpkin need only be washed, should
Combine pumpkin, sugar and vanilla pudding.
Beat egg yolks and add to pumpkin.
Add salt, vanilla and cinnamon.
Melt butter. Pour into pumpkin mixture.
Fold in stiffly beaten egg whites. Bake 1 hour at 350\u00b0.
ntil well combined.
Fold pumpkin chips into the dough. Line up
arge bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk