Mix first 8 ingredients according to can directions for pie. Spread in a greased 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin.
Melt butter and pour over the top, then sprinkle with nuts.
Bake in a 350\u00b0 oven about 45 minutes or until a toothpick inserted comes out clean.
Cut into squares when cool and top with ice cream or Cool Whip.
This makes a delicious change from pumpkin pie!
Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan.
Sprinkle dry cake mix on top.
Pour melted butter over top and then sprinkle with walnuts.
Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
Mix the pumpkin, evaporated milk, sugar, cinnamon and
Mix crackers, margarine and sugar.
Pat into 9 x 13-inch pan. Mix pumpkin, milk, pie spice and instant pudding until smooth. Spread over cracker crust.
Spread Cool Whip over top of pudding. Top with crushed nuts.
This is good, easy and no cooking required.
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
Mix pumpkin, milk, eggs, sugars and spices together.
Put into a buttered 9 x 13-inch pan.
Sprinkle over the top the cake mix (dry) and the chopped nuts.
Drizzle melted butter on top.
Bake at 325\u00b0 for 1 hour to 1 hour and 10 minutes.
Best served warm with Cool Whip.
This is great and believe it or not, the very best flavor is butterscotch.
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
In a mixing bowl, combine the first 5 ingredients. Transfer to a greased 13 x 9 baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350\u00b0 for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or Cool Whip.
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Preheat oven to 325\u00b0F (165\u00b0C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.