lour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in
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.
realize making your own pumpkin glop -- err, \"puree\" was
/2 can of root beer. Add the remaining onions.
Preheat oven to 375 degrees. Grease a 9x5-inch bread pan with cooking spray, or line with parchment paper.
Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
ugar.
---------TO MAKE THE BEER----------.
Put 1 litre of
ff the top of the pumpkin and scoop out seed.
Preheat oven to 425\u00b0.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin, orange juice and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350\u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
In large bowl, combine all ingredients except butter, nuts, and cake mix.
Mix well.
Pour into greased 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Melt butter and drizzle it over the cake mix.
If using, sprinkle with nuts.
Bake 1 hour or until done.
Best when eaten warm and served with french vanilla ice cream.
Hope you enjoy as much as we do!
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
nd fluffy.
Blend in pumpkin, egg and vanilla extract.
ith water. Add 1 tablespoon pumpkin pie spice, 1/2 teaspoon
Preheat oven to 350 degrees F (175 degrees C).
Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
Bake in the preheated oven until bubbling, about 12 minutes.
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
Melt butter in dutch oven over medium heat.
Stir in onion, celery, carrot, parsley, and garlic.
Cook 5 - 6 minutes or until vegetables are crisp tender.
Stir in flour, mustard, and pepper.
Mix well.
Cook 1 minute stirring constantly.
Gradually add milk and chicken broth and mix well.
Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
DO NOT BOIL.