he same! Commercial canned pumpkin is from a variety of
food processor powderise the cookie crumbs and bran flakes into
nch), place pans on a cookie sheet and bake in a
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
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!
nto the top of each cookie. Let the cookies cool for
dditions of dry ingredients and pumpkin; mix well after each addition
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.
n the vanilla and the pumpkin puree, mixing until all ingredients
dditions of dry ingredients and pumpkin, mixing well after each addition
1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla
Cream shortening and sugar together. Stir in pumpkin and molasses. Sift together flour, baking soda, salt and spices; blend into pumpkin mixture. Cover and chill 2 to 3 hours. Preheat oven to 375\u00b0. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut with floured pumpkin-shaped cookie cutter. Gently place on lightly greased baking sheet. Bake 8 to 10 minutes or until firm to the touch. Cool on wire racks. Decorate as desired. Makes 2 dozen 3-inch cookies.
Preheat oven to 425\u00b0F.
Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350\u00b0F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Store leftovers covered in refrigerator.
Mix all of the Pumpkin Square ingredients together.
Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
Wait for the pumpkin squares to cool before topping with the frosting.
Mix oil, water, eggs and sugar; stir in pumpkin.
Mix all dry ingredients together first, then stir in the liquid ingredients. Stir in nuts.
Pour into 2 or 3 greased loaf pans; sprinkle topping before baking.
Top with topping.
Bake 1 hour at 350\u00b0.
Combine sugar, eggs, pumpkin and oil.
Sift flour with soda, salt, baking powder and spices.
Add dry ingredients to other mixture alternating with water.
Place in 3 small loaf pans or 2 (9 x 5-inch) loaf pans, sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until done.
Freezes well.
ntil blended.
Stir in pumpkin.
Add dry mix and