OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
*Do not use pumpkin pie filling.
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
Mix the pumpkin, evaporated milk, sugar, cinnamon and
Prepare the jello as directed on box in large bowl the night before so it is set & hardened for recipe. Then, whisk jello in its bowl and add to large bowl that you will serve the dessert in.
Fold in the bananas, cherries, & whipped cream until all combined.
Refrigerate until thick or ready to serve.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
little. This is the best size for me, I like
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 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.
br>Mix in eggs and pumpkin.
Pour batter into prepared
Preheat the oven to 425\u00b0F.
In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
Mix well and turn into the crust.
Bake 15 minutes; reduce the oven temperature to 350\u00b0 and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
Cool before cutting.
Garnish with whipped cream.
Refrigerate leftovers.
aking pan.
Mix the pumpkin butter with 2 eggs and
Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8\" x 4\").
Bake at 350\u00b0 for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.
Prepare the pumpkin the same as for pie (recipe is on the label).
Pour into a 13 x 9-inch pan.
Sprinkle cake mix over top. Melt butter and drizzle butter over cake mix.
Sprinkle nuts on top.
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
t the seeds. Cut the pumpkin into large chunks. Bring a
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
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.