ugar, then beat in egg, pumpkin puree and 4 tablespoons milk
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.
e coconut oil, coconut butter, pumpkin puree, maple syrup, hot water
Scones:
Sift the flour, sugar,
ngredients, and pour the buttermilk, pumpkin puree, and vanilla extract into
ixture is crumbly.
Mix pumpkin, egg, and half-and-half
br>Mix 1/2 cup pumpkin puree, sour cream, white sugar
br>In large bowl, combine pumpkin and melted margarine.
Stir
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Beat butter, sugar and egg yolk together until combined. Stir in mashed pumpkin then fold in flour, baking soda and a pinch of salt. Mix until just combined then turn out onto a lightly floured surface and knead gently. Shape into a 3/4 inch-thick disc.
Cut scones out using a 2 inch cookie cutter and place on prepared tray. Brush tops lightly with a little milk and bake for 12-15 mins, or until golden brown. Serve warm.
nto flour mixture.
Whisk pumpkin, egg, and buttermilk together in
ough is crumbly.
Whisk pumpkin, eggs, and 6 tablespoons milk
baking powder, baking soda and pumpkin pie spice). Cut in margarine
Preheat oven to 450.
Combine dry ingredients.
Cut in butter until coarse crumbs form.
Stir together wet ingredients.
Mix with dry ingredients just until blended (Do not overmix).
Turn out dough onto floured surface.
Knead gently, press into circle and cut into 8 wedges.
Bake on ungreased cookie sheet 20 minutes.
Stir together milk and powdered sugar.
Drizzle over cooled scones and sprinkle with cinnamon.
In a large bowl, combine pumpkin and melted margarine.
Mix together flour, baking powder, sugar and spices and add, stirring just to combine.
Drop onto sprayed baking sheet by large spoon, placing scones 1 1/2 inches apart.
Bake at 375\u00b0 for 12 to 15 minutes or until lightly browned.
Makes 10 scones.
Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring
lour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
Bake in the preheated oven until scones are risen, about 15 minutes.
triangles.
Arrange the scones on an ungreased baking sheet
Steam or microwave coarsely chopped pumpkin until tender, drain well. Add
t the seeds. Cut the pumpkin into large chunks. Bring a