ilk together.
Add the can of pumpkin, blending in well.
large bowl, mix together pumpkin puree, eggs, oil, water and
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
MELT butter in large saucepan over medium heat.
Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to low; cook, stirring occasionally, for 15 minutes.
Stir in pumpkin, evaporated milk and cinnamon.
Cook, stirring occasionally, for 5 minutes.
Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
Combine pumpkin, milk, pudding mix and pumpkin pie spices in a mixing bowl and mix well. Fold in whipped cream. Chill or freeze.
Preheat oven to 425 degrees.
Mix together pumpkin, condensed milk, eggs, spices and salt.
Pour into ready made crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
Cool.
Refrigerate leftovers.
Preheat oven to 350\u00b0F.
Mix well can pumpkin and spice cake mix.
Then fold in chocolate chips.
Lightly spray cookie sheet.
Use tablespoon and drop cookies onto cookie sheet.
Bake at 350\u00b0F for 12 minutes.
Let stand for a few minutes then carefully transfer to cooling rack.
Pace in airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
Bake in preheated oven until set, about 30 minutes.
Preheat oven to 350\u00b0F.
Mix together the spice cake mix, pumpkin and water until smooth.
Add cinnamon chips.
Line muffin tin with paper cups.
Fill cups 2/3 to 3/4 full.
Bake for 15 minutes or until tester comes out clean.
minutes, then add 1 can pumpkin, a dash of cinnamon and
Mix first 9 ingredients in large bowl.
Make a well in the flour mixture; pour in 1 cup oil.
Add 1 (14 1/2 ounce) can pumpkin pie filling and 2/3 cup water.
Blend well with mixer.
Add 4 eggs, one at a time, beating well after each egg.
Pour into 3 greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour.
Grease and line with tinfoil 2 medium or 3 small tins.
Cream 2/3 cup shortening, 2/3 cup sugar or 1/3 sugar substitute; add 4 eggs, 1 can pumpkin or 2 cups cooked pumpkin or squash and 2/3 cup water.
Mix and add 3 1/2 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup raisins and 1/2 cup chopped nuts.
In large bowl, mix all ingredients together.
Mix well.
Use 1/2 can pumpkin and 1/2 can squash.
Pour into 2 loaf pans (sprayed) and 1/2 full another loaf pan.
Make another batch. Fill 2 more loaf pans and fill leftover 1/2 loaf.
Bake at 350\u00b0 for 1 hour or until dry.
Makes 5 loaves.
Beat together sugar and pumpkin in large bowl. Add oil, then water mixed with eggs. Combine dry ingredients; mix well. Add pumpkin mixture. Lastly, add dates and nuts. Grease and flour 4 coffee cans. Divide batter evenly in cans. Bake at 350\u00b0 for 1 hour. Let stand a couple of minutes, then remove from cans and cool on racks.
Mix all dry ingredients.
Add all liquids and pumpkin.
Stir until smooth.
Grease and flour four 1 pound coffee cans.
Fill half full with batter.
Bake at 325\u00b0 for 1 hour.
Mix eggs, sugar, brown sugar, evaporated milk, salt, cinnamon, ginger, cloves and can pumpkin together.
Pour into ungreased 9 x 13-inch pan. Sprinkle the cake mix over top.
Pour the melted oleo over top. Do not mix.
Bake at 350\u00b0 for 35 to 45 minutes.
If not done, bake longer. Serve with or without whipped topping.
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.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
ilbur who does the CopyCat recipes. I've made these -- they
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.