br>Add the can of pumpkin, blending in well.
Blend
Set oven to 350 degrees.
Butter a11 x 7-inch baking dish.
In a large bowl whisk together first 7 ingredients to combine.
Fold in bread cubes and raisins.
Transfer the mixture to prepared baking dish.
Let stand for 10-15 minutes for the bread to absorb the mixture.
Bake for about 40-45 minutes, or until done.
Serve with lots of whipped cream, or caramel topping.
Delicious!
arefully peel and seed the pumpkin.
Cut into chunky 2
Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
Simmer gently for 20-25 minutes or until vegetables are tender.
Puree until smooth.
Add milk.
Heat gently, but do not boil.
This soup maybe frozen.
Clean out pumpkin for carving; clean the seeds from the flesh and soak for 2 hours in salt water.
Mix the rest of the ingredients together and toss with the pumpkin seeds.
Place seeds on a cookie sheet and bake at 250\u00b0 for 1 hour, turning every 15 minutes.
After pumpkin is carved and lights turned low, admire your work of art while munching on those delicious pumpkin seeds. Happy Halloween!!
In a mixing bowl, beat the eggs.
Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into five 5 x 2 1/2 x 2-inch loaf pans.
Bake at 325\u00b0 for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to wire racks to cool completely.\tYields 5 miniature loaves.
In a bowl, beat eggs, sugar, oil, and pumpkin.
Combine flour, cinnamon, baking powder, baking soda, and salt and then gradually add to pumpkin mixture.
Lightly coat jelly roll pan with cooking spray and pour mixture inches.
Bake at 350 for 25 to 30 minutes.
Cool completely before frosting.
For the frosting, beat together cream cheese, butter, and vanilla until smooth.
Frost when bars are cool.
arge bowl.
Stir in pumpkin and sugar-spice mixture.
ver medium heat. Add the pumpkin, brown sugar, and curry powder
Combine sugar, oil and eggs; beat until light and fluffy. Stir in pumpkin.
Combine dry ingredients; stir into pumpkin mixture.
Add water and nuts (optional), mixing well.
Spoon batter into 2 well-greased 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Bake at 350\u00b0 for 65 to 75 minutes.
Yields 2 loaves.
ntil well combined. Add mashed pumpkin and mix.
Combine flour
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.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.
In a large pot, saute onion & curry powder in oil until transparent.
Add pumpkin, fig, ginger, broth, and lemon juice. Boil until pumpkin is soft.
Puree with blender wand. Add coconut milk & salt to taste.
Beat eggs, add oil, and then pumpkin.
Beat till smooth, and combine other ingredients--gradually adding pumpkin into mixture.
Pour into greased loaf pan.
Bake 325\u00b0 for 50 minutes--small loaves and 75 minutes for large loaves.
In a mixing bowl, beat the eggs.
Add oil and pumpkin, beat until smooth.
In a large bowl, combine remaining ingredients. Gradually beat into pumpkin mixture.
Pour batter into five greased 5 inch by 2 1/2 inch by 2 inch loaf pans.
Bake at 325 degree oven for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire racks.
Sift flour, baking soda, salt and spices together.
Cream sugar, oil and eggs in mixer bowl until light and fluffy.
Stir in pumpkin.
Add flour mixture gradually, beating well after each addition.
Stir in water and pecans.
Pour into 2 well-greased 5 x 9-inch loaf pans.
Bake at 350\u00b0
for 1 hour and 5 minutes to 1 1/4 hours, or until loaves test done.
Cool in pans for several minutes.
Remove to wire rack to cool completely.
In a large saucepan, combine sugar, spices and flour.
Stir in egg yolks, milk, cream and pumpkin.
Cook, stirring over medium heat, until thickened.
Spoon into pie shells.