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.
Pumpkin Bar:
Mix all the ingredients together.
Pour into 14 1/2 x 10 1/2 greased and floured pan.
Bake at 350\u00b0 for 30 minutes.
Frost.
Frosting:
cream butter and cream cheese together.
Add vanilla.
Gradually add powdered sugar until smooth.
Spread over bars.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
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.
Mix together in large bowl eggs, sugar, oil and pumpkin; set aside.
Mix together in another bowl remaining ingredients.
Mix contents of both bowls together.
Pour in ungreased 10 x 15 x 1-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool.
Frost with Pumpkin Bar Frosting.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Preheat oven to 350\u00b0. In mixer bowl, beat eggs until frothy; beat in sugar and beat 2 minutes. Beat in oil and pumpkin. Sift dry ingredients over raisins or nuts and fold dry mixture into egg mixture. Do not overmix. Pour into greased and floured 13 x 9-inch pan. Bake 35 to 40 minutes. Cool and cut into 4 squares.
ogether the remaining eggs, the pumpkin, evaporated milk, brown sugar and
Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
ggs until foamy. Beat in pumpkin, milk, spices and 1/4
br>In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter
Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.
Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.
aper.
Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in
Heat oven to 375\u00b0.
Grease a 15x10x1 inch jelly roll pan.
Line top and sides with waxed paper.
Grease waxed paper.
Beat eggs and sugar until fluffy.
Beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly, sprinkle with nuts.
Bake for 13-15 minutes.
Invert onto towel dusted with powdered sugar.
Peel off waxed paper, roll up cake and towel together from short side. Place seam side down on wire rack.
Cool completely, unroll cake.
Grease bottom and sides of 15 x 10 x 1-inch jellyroll pan; line with wax paper and grease wax paper.
Set aside.
Beat eggs at high speed with mixer until thickened.
Gradually add sugar, beating until soft peak forms and sugar dissolves (2 to 4 minutes).
Fold in pumpkin.
Combine biscuit mix and spices; fold into pumpkin mixture and spread evenly into prepared pan. Sprinkle with chopped pecans.
Bake at 375\u00b0 for 13 to 15 minutes.
Combine sugar, cornstarch and spices; add pumpkin.
Beat egg yolks; add milk and pour into pumpkin mixture.
Add 1/2 teaspoon salt and margarine; mix well.
Cook over low heat until mixture thickens.
Pour into baked shell.
Preheat oven to 350\u00b0.
Place 2 pie crusts in oven and brown for about 7 minutes.
Melt margarine, then mix in eggs and sugar, then add milk, pudding, spice and pumpkin.
Mix well.
Pour into pie shells.
Bake at 350\u00b0 for 30 minutes.
In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
Pour into a greased 9x13 baking dish.
Sift cake mix over top of pumpkin mix.
Drizzle melted butter over top.
Bake for 1 hour or until top is golden brown.