ack in middle.
Coat pumpkin cavity with Maple Syrup using
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.
nutes, clean out interior of pumpkin, removing any strings and seeds
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.
br>Other variations: Try the recipe with vanilla pudding and pie
emaining liquid, pureed vegetables and pumpkin.
Heat through while stirring
In a large, heavy saucepan, heat oil over medium-high heat.
Saute the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, pureed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and puree.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
t the seeds. Cut the pumpkin into large chunks. Bring a
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
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.
Filling recipe follows; heat oven to 375\u00b0, grease a 15x10x1 jelly roll pan. Line top and sides with wax paper.
Grease wax paper. Beat eggs and sugar unitl fluffy, beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly sprinkle with nuts. Bake for 13-15 min. Invert onto towel dusted with powdered sugar, peel off wax paper, roll up cake and towel together from short side.
Place seem side down on wire rack, cool completely. Unroll cake, spread with filling, re-roll cake, refrigerate untilready to serve.
ablespoon until dough is easy to handle. Recipe provides a generous amount
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
n a separate bowl combined pumpkin, oil, eggs, water, and spices
Simmer pumpkin in the chicken stock until
Saute onion in butter.
Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg.
Bring to a boil; then simmer for 5 minutes.
Reduce heat to low; add cream.
Gently heat until cream is warm.
Season with salt and pepper.
Sprinkle with scallions before serving.
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.
Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.
Heat oil in a soup pot over medium heat.
Add onion and garlic; cook, stirring often for 5 minutes.
Add pumpkin and cook, stirring often, for 5 minutes.
Add wine and simmer until reduced by half.
Add vegetable and chicken broth; cook until reduced by half.
(At this point, pumpkin should be soft - if not, continue cooking until soft.).
Puree soup in a food processor or blender.
Return soup to pot.
Season with cinnamon, nutmeg, salt and pepper.
Stir in cream and maple syrup.
Reheat, if necessary, and serve.
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.
Saute onion, celery and parsley in butter until limp. Add pumpkin and cook until tender.
In saucepan, combine chicken broth, milk, cream and spices. Blend thoroughly.
Add vegetables and heat to simmer for 5 minutes until thick.