dditions of dry ingredients and pumpkin; mix well after each addition
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.
br>Other variations: Try the recipe with vanilla pudding and pie
ff the top of the pumpkin and scoop out seed.
food processor powderise the cookie crumbs and bran flakes into
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
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.
o 350\u00b0F.
Spray cookie sheets lightly with vegetable spray
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
Prepare Nut Cookie Crust.
Heat oven to
Prepare nut cookie crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer.
Cool pie completely.
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.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
n a separate bowl combined pumpkin, oil, eggs, water, and spices
Mix flour, butter and brown sugar until crumbly and spread onto cookie sheet.
Do not pat down.
Bake at 350\u00b0 for 15 to 20 minutes.
Mix pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves together and pour over warm crust. Bake at 350\u00b0 for 35 minutes.
Cool; cut into squares and top with Cool Whip or whipping cream.
Mix all ingredients well and pour into pie shell.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes, then decrease to 350 degrees and bake for 45 minutes or until knife inserted in center comes out clean.
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.