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
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.
Using mixer, blend pumpkin and spice with the milk and mix.
Fold in Cool Whip. Chill.
Serve with ginger snaps or vanilla wafers.
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
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.
In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
Fold in the thawed whipped topping.
Chill in the refrigerator until serving.
Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
ff the top of the pumpkin and scoop out seed.
Mix together pudding, pumpkin and pumpkin spice.
Fold in thawed cool whip.
Chill until serving.
You can dip graham cracker sticks into this or spread onto pumpkin cake.
Mix together pumpkin, spice and mill until well blended.
Add pudding mix and beat by hand for 2 minutes.
Fold in Cool Whip. Refrigerate.
Preheat oven to 350 degrees.
Crush graham crackers and mix with spray margarine until coated.
Cover bottom of pie plate with graham cracker mixture; bake for 10 minutes. Cool.
Combine pumpkin, pudding powder, and 1/2 container of Cool Whip in bowl.
Fill cooled crust with pumpkin mixture.
Cover with remaining Cool Whip.
Dust with cinnamon and pumpkin pie spice.
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Mix together pumpkin, spice and milk until well blended.
Add pudding mix and beat by hand 2 minutes.
Fold in cool whip. Refrigerate.
Serves:
4.