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.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
nd blend. Add prune and pumpkin puree and process. Add soymilk
ugar, butter, evaporated milk, and pumpkin. Cook and stir over medium
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.
ogether in a bowl. Beat pumpkin, white sugar, butter, egg, and
Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
Pour into greased/Pam'ed 9x9 pan.
Warm peanut butter in microwave. 30 seconds or so. Stir.
Pour/drizzle on top of brownie. Swirl with a knife.
Bake at 350 for 35 minutes. (you can \"feel\" when done -- it firms up,check middle).
If you double use a 9x13 pan and bake 45 minutes.
Cool on counter.
Cover with foil and refrigerate at least 2 hours.
Cut into 1 1/2 inch squares.
ooden spoon.
Mix in pumpkin puree and cinnamon; bring back
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234\u00b0 (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
aucepan, combine sugar, butter, milk, pumpkin and spice.
Bring to
Butter or grease 1 (8 x 8-inch) pan. In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling; do not stir.
ugar, brown sugar, evaporated milk, pumpkin, butter and spice in a
ogether the remaining eggs, the pumpkin, evaporated milk, brown sugar and
In heavy saucepan, combine sugar, milk, oleo, pumpkin and pumpkin pie spice.
Bring to a boil, stirring constantly. Continue boiling until mixture reaches 234\u00b0 on a candy thermometer.
Remove from heat.
Stir in butterscotch morsels, Marshmallow Creme, nuts and vanilla.
Mix well.
Quickly pour into greased 9 x 13-inch baking pan.
Cool at room temperature.
Cut into squares.
Store tightly wrapped in refrigerator.
Combine sugar, corn syrup, pumpkin, condensed milk, pumpkin spice and salt in a saucepan.
Mix well.
Bring to a boil over medium-high heat.
Reduce heat; cook to 238\u00b0 on a candy thermometer (soft ball stage), stirring occasionally.
In a medium saucepan, combine sugar, milk, pumpkin, cornstarch and pumpkin pie spice.
Cook over medium heat, stirring constantly until sugar is melted and mixture comes to a boil.
Cook until a small amount dropped into cold water forms a soft ball, 238\u00b0 on a candy thermometer.
Remove from heat.
Add vanilla.
Beat until creamy.
Pour into buttered 8 x 8 x 2-inch pan.
Cool.
Cut into squares.
Combine the first 5 ingredients in a heavy saucepan and heat until the mixture passes the fudge test.
This test involves dropping a small amount into cold water and if it forms a ball, the test is passed.
Then add the vanilla and beat with mixer until smooth.
Pour onto buttered cookie sheet or platter and cut when cool.
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