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
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.
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
ugar, beating well. Stir in pumpkin and lemon juice.
Combine
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.
ff the top of the pumpkin and scoop out seed.
Mix eggs, pumpkin, sugar, spice, flour and soda together. Pour onto cookie sheet covered with wax paper.
Bake at 350\u00b0 for 15 minutes.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Beat eggs on high for 5 minutes.
Gradually beat in sugar. Stir in pumpkin and lemon juice.
In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt.
Fold in pumpkin mixture.
Spread into greased and floured 15 x 10 x 1-inch pan. On top, sprinkle nuts.
Bake at 375\u00b0 for 15 minutes.
Don't let cool.
Turn out on dish towel lightly sprinkled with confectioners sugar.
Turn nut side onto towel.
Leave until cool.
Unroll flat.
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.
ugar gradually.
Stir in pumpkin and lemon juice. In another
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Mix together the eggs, pumpkin, sugar and dry ingredients. Pour