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
In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.
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
Mix graham cracker crumbs, sugar and melted butter; press into bottom of 9-inch square pan.
Combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
Mix well.
Soften vanilla ice cream and fold into pumpkin mixture.
Pour into crumb-lined pan, cover and freeze until firm.
Cut in squares.
Top with whipped cream and pecans.
quare baking dish. Place the pumpkin into a large bowl, and
n a separate bowl combined pumpkin, oil, eggs, water, and spices
Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin puree, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.
Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola.
In a medium mixing bowl, combine cake mix, pumpkin, eggs, milk, baking powder and baking soda.
Beat with electric mixer on low speed until well combined.
Beat on medium speed for 2 minutes, scraping sides of bowl frequently.
Spread batter evenly in a greased 10-inch fluted tube pan.
Bake in a 350\u00b0 oven for 40 to 45 minutes. Cool 10 minutes.
Remove from pan. Cool completely on wire rack.
Mix gelatin with boiling water.
Stir to dissolve.
Add ice water and set aside.
Mix pudding, milk and yogurt.
Add pumpkin, spice and gelatin.
Beat well.
Pour 3/4 of mixture into 2-quart dish.
Fold whipped topping into remaining mixture and pour on top.
Combine graham crackers, pecans, margarine and sugar.
Press mixture on a 9-inch pan, bottom and side.
Bake at 375\u00b0 for 8 minutes.
Soften ice cream; mix pumpkin, brown sugar, salt and spices.
Stir pumpkin mixture into ice cream.
Pour into cooled crust.
Cover and place in freezer until hard.
Remove from freezer 20 minutes before serving.
Cut in 3-inch squares.
Garnish with whipped cream and nuts.
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.
*One and one-half teaspoons pumpkin pie spice can be used instead of these ingredients.
ff the top of the pumpkin and scoop out seed.
Mix cracker crumbs, 1/4 cup sugar and melted butter together. Press into bottom of 9-inch square pan.
Combine pumpkin, brown sugar, salt and spices.
Fold mixture into ice cream.
Pour into crumb-lined pan.
Cover and freeze until firm.
Cut into squares; top with whipped cream and chopped pecans.
Serves 9 to 12.