arefully peel and seed the pumpkin.
Cut into chunky 2
Combine first 5 ingredients; blend well.
Pour into 9 x 13-inch cake pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Sprinkle on nuts.
Drizzle margarine evenly over all. Bake at 350\u00b0 for 1 hour.
You'll have a cake on top of a good pumpkin pie.
Preheat oven to 350.
Combine flour, salt, baking soda, cinnamon, nutmeg and sugar in large bowl.
Add eggs, water, oil and pumpkin.
Mix until well blended.
Pour into two greased 9/5 loaf pans.
Bake for 1 to 1-1/4 hours or until knife inserted in center comes out clean.
Let cool for a few minutes, then remove bread from pans and allow to cool completely.
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine next 7 ingredients.
Add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
Stir in vanilla, pecans and raisins.
Spoon into 2 (9-inch) loaf pans that have been greased and floured.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in middle comes out clean.
Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
mooth and creamy. Sift flour, pumpkin pie spice, baking soda, and
an.
Note:Preparing Fresh Pumpkin.
There are many different
omplain. This also has really good reviews, I've checked and
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
rger than your pumpkin. If you bake the pumpkin in a casserole
lour. Stir in nuts and pumpkin. Wash the 8 pint size
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
large bowl, mix together pumpkin puree, eggs, oil, water and
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon
repared pan.
To make Pumpkin layer: In a mixer bowl
he same! Commercial canned pumpkin is from a variety of
ry ingredients and add the pumpkin, apple sauce, oil, and vanilla
equal amount of commercial pumpkin spice, or your own
Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
Simmer another five minutes.
Season to taste with salt and pepper.
Serve with lots of fresh, crusty bread.
ime in order to keep pumpkin mixture hot.
Spoon hot
ash the outside of the pumpkin.
Remove the stem and