arefully peel and seed the pumpkin.
Cut into chunky 2
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--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.
equal amount of commercial pumpkin spice, or your own
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
ilbur who does the CopyCat recipes. I've made these -- they
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure
muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar
Mix in bowl, the brown sugar, flour, salt and pie spice. Add the pumpkin, milk and slightly beaten eggs. Stir until smooth. Pour into a 9 inch unbaked pie crust. Bake at 350\u00b0 for 50 minutes. This was one of Janice Odom's recipes.
arge bowl.
Whisk in pumpkin and molasses, then add cream
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pie crust. Bake in preheated oven for 15 minutes; reduce oven temperature to 350\u00b0. Bake until knife inserted near center comes out clean, about 40 minutes. Cool on a wire rack.
In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.
In medium saucepan, sprinkle jello over water and let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 2 minutes.
Blend in milk mixture; continue stirring, over low heat, until mix is slightly thickened, about 5 minutes.
Blend in pumpkin and turn into prepared crust. Chill until firm.
Garnish, if desired, with whipped cream.
Makes about 8 servings.
Preheat Oven to 375 Degrees Fahrenheit.
Butter and Flour two 9 x 5 Loaf Pans
In a large bowl whisk together Flour, Baking Powder, Ginger and Salt.
In a Medium bowl whisk together sugars, pumpkin melted butter, and eggs, Add Flour Mixture and stir till just combined.
Divide Batter into loaf pans.
Bake about 50 minutes, (Test with Toothpick).
Let cool about 15 minutes on a wire rack.
Glaze (optional).
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.
Dissolve 1 package Jello in 1 cup boiling water;