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.
t the seeds. Cut the pumpkin into large chunks. Bring
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.
Mix the two cans of Libby's Pumpkin Pie Mix with evaporated milk and eggs according to directions.
Pour into greased 9x13 baking dish.
Sprinkle the dry yellow cake mix over the top of the pumpkin.
Sprinkle with nuts.
Drizzle with melted butter over the top.
Bake at 425 for 15 minutes, then at 350 degrees for 55 minutes.
Can be enjoyed with or without whipped cream when cooled.
One can of Libby's pumpkin pie filling plus 2 eggs plus 2/3 cup evaporated milk can be substituted for the first 6 ingredients.
Mix spices with pumpkin pie mix.
Do not add milk.
Mix with hands for best results.
You be the judge as to how thick you want mixture.
Make it thick enough to cut with knife, but not fall apart.
Top with whipped cream around edges.
Cool.
We eat this Pumpkin Pie all year around.
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
Mix pumpkin pie mix, eggs and milk in large bowl (add sugar if desired).
Pour into ungreased baking pan (13 x 9-inch).
Sprinkle dry cake mix over pumpkin mixture.
Drizzle melted butter over top. Sprinkle chopped pecans over the top.
Bake at 350\u00b0 for one hour to one hour and twenty minutes.
Insert knife in the center.
If clean, it's done.
Best served warm with whipped topping.
ggs with the oil and canned pumpkin; stir in raisins, if using
Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together.
Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer.
I usually do it overnight just to insure it's thoroughly frozen!
--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.
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
separate bowl, mix together pumpkin pie filling and Greek yogurt.
Preheat oven to 425 degrees.
Whisk ingredients in bowl until smooth and pour into pie crust. Bake 15 minutes.
Reduce heat to 350 degrees. Continue baking for 30 to 45 minutes or until a knife inserted 1 inch from the crust comes out clean.
Cool. Refridgerate for at least one hour before serving and serve with cool whip (optional).
oaf pans.
Combine flour, pumpkin pie spice, baking soda and salt
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
til the consistency of thick canned pumpkin puree. Remove from heat to
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Pre-heat oven to 450 degrees F.
Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375\u00b0F.
In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
Pour filling into pie shell.
Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
Remove pie and place on a rack to cool.