dditions of dry ingredients and pumpkin; mix well after each addition
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.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
br>Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually
ff the top of the pumpkin and scoop out seed.
food processor powderise the cookie crumbs and bran flakes into
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
t the seeds. Cut the pumpkin into large chunks. Bring a
In bowl mix pumpkin with half milk and half water (put 1 cup milk in pumpkin can and add water to fill can).
Add eggs, sugar, nutmeg and cinnamon.
Pour into two 9-inch pie pans.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 for 45 minutes.
preheat oven to 350 degrees.
Combine crust ingredients.
press into a 13\" x 9\" pan.
Beat chrem cheese and sugar together.
Add eggs and beat again.
pour cream cheese layer over crust
bake at 350 degrees.
for 20 minutes.
cool.
mix pudding,.
milk,.
pumpkin,
and cinnamon together.
add 1 (8oz) cool whip.
put on top of baked layer.
top with remaining 8 oz of cool whip.
Refridgerate.
Beat eggs well.
Add sugar, oil and pumpkin pie mix.
Cream together.
Add remaining ingredients; beat 2 minutes with mixer. Pour into greased and floured Bundt pan and one loaf pan or 3 loaf pans.
Bake for 45 to 50 minutes in a 350\u00b0 oven.
Take yellow cake mix.
Cut in 1 stick or margarine.
Add 1 egg, well beaten.
Mix together.
Reserve 1 cup for topping. Press the rest into a 9 x 13-inch pan.
Pour the pumpkin over cake.
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.
nto the top of each cookie. Let the cookies cool for
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.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
n the vanilla and the pumpkin puree, mixing until all ingredients
dditions of dry ingredients and pumpkin, mixing well after each addition
1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla