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.
o an hour. When you can insert a fork into a
Mix first 9 ingredients and pour into greased (butter or oleo) 9 x 13-inch pan.
Spread 1 box yellow cake mix over top and pat down evenly.
(Use dry mix.)
Spread 1 cup chopped walnuts or pecans on top.
Pour 1 cup melted margarine over all.
Bake at 350\u00b0 for 50 minutes or until done.
Should set like pumpkin pie.
Cut; turn over.
Serve with ice cream.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
--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.
alt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water
Mix sugars and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell that has been sprayed with Pam and covered with cornmeal on bottom and all sides. Bake in preheated oven at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake 40 to 50 minutes or until toothpick comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Put eggs in a large bowl.
Add pumpkin.
Combine white sugar, brown sugar, pumpkin pie spice and salt in a small bowl.
Stir these ingredients into pumpkin and eggs.
Gradually stir in 3 cups evaporated milk.
Pour into 2 unbaked 9-inch pie shells.
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.
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.
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
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.
2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking
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.
alt and set aside. In large bowl, beat together butter, sugar
Cut pumpkin in half and remove seeds.