Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
br>Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually
t has one. Cut the pumpkin in half and scoop out
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.
Note: the Libby's can of cooked pumpkin is just there
br>1/4 cup Libby's pure pumpkin.
3 teaspoons granulated
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
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.
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.
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
Follow recipe on Libby's can, then add melted butter, flour, spiked egg nog and 2 extra eggs.
Mix well.
Bake in 350\u00b0 oven 45 to 60 minutes or until butter knife inserted comes out clean.
illing, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and
If using fresh pumpkin the original recipe states: Bring a large pot
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
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.
Thaw frozen pie shell 20 minutes.
Crimp edge to stand 1/2-inch above rim.
Preheat oven with cookie sheet at 375\u00b0.
Bake pie on cookie sheet 70 minutes or until tests done.
Turn pie at 35 minutes to assure even baking.
Knife inserted near center of pie tests clean.
Recipe is combination of Libby's Joy of Cooking and my own variations.