br>Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually
arefully peel and seed the pumpkin.
Cut into chunky 2
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.
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.
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
illing, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and
owl often, until creamy. Add pumpkin, egg and vanilla extract.
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.
Pre-heat oven to 350.
Mix Shortening and sugar until fluffy.
Stir in eggs.
Mix in water and pumpkin.
Mix in all remaining ingredients.
Pour into 2 bread pans.
Bake for 70 minutes.
arge bowl.
Stir in pumpkin and sugar-spice mixture.
oaf pans.
Combine flour, pumpkin pie spice, baking soda and
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.
tir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla
he mix.
Add the pumpkin, cinnamon, nutmeg and allspice and
Mix flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar, and brown sugar in large bowl until light and fluffy. Add pumpkin, eggs and vanilla. Mix well. Gradually, add flour mixture. Mix well. Stir in nuts and raisins. Drop dough onto greased baking sheet. Spread into 3 inch circle. repeat with remaining dough. Bake in preheated 350\u00b0 oven for 14 to 16 minutes or until firm and lightly browned. Cool on baking sheets for two minutes. Remove to wire racks to cool completely.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and