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.
Beat eggs stir in pumpkin and spices, gradually stir in milk. Fill crust with 4 cups each.
Bake at 425 degrees for 15 minutes Reduce to 350 bake 40-50 minutes.
Till silver knife comes out clean when testing.
hole.
1/4 cup Libby's pure pumpkin.
3 teaspoons granulated
illing, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and salt
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.
oaf pans.
Combine flour, pumpkin pie spice, baking soda 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.
Beat eggs in large bowl.
Add pumpkin, sugar, salt, ginger, cinnamon and cloves.
Mix well.
Add canned milk, a little at a time.
Stir well.
Pour mixture into deep unbaked pie shell.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large mixing bowl. Stir in pumpkin and spice mixture.
Gradually stir in evaporated milk. Pour into pie shells. Bake at 425\u00b0 for 15 minutes.
owl until thick. Beat in pumpkin. Stir in flour mixture. Spread
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.
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.
Fry bacon until crisp.
Remove bacon and saute onions and green pepper in bacon fat.
Fry Libby's chopped beef until crisp and brown and add remaining ingredients.
When mixture starts to simmer, season to taste.
Cook a few minutes longer and serve with grated cheese.
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.
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.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
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).
Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon