arefully peel and seed the pumpkin.
Cut into chunky 2
oft enough to mash. To microwave pumpkin, chop it up into chunks
oftens.
Boil, steam or microwave pumpkin until tender; drain. Blend or
Boil, steam, or microwave pumpkin until tender. Drain.
Place
In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon
Microwave sugars, water and spice for 3 minutes after mixing. Add pumpkin and mix again. Microwave again for 5 minutes. Let cool and refrigerate. Will keep for a couple of weeks.
Combine flour, cinnamon, sugar and salt.
Add eggs, pumpkin and water.
Add to flour mixture.
Mix well.
Add raisins and nuts.
Pour into glass loaf pan that has been lightly greased and bottom lined with paper towel or wax paper.
Elevate in microwave on saucer or small dish.
Microwave on High 8 to 9 minutes, rotating every 2 minutes.
Mix pumpkin, eggs, sugar, cream and spices in 2 quart microwave-safe bowl.
Heat 4 minutes, stirring once.
Pour into pie crust.
Microwave on MEDIUM power for 14-20 minutes until set in center, rotating once during cooking.
Chill.
Garnish with whipped cream if desired.
Combine all ingredients and beat for 2 minutes.
Pour mix in 9-inch pan.
Microwave uncovered for 6 to 8 minutes on High until edges are set.
Then for 4 to 6 minutes until center is set.
Then let cool.
Very lightly spray vegetable oil coating on bottom of microwave Bundt pan.
Blend all ingredients by hand and pour into Bundt pan.
Microwave 9 to 11 minutes on High.
Rotate pan halfway through cooking time or as needed.
Let stand 10 minutes before turning onto serving platter.
Note:
To promote even cooking, place Bundt pan on top of inverted glass pie plate on microwave floor.
When done, cake should begin to pull away from sides of pan.
If moist spots are noticed, blot with paper towel.
Break eggs into 1 1/2-quart bowl.
Beat lightly.
Add pumpkin and remaining ingredients, adding one at a time, mixing well. Pour mixture into pie shell.
Place in microwave oven.
Cook 18 minutes or until almost set; let stand 30 minutes.
Garnish with whipped cream.
Mix all together with rotary beater.
Pour into custard cups. Microwave on High until pumpkin starts to bubble.
Makes 6 servings.
In 9-inch pie plate, place margarine.
Microwave on High for 1 minute.
Add cracker crumbs and 2 tablespoons sugar to melted margarine.
Combine ingredients and press firmly to form a crust. Microwave on High for 2 minutes.
Combine flavorings in medium bowl.
Place ice cream in large bowl.
Divide into fourths.
Microwave at 50% (Medium) 45 to 60 seconds, or until slightly softened.
Do not let ice cream melt! Mix flavorings at lowest speed of electric mixer until well distributed.
Spoon filling into pie shell.
Top with chopped walnuts or pecans.
Freeze for 2 hours or overnight.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
equal amount of commercial pumpkin spice, or your own
Spread the pumpkin seeds on a microwave-safe plate lined with paper
an.
Note:Preparing Fresh Pumpkin.
There are many different
--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.
lace the pumpkin and 2 tbsp water in a microwave-safe bowl