n a mixer, mix all pumpkin filling ingredients. scraping down sides
efrigerator to keep chilled until pumpkin pie filling is ready.
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.
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
b>loaf pans.
2. In a large bowl, mix together pumpkin
Set oven to 350 degrees, (second lowest position).
Grease bottoms only of mini loaf pans.
In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
Add the dry mixture to egg mixture, with canned pumpkin; mix well.
Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
Bake for about 25-30 minutes, or until cake test done with toothpick.
9 by 5 inch loaf pan.
Whisk together dry
Cut stem carefully off from pumpkin.
Cut a lid from the top of the pumpkin (about 2 to 3 inches from stem).
Clean pumpkin out (no seeds or stringy pulp); rinse inside with water.
Pat a little brown sugar around inside.
Put in your meat loaf mixture.
Wrap completely in tinfoil.
Cook until tender, about 4 hours at 350\u00b0. Serve by cutting pumpkin and meat loaf in wedges.
Put a little butter and salt on pumpkin (do not eat skin).
Delicious!
n 8 x 4-inch loaf pan and line with parchment
Preheat oven to 350 degrees and grease 2 loaf pans.
Mix together well the pumpkin, sugar, oil and eggs.
Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in
t the seeds. Cut the pumpkin into large chunks. Bring a
can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
6 mini-muffin cups with vegetable cooking spray.
Bring pumpkin, ginger
equal amount of commercial pumpkin spice, or your own
large bowl, beat together pumpkin, sugar, milk, egg and vanilla
ie crust circles into 24 mini pie dishes.
Separate one
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
to make the filling, steam pumpkin for 8-10 mins, or