uffin baking tin holes with no stick spray.
Place only
arefully peel and seed the pumpkin.
Cut into chunky 2
medium bowl, sift together flour, baking powder and salt.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in carrots and raisins.
Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
Bake at 350 degrees for 60-65 minutes. Cool.
nch loaf pans.
Sift flour, pumpkin pie spice, cinnamon, baking powder
ooking spray.
Stir together flour, pumpkin pie spice, baking powder, baking
n a medium bowl, whisk flour, pumpkin spice, baking soda and salt
an with cooking spray. Combine flour, pumpkin pie spice and baking powder
and add the fruit and pumpkin seeds.
Stir well and
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Mix the pumpkin puree, water, yeast, and salt
pray and sprinkle lightly with flour.
Dust a clean dish
Heat oven to 400\u00b0.
Spray muffin cups with vegetable spray. In a bowl, combine dry ingredients and blend well.
Beat egg with milk, pumpkin and applesauce until smooth.
Stir pumpkin mixture into dry ingredients and blend until moistened.
Stir in raisins. Spoon into muffin cups and bake 15 to 20 minutes, until lightly browned.
Mix the first seven items in a saucepan.
Let stand for 1 minute.
Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
Stir in pumpkin and pour into pie crust.
Chill and serve with your choice of whipped topping.
tir until dissolved. Mix together flour, pumpkin seeds, sunflower seeds and 1
Cream white sugar and shortening.
Add eggs, pumpkin and water. Add remaining ingredients.
Mix well.
Bake at 350\u00b0 for 30 minutes, then at 325\u00b0 for 20 minutes.
Yield:
2 large or 4 small loaf pans. (I use Teflon pans, greased lightly, with no flour.)
and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking
Dissolve yeast in warm water in large bowl.
Stir in remaining ingredients, except flours.
Stir in rye flour.
Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 10 minutes or until smooth and elastic.
(Dough will be soft.)
Spray a large bowl with nonstick cooking spray. Place dough in bowl and turn greased side up.
Cover and let rise in warm place about 1 1/4 hours or until double.
Mix together with mixer.
Bake in three greased and floured (I use Pam, no flour) coffee cans at 350\u00b0 for 1 hour.
Let cool in cans for 10 minutes.
Turn out on rack to cool completely.
Return to can; trim top.
Put on lid for storage or freezing.
Line 2 pie plates with pastry.
Put pumpkin in bowl; add sugar, flour, salt and baking powder and mix together.
Then stir in the spices and the milk.
Fill the pie plates and bake in a hot oven to a rich golden brown color.