Mix butter, pumpkin puree, egg, and sugar until well blended.
mix
t the seeds. Cut the pumpkin into large chunks. Bring
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
ith crusts.
Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract
t into a 9-inch pie plate. Refrigerate until ready to
In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.
*Or 2 1/2 teaspoons pumpkin pie spice.
il the foil.
Arrange pumpkin halves onto the prepared baking
owl, stir together the brown sugar, pumpkin pie spice and salt. Use your
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
Mix milk and instant pie filling.
Fold in pumpkin pie filling and 3 cups Cool Whip.
Pour into pie shells and garnish with remaining Cool Whip.
Refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
Preheat oven to 350.
In a large bowl, combine the pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk.
Mix well. Pour into an ungreased 9 X 13 baking pan.
Sprinkle dry cake mix evenly over the batter in the pan.
Drizzle melted butter evenly over the top then sprinkle with pecans.
Bake for about 1 1/4 hours or until the top is set and the bottom has the texture of pumpkin pie.
Cool completely before cutting into squares.
Put eggs in a large bowl.
Add pumpkin.
Combine white sugar, brown sugar, pumpkin pie spice and salt in a small bowl.
Stir these ingredients into pumpkin and eggs.
Gradually stir in 3 cups evaporated milk.
Pour into 2 unbaked 9-inch pie shells.
Brush crust with some of the beaten egg.
Bake at 400\u00b0 for 4 minutes.
Set aside.
In bowl blend pumpkin, remaining eggs, half and half or light cream, granulated sugar, brown sugar, pumpkin pie spice and ginger until smooth.
Divide and pour filling into prepared crust.
Bake at 400\u00b0 for 15 minutes.
Reduce temperature to 350\u00b0 and continue baking for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely on wire rack. Garnish with whipped topping and pecan halves, if desired.
Preheat oven to 350 degrees.
Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.
Mix pumpkin, brown sugar, pumpkin pie spice and salt. Stir in softened ice cream. Pour mixture into graham cracker pie crust. Cover and put into freezer. Top with whipped cream and pecans, if desired.
Combine sugar, pumpkin pie spice and salt with beaten eggs. Add melted butter and blend carefully. Add pumpkin and milk and mix thoroughly. Pour into pastry/pie shells. Bake at 350\u00b0 for 45 minutes or until filling is firm.
Preheat oven to 350\u00b0F.
Grease bottom of 13x9x2-inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0F for 50 to 55 minutes or until golden. (Check it early).
Cool completely. Serve with whipped topping. Refrigerate leftovers.
Mix together eggs, pumpkin, sugar, pumpkin pie spice, salt and evaporated milk.
Pour into ungreased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over filling;
pour melted butter over top. Sprinkle with pecans.
Bake at 350\u00b0 for 1 to 1 1/2 hours, or until knife comes out clean.