t has one. Cut the pumpkin in half and scoop out
Place pumpkin in a kettle.
In another pot, add vinegar to sugar and heat to the boiling point.
Tie the spices in cheesecloth and add to vinegar/sugar mixture.
Boil 5 minutes; pour over pumpkin cubes.
Cook the pumpkin in the syrup until just tender.
Place in sterilized jars and seal at once.
Place the pumpkin in a large, deep bowl.<
he boil.
Add the pumpkin flesh and bring to the
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
If using fresh pumpkin the original recipe states: Bring a large pot
large bowl, mix together pumpkin puree, eggs, oil, water and
he same! Commercial canned pumpkin is from a variety of
t the bottom of my recipe that this has bad reviews
br>Blend or process the pumpkin seed kernels into a fine
t the seeds. Cut the pumpkin into large chunks. Bring a
For the pickled beans, place beans in medium
food processor, finely grind pumpkin seeds then mix with cilantro
Mix the pumpkin, evaporated milk, sugar, cinnamon and
--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.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Preheat oven to 350\u00b0F.
Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
Add flour mixture to pumpkin mixture, beating well to combine.
Stir in walnuts.
Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
Cool in pan on wire rack.
Leave plain or, if you like, spread with cream cheese frosting (see recipe #55530).
Cut into bars.
Pumpkin Squares:
Preheat oven to
3x9x2 inch baking pan (this recipe was tested with the Perfect