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.
3x9x2 inch baking pan (this recipe was tested with the Perfect
ooking spray.
Blend the pumpkin, sugar, egg and egg whites
salt, the egg and the pumpkin puree. Sift flour into the
Beat first 3 ingredients until creamy. Add the pumpkin, cinnamon, salt, baking soda, baking powder, and flour. Pour into greased and floured jelly roll pan or deep cookie sheet. Bake 350 for 35 minutes. Make frosting by beating all ingredients together until smooth and creamy. You can add a little more milk if it is too thick. Cool brownies completely and frost with cream cheese frosting. Cut and enjoy!
t the seeds. Cut the pumpkin into large chunks. Bring a
he eggs. Scoop in the pumpkin puree and beat with a
Preheat oven to 350\u00b0F, or according to your brownie package directions.
Combine brownie mix and pumpkin puree and mix well to integrate.
Transfer batter to a pan sprayed with cooking spray.
Bake according to brownie package directions for your chosen pan.
Allow to cool before cutting and enjoying or decorating!
Whisk the pumpkin, eggs, and sugar in a bowl together.
Whisk in the flour, baking powder, cocoa, salt, and spice until the batter is smooth and there are no more lumps.
Beat in the chocolate chips.
Grease a 8x8 pan with cooking spray or oil. Pour the batter in and smooth it out on top, then bake at 350F for 25 minutes. Makes 12 smallish brownies but I totes ate the whole pan for dinner. Hehe. Since they're mostly pumpkin, I didn't feel guilty. :).
Add dry ingredients and beat on low until smooth.
Stir in chocolate chips.
Bake at 350\u00b0 for 20 to 25 minutes.
Use 11 x 7-inch pan. Makes 15 squares. One square = 82 cal. One square = 3 gr. fat.
Low-fat recipe.
Very moist.
f batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and
br>Add in the canned pumpkin and continue beating at medium
ff the top of the pumpkin and scoop out seed.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Sift together flour, baking powder, salt and cinnamon. Add potato flakes. Melt butter. Stir in sugar, egg, pumpkin and vanilla. Add sifted ingredients and nuts. Stir until well blended. Pour into greased 9-inch square pan. Bake at 350\u00b0 for 40 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spray a baking pan with cooking spray (or oil it).
Pour the brownie mix into a mixing bowl.
Incorporate the pumpkin into the mix, stirring until your batter is fully mixed.
Pour the batter into the baking pan.
Bake for 25-30 minutes.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
Mix eggs, sugar, margarine and pumpkin together.
Sift in dry ingredients.
Stir.
Add nuts.