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.
deep 8-inch round cake pan with parchment paper. For
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
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).
econds on high.
Add pumpkin, sugar, cinnamon, cloves, allspice, ginger
Sift
together\tflour, soda, baking powder, pumpkin pie spice, cinnamon
and
salt.
The
dry
mixture is added to the other ingredients and beat together for about 4 minutes.\tBake 45 to 50 minutes at 350\u00b0.
Makes one 13 x 9 x 2-inch cake.
Preheat oven to 350\u00b0.
In a large bowl, beat eggs until frothy; add sugar, pumpkin, oil, pie spice and vanilla.
Beat until well blended.
Add flour, baking powder, baking soda, salt and nuts; mix gently to combine.
Pour into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 30 to 40 minutes or until cake is golden brown.
Cool one hour before frosting.
ny large pieces of your pumpkin core break, simply heat the
Wash pumpkin, remove seeds,place in bowl
Beat
together\tfirst
seven
ingredients and pour into ungreased 9 x 13-inch pan.\tEmpty the yellow cake mix over it, breaking
any
lumps in the mixture.
Pour in melted margarine and sprinkle
the
top\twith chopped nuts.
Bake at 350\u00b0 for 1 hour, no\tlonger.
It
should
be
a
nice, golden brown.
May serve topped with whipped cream if you wish.
Sift together first 5 ingredients.
Combine eggs, sugar, oil and pumpkin.
Beat well, then add flour mixture.
Bake at 350\u00b0 for 40 minutes.
Use 13 x 9 x 2-inch pan or Bundt pan.
Cool and cover with Cream Cheese Frosting.
Mix sugar and eggs.
Pour in oil and mix at medium speed until no visible trace of oil.
Mix at least 3 minutes.
Add flour and spices.
Then add pumpkin at a lower speed until the batter is well blended.
Pour into greased pan.
Bake 1 hour at 350\u00b0.
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
br>Beat in oil and pumpkin to blend well.
At
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
In a large bowl combine eggs and sugar.
Beat well and add oil, flour, soda, cinnamon, salt, pumpkin and vanilla.
Beat well. Bake at 350\u00b0 for 35 to 40 minutes.
Use Pumpkin Cake Icing.
egrees. Mush two prepared pie crusts together to line a
Combine all ingredients.
Cook at 350\u00b0 for about 1 hour.
Cool and frost with pumpkin cake frosting.