dditions of dry ingredients and pumpkin; mix well after each addition
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.
ff the top of the pumpkin and scoop out seed.
food processor powderise the cookie crumbs and bran flakes into
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.
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt butter on a cookie sheet in a preheated 425\u00b0 oven.
Stir the pumpkin seeds around until well coated.
Toast for about 20 minutes or until lightly brown, stirring occasionally.
Season with salt and store in a covered jar.
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.
nto the top of each cookie. Let the cookies cool for
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.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
n the vanilla and the pumpkin puree, mixing until all ingredients
dditions of dry ingredients and pumpkin, mixing well after each addition
1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla
Cream shortening and sugar together. Stir in pumpkin and molasses. Sift together flour, baking soda, salt and spices; blend into pumpkin mixture. Cover and chill 2 to 3 hours. Preheat oven to 375\u00b0. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut with floured pumpkin-shaped cookie cutter. Gently place on lightly greased baking sheet. Bake 8 to 10 minutes or until firm to the touch. Cool on wire racks. Decorate as desired. Makes 2 dozen 3-inch cookies.
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).
o caramelize.
Then add pumpkin, stock, salt, pepper, spices and
Mix the pumpkin, spices and brown sugar together.
Fold in the softened ice cream.
Taste to adjust spices to your likings!
Freeze to desired consistency.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
our.
Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in