owl blend together eggs and pumpkin pie filling using a whisk
If using fresh pumpkin the original recipe states: Bring a large pot
Prepare pumpkin by following the directions on the can. Pour mixture into a lightly greased 9 x 13 pan. Sprinkle 3/4 of the dry cake mix over pumpkin mixture. Slice butter over top of cake mix and sprinkle with nuts. Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and bake for an additional 30 minutes.
dditions of dry ingredients and pumpkin; mix well after each addition
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
Cream together butter and sugars, then blend until light and fluffy. Add pumpkin pie mix, eggs, water, vanilla and orange zest to creamed butter and sugar mixture. In a separate bowl, mix flour, soda and salt. Add in stages to the wet mixture. Fold in the butterscotch chips and pecan pieces.
Chill dough at least 2 hours or until firm.
When ready to bake place rounded teaspoons of dough on ungreased cookie sheet. Bake in a pre-heated oven at 375F for 10 - 12 minutes.
Cookies:
Preheat oven 350F. Grease cookie sheets.
Mix until well blended.
Drop by round spoonfuls onto greased cookie sheet.
Bake 18-20 mins. Cool.
Icing:
Cream all ingredients until smooth
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Mix first six ingredients and pour into a 9 x 13 x 2-inch pan which has been sprayed with Pam or equivalent.
Take 2 cups yellow cake mix and spoon evenly over the pumpkin mix.
Melt butter and drizzle over the top of the cake mix covering.
Sprinkle with chopped pecans.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool. Refrigerate before cutting.
Cut into squares.
Serve with whipped cream (Cool Whip).
Coat 8-inch square baking dish with cooking spray.
Sprinkle with half gingersnap crumbs.
Stir pumpkin, sugar, 1/2 cup nuts and pumpkin spice in bowl until well blended.
Stir ice cream in large bowl until smooth.
Stir in pumpkin until well blended.
Pour into baking dish.
Sprinkle with remaining crumbs.
Place plastic wrap on surface.
Cover with foil and freeze at least 4 hours.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Mix all ingredients together except cake mix, nuts and butter. Spread pumpkin mixture in greased and floured 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin.
Drizzle melted butter over dry cake mix; bake 1 hour at 350\u00b0.
Serve with ice cream or whipped topping.
Preheat oven to 375 degrees.
Mix pumpkin pie mix, eggs and milk in bowl.
Mix well and pour into 9 x 13 baking pan.
Sprinkle yellow cake mix on top of pumpkin mixture, spread evenly over pumpkin.
Pour melted butter over cake then sprinkle nuts on top of butter.
Bake for 50 to 60 minutes or until toothpick comes out clean.
Let cool completely, spread Cool Whip over top and serve. 16 to 20 servings.
Cook milk, cereal, sugar and 2 tbsp butter until thick.
Stir constantly.
Remove from heat.
Cool slightly.
Fold in pumpkin, eggs and spice.
Preheat oven to 350\u00b0.
In a 9x13 inch pan layer 1/2 lb phyllo, buttering each sheet before adding another sheet. Pour pumpkin mixture over dough.
Layer the other half of dough, buttering between layers.
Score the top into 20 pieces.
Bake 1 hour until top is golden.
Dust top with powdered sugar before serving.
Place whole graham crackers in a 9 x 13-inch pan.
Brush melted margarine over crackers.
Put cream cheese in bowl and beat with an electric mixer.
Mix spices into pumpkin and add to cream cheese.
Beat together.
Add Sugar Twin and milk and sprinkle in the dry pudding mix.
Mix into the pumpkin cream cheese mixture. Beat until well blended.
Fold in Cool Whip.
Pour and spread over crackers.
Cover with plastic wrap and chill overnight.
Line 9 x 13-inch pan with waxed paper. Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into pan. Pour dry yellow cake mix over pumpkin mixture. Pat the chopped nuts on top of cake mix. Pour the 2 sticks of melted oleo over this and bake in 350\u00b0 oven 50 to 60 minutes. When cool, invert on serving dish. Peel off wax paper. Serve Cool Whip as frosting.
In large bowl, beat eggs, then add pumpkin, salt, cinnamon, pumpkin spice and sugar.
Beat well.
Add milk and mix real good. Pour in a greased 9 x 13-inch pan.
Sprinkle dry cake mix over top, then sprinkle nuts over top of cake mix.
Then pour melted butter evenly over top.
Bake at 350\u00b0 for 50 minutes.
Test with toothpick for doneness in center.
Cool completely.
Top with Cool Whip.
Place in refrigerator.
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.