owl blend together eggs and pumpkin pie filling using a whisk
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.
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.
t the seeds. Cut the pumpkin into large chunks. Bring a
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).
ff the top of the pumpkin and scoop out seed.
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.
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.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
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.
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.
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.
In a small bowl, whisk together the gelatin and apple juice. Place bowl in a larger bowl with hot water and stir until gelatin is dissolved.
Blend together the pumpkin, spice, sugar, honey and gelatin mixture.
Spread 1/4 of the mixture in the bottom of custard cups. Top with 1/4 cup pineapple; repeat layers. Chill for 1 hour before serving.
Mix margarine, sugar, graham cracker crumbs.
Press into a 9x13-inch pan.
Beat cream cheese until smooth.
Add 12 oz Cool Whip until blended; spread over crust.
Make pudding with 1/2 of the milk called for on the box.
Mix well with pumpkin and cinnamon.
Spread over first layer.
Spread cool whip over pumpkin layer and sprinkle with nuts.
Refrigerate until cold.
Take out 1 cup dry cake mix.
Put aside.
Combine remaining mix with 1 egg and the melted margarine.
Press into 9 x 13-inch pan.
Mix together the pumpkin, eggs, white and brown sugar, evaporated milk and cinnamon.
Spread on cake dough.
Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
Bake in 350 degree oven for about an hour. Top will brown.
It is done when a toothpick inserted in center comes out clean.
Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
Whip cream on top is optional.