Heat oven to 400\u00b0.
Spoon apple filling into 8 to 10 custard cups.
In large bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt.
Spoon over apple filling. Combine crumbs and margarine.
Sprinkle over pumpkin.
Place cups on 15 x 10-inch jelly roll pan.
Bake 10 minutes.
Reduce heat to 350\u00b0.
Bake 15 minutes or until set.
Cool.
Refrigerate leftovers.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
arefully peel and seed the pumpkin.
Cut into chunky 2
equal amount of commercial pumpkin spice, or your own
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
ilbur who does the CopyCat recipes. I've made these -- they
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure
Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
Sprinkle nut mixture over desserts just before serving.
muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar
Mix in bowl, the brown sugar, flour, salt and pie spice. Add the pumpkin, milk and slightly beaten eggs. Stir until smooth. Pour into a 9 inch unbaked pie crust. Bake at 350\u00b0 for 50 minutes. This was one of Janice Odom's recipes.
arge bowl.
Whisk in pumpkin and molasses, then add cream
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pie crust. Bake in preheated oven for 15 minutes; reduce oven temperature to 350\u00b0. Bake until knife inserted near center comes out clean, about 40 minutes. Cool on a wire rack.
Preheat Oven to 375 Degrees Fahrenheit.
Butter and Flour two 9 x 5 Loaf Pans
In a large bowl whisk together Flour, Baking Powder, Ginger and Salt.
In a Medium bowl whisk together sugars, pumpkin melted butter, and eggs, Add Flour Mixture and stir till just combined.
Divide Batter into loaf pans.
Bake about 50 minutes, (Test with Toothpick).
Let cool about 15 minutes on a wire rack.
Glaze (optional).
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.