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.
make the donuts: whisk together the flour, baking
BASIC DONUTS:.
Line jellyroll pan with
lour, brown sugar, baking powder, pumpkin pie spice, salt, and baking
ff the top of the pumpkin and scoop out seed.
t the seeds. Cut the pumpkin into large chunks. Bring a
lour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt
Mix milk and pudding until smooth. Add spice and pumpkin.
Mix until blended. Fold in Cool Whip.
Pour into baked pie shells. Refrigerate until served.
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
ith parchment paper.
Place pumpkin halves, cut-side down, on
Combine first 4 ingredients in saucepan.
Add milk; cook stirring constantly until thick.
Add pumpkin, continue cooking, stirring constantly for about 10 minutes.
Cool.
Spoon into baked pie shell.
Serve with whipped cream topping.
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).
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.
Place butterscotch pudding in saucepan.
Add spices and salt. Gradually add milk and cook over low heat, stirring frequently. As soon as mixture has thickened, remove from heat.
Add pumpkin and stir.
Put into baked pastry shell.
Cool.
Garnish with Cool Whip.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in saucepan.
Cook and stir over medium heat until mixture comes to a \"full\" bubbling boil.
Remove from heat.
Cool five minutes, stirring twice.
Pour into shell and chill four hours.
dditions of dry ingredients and pumpkin; mix well after each addition
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Heat oven to 350 degrees F. Spray 2-quart baking dish with nonstick cooking spray.
In large bowl, stir together oats, pumpkin pie spice and baking powder.
Stir in pumpkin, milk, water, syrup, egg and vanilla extract until well combined. Stir in apples.
Pour into baking dish. Sprinkle with pecans.
Bake 30 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes before serving.