edium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
Cook
ime until combined. Fold in pumpkin, flour, cinnamon and vanilla until smooth
Cream butter and sugar, add eggs and beat well.
Then add cold mashed pumpkin, flour sifted with cream of tartar and baking soda.
Lastly mix in 1 lb dried mixed fruit. Turn into greased pan Bake in slow oven 1 1/2 hours.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
he cream cheese, Libby's pumpkin, flour, pecans, sugar and salt in
Beat yolks and gradually add brown sugar; beat well.
Add pumpkin, flour, salt, spice and cream and mix well.
Add hot milk and keep stirring until well mixed.
Add stiffly beaten egg whites and slightly beat in; do not overbeat.
Pour in deep pie shell having liquid and whites in each pie.
Sprinkle cinnamon on top. Bake in a 425\u00b0 oven for 10 minutes, then 350\u00b0 until middle is set. Do not overbake.
Beat pumpkin, flour, sugar and spice until smooth.
Add egg yolks and beat again; add milk and beat until smooth.
Cook over medium heat, stirring constantly.
Add vanilla and margarine.
Pour into baked pie shell and add a meringue topping or Cool Whip.
medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until
Bake at
375\u00b0
for 20 minutes.\tGrease cookie sheet and lay in wax paper.
Mix eggs, sugar, pumpkin, flour, spice and nuts in a bowl.
Stir
and pour in pan and bake.
Place a tea towel on counter
top
and sift powdered sugar on towel until its very white.
When
pumpkin
bread is done, place on towel and roll
up while
it's
very warm.
Let set.
Roll up until cold.
Unroll. Spread cream cheese filling and roll up again. Slice and enjoy.
Mix together eggs, sugar, pumpkin, flour, soda and cinnamon. Grease and flour jelly roll pan.
Pour mixture onto the jelly roll pan.
Bake at 350\u00b0 for 15 to 20 minutes or until toothpick inserted comes out clean.
ogether until smooth. Add the pumpkin, flour, five spice, salt, bourbon and
ime.
Then stir in pumpkin, flour and spices.
Mix up
Blend sugar, oleo and eggs, one at a time.
Add pumpkin, flour and spices.
Beat together.
Add nuts.
Bake 1 hour at 325\u00b0 in 2 greased and floured bread pans.
In mixer bowl beat butter, sugar and egg yolks.
Blend in pumpkin, flour and spices.
Gradually add milk, blending well.
Beat eggs for 5 minutes on high speed of electric mixer.
Add gradually sugar, baking powder, pumpkin, flour and cinnamon.
Pour into long baking pan lined with wax paper.
Bake at 375\u00b0 for 15 minutes.
Turn out onto another piece of wax paper, sprinkled with powdered sugar.
Remove top piece of wax paper and roll the cake jelly roll fashion.
Cool in the refrigerator.
When cake is completely cooled, unroll and spread the inside with filling.
Beat together nutmeg, sugar, eggs, cinnamon, oil and salt.
Add pumpkin, flour, water and baking soda.
Grease and flour three (1-pound) coffee cans. Pour mixture into cans.
Bake at 350\u00b0 for 1 hour. Can be frozen.
Preheat oven to 350\u00b0.
Cut each bread slice into 4 slices.
In a very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract and eggs until well mixed.
Add bread; gently press down bread to coat well.
Let bread soak in milk mixture 15 minutes.
Beat eggs, add pumpkin, flour and sugar, then add the milk, water and spices.
Bake for 40 to 45 minutes at 350\u00b0.
Makes 2 (8-inch) pies.
ooking pot.
MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and
or 5 minutes.
Add pumpkin, flour, cinnamon and baking soda.
In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.