olden.
To make the pumpkin fritters; place the dry ingredients in
large bowl, put pumpkin, eggs, nutmeg, cinnamon, NutraSweet or sugar and
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.
Preheat oven to 425.
Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
Add Carnation milk. Beat well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes. Reduce oven heat to 350.
Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
Allow to cool, as cutting into it while hot will cause the pie to deflate!
Enjoy with whipped cream or ice cream, should you desire!
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.
You won't have huge fritters as some of the batter
Lightly salt the grated pumpkin and put in a colander
cut up and boil the pumpkin in salted water until soft
owl, add the squash or pumpkin. Add all remaining ingredients and
FRITTERS:
Sift all dry ingredients.
Mash pumpkin finely and beat in
ut your pumpkin in half
Toss pumpkin with 2 tsp salt. Transfer to a colander and set aside for 30 mins. Rinse well then dry with paper towels.
In a shallow dish, beat egg with 2 tbsp cold water. Mix together breadcrumbs, Parmesan and parsley. Season. Coat pumpkin in flour, egg then breadcrumbs. Chill for 30 mins.
Mix together yogurt and spring onion. Season and set aside.
Meanwhile, heat oil to 350\u00b0F. Working in batches, deep-fry fritters for 4-5 mins, until crisp and golden. Drain on paper towels. Serve warm with yogurt dip.
ff the top of the pumpkin and scoop out seed.
Combine first 6 ingredients, making a soft batter.
Fry spoonfuls in shallow oil until both sides have lightly browned.
Drain on paper.
You may dust with cinnamon and confectioners' sugar, or make caramel sauce.
Combine sauce ingredients in saucepan and cook until sauce is done.
Drizzle sauce over fritters.
rown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk
Beat egg and add to the crushed pumpkin. Combine with all other ingredients, adding flour last. Drop by small spoonfuls into hot vegetable oil and fry. When finished, sprinkle with a mixture of cinnamon and sugar.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie
Cook pumpkin and potato in a saucepan
crushed gingersnaps, brown sugar and cinnamon; mix with a fork until