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.
t the seeds. Cut the pumpkin into large chunks. Bring a
nd blend. Add prune and pumpkin puree and process. Add soymilk
ugar, butter, evaporated milk, and pumpkin. Cook and stir over medium
ff the top of the pumpkin and scoop out seed.
ogether in a bowl. Beat pumpkin, white sugar, butter, egg, and
Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
Pour into greased/Pam'ed 9x9 pan.
Warm peanut butter in microwave. 30 seconds or so. Stir.
Pour/drizzle on top of brownie. Swirl with a knife.
Bake at 350 for 35 minutes. (you can \"feel\" when done -- it firms up,check middle).
If you double use a 9x13 pan and bake 45 minutes.
Cool on counter.
Cover with foil and refrigerate at least 2 hours.
Cut into 1 1/2 inch squares.
ooden spoon.
Mix in pumpkin puree and cinnamon; bring back
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
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234\u00b0 (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
aucepan, combine sugar, butter, milk, pumpkin and spice.
Bring to
Butter or grease 1 (8 x 8-inch) pan. In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling; do not stir.
ugar, brown sugar, evaporated milk, pumpkin, butter and spice in a
In heavy saucepan, combine sugar, milk, oleo, pumpkin and pumpkin pie spice.
Bring to a boil, stirring constantly. Continue boiling until mixture reaches 234\u00b0 on a candy thermometer.
Remove from heat.
Stir in butterscotch morsels, Marshmallow Creme, nuts and vanilla.
Mix well.
Quickly pour into greased 9 x 13-inch baking pan.
Cool at room temperature.
Cut into squares.
Store tightly wrapped in refrigerator.
Combine sugar, corn syrup, pumpkin, condensed milk, pumpkin spice and salt in a saucepan.
Mix well.
Bring to a boil over medium-high heat.
Reduce heat; cook to 238\u00b0 on a candy thermometer (soft ball stage), stirring occasionally.
In a medium saucepan, combine sugar, milk, pumpkin, cornstarch and pumpkin pie spice.
Cook over medium heat, stirring constantly until sugar is melted and mixture comes to a boil.
Cook until a small amount dropped into cold water forms a soft ball, 238\u00b0 on a candy thermometer.
Remove from heat.
Add vanilla.
Beat until creamy.
Pour into buttered 8 x 8 x 2-inch pan.
Cool.
Cut into squares.
Combine the first 5 ingredients in a heavy saucepan and heat until the mixture passes the fudge test.
This test involves dropping a small amount into cold water and if it forms a ball, the test is passed.
Then add the vanilla and beat with mixer until smooth.
Pour onto buttered cookie sheet or platter and cut when cool.
ntil well blended. Add pumpkin, vanilla, and pumpkin pie spice.
Beat
Cook together sugar, pumpkin, cornstarch, spice and milk until mixture forms a soft ball in cold water or reaches 235\u00b0.
Do not stir while cooking; add vanilla.
Stir together and cool in ice water to 110\u00b0.
Beat until smooth or it loses its gloss.
Pour on buttered plates and cut into small squares when nearly cool.