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.
he traditional recipe calls for mashed potato
Mix pumpkin puree with egg yolk. Season
e starting with a real pumpkin, as opposed to canned, cut
Cook the Gnocchi:
Bring
oil over high heat. Add gnocchi and cook according to package
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
Cut pumpkin in wedges and let roast
about 4-5 minutes). As gnocchi float to top of boiling
r melted butter.
Cut pumpkin into large pieces and bake
Boil about 8 to 12 gnocchi at a time. They're
Mix in your breadmachine on the pasta setting.
Place the dough onto a slightly floured surface, knead lightly and then divide into 6 portions.
Roll each portion into a long sausage shape.
Cut into 1.5 - 2 cm pieces and press with the outside of a fork.
Bring a large pot of water to the boil, add the gnocchi.
Cook for approx 3 minutes or until the pieces rise to the surface.
Using a slotted spoon, drain the gnocchi and transfer to serving bowls.
Serve, tossed with your favourite pasta sauce.
t the seeds. Cut the pumpkin into large chunks. Bring a
ff the top of the pumpkin and scoop out seed.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
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.
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.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
dditions of dry ingredients and pumpkin; mix well after each addition