If using fresh pumpkin the original recipe states: Bring a large pot
Roast the pumpkin (200C for about 20-40
nch of water, then add pumpkin pieces. Bring to a boil
side.
Combine the pureed pumpkin with the ricotta cheese and
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
carve the top off the pumpkin like you would when making
Cook pumpkin, tomatoes, and onion in a
inutes.
Combine 2 cups pumpkin puree, 3/4 cup heavy
ote from Betty Crocker: This recipe was tested in slow cookers
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
In a large bowl, combine milk and cream of pumpkin soup. Set aside.
Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
or later use.
Cook lasagna noodles according to package directions
Mix pumpkin, salt and eggs.
Beat well.
Add milk, sugar and spice.
Pour into 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin mixture.
Pour melted butter on top, then nuts.
Bake at 350\u00b0 for 1 hour.
Top with whipped cream.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Mix together 2 packages of gelatin and 1/4 cup cold water; set aside.
Beat egg yolks, whipping cream, water, spices and pumpkin. Cook over low heat until hot; add gelatin water and Equal.
Mix well and cool in refrigerator.
Beat egg whites with 1 package of Equal until very stiff; fold into cooled pumpkin mixture.
Add Cool Whip, stirring until well mixed.
Sprinkle graham cracker crumbs on bottom of buttered pan.
Pour in pumpkin mixture and chill.
Serve plain or with Cool Whip.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Combine pudding mix, spice, milk, egg and pumpkin.
Cook and stir constantly until mixture boils.
Cool 5 minutes and then pour on crust.
Serve with whipped topping.