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.
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.
t the seeds. Cut the pumpkin into large chunks. Bring a
ugar, beating well. Stir in pumpkin and lemon juice.
Combine
ff the top of the pumpkin and scoop out seed.
Mix eggs, pumpkin, sugar, spice, flour and soda together. Pour onto cookie sheet covered with wax paper.
Bake at 350\u00b0 for 15 minutes.
Beat eggs on high for 5 minutes.
Gradually beat in sugar. Stir in pumpkin and lemon juice.
In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt.
Fold in pumpkin mixture.
Spread into greased and floured 15 x 10 x 1-inch pan. On top, sprinkle nuts.
Bake at 375\u00b0 for 15 minutes.
Don't let cool.
Turn out on dish towel lightly sprinkled with confectioners sugar.
Turn nut side onto towel.
Leave until cool.
Unroll flat.
ugar gradually.
Stir in pumpkin and lemon juice. In another
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.
Mix together the eggs, pumpkin, sugar and dry ingredients. Pour
Grease a 10 x 15-inch cookie sheet.
Line with wax paper and grease again.
Mix batter in order given.
Beat eggs and sugar. Add pumpkin. Sift together flour, baking soda, cinnamon and salt. Beat into first mixture. Spread batter in pan. Sprinkle with nuts. Bake 15 minutes at 350\u00b0.
Turn out on towel that has been sprinkled with powdered sugar.
Roll up in towel (jelly roll) and wax paper.
Cool.
Grease jelly roll pan; line with greased wax paper.
Mix eggs, sugar, pumpkin, cinnamon, soda and flour.
Spread in pan. Sprinkle with nuts.
Bake 15 minutes at 350\u00b0.
Turn in clean dish towel.
Sprinkle with powdered sugar.
Roll up in towel, wax and all.
Put in refrigerator.
Cool 1 1/2 hours.
Mix together the eggs, sugar, cinnamon, soda, flour and pumpkin and pour onto greased wax paper in a cookie sheet. Sprinkle with the nuts. Bake at 375\u00b0 for 15 minutes.
Sprinkle terry cloth towel with 1/2 cup powdered sugar.
Turn cake onto towel and let cool.
Beat 6 eggs until thick and lemony.
Gradually beat in 2 cups sugar.
Add pumpkin and lemon juice.
Beat eggs and sugar.
Add pumpkin and mix well.
Add dry ingredients and blend.
Spread onto cookie sheet lined with wax paper.
Bake at 375\u00b0 for 15 minutes.
Let cool 10 minutes, then turn cake onto towel sprinkled with powdered sugar.
Peel off waxed paper and let cool 10 minutes.
Mix together sugar, pumpkin and eggs.
Beat well then add flour, cinnamon and baking soda.
Mix all together real well, then pour on cookie sheet.
Sprinkle 1/2 cup chopped nuts on top and bake for 15 minutes.
Turn out on a terrycloth that has been sprinkled with powdered sugar; let cool.
ugar and vanilla.
Pour pumpkin batter onto a waxed -paper
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.