If using fresh pumpkin the original recipe states: Bring a large pot
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
carve the top off the pumpkin like you would when making
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.
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.
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.
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 13 x 9 x 2-inch dish.
Set aside.
In a bowl, whisk milk and pudding; mix for 2 minutes.
Stir in pumpkin and spices.
Spread over the crust.
Refrigerate for 3 hours or until set.
Garnish with whipped topping and nuts.
Yields 12 to 15 servings.
Combine Milnot and pumpkin in bowl; mix well.
Add sugar, eggs and cinnamon; mix well.
Pour into greased 9 x 13-inch baking dish.
Sprinkle with dry cake mix; drizzle with butter.
Sprinkle pecans over top.
Bake at 350\u00b0
for 1 hour.
Makes 12 servings.
Cut pumpkin in half and remove seeds.
mix the flour, cocoa powder, pumpkin pie spice, baking powder and
To prepare fresh pumpkin for this recipe and other recipes, follow this
utside of the pumpkin clean.
Cut the pumpkin in half and
In small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice.
Beat on low until mixture is crumbly. Press into bottom of a 13 x 9-inch baking pan, set aside.
In a large mixing bowl, beat cream cheese until fluffy.
Add milk, 2 eggs, rest of pumpkin pie spice, cinnamon and salt.
Mix. Pour onto crust.
Sprinkle with nuts.
Bake at 350\u00b0 for 35 to 40 minutes or until set.
Cool, refrigerate until ready to serve.
Cut and top with whipped cream.
Makes 12 to 15 servings.