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
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
Bake in preheated oven for 1 hour. Allow to cool before serving.
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
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Cut the pumpkin into 2cm (3/4 inch) dice, put it on a plate, cover with wrap and microwave until tender (about 7 minutes) Allow to cool a little (so you can handle it) but whilst still hot, remove skin.
Cool.
Place the water, soy sauce, mirin, sugar, chilli and salt in a pan, when it boils, add the pork mince.
Cook for about 5 minutes or until all the pork is cooked and the colour has changed.
Mix the cornstarch and extra water together add to the pork mince and cook until thickened.
Pour this sauce over the pumpkin and serve.
ablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer
Preheat oven to 425.
Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
Add Carnation milk. Beat well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes. Reduce oven heat to 350.
Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
Allow to cool, as cutting into it while hot will cause the pie to deflate!
Enjoy with whipped cream or ice cream, should you desire!
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.
Preheat oven to 350\u00b0.
Spread pumpkin filling evenly in bottom of pie crust.
Combine the sugar, salt and spices in a small bowl. Beat eggs lightly in a large bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.
Into large bow blend pumpkin, sugar, salt and cinnamon.
Add eggs, milk and vanilla.
Beat 2 minutes on medium speed.
Pour mixture into 2 unbaked pie shells.
Sprinkle top with nutmeg. Bake 10 minutes at 400\u00b0.
Reduce heat to 250\u00b0 and bake approximately 35 minutes more.
Test for doneness with toothpick.
If using fresh pumpkin the original recipe states: Bring a large pot
large bowl, mix together pumpkin puree, eggs, oil, water and