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.
In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.
t the seeds. Cut the pumpkin into large chunks. Bring a
Mix graham cracker crumbs, sugar and melted butter; press into bottom of 9-inch square pan.
Combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
Mix well.
Soften vanilla ice cream and fold into pumpkin mixture.
Pour into crumb-lined pan, cover and freeze until firm.
Cut in squares.
Top with whipped cream and pecans.
quare baking dish. Place the pumpkin into a large bowl, and
Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin puree, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.
Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola.
In a medium mixing bowl, combine cake mix, pumpkin, eggs, milk, baking powder and baking soda.
Beat with electric mixer on low speed until well combined.
Beat on medium speed for 2 minutes, scraping sides of bowl frequently.
Spread batter evenly in a greased 10-inch fluted tube pan.
Bake in a 350\u00b0 oven for 40 to 45 minutes. Cool 10 minutes.
Remove from pan. Cool completely on wire rack.
Mix gelatin with boiling water.
Stir to dissolve.
Add ice water and set aside.
Mix pudding, milk and yogurt.
Add pumpkin, spice and gelatin.
Beat well.
Pour 3/4 of mixture into 2-quart dish.
Fold whipped topping into remaining mixture and pour on top.
Combine graham crackers, pecans, margarine and sugar.
Press mixture on a 9-inch pan, bottom and side.
Bake at 375\u00b0 for 8 minutes.
Soften ice cream; mix pumpkin, brown sugar, salt and spices.
Stir pumpkin mixture into ice cream.
Pour into cooled crust.
Cover and place in freezer until hard.
Remove from freezer 20 minutes before serving.
Cut in 3-inch squares.
Garnish with whipped cream and nuts.
*One and one-half teaspoons pumpkin pie spice can be used instead of these ingredients.
ff the top of the pumpkin and scoop out seed.
Mix cracker crumbs, 1/4 cup sugar and melted butter together. Press into bottom of 9-inch square pan.
Combine pumpkin, brown sugar, salt and spices.
Fold mixture into ice cream.
Pour into crumb-lined pan.
Cover and freeze until firm.
Cut into squares; top with whipped cream and chopped pecans.
Serves 9 to 12.
Mix crumbs, sugar and butter; press into bottom of 9-inch square pan.
Combine pumpkin, sugar, salt and spices.
Fold into softened ice cream.
Pour into crumb-lined pan.
Cover and freeze until firm.
Top with whipped cream or nondairy whipped topping and pecans.
Makes 9 (3-inch) squares.
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.