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
ith baking paper and place pumpkin on prepared tray and lightly
re soft.
Add the pumpkin and half the chicken stock
Saute bacon, onion & garlic for approx 2 minutes.
Add remaining vegetables & sage and saute until pumpkin is almost tender.
Add soup & water and stir until soup dissolves, mix in chicken & cream.
Add cooked pasta & stir to combine.
Transfer to an ovenproof dish & sprinkle with cheese.
Bake at 170.C until cheese has melted and pasta bake is heated through.
o a boil. Cook the pasta uncovered, stirring occasionally, until the
In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
Whisk in the pumpkin, broth, creams and seasonings to taste.
Simmer 10 minutes, stirring occasionally.
Meanwhile, boil the pasta in salted water until al dente.
Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
o package directions;drain pasta, reserving 2 Celsius of the
elery including leaves. If using pumpkin seeds to garnish, place on
COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
inute.
Stir in the pumpkin; it will be thick; stir
o a boil. Cook the pasta uncovered, stirring occasionally, until the
Basic Pasta Recipe: Start with the flour - measure
ender, about 3 minutes. Add pumpkin and garlic; continue cooking for
ff the top of the pumpkin and scoop out seed.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
Toss pasta with the sauce and pass the parmigiano Reggiano around the table.
3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine
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.