Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13\" x 9\" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
If using fresh pumpkin the original recipe states: Bring a large pot
edium bowl, sift together flour, pumpkin pie spice and baking powder
substitute 2 1/4 tsp pumpkin pie spice in lieu of
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
br>Beat cream cheese and pumpkin together until smooth.
Add
2 cups sugar, oil and pumpkin; mix well. Combine flour, pie
Combine first 6 ingredients.
Add oil, pumpkin and eggs; beat 1 minute at medium speed of electric mixer.
Spoon batter into a greased 15x10x1 inch jellyroll pan.
Bake at 350 degrees for 20 to 25 minutes.
Cool completely; frost with Fluffy cream cheese frosting.
Cut into bars.
Fluffy cream cheese frosting: Beat cream cheese and margarine until light and fluffy; add orange juice and vanilla and mix well.
Gradually add powdered sugar, mixing until light and fluffy.
ntil smooth. Beat in the pumpkin, cream, flour, spices, salt and
eat to 400\u00b0F. Combine pumpkin, cream, sugar, spices and remaining
ugar, then beat in egg, pumpkin puree, maple syrup or extract
ottom.
Combine flour, ground pumpkin pie spices, baking soda and
f pan.
Cut into bars.
ry ingredients and add the pumpkin, apple sauce, oil, and vanilla
Preheat the oven to 450 degrees F (230 degrees C).
Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.
alt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Thaw puff pastry dough and roll gently to smooth out seams.
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional pecans and/or dough.
Bake at 400 degrees for 25 minutes or until golden brown.
Stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar and pie spice.
Spread over bottom of pastry shell.
Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, melted butter and vanilla. Stir in pecan halves.
Spoon over pumpkin mixture.
Bake at 350\u00b0 for 50 minutes or until filling is set.