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.
eat to 400\u00b0F. Combine pumpkin, cream, sugar, spices and remaining
ottom.
Combine flour, ground pumpkin pie spices, baking soda and
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.
br>In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter
owl and stir in the pumpkin. Pour half of the remaining
Prepare pie shell (9-inch); mix sugar, cinnamon and salt.
Add pumpkin, eggs, syrup, vanilla and chopped pecans.
Pour into pie shell; sprinkle pecan halves over mix.
Bake at 350\u00b0 for 40 minutes.
anilla, then stir in the pumpkin puree until well blended. Combine
Stir egg, pumpkin, 1/3 cup sugar and pumpkin pie spice together.
Spread in unbaked 9-inch pie shell.
Mix remaining ingredients.
Spoon over pumpkin mix.
Bake at 350\u00b0 for 50 minutes.
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.
Preheat oven to 350\u00b0.
Stir together 2 eggs, slightly beaten, pumpkin, 1/3 cup sugar and spices.
Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla.
Stir in nuts.
Spoon over pumpkin.
Bake in oven for 50 minutes or until set.
Makes 1 pie.
Heat oven to 350\u00b0.
Slightly beat eggs in a large bowl.
Stir in remaining filling ingredients, except nuts, until well blended. Pour into pie shell.
Arrange pecan halves on top.
Bake 45 to 55 minutes until filling is set and a knife inserted in center comes out clean.
Cool in pie plate on wire rack.
Makes 8 servings. Serve warm or at room temperature with whipped cream.
f butter.
Add the pumpkin, drizzle with maple syrup and
owl, combine the cake mix, pumpkin, 1/4 cup butter and
In medium bowl, combine graham cracker crumbs, 1 tablespoon sugar, butter and chopped pecans.
Press over bottom and about 1 1/2-inches up side of an ungreased 9-inch spring-form pan; refrigerate.
Preheat oven to 325\u00b0.
In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluffy.
Beat in eggs and whipping cream.
Stir in pumpkin, maple syrup and spices.
Pour into chilled crust.
Bake in preheated oven for 55 to 60 minutes.
Mix well sugar, salt and spices.
Combine with pumpkin, brown sugar and eggs, scalded evaporated milk and water.
Stir until evenly blended.
Pour into unbaked shell and bake at 425\u00b0 for 10 minutes, then at 350\u00b0 for 35 minutes.
Sprinkle with pecan topping. Return to oven and bake 10 minutes longer.
Combine all ingredients, except pecan halves, and beat at medium speed for 5 minutes.
Place pecan halves in bottom of greased Bundt pan.
Secure each nut to pan with a small dab of butter.
Add batter.
Bake at 350\u00b0 for 40 to 45 minutes.
Invert and cool on wire rack.
Sprinkle with powdered sugar or drizzle favorite frosting over top.
Mix
sugar,
cinnamon and salt.
Stir in pumpkin, eggs, corn syrup and vanilla.
Turn into the pie shell and sprinkle with nuts.
Bake
at
350\u00b0
for 40 minutes.
Serve with Spicy Whipped Cream.
fter each addition. Stir in pumpkin butter. Pour mixture into crust