Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Preheat oven to 350 degrees.
Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.
Preheat oven to 350\u00b0F.
Grease bottom of 13x9x2-inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0F for 50 to 55 minutes or until golden. (Check it early).
Cool completely. Serve with whipped topping. Refrigerate leftovers.
One can of Libby's pumpkin pie filling plus 2 eggs plus 2/3 cup evaporated milk can be substituted for the first 6 ingredients.
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking
Grease 13 x 9 x 2-inch pan.
Combine everything but cake mix, nuts and margarine.
Pour into baking dish.
Sprinkle cake mix on top.
Add nuts and drizzle with melted margarine.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Serve with whipped topping.
Serves 16 to 20.
ottom.
Combine flour, ground pumpkin pie spices, baking soda and salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Grease 13 x 9 x 2-inch pan.
Combine everything but cake mix, nuts and margarine.
Pour into baking dish.
Sprinkle cake mix on top.
Add nuts and drizzle with melted margarine.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Serve with whipped topping.
Serves 16 to 20.
Combine 1 cup brown sugar, cornstarch, pumpkin pie spice, salt, and pumpkin.
Stir in milk and eggs.
Pour into pastry shell. Filling is generous--crimp edges high. Bake at 400 degrees F (205 degrees C) for 40 minutes.
Meanwhile, combine remaining ingredients - 1 Tablespoon brown sugar, butter or margarine, flour, walnuts, and orange peel.
Remove pie from oven, and spoon this nut mixture over pie.
Return pie to oven, and bake 5 - 10 minutes more. Remove from oven and let cool.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
For the cake, preheat oven to
cake pan.
In large bowl mix pumpkin, milk, eggs, sugar, pie
sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in
sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in
Beat pumpkin, evaporated milk, sugar, pumpkin pie spice, salt and eggs together until well mixed and pour into a 13 x 9-inch greased pan.
Sprinkle yellow cake mix over pumpkin mixture. Sprinkle pecans over cake mix.
Thinly slice margarine over pecans.
Bake at 350\u00b0 for 50 minutes.
Enjoy!!!
t the seeds. Cut the pumpkin into large chunks. Bring
Preheat oven to 350\u00b0.
Grease bottom of 9 x 13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake 50 to 55 minutes or until golden brown.
Cool.
Serve with whipped topping.
Makes 16 to 20 servings.