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.
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.
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.
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.
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.
--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.
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.
t the seeds. Cut the pumpkin into large chunks. Bring
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
repared pan.
To make Pumpkin layer: In a mixer bowl
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in
sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
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.
Cut pumpkin in half and remove seeds.