--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\u00b0F.
Grease 9x13-inch pan.
In a large bowl, mix pumpkin, eggs, brown& white sugar and milk.
Stir in spices.
Pour into baking dish.
Sprinkle with cake mix and then pecans.
Drizzle with butter all over.
Bake 50 to 60 minutes or until the edges are lightly browned.
2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking
ottom.
Combine flour, ground pumpkin pie spices, baking soda and salt
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
Mix eggs, pumpkin, sugar, milnot, cinnamon, salt and pumpkin pie spice together.
Pour into ungreased 13 x 9 inch cake pan. Crumble cake mix on top.
Drizzle melted oleo over cake mix.
Top with pecans.
Bake at 350 degrees for 1 hour and 15 minutes.
Real good with Cool Whip.
Mix pumpkin, milk, eggs, sugar and pumpkin pie spice in a large bowl.
Pour into a 9 x 13-inch cake pan.
Sprinkle dry cake mix over the pumpkin mixture.
Melt the oleo and dribble over the cake mixture. Sprinkle nuts on top of cake.
Bake in a 350\u00b0 oven for 1 1/2 hours or until done.
t the seeds. Cut the pumpkin into large chunks. Bring
In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Add to the bottom of a 6 quart slow cooker and spread evenly.
Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
Add melted butter evenly over the top of the dry cake mix.
Sprinkle top with chopped pecans if using.
Cover and cook on HIGH for 2 hours.
Preheat oven to 350 degrees.
Lightly grease one 9X13 baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top.
Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes.
Top cooled cake with whipped topping when ready to serve.
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.
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 350'.
Mix all except cake mix and butter until blended.
Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
Then pour melted butter over cake mix.
Bake at 350' for 45 minutes to 1 hour but no longer.
Cool before serving.
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
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.