Melt shortening in 2-quart saucepan.
Add remaining ingredients, except frosting, and mix well.
Spread in greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool slightly in pan on rack.
Spread with Praline Frosting.
When cool, cut into bars.
Makes about 2 1/2 dozen.
ugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk
Praline: Spray baking sheet with nonstick
ith softened butter.
Prepare pumpkin batter;
In an electric
If using fresh pumpkin the original recipe states: Bring a large pot
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.
br>Beat cream cheese and pumpkin together until smooth.
Add
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.
o package instructions. Fold in pumpkin puree and spice mix. Distribute
Preheat oven to 350\u00b0.
Grease a Bundt pan well.
Combine cake mix, pumpkin, oil, light brown sugar, water and spices in electric mixer bowl and beat at medium speed 1 minute.
Add eggs, one at a time, and beat after each egg another full minute.
Pour half of batter into prepared Bundt pan.
Top with praline mixture made by combining chopped nuts, dark brown sugar and butter.
Bake at 350\u00b0 for 1 hour.
May be frozen.
Thaw at least 1 hour before serving.
ry ingredients and add the pumpkin, apple sauce, oil, and vanilla
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
egrees F.
FOR THE BARS, in a large bowl, mix
gg, butter and 2 teaspoons pumpkin pie spice; beat on low
gg, butter, and 2 teaspoons pumpkin pie spice on low with
Preheat oven to 350\u00b0.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons spice until crumbly.
Press onto bottom of 15 x 10-inch jelly roll pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand, 2 eggs, pumpkin, 2 teaspoons spice and salt; mix well.
Pour over crust.
Sprinkle with nuts.
Bake for 30 to 35 minutes, until set.
Cool.
Chill; cut into bars.
Store in refrigerator.
Makes 48 bars.
Preheat oven to 350 degrees.
In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
Press into 13 x 9 pan.
Beat cream cheese in bowl until light and fluffy.
Beat in condensed milk gradually.
Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Beat well.
Pour over crust.
Sprinkle with pecans.
Bake for 35-40 minutes.
Cool in pan.
Cut into 48 bars.
12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl
ggs, granulated sugar, oil and pumpkin until smooth.
Stir in
On low speed, combine cake mix, 1 egg, butter or margarine and 2 teaspoons pumpkin pie spice until crumbly.
Press into bottom of 9 x 13-inch pan with fork.
Beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Mix well.
Pour over crust and sprinkle nuts on top.
Bake at 350\u00b0 for 30 to 35 minutes or until set.
Cool and chill in refrigerator.
Cut into bars and serve cold, otherwise they are mushy.