Combine pecans, soft butter and 1/3 cup brown sugar.
Spread on bottom of pie shell.
Prick sides of pie shell and bake 10 minutes in hot oven.
Cool 2 minutes before filling with pumpkin mix.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Mix first three ingredients.
Melt and cook 30 seconds.
Mix cold milk with vanilla pudding.
Whisk with wire whisk until smooth.
Consistency will be very thick. Add pumpkin and spice. Fold in Cool Whip. Spread pecan mixture in crust.
Cool.
Add pumpkin mixture.
Refrigerate for approximately 4 hours until set. Garnish with Cool Whip.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
Wash pumpkin, remove seeds,place in bowl
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
If using fresh pumpkin the original recipe states: Bring a large pot
br>Take pie shell out of oven and crumble praline mixture over
he size of a typical pie pumpkin. They're only about 6
Praline: Combine ingredients, mixing well then set aside.
Combine dry ingredients, mixing well then set aside.
Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well.
Combine pumpkin mixture with dry ingredients, mixing well.
Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full.
Spoon praline mixture over batter.
Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean.
Cool in pan 2 to 3 minutes before removing.
t the seeds. Cut the pumpkin into large chunks. Bring
.
Partially bake the pie shell, according to the package
o package instructions. Fold in pumpkin puree and spice mix. Distribute
Soften gelatin in praline liqueur and set aside.
Heat pumpkin, yolks, brown sugar, sugar, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly, until slightly boiling and thickened.
Remove from heat.
Beat in gelatin mixture until gelatin is dissolved (about 1 minute).