Praline: Spray baking sheet with nonstick
If using fresh pumpkin the original recipe states: Bring a large pot
minutes.
Beat in pumpkin, corn syrup, rum and spices
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.
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.
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.
ompletely dissolved.
Stir in pumpkin; pour into a large bowl
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.
Heat oven to 350\u00b0.
Prepare cake mix as directed.
Remove 1 cup of batter.
Mix together pumpkin, cinnamon, ginger, cloves and the cup of batter.
Fold into cake batter.
Bake cake and cool. Split cake into 3 layers.
Mix the 1/4 cup pumpkin into Cool Whip. Frost each layer with Cool Whip mixture, then frost sides and top.
Sprinkle top with cinnamon.
Cream together cream cheese, powdered sugar and Cool Whip. Pour over crust of flour, butter or margarine and pecans.
Press in pan, 9 x 13 x 2-inch.
Bake 25 minutes.
Combine pudding, pumpkin, milk and water.
Beat 3 minutes.
Beat egg whites until foamy.
Add sugar; beat until stiff.
Fold in pumpkin mixture. Spoon over cheese mixture.
Top with whipped topping.
Chill at least 3 hours.
Heat oven to 400.
Grease muffin tins.
Mix together brown sugar, sour cream, and pecans set aside.
Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
Spoon batter into greased muffin tins.
Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
Bake for 20 minutes.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
eat sugar, oil, eggs, and pumpkin in large bowl on medium
ntil smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
utside of the pumpkin clean.
Cut the pumpkin in half and