large bowl, whisk together pumpkin puree, honey, water, oil, egg, and
Making Pumpkin Puree.
Cut your pumpkin in half and scoop
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
ime for mixing up this filling. Remove the pure pumpkin puree from
eparate bowl mix brown sugar & pumpkin pie spice.
Add to cheese
mall bowl, mix together flour, pumpkin pie spice, baking powder, baking soda
For Pecan Shortbread Cookie Crust: Mix
Line a 9-inch pie plate with the crust. Spread
Make the pumpkin puree: Position a rack in the
ach addition.
Stir in pumpkin puree, sour cream and vanilla.
In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
Transfer mixture to a large saucepan over medium heat.
Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
Bring to a simmer.
Reduce heat to low and simmer, uncovered, for about 20 minutes.
Stir in cream.
Pour into pre-heated soup bowls.
Garnish with parsley sprigs.
Enjoy!
Heat 1 cup sour cream in the top of a double boiler.
In a mixing bowl, mix together 1/2 cup sour cream, pumpkin puree, the beaten yolks of 3 eggs,
brown sugar, cinnamon, nutmeg, ginger and salt.
aute 4-5 minutes. Add pumpkin puree and chicken broth and bring
Combine all ingredients in mixing bowl.
Beat with wire whisk or spoon for 30 seconds.
Refrigerate for 2 hours, then serve or use for pie filling.
Top with Cool Whip at serving time.
rge bowl, mix together pumpkin puree, eggs, oil, water
3x9x2 inch baking pan (this recipe was tested with the Perfect
t a time, then add pumpkin puree and vanilla. Stir in flour
ovetop for 10-15 minutes until the consistency of thick canned pumpkin puree
ake crust at 325 degrees for 15 minutes or until lightly
Mix butter, pumpkin puree, egg, and sugar until well