arefully peel and seed the pumpkin.
Cut into chunky 2
carve the top off the pumpkin like you would when making
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
Mix pumpkin, salt and eggs.
Beat well.
Add milk, sugar and spice.
Pour into 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin mixture.
Pour melted butter on top, then nuts.
Bake at 350\u00b0 for 1 hour.
Top with whipped cream.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Mix together 2 packages of gelatin and 1/4 cup cold water; set aside.
Beat egg yolks, whipping cream, water, spices and pumpkin. Cook over low heat until hot; add gelatin water and Equal.
Mix well and cool in refrigerator.
Beat egg whites with 1 package of Equal until very stiff; fold into cooled pumpkin mixture.
Add Cool Whip, stirring until well mixed.
Sprinkle graham cracker crumbs on bottom of buttered pan.
Pour in pumpkin mixture and chill.
Serve plain or with Cool Whip.
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Combine pudding mix, spice, milk, egg and pumpkin.
Cook and stir constantly until mixture boils.
Cool 5 minutes and then pour on crust.
Serve with whipped topping.
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 13 x 9 x 2-inch dish.
Set aside.
In a bowl, whisk milk and pudding; mix for 2 minutes.
Stir in pumpkin and spices.
Spread over the crust.
Refrigerate for 3 hours or until set.
Garnish with whipped topping and nuts.
Yields 12 to 15 servings.
Combine Milnot and pumpkin in bowl; mix well.
Add sugar, eggs and cinnamon; mix well.
Pour into greased 9 x 13-inch baking dish.
Sprinkle with dry cake mix; drizzle with butter.
Sprinkle pecans over top.
Bake at 350\u00b0
for 1 hour.
Makes 12 servings.
mix the flour, cocoa powder, pumpkin pie spice, baking powder and
In small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice.
Beat on low until mixture is crumbly. Press into bottom of a 13 x 9-inch baking pan, set aside.
In a large mixing bowl, beat cream cheese until fluffy.
Add milk, 2 eggs, rest of pumpkin pie spice, cinnamon and salt.
Mix. Pour onto crust.
Sprinkle with nuts.
Bake at 350\u00b0 for 35 to 40 minutes or until set.
Cool, refrigerate until ready to serve.
Cut and top with whipped cream.
Makes 12 to 15 servings.
Mix together eggs, pumpkin, sugar, pumpkin pie spice, salt and evaporated milk.
Pour into ungreased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over filling;
pour melted butter over top. Sprinkle with pecans.
Bake at 350\u00b0 for 1 to 1 1/2 hours, or until knife comes out clean.
Reserve 1 cup of yellow cake mix.
Combine remaining cake mix, 1/2 cup margarine and 1 egg.
Press into greased (bottom only) of 9 x 13-inch pan.
Mix pumpkin pie mix, pumpkin spice, brown sugar, 2 eggs and milk together and spread on crust mixture.
Grease 9 x 13 baking pan; preheat oven to 350\u00b0.
Mix 1/2 cup butter and 1 beaten egg with the cake mix.
Spread and press into the prepared cake pan.
Beat pumpkin, 3 eggs, both sugars, cinnamon and milk.
Pour over cake mix in pan.
Mix reserved 1 cup cake mix, nuts and 1/4 cup butter until mixture is crumbly.
Sprinkle over top of pumpkin mixture.
Bake 50 to 60 minutes or until it tests done.
Mix pumpkin, milk, sugar, spices and eggs.
Pour into 9 x 13-inch pan lined with wax paper.
Shake dry cake mix over pumpkin, press in nuts, spoon melted margarine over nuts evenly. Bake 50 to 60 minutes at 350\u00b0.
Invert when cool.
Top with Cool Whip, sprinkle nuts on top of Cool Whip.
Refrigerate.
Mix pumpkin pie mix, eggs and evaporated milk.
Pour into 9 x 13-inch pan.
Sprinkle cake mix on top.
Melt butter and pour over top of crumbled cake mix.
Sprinkle nuts over the top.
Bake 1 1/2 hours at 350\u00b0.
Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.
Crumble and sprinkle on top of pumpkin, then sprinkle 1/2 cup chopped nuts on top.
Bake at 350\u00b0 for about 1 hour.