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.
br>Add the can of pumpkin, blending in well.
Blend
o 375\u00b0F
Grease souffle dish.
In medium, heavy
-3 mins. Add the pumpkin and cook for another 3
Combine pumpkin and sugar, mixing thoroughly. Add milk, egg and melted margarine. Stir; add remaining ingredients and pour into a greased casserole dish. Cover with Crunch Topping (see following recipe) and bake at 350\u00b0 for 35 minutes.
t the seeds. Cut the pumpkin into large chunks. Bring a
Mix all ingredients together well.
Put mixture in souffle dish.
Set souffle dish in a pan of hot water.
Place in 350\u00b0 preheated oven.
Bake 1 1/4 hours or until knife inserted in middle of mixture comes out clean.
Chill before serving.
Beat cream in a large bowl until soft peaks form.
Put half cup pumpkin pie filling into a small saucepan.
Stir in gelatin. Place on low heat stirring every 3 minutes until almost boiling. Remove from heat.
Add remaining pie mix in a large bowl.
Add vanilla and 1/2 cup whipping cream.
Fold in remaining mixture until blended.
Pour into a 1 1/2-quart souffle dish or a 3-quart serving bowl.
Refrigerate 4 hours.
Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon.
Serves 12.
Preheat oven 350 degrees.
Beat egg whites til form firm peaks.
Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
Fold in beaten egg whites.
Spoon into 10 custard cups and bake 20-25 minutes.
You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
br>Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk
ff the top of the pumpkin and scoop out seed.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Preheat oven to 350\u00b0.
Combine pumpkin and flour.
Mix well until smooth.
Add all remaining ingredients and mix well.
Pour into baking dish and bake at 350\u00b0 for 30 minutes or until firm.
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).
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
25 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and
dditions of dry ingredients and pumpkin; mix well after each addition
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Cut the pumpkin into 2cm (3/4 inch) dice, put it on a plate, cover with wrap and microwave until tender (about 7 minutes) Allow to cool a little (so you can handle it) but whilst still hot, remove skin.
Cool.
Place the water, soy sauce, mirin, sugar, chilli and salt in a pan, when it boils, add the pork mince.
Cook for about 5 minutes or until all the pork is cooked and the colour has changed.
Mix the cornstarch and extra water together add to the pork mince and cook until thickened.
Pour this sauce over the pumpkin and serve.