Pumpkin Squares:
Preheat oven to 350
Mix all of the Pumpkin Square ingredients together.
Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
Wait for the pumpkin squares to cool before topping with the frosting.
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.
Preheat oven to 350\u00b0F.
In a large bowl beat eggs, apple sauce, oil, sugar and pumpkin.
Add in flour, cinnamon, baking soda, baking powder and salt to above mixture and mixing well.
Spread on ungreased cookie sheet.
Bake at 350\u00b0F for 25 to 30 minutes.
For an extra treat, top with cream cheese topping.
When pumpkin squares are cooled spread on top, cut and serve.
Cream Cheese Topping: Mix cream cheese, margarine, vanilla and powdered sugar in a medium bowl, mixing well until smooth.
t the seeds. Cut the pumpkin into large chunks. Bring a
In a large bowl, beat eggs, sugar, oil and pumpkin until smooth.
Add remaining ingredients and mix well.
Spread in an ungreased baking sheet (15 x 10 x 1-inch) and bake in a 350\u00b0 oven for 20 to 25 minutes.
When cooled, spread on Pumpkin Square Topping.
Preheat oven to 350\u00b0.
Place all the ingredients in a medium mixing bowl.
Blend well. Spray an 8 x 8-inch baking pan with vegetable cooking spray.
Spread batter evenly.
Bake for 25 minutes.
Makes 12 squares.
Contains 107 calories per square.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter in bowl.
Mix until crumbly.
Press into greased 13 x 9-inch pan. Bake at 350\u00b0 for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar and spices in mixing bowl.
Beat well.
Pour into crust.
Bake at 350\u00b0 for 20 minutes.
Combine nuts, brown sugar and butter.
Sprinkle on top.
Bake for 15 to 20 minutes until filling is set.
Preheat oven to 350\u00b0.
Combine dry cake mix, oil, salt and baking soda.
Mixture will be crumbly.
Press evenly in ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until crust is browned at edges.
Meanwhile, prepare pie filling recipe as directed on can.
Pour over hot baked crust.
Bake at 350\u00b0 for 30 to 35 minutes or until center is firm.
Cool.
Garnish with dollops of whipped topping.
ff the top of the pumpkin and scoop out seed.
Mix flour, baking powder, soda and nutmeg together.
Beat eggs in separate bowl.
Add sugars gradually; beat well.
Add butter, nuts and raisins.
Add sifted ingredients alternately with pumpkin to egg mixture.
Pour into a greased 10 x 15-inch pan.
Bake at 325\u00b0 for 45 minutes.
Cool in pan; cut into squares.
Makes 16 squares.
owl.
Add pudding mixes, pumpkin and spice.
Beat with
pound can solid packed pumpkin, add 2 1/2 teaspoons
Combine the first 3 ingredients.
Mix well and press firmly on bottom of an 8-inch square dish. Chill 15 minutes.
Combine the milk, pumpkin, pumpkin pie spice and pudding.
Blend with electric mixer on low speed for 2 minutes. Fold in the whipped topping. Spoon over crumb crust in dish. Freeze for 4 hours.
When ready to serve, let stand at room temperature for 15 minutes. Cut into squares.
Garnish with a dollop of whipped cream and sprinkle of nuts.
Store any leftover dessert in freezer.
t 350\u00b0.
Beat pumpkin, egg yolks, 1/2 cup
Mix sugar, pumpkin, eggs and oil in large mixing bowl.
Combine flour, baking soda, pumpkin spices, baking powder and salt.
Add to mixture and mix well; pour mixture into 11 1/4 x 17 1/4 x 3/4-inch cookie sheet.
Bake at 350\u00b0 for 25 minutes; cool.
Cut into squares; sprinkle with powdered sugar or top with Cream Cheese Frosting.
Combine pumpkin, sugar, salt, nutmeg, cinnamon and ginger. Add chopped pecans.
Line bottom of 13 x 9-inch pan with 18 gingersnaps.
Fold pumpkin mixture into ice cream.
Spread 1/2 over gingersnaps.
Cover with the rest of the gingersnaps.
Add remaining ice cream/pumpkin mixture.
Freeze until firm (about 5 hours).
Cut into squares.
Garnish with whipped cream and pecan halves.
In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
Press half of the crumb mixture in an ungreased 9x13\" baking dish or pan.
In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
Gently fold the pumpkin mixture into the softened ice cream.
Spread over the crumb mixture in the pan.
Sprinkle the other half of the crumb mixture over the top.
Return to the freezer for several hours.
Let sit out about 10 minutes before slicing and serving.
large bowl. Add oil, pumpkin, and eggs. Whisk until evenly
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can