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.
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.
owl.
Add pudding mixes, pumpkin and spice.
Beat with
ggs until foamy. Beat in pumpkin, milk, spices and 1/4
Set aside one cup of mix.
Add 1/2 cup melted butter and 1 egg to cake mix.
Mix and spread in a 9 x 13-inch pan.
Mix can of pumpkin with evaporated milk and 2 eggs.
Pour over cake mixture. Mix the 1 cup of cake mix that you set aside with the sugar, cinnamon and soft butter.
Crumble on top.
Bake at 350\u00b0 for 35 to 45 minutes.
A great alternative for kids during the holidays.
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.
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.
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
Grease a 13 x 9-inch pan; reserve 1 cup cake mix.
Combine remaining cake mix with melted butter and egg; mix well.
Dough will be dry and crumbly; press into bottom of pan.
In another bowl, mix pumpkin pie mix, 2 eggs and milk.
Pour over crust, combine reserve cake mix, sugar, cinnamon and butter.
Mixture should be crumbly.
If not, mix a small amount of flour.
Layer over pumpkin mixture.
Put in preheated 375\u00b0 oven for 50 minutes. To serve, cut into squares.
Makes 10 to 12 servings.
Combine crumbs, nuts and butter; mix well.
Press firmly into bottom of 8-inch square pan.
Chill for at least 15 minutes. Combine cold milk, pumpkin and pie spice in bowl.
Add pudding mix.
With mixer at low speed, beat until well blended.
Fold in 2 1/4 cups Cool Whip.
Spoon over crumb crust.
Freeze until firm, about 4 hours.
Remove from freezer.
Let stand at room temperature about 10 minutes.
Cut into squares.
Garnish with remaining Cool Whip and nuts.
Store any leftovers in freezer.
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Add chopped pecans.
In a chilled bowl, fold pumpkin mixture into softened ice cream.
Line bottom of a 13 x 9 x 2-inch pan with half of the gingersnaps.
Top with half the ice cream mixture. Cover with another layer of gingersnaps and add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream and pecan halves.
Makes 18 servings.
Mix 1/3 cup melted butter with crushed gingersnaps and press into a 13 x 9-inch dish.
Mix pumpkin, sugar, cinnamon, ginger, nutmeg and salt; add softened ice cream.
Pour over gingersnap crust.
Cover and freeze.
Cut in squares to serve.
Mix pumpkin, sugar, eggs, milk and spices. Grease 9 x 13-inch pan and line with waxed paper. Pour mixture into wax paper-lined pan. Sprinkle cake mix over pumpkin mixture. Sprinkle nuts over cake mix and spoon melted margarine over nuts. Bake at 350\u00b0 for 50 to 60 minutes. Remove from oven; let cool. Invert; remove waxed paper. Cool and frost; cut in squares.