To make the streusel, combine flour, sugar and cinnamon
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
ixture.
Sprinkle evenly with Streusel topping.
Bake 30 minutes
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Sprinkle with Streusel Topping just before serving.
If using fresh pumpkin the original recipe states: Bring a large pot
2 cup bundt pan.
Streusel: Combine brown sugar, spices in
nd caramel toppings.
For bars, cut into 6 rows by
In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
In another mixing bowl, beat cream cheese and sugar. Spread over crust.
In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
Bake 350\u00b0 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
o 350 degrees.
Combine streusel ingredients of brown sugar, cinnamon
Mix all ingredients well (by hand) and pour into pie shell. Bake in preheated oven (375\u00b0) for 15 minutes. Reduce oven temperature to 300\u00b0 and bake for 15 more minutes. Remove from oven. Sprinkle Streusel Topping (recipe follows) over pie evenly. Place back in oven and bake at 300\u00b0 for 10 minutes. Pie is done when margarine in topping is melted and a knife inserted into pie comes out clean. Cool. Cover and serve cold.
he egg mixture until the streusel forms small clumps; add a
Preheat oven to 350\u00b0F.
Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside.
Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
Bake 40 to 45 minutes or until toothpick test passes.
ound cake pan.
FOR STREUSEL TOPPING:
COMBINE flour, brown
ull with batter.
For streusel topping: mix together the flour
In a small bowl combine oats and sugar.
Cut in pumpkin and mix til crumbly and combined.
(you may have some big chunks, just break them up).
Sprinkle evenly over your coffee cake, fruit, etc.
Bake as directed by recipe you're using.
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
Combine filling ingredients until fully blended.
Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
Bake 30-35 minutes at 350\u00b0 or until light golden brown, and cool completely before cutting into bars.
br>Beat cream cheese and pumpkin together until smooth.
Add
Combine first 6 ingredients.
Add oil, pumpkin and eggs; beat 1 minute at medium speed of electric mixer.
Spoon batter into a greased 15x10x1 inch jellyroll pan.
Bake at 350 degrees for 20 to 25 minutes.
Cool completely; frost with Fluffy cream cheese frosting.
Cut into bars.
Fluffy cream cheese frosting: Beat cream cheese and margarine until light and fluffy; add orange juice and vanilla and mix well.
Gradually add powdered sugar, mixing until light and fluffy.
For the streusel topping:
Mix sugar, cinnamon