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.
t the seeds. Cut the pumpkin into large chunks. Bring a
large saucepan, combine the pumpkin, egg yolks, 1/2 cup
oom temp.
Combine all'pumpkin mix' ingredients except last three
put in large saucepan the pumpkin, egg yolks, 1/2 cup
0 minutes. Cool.
Mix pumpkin, egg yolks, sugar, spices and
Preheat oven to 350\u00b0. Combine pumpkin, sugar, eggs, milk and spices. Pour into a sprayed 9 x 13-inch pan. Make topping by combining dry cake mix with the margarine. Sprinkle topping on the pumpkin mixture. Bake for 1 hour.
quart saucepan, combine the pumpkin, egg yolks, milk, 3/4
Beat until stiff and fold into the pumpkin mixture.
Pour over the cooled baked cheese cake layer.
Let stand until firm and then top with a small carton Cool Whip or a package Dream Whip, prepared according to package directions.
Refrigerate.
ver medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks
Mix together crackers, sugar and oleo.
Press into bottom of 13 x 9-inch pan.
Mix well 2 eggs, 3/4 cup sugar and cream cheese. Pour into crust.
Bake 20 minutes at 350\u00b0.
Mix together in large saucepan:
pumpkin, 3 egg yolks, 1/2 cup sugar, 1/2 cup milk, 1/2 teaspoon salt, 1 teaspoon cinnamon and cloves.
Cook until thick. Add gelatin, dissolved in 1/4 cup cool water, to pumpkin mixture. Beat 3 egg whites and 1/4 cup sugar.
Fold in pumpkin mixture. Pour over cream cheese layer.
Chill.
Cover with Cool Whip.
round the edges.
Beat pumpkin, egg yolks, 1/2 cup
ff the top of the pumpkin and scoop out seed.
Grease 9 x 12-inch pan.
Beat eggs and sugar.
Add pumpkin, pie spice, vanilla and milk.
Pour in pan.
Mix graham crackers, 1/3 cup sugar and butter; press into 9 x 13-inch pan. Mix eggs, 3/4 cup sugar and cream cheese; pour over crust. Bake 20 minutes at 350\u00b0. Cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin, dissolved in cold water. Cool. Beat egg whites and 1/4 cup sugar; fold in pumpkin mixture. Pour over cooled baked crust. Top with whipped cream.
Dissolve gelatin in cold water and set aside.
Cook the pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens.
Remove from heat and add gelatin.
Cool.
Beat egg whites and 1/4 cup sugar; fold into pumpkin mixture.
Pour over cooled baked crust.
Top with whipped cream.
Dissolve gelatin in cold water.
Fold into pumpkin mixture. Beat egg whites until stiff and add sugar and beat until mixed. Fold into pumpkin mixture.
Pour over crust.
Top with Cool Whip when ready to serve.
up cool water. Add to pumpkin mixture and cool. Mix graham
Combine flour and sugar.
Cut in butter until coarse like meal. Add nuts.
Press into 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes until lightly browned.
Soften cream cheese; beat in egg.
Add pumpkin, milk, spice and salt.
Beat until smooth.
Stir in hot water.
Pour onto baked crust.
Bake about 50 minutes at 350\u00b0 until filling is barely set in the center.
Cut in squares.
Top with whipped cream or Cool Whip.
preheat oven to 350 degrees.
Combine crust ingredients.
press into a 13\" x 9\" pan.
Beat chrem cheese and sugar together.
Add eggs and beat again.
pour cream cheese layer over crust
bake at 350 degrees.
for 20 minutes.
cool.
mix pudding,.
milk,.
pumpkin,
and cinnamon together.
add 1 (8oz) cool whip.
put on top of baked layer.
top with remaining 8 oz of cool whip.
Refridgerate.