chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl
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.
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
wheat bran or wheat germ, pumpkin pie spice, baking powder, baking
t the seeds. Cut the pumpkin into large chunks. Bring a
Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.
n a bowl.
Beat yogurt, pumpkin puree, sugar, and eggs together
In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.
Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
Add wet to dry, stirring just until evenly moistened.
Cook on nonstick griddle over medium heat until edges look dry - about 2 to 3 minutes per side.
Serve with ginger butter and real maple syrup.
To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
ff the top of the pumpkin and scoop out seed.
ggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt
Preheat oven to 425\u00b0F.
To Make Crust-------.
Combine crust ingredients and press into a 9-inch pie pan.
Set Aside.
To Make Filling-------.
Beat together pumpkin, yogurt, orange juice, sugars and eggs.
Add salt, spices and orange zest and stir until thoroughly blended.
Pour into pastry lined pie pan.
Bake for 15 minutes; lower temperature to 350\u00b0F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
r blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of
ugar.
Beat in the pumpkin, yogurt and sour milk.
Gradually
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.
at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt
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.
43 degrees C).
Place yogurt in a bowl and add