Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
t the seeds. Cut the pumpkin into large chunks. Bring
Mix the pumpkin, evaporated milk, sugar, cinnamon and
ackage reserve 1 cup aside for the topping. Mix the rest
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
efrigerate while preparing filling.
FOR FILLING: Combine marshmallows and cream
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
ake mix and set aside for the topping.
Mix remaining
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
Prepare the pumpkin the same as for pie (recipe is on the label).
Pour into a 13 x 9-inch pan.
Sprinkle cake mix over top. Melt butter and drizzle butter over cake mix.
Sprinkle nuts on top.
This recipe has an interesting true story
First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350\u00b0F for 15 minutes. Cool.
Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
separate bowl, mix together pumpkin pie filling and Greek yogurt
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
ngredients on a food processor for about 30 seconds until well
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
ut the top of the pumpkin off leaving a lid but
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Mix cake mix, butter and 1 egg very carefully until crumbly. Put 3/4 cups aside for top.
Press remaining into 9 x 13 pan.
Mix pumpkin, pumpkin pie spice 2 eggs and milk.
Stir and pour on top. Add 1/4 cup sugar and 1 teaspoon cinnamon to reserve and sprinkle on top.
Bake at 350\u00b0 for almost 1 hour.
Knife in side will come out clean.