t the seeds. Cut the pumpkin into large chunks. Bring
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.
--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.
separate bowl, mix together pumpkin pie filling and Greek yogurt
ou can save half the recipe for muffins or a second loaf
ash the outside of the pumpkin.
Remove the stem and
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.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
For Cranberry Butter.
Pour boiling
FOR APPLE LAYER:
Combine apples,
Prepare pumpkin by following the directions on the can. Pour mixture into a lightly greased 9 x 13 pan. Sprinkle 3/4 of the dry cake mix over pumpkin mixture. Slice butter over top of cake mix and sprinkle with nuts. Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and bake for an additional 30 minutes.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
mooth.
Chill in refrigerator for 30 minutes.
Spoon into
Mix filling ingredients in order.
Pour into pie shell.
Bake in a preheated 425\u00b0 oven for 15 minutes; then reduce heat to 350\u00b0 and continue baking for 45 minutes or until a knife blade comes out clean.
Double this recipe for 2 pies.
Make filling for pumpkin pie according to the recipe on the can.
Pour into sprayed (greased) 9 x 13-inch pan.
Sprinkle with dry cake mix.
Spoon melted margarine over cake mix.
Sprinkle with chopped pecans and coconut.
Bake for 1 hour at 350\u00b0.
Heat the milk and water together and add to all other ingredients.
Beat well.
Pour in crust.
Continue baking at 350\u00b0 for 50 minutes or until center is set but still soft.
Do not overbake.
Mix ingredients.
Bake at 350\u00b0 for 1 hour.
May double recipe for 2 large and 1 small loaf pan.
Use less batter for smaller pans.
eat in buttermilk; fold in pumpkin in 4 additions. cover with
ticking out (this will help for pulling pies out of pan