t the seeds. Cut the pumpkin into large chunks. Bring
For the torte:
Line the bottom of
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.
rust. Bake at 350\u00b0F for 15-20 minutes or until
For crust, mix graham crackers, 1/
separate bowl, mix together pumpkin pie filling and Greek yogurt
t 350\u00b0 for 20 minutes. Cool.
Mix pumpkin, egg yolks
pread over crust and bake for 20 minutes in the preheated
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.
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.
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.
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.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
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.
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