Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Sift all dry ingredients.
Mix eggs, water and oil in another bowl and beat.
Add to dry ingredients, beating well.
Add pumpkin and nuts.
Pour in 3 small or 2 large loaf pans.
Bake at 350\u00b0 for 1 hour (a little longer if oven is full).
Wrap in foil.
Store in refrigerator or freeze.
If using fresh pumpkin the original recipe states: Bring a large pot
large bowl, mix together pumpkin puree, eggs, oil, water and
he same! Commercial canned pumpkin is from a variety of
t the bottom of my recipe that this has bad reviews
t the seeds. Cut the pumpkin into large chunks. Bring a
t has one. Cut the pumpkin in half and scoop out
Mix the pumpkin, evaporated milk, sugar, cinnamon and
--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.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Preheat oven to 350\u00b0F.
Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
Add flour mixture to pumpkin mixture, beating well to combine.
Stir in walnuts.
Turn mixture onto ungreased 15x10-inch jelly- roll pan and bake for 15-30 minutes, until springy to touch.
Cool in pan on wire rack.
Leave plain or, if you like, spread with cream cheese frosting (see recipe #55530).
Cut into bars.
Pumpkin Squares:
Preheat oven to
3x9x2 inch baking pan (this recipe was tested with the Perfect
br>Other variations: Try the recipe with vanilla pudding and pie
Remove from pan.
This recipe serves 12 people. Due to
overed raisins.
The original recipe did not call for the
e medium to large sugar pumpkin carefully in half using
ugar and shortening.
Add pumpkin and egg and mix again
The recipe is not fussy: First, stew the onions with the pumpkin