br>Add the can of pumpkin, blending in well.
Blend
o 375\u00b0F
Grease souffle dish.
In medium, heavy
-3 mins. Add the pumpkin and cook for another 3
Combine pumpkin and sugar, mixing thoroughly. Add milk, egg and melted margarine. Stir; add remaining ingredients and pour into a greased casserole dish. Cover with Crunch Topping (see following recipe) and bake at 350\u00b0 for 35 minutes.
Mix all ingredients together well.
Put mixture in souffle dish.
Set souffle dish in a pan of hot water.
Place in 350\u00b0 preheated oven.
Bake 1 1/4 hours or until knife inserted in middle of mixture comes out clean.
Chill before serving.
Beat cream in a large bowl until soft peaks form.
Put half cup pumpkin pie filling into a small saucepan.
Stir in gelatin. Place on low heat stirring every 3 minutes until almost boiling. Remove from heat.
Add remaining pie mix in a large bowl.
Add vanilla and 1/2 cup whipping cream.
Fold in remaining mixture until blended.
Pour into a 1 1/2-quart souffle dish or a 3-quart serving bowl.
Refrigerate 4 hours.
Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon.
Serves 12.
Preheat oven 350 degrees.
Beat egg whites til form firm peaks.
Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
Fold in beaten egg whites.
Spoon into 10 custard cups and bake 20-25 minutes.
You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
br>Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk
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.
Preheat oven to 350\u00b0.
Combine pumpkin and flour.
Mix well until smooth.
Add all remaining ingredients and mix well.
Pour into baking dish and bake at 350\u00b0 for 30 minutes or until firm.
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.
et aside with the squash/pumpkin blossoms.
Heat the oil
If using fresh pumpkin the original recipe states: Bring a large pot
large bowl, mix together pumpkin puree, eggs, oil, water and
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon
adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over
Grease 2-1/2-quart souffle dish or baking pan that
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