large bowl, mix together pumpkin puree, eggs, oil, water and
eparate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and liqueur
Heat oven to 425\u00b0.
Prepare pie crust.
Beat eggs slightly, then beat in remaining ingredients.
Pour into pie crust.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0.
Bake 45 minutes longer or until knife inserted in center comes out clean.
If using fresh pumpkin, it is juicier than canned pumpkin, so reduce milk to approximately 1 cup.
Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
Add milk and egg yolks. Mix well.
In another bowl, beat egg whites until firm.
Fold into pumpkin mix and pour into pie shell.
Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
I use the blender for all mixing.
minutes, then add 1 can pumpkin, a dash of cinnamon and
Mix first 9 ingredients in large bowl.
Make a well in the flour mixture; pour in 1 cup oil.
Add 1 (14 1/2 ounce) can pumpkin pie filling and 2/3 cup water.
Blend well with mixer.
Add 4 eggs, one at a time, beating well after each egg.
Pour into 3 greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour.
Grease and line with tinfoil 2 medium or 3 small tins.
Cream 2/3 cup shortening, 2/3 cup sugar or 1/3 sugar substitute; add 4 eggs, 1 can pumpkin or 2 cups cooked pumpkin or squash and 2/3 cup water.
Mix and add 3 1/2 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup raisins and 1/2 cup chopped nuts.
In large bowl, mix all ingredients together.
Mix well.
Use 1/2 can pumpkin and 1/2 can squash.
Pour into 2 loaf pans (sprayed) and 1/2 full another loaf pan.
Make another batch. Fill 2 more loaf pans and fill leftover 1/2 loaf.
Bake at 350\u00b0 for 1 hour or until dry.
Makes 5 loaves.
Beat together sugar and pumpkin in large bowl. Add oil, then water mixed with eggs. Combine dry ingredients; mix well. Add pumpkin mixture. Lastly, add dates and nuts. Grease and flour 4 coffee cans. Divide batter evenly in cans. Bake at 350\u00b0 for 1 hour. Let stand a couple of minutes, then remove from cans and cool on racks.
Mix all dry ingredients.
Add all liquids and pumpkin.
Stir until smooth.
Grease and flour four 1 pound coffee cans.
Fill half full with batter.
Bake at 325\u00b0 for 1 hour.
Mix eggs, sugar, brown sugar, evaporated milk, salt, cinnamon, ginger, cloves and can pumpkin together.
Pour into ungreased 9 x 13-inch pan. Sprinkle the cake mix over top.
Pour the melted oleo over top. Do not mix.
Bake at 350\u00b0 for 35 to 45 minutes.
If not done, bake longer. Serve with or without whipped topping.
Preheat oven to 350\u00b0F.
Mix well can pumpkin and spice cake mix.
Then fold in chocolate chips.
Lightly spray cookie sheet.
Use tablespoon and drop cookies onto cookie sheet.
Bake at 350\u00b0F for 12 minutes.
Let stand for a few minutes then carefully transfer to cooling rack.
Pace in airtight container.
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
ix, 1 cup of the pumpkin, the milk, oil, eggs and
ry ingredients and add the pumpkin, apple sauce, oil, and vanilla
n a large mixing bowl, using an electric mixer, combine oil
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
50 degrees. Place the whole pumpkin, if it will fit, or
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
ilbur who does the CopyCat recipes. I've made these -- they