Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Combine all ingredients and mix well.
Pour into a skillet coated with non-stick cooking spray.
Cook like a pancake, flipping after first side is firm.
Remove from skillet when ready, and experiment with toppings!
Topping suggestions: Nut butters, yogurt, cottage cheese, maple syrup, fruit.
t the seeds. Cut the pumpkin into large chunks. Bring a
Combine all the ingredients in a large bowl and stir to mix thoroughly.
Cook as you would for any standard pancake recipe. Serve with maple syrup.
owl with the cup of pancake mix.
Add the vegetable
ff the top of the pumpkin and scoop out seed.
ow heat. Cook and stir pumpkin seeds in the hot skillet
Preheat the oven to 425 degrees F (220 degrees C).
Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
sugar, and spices along with pumpkin. Mix through.
Spread mixture
br>As crust bakes, heat pumpkin, 1 1/4 cups brown
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.
Stain all liquid from pumpkin.
Cream butter and sugar; beat in egg.
Sift remaining dry ingredients together.
Add to creamed mixture alternately with pumpkin.
Pour into greased 8 x 4 x 2 1/2-inch pan.
Let rise in warm place for 20 minutes.
Bake at 350\u00b0 for 45 minutes or until loaf tests done.
Yields 1 loaf.
Strain all liquid from pumpkin.
Cream butter and sugar; beat in egg.
Stir all remaining ingredients together; add to creamed mixture alternately with pumpkin.
Pour into greased 8 x 4 x 2 1/2-inch pan.
Let rise in warm place for 20 minutes.
Bake in oven for 45 minutes or until loaf tests done.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Beat eggs until frothy.
Add oil, water and then pumpkin. Sift dry ingredients together and add to above.
Pour into greased loaf pan and bake in oven at 350\u00b0 for 50 to 60 minutes.
Makes 2 large loaves or 3 small loaves.
Keeps well in fridge or freezer.
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.
ixed, about 10 seconds. Add pumpkin puree to batter and beat
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).
Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.