n a bowl combine the pumpkin puree, evaporated milk, eggs, sugar
Mix the pumpkin, evaporated milk, sugar, cinnamon and
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
ooled pecan crust.
Beat pumpkin, milk, brown sugar, vanilla pudding
*If using fresh pumpkin you will need a 1 -
ake your own freshly cooked pumpkin, quarter 1-2 small pie
Simmer pumpkin in the chicken stock until
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
utter, egg, vanilla extract, and pumpkin until well blended and smooth
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
Cook until thick in double boiler.
Soften gelatine in cold water.
Add to hot pumpkin mixture.
Mix thoroughly and cool.
When it begins to thicken, fold in mixture of egg whites and 1/2 cup of sugar.
Pour in shell and chill.
Line 9 x 13-inch pan with wax paper.
Mix first 5 ingredients and pour in pan.
Shake dry cake mix and nuts over this. Dribble melted butter on top.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool, invert pan, remove wax paper and top with Cool Whip when ready to serve.
\"Better than pumpkin pie\".
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
n a large bowl combine pumpkin, brown sugar, milk, 3 eggs
Mix first 3 ingredients thoroughly.
Mix remaining ingredients together.
Add the spice mixture to the pumpkin mix.
Beat well, then pour into serving dessert dishes.
Top with Cool Whip, if desired.
Very good.