arefully peel and seed the pumpkin.
Cut into chunky 2
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
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\".
n a bowl combine the pumpkin puree, evaporated milk, eggs, sugar
rger than your pumpkin. If you bake the pumpkin in a casserole
large bowl, mix together pumpkin puree, eggs, oil, water and
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--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.
f the pie. Place the pumpkin pie on top and spread
equal amount of commercial pumpkin spice, or your own
arge bowl stir together eggs, pumpkin, and half-and-half. Stir
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
f the mixture into the pumpkin. Layer with 1 cup cheese