t has one. Cut the pumpkin in half and scoop out
Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
In a heavy, deep saucepan, heat the oil to 360\u00b0F
In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.
For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.
Serve hot with the sauce.
Peel, seed and cube pumpkin.
Heat oil in a saucepan and fry split peas, mustard seeds and curry leaves over low heat until mustard seeds pop and split peas are golden. Stir often.
Add garlic and fry, stirring for 1 minute, then stir in the ground spices.
Add pumpkin and salt and enough water to almost cover pumpkin. Cover pan and simmer until pumpkin is half cooked, then sprinkle with coconut and continue cooking until pumpkin is soft.
Serve with rice.
paste.
When the pumpkin is cooked, add the cooked
he bottom.
YIELD: This recipe serves 5 people with about
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
igh.
Brush zucchini and yellow squash with 1 tablespoon oil
If using fresh pumpkin the original recipe states: Bring a large pot
akes and stem: Prepare first recipe cake batter. Scoop 1/2
large bowl, mix together pumpkin puree, eggs, oil, water and
ugar.
NOTE 1: The pumpkin MUST be dry. We do
The recipe is not fussy: First, stew the onions with the pumpkin
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.
br>In large bowl mix pumpkin, milk, eggs, sugar, pie spice
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
he same! Commercial canned pumpkin is from a variety of
o 350 degrees.
Mix Pumpkin, evaporated milk, sugar, eggs and