Type what you have

Ingredients

• ✓ pumpkin
• spice cake mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Ingredients

• ✓ pumpkin
• cooking spray
• spice cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ pumpkin
• egg substitute
• brown sugar
• pumpkin pie spice
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Ingredients

• ✓ pumpkin
• sweetened condensed milk
• egg
• cinnamon
• ginger
• nutmeg
• salt
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C.)
2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Ingredients

• ✓ pumpkin
• brown sugar
• salt
• cinnamon
• ginger
• nutmeg
• vanilla ice cream
• graham cracker crust

Instructions

1. 1 Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
2. 2 Cover and freeze until firm, about 2 hours.

By Valetta Gale Cannon

Ingredients

• ✓ pumpkin
• evaporated milk
• sugar
• egg
• pumpkin pie spice
• yellow cake mix
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

By piequeen1215

Ingredients

• ✓ pumpkin
• brown sugar
• cinnamon
• pumpkin pie spice
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Ingredients

• ✓ pumpkin
• sugar
• egg
• evaporated milk
• pumpkin pie spice
• yellow cake mix
• butter
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
2. 2 In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
3. 3 Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
4. 4 Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

By RAINBOWFROGS12

Ingredients

• ✓ pumpkin
• skim milk
• coffee creamer
• egg
• brown sugar
• walnut
• cinnamon
• pie crust

Instructions

1. 1 Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.

By Shannonaka MurderSmooch

Ingredients

• ✓ pumpkin
• white sugar
• cinnamon stick
• clove
• coconut

Instructions

1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Ingredients

• ✓ pumpkin
• evaporated milk
• brown sugar
• egg
• pumpkin pie spice
• yellow cake mix
• walnut
• pecan
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
3. 3 Bake in the preheated oven until set in the center, about 50 minutes.

By Michelle Carter

Ingredients

• ✓ pumpkin
• sugar
• salt
• ginger
• cinnamon
• nutmeg
• pecan
• vanilla ice cream
• vanilla wafer

Instructions

1. 1 In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
2. 2 Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

By IANKRIS

Ingredients

• ✓ pumpkin
• chocolate cake mix
• egg
• vegetable oil
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, pumpkin purée, eggs, and oil in a bowl using an electric mixer on medium speed for 3 minutes. Pour batter into the prepared baking dish; spread evenly.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool completely, 30 to 45 minutes.
4. 4 Frost cooled cake with cream cheese frosting.

By ALETA1314

Ingredients

• ✓ pumpkin
• vanilla pudding mix
• milk
• nutmeg
• ginger
• cinnamon
• whipped topping
• graham cracker crust

Instructions

1. 1 In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

By Jackie

Ingredients

• ✓ pumpkin
• half-and-half
• egg yolk
• white sugar
• vanilla extract
• pumpkin pie spice
• heavy cream

Instructions

1. 1 Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
2. 2 Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
3. 3 Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
4. 4 Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

By sanzoe

Ingredients

• ✓ pumpkin
• maple syrup
• cranberry juice
• milk
• cinnamon
• allspice
• confectioners sugar

Instructions

1. 1 Stir the maple syrup, cranberry juice, milk, cinnamon, and allspice together in a bowl until smooth. Add the pumpkin and confectioners' sugar; stir again until no lumps of confectioners' sugar remain.

By LubbocKat

Ingredients

• ✓ pumpkin
• shortening
• yellow cake mix
• cinnamon
• semisweet chocolate chip
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
2. 2 Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
3. 3 Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
4. 4 Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.

By ValaAmaris

Ingredients

• ✓ pumpkin
• evaporated milk
• egg
• white sugar
• cinnamon
• nutmeg
• clove
• ginger
• yellow cake mix
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
3. 3 Bake 50 minutes in the preheated oven.

By Susanne

Ingredients

• ✓ pumpkin
• sugar cookie dough
• cinnamon chip
• cream cheese
• sugar
• pumpkin pie spice
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
3. 3 Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
4. 4 Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

By TOMGIRL

Ingredients

• ✓ pumpkin
• pie crust
• sweetened condensed milk
• egg
• pumpkin pie spice
• vanilla whipped cream

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.
2. 2 Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

By McCormick Spice

Ingredients

• ✓ pumpkin
• cream cheese
• brown sugar
• egg
• vanilla extract
• half and half
• cinnamon
• ginger
• allspice
• clove
• graham cracker pie crust
• bacon

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
3. 3 Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
4. 4 Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
5. 5 Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.

By Crawford

Ingredients

• ✓ pumpkin
• yellow cake mix
• brown sugar
• vegetable oil
• cinnamon
• allspice
• nutmeg
• egg
• butter
• brown sugar
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a fluted tube pan (such as a Bundt®).
3. 3 Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
4. 4 Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
5. 5 Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
6. 6 Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

By Stephanie Suker

Ingredients

• ✓ pumpkin
• almond
• sugar
• butter
• evaporated milk
• pumpkin pie spice
• butterscotch chip
• marshmallow creme
• vanilla extract

Instructions

1. 1 Butter a 9x13 inch pan and set aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. 3 In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. 4 Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. 5 Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

By Allrecipes Member

Ingredients

• ✓ pumpkin
• white sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder
• cinnamon
• pumpkin pie spice
• baking soda
• salt
• cream cheese
• butter
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
2. 2 Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
3. 3 Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
4. 4 Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

By Kris

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking powder
• pumpkin pie spice
• salt
• white sugar
• vegetable oil
• egg
• cranberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
2. 2 Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
3. 3 Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

By DamaBonita

Ingredients

• ✓ pumpkin
• sugar
• salt
• pumpkin pie spice
• egg
• light corn syrup
• evaporated milk
• baking cup
• vanilla wafer

Instructions

1. 1 Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
2. 2 Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
3. 3 Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
4. 4 Cool a minimum of 1 hour before serving. Garnish as desired.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ pumpkin
• pie crust
• evaporated milk
• white sugar
• egg
• maple syrup
• maple extract
• cinnamon
• salt
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

By KGeorge

Ingredients

• ✓ pumpkin
• cream cheese
• white sugar
• cinnamon
• nutmeg
• ginger
• clove
• vanilla extract
• pecan
• graham cracker crust
• whipped topping

Instructions

1. 1 Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
2. 2 Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
3. 3 Refrigerate until set, 4 hours.
4. 4 Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

By Melissa Goff

Ingredients

• ✓ pumpkin
• shortening
• sugar
• egg
• all-purpose flour
• baking powder
• cinnamon
• salt
• nutmeg
• ginger
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
2. 2 Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
3. 3 Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
4. 4 Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

By MOMMYALICIA

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking powder
• baking soda
• pumpkin pie spice
• butter
• sugar
• egg
• vanilla extract
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2. 2 Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
3. 3 Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
4. 4 Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.

By CrystalRab