Thanksgiving Pumpkin Pudding Recipe

INGREDIENTS:
1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
1/3 cup butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Pumpkin Pudding II

INGREDIENTS:
2/3 cup white sugar
3 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1 (29 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pumpkin pie spice
1/2 (18.25 ounce) package spice cake mix
1/4 cup margarine, melted
1/2 cup chopped walnuts

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.

Pumpkin Roll I

 
INGREDIENTS:
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
 
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
confectioners' sugar for dusting

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.