Here's the ingredients usually found in pumpkin spice: http://gourmet.lovetoknow.com/Pumpkin_Spice_Ingredients

Most Americans use canned pumpkins. I helped a cousin once make pumpkin from scratch - I'd rather buy a can of pumpkin!

I'm thinking that 2 cups of mashed pumpkin (no chunks) would be equivalent to 1 can of pumpkin.

Nancy - I have tried the chocolate cake mix with a plain can of pumpkin - it was great! And lo-cal to boot!

I make my own pumpkin simply because it's much cheaper. Pie pumpkins can be used if you have them, but any pumpkin will work. I cut them in half if they're large and if they are large, remove the seeds at the same time. If they are small, just poke some vent holes in them then put them on a baking sheet (glass ovenware is good, or use the non-stick aluminum foil to prevent a lot of clean up). Bake about 350. When you can insert a knife or fork through the skin easily, remove from the oven and cool. Peel the skin off, put chunks in the blender and blend until smooth. To make the pumpkin closer to the thick canned stuff, I put it in a collander lined with a couple paper towels to drain. It's then ready to use or to freeze. If you put them into Ziploc baggies and squeeze the air bubbles out, this will last a good year.

In our house, jack-o'-lanterns are painted, then I use that pumpkin for pies, quickbreads and cookies. Now for spices, don't be afraid to use what you like -- basically a blend of cinnamon (more of this), ginger, nutmeg, and cloves. My family doesn't care much for cloves, so I cut back on that. Try this: 2-3 teaspones of cinnamon, 1/2 tsp. of the ginger and nutmeg and 1/4 of cloves. Adjust to your tastes.

Now, if you don't have pumpkin, use squash, even sweet potatoes. With all the other yummy ingredients, it will taste good no matter what!

The cheeseburger pie recipe would be nice to have...........

It's sometimes on the box for biscuit: http://www.bettycrocker.com/recipes/...8-1654640c7525

I like to add sliced ripe olives.

Thank you so much for the very useful information, I will do as you suggest as it is easier and cheaper for us to cook our own pumpkin. Thank you for the ingredient for the pumpkin spice, I have all of those in my pantry. Now the first thing I will do when I get home from our summer vacation is make a pumpkin pie. Thanks again

Butternut or Hubbard squash can also be substituted for pumpkin. Just prepare as mentioned above.i have also been successful peeling, seeding and cubing the squash or pumpkin and simply steaming it. Baking is preferably however, for squashes and pumpkins are very watery and baking helps dry them out a bit.

I am going to try your cake. It looks amazing and superb. I usually make a traditional pumpkin pie with a home made crust. Although I was skeptical about this recipe all the positive reviews have pushed me over the edge. It's delicious and super easy to make! I will definitely make this pie again and again.

<style> <!-- BODY,DIV,TABLE,THEAD,TBODY,TFOOT,TR,TH,TD,P { font-family:"Arial"; font-size:x-small } --> </style> [TABLE]
<tbody>[TR]
[TD]wildwood catering is best
[/TD]
[/TR]
</tbody>[/TABLE]

I can't wait to try this easy Pumpkin pie recipe. My husband will like this and it's easy to make. Thank you so much for sharing. Happy Cooking!!!!!!!:o