Recipes for Pumpkin

Pumpkin Cheesecake

8 oz. cream cheese

1 c. cooked pumpkin

1/2 c. sugar

1/2 tsp. pumpkin pie spice

8 oz. Cool Whip

Blend 1st 4 ingredients together, fold in the Cool Whip. Put in graham cracker crust and chill until set.

Pumpkin Roll

3 eggs

1 c. sugar

3/4 c. flour

2/3 c. pumpkin

1 tsp. baking soda

1 tsp. salt

3/4 tsp. cinnamon

Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the pan. Pour batter in pan and sprinkle 1/3 c. chopped nuts on batter if desired. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold sides and end of towel over cake and roll up from the short end. Refrigerate for 1 hour.

Filling:

8 oz. cream cheese

3 Tbsp. butter or margarine

1 c. powdered sugar

Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.

Pumpkin Oat Bran Muffins

1 1/2 c. oat bran

1/2 c. brown sugar

1/2 c. all purpose flour

2 tsp. baking powder

1 tsp. pumpkin pie spice

1/4 tsp salt

1 c. mashed cooked pumpkin

1/2 c. milk

2 egg whites, lightly beaten

2 Tbsp. vegetable oil

Combine first 6 ingredients in a large bowl; stir well. Combine rest of ingredients and stir well. Add to dry ingredients, stirring just until moistened. Spoon into paper lined or well greased muffin pans, filling 3/4 full. Bake at 425 degrees for 20 minutes. Remove from pan immediately.

Pumpkin Zucchini Bread

3 eggs, lightly beaten

2 c. sugar

1 c. mashed cooked pumpkin

1 c. margarine or butter, melted

1 Tbsp. vanilla

3 c. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 c. shredded peeled zucchini

1 c. chopped walnuts (optional)

Preheat oven to 350. Grease and flour 2 loaf pans. Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts. Divide into pans and bake 45 to 50 minutes or until the loaves test done. Cool in pans 10 minutes before removing to wire racks to cool completely.

Pumpkin Cookies

1 Cup of Sugar

1 Can of Pumpkin

1/2 of shortening (I use margarine)

2 Cups of flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinammon

1/4 tsp salt

Bake at 375, 8-10 minutes

Frosting drizzle:

2 Cups Powder Sugar, 1 tsp Vanilla, 1-2 tsp milk, 1/4 Cup margarine

A few things I've learned about these cookies over the years!! The dough is pretty sticky and messy. I sort of just blob it into piles on the cookie sheet! And 375 is always wayyyyy too high for my oven!! It's more like 325, for about 6 minutes!! But that will just depend on your oven! The other thing is the frosting drizzle, well, I just put a little butter with the powder sugar, a little vanilla and add milk until it's runny enough but not too runny. And it's best to put it on while they are warm, then it runs off the sides nicely!!

Pumpkin Squares

Crust:

1 package yellow cake mix (reserve 1 cup)

1/2 cup melted butter

1 beaten egg

Mix the above and put into a 9X13 greased pan.

Filling:

1 13 oz. can of pumpkin

1/2 c sugar

1 1/2 t cinnamon

3/4 t nutmeg

1/2 t salt

2 eggs, beaten

2/3 c evaporated milk

Mix filling ingredients and pour over crust.

Topping:

1 c reserved cake mix

1/4 c sugar

1/2 t cinnamon

2 T softened butter

Mix until crumbly; sprinkle over filling.

Bake at 350 degrees for about 50 minutes and a toothpick comes out clean. Serve warm or cold with whipped cream.

Spiced Pumpkin Bread

3 ½ cup flour

3 cup sugar

2 teaspoon baking soda

2 teaspoon salt

2 teaspoon ground allspice

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon ground cloves

4 eggs

1 can (15 oz) pumpkin

¾ cup vegetable oil

2/3 up water

In large bowl combine dry ingredients. In another combine eggs, pumpkin, oil and water; mix well. Stir dry ingredients in just until moistened. Pour into 3 greased 8x4x2 in loaf pans.

Bake at 350 for 50-60 minutes.

Pumpkin Pancakes:

Just add 2T or more if you like of pumpkin to your pancake batter! Goes well with maple syrup!

Pumpkin Muffins:

1 box of spice cake mix

1 15oz can of pumpkin pie filling, or half of a 30oz can.(you can use the rest for making pancakes!)

Mix the dry cake mix and pumpkin together well. Put into greased muffin tins, bake at 350 for ab

out 20min. YUMMY

PUMPKIN CAKE

4 eggs

2 c. sugar

1 c. oil

2 c. pumpkin (1 lg. can)

Beat eggs till light and fluffy, mix in oil, pumpkin, and sugar.

Add:

3 c. flour

1 t. baking powder

2 t. baking soda

½ t. salt

½ t. cinnamon

1 c. nuts

6 oz. chocolate chips

Bake at 350 for about 1 hour and 20 minutes in a bunt pan.

This is my other favorite recipe.

FRESH PUMPKIN PIE

4 eggs

1 ½ c. sugar

1 t. salt

3 t. cinnamon

2 t. ginger

1 t. cloves

2 t. pumpkin pie spice

2 c. pumpkin

2 cans evaporated milk

Steam raw pumpkin and remove from skin. Mash with beater till smooth. This can be used immediately or can be frozen to use later.

Pumpkin Dump Cake

Prep Time: 25 minutes

Cook Time: 50 minutes

Ingredients:

  • 1- 15 ounce can pumpkin
  • 1- 12 ounce can evaporated milk
  • 3 eggs
  • 1 teaspoon nutmeg*
  • 1/2 teaspoon ginger*
  • 1/2 teaspoon cloves*
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • ----
  • 1- 18.25 ounce yellow cake mix**
  • 1 cup walnuts
  • 3/4 cup or 1-1/2 sticks butter, melted

Preparation:

Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares.

* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice.

Add all ingredients and beat. This will be very thin. Pour into piecrust and bake for about 1 to 1 1/2 hours or until a knife inserted comes out clean.

Pumpkin Whoopie Pies

Cake:

3 cups flour

1 tsp. powder

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

½ tsp. cloves

2 ½ cups brown sugar

1 cup vegetable oil

2 eggs

2 cups pumpkin

1 tsp. vanilla

Filling:

2/3 shortening

1 stick cold butter, cut into slices

3 cups powdered sugar

1/3 cup evaporated milk

1 tsp. vanilla

Cake: Mix dry ingredients in a bowl

And set aside. In another bowl, cream

Sugar, oil, eggs, pumpkin and vanilla.

Mix wet and dry ingredients. Scoop

Cookie scoops of batter onto a

Greased cookie sheet and bake at

350~ for 12 minutes. Cool on rack.

Filling: Combine shortening and butter

In a small deep mixing bowl. Beat with

An electric mixer on high speed until

Smooth and fluffy. In a separate bowl,

Combine powdered sugar, evaporated

Milk, vanilla extract, salt and pumpkin

Pie spice in medium speed until well

Combined. Add shortening mixture

To sugar mixture. Beat on high speed

Just until stiff peaks form. Cover and

Refrigerate.

Spread spoonful of filling on one cake

And top with another cake. Store in

The refrigerator.

No Cook Pumpkin Mousse

I found a similar recipe in a magazine (and then lost the magazine). Our version is made with all sugar-free items since we have a family full of diabetics.

1 can pumpkin (not pumpkin pie filling)

1 (6 serving) package sugar-free instant vanilla pudding mix

2 cups (8 ounces) sugar-free whipped topping

1/4 cup low fat milk

1 teaspoon ground cinnamon

With an electric mixer, beat together pumpkin, pudding mix, milk and cinnamon. Fold in whipped topping and spoon into serving dish. Refrigerate until ready to serve.

This recipe makes 10 servings with a diabetic exchange of 1 carb.

Individual Pumpkin Cheesecakes

18paper baking cups\

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tbl corn syarch

1 teaspoon pumpkin pie spice

2 eggs

1 cup canned pumpkin

1/3 cup lite syrup

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream c., sugar corn starch and pumpkin spice until well mixed. Add eggs pumpkin and syrup. Beat it. Pour filling into cups and bake in oven (325F) for 30 to 35 min

Pumpkin Butter

Ingredients:

1 can (29 ounces) pure pumpkin

1 1/3 cup packed brown sugar

1/2 cup honey

2 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 teaspoons ground ginger

1 teaspoon ground nutmeg

Directions:

COMBINE pumpkin, sugar, honey, lemon juice and spices in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 4 cups.

Delicious on biscuits.

Pumpkin Pancakes

2 c. flour

2 Tbsp. granulated sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

4 eggs, beaten

1 c. pumpkin

1 1/2 c. milk

1/4 c. margarine, melted

Mix all dry ingredients together, then add the rest of the ingredients. Stir until mixed. Cook on griddle and serve.

I made these this morning and the kids loved them! Not a lot of pumpkin flavor, but they are moist and tender and tasty!

Peanut Butter Pumpkin Pie

Ingredients:

  • 3 eggs
  • 1 can (16 oz.) pumpkin
  • 1/2 cups firmly packed light brown sugar
  • 1/2 cups granulated sugar
  • 1/2 cups Skippy Creamy Peanut Butter
  • 2 teaspoons pumpkin pie spice, you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice
  • 1/2 teaspoons salt
  • 1/2 pint (1 cup) light cream, you may substitute half and half
  • (9-inch) unbaked deep-dish pie crust

Directions: Preheat oven to 350°. In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream

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