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Pumpkin Recipes Disk 118 |
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CARROT PUMPKIN BARS WITH ORANGE ICING
DECADENT PUMPKIN PISTACHIO QUICK BREAD
EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES
PUMPKIN CHOCOLATE CHIP COOKIES
PUMPKIN COOKIES WITH PENUCHE FROSTING
PUMPKIN HAZELNUT ROULADE WITH GINGER CREAM
PUMPKIN PEAR UPSIDE DOWN GINGERBREAD
SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
100 YEAR OLD PUMPKIN PIE > Back to Top <
1-1/2 cup cooked pumpkin (Hubbard Squash is best)
1-1/2 cup half and half
1 egg
1/2 cup butter - melted
3/4 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon vanilla
1 heaping Tablespoon flour
1 (9 inch) pie crust - unbaked
Combine pumpkin, egg, sugar, flour, flavorings & butter. Stir well. Add half
and half. Pour into your favorite pie crust and bake at 350° F for 1 hour.
You can't substitute ingredients. I gave this recipe to a friend and she used
evaporated milk and margarine. It tasted awful. I love cooking with evaporated
milk but it doesn't work for this recipe.
AUTUMN BREAD
> Back to Top <
2/3 Cup shortening
2-1/2 Cups sugar
4 eggs, beaten
2 Cups pumpkin or squash or 1-1/2 Cups bananas
1 Cup water
3-1/2 Cups flour
Chopped nuts, (soaked) dried fruit, or chocolate chips, if desired
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
2 teaspoon soda
Combine all. Grease 3 loaf pans & sprinkle with sugar. Divide batter evenly
between pans. Sprinkle tops with sugar. Bake in a pre-heated 350° F oven for 1
hour or until tests done. Cool at least 10 minutes before removing from pans.
Orange Spread
1 (8-ounce) package cream cheese, softened
1 small orange juice, frozen concentrate, softened
Blend together and refrigerate.
BEEHIVE PUMPKIN BREAD
> Back to Top <
3-1/4 to 3-3/4 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
3/4 cup milk
1/4 cup packed brown sugar
2 tablespoons margarine or butter
1/2 teaspoon salt
1/2 cup canned pumpkin
3/4 cup raisins
Milk
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast,
ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and stir milk,
brown sugar, margarine or butter, and salt just until warm (120° F to 130° F) and margarine is almost melted. Add to the flour mixture; add
pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides
of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon,
stir in raisins and as much of the remaining flour as you can.
Turn dough out onto lightly floured surface. Knead in enough of the remaining
flour to make a moderately stiff dough that is smooth and elastic (6 to 8
minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to
grease the surface. Cover and let rise in warm place until double (30 to 45
minutes).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest
for 10 minutes. Lightly grease an 8 x 4 x 2-inch loaf pan. Shape dough into a loaf;
place in the prepared pan. Cover and let rise until double (25 to 30 minutes).
Brush top with milk. Bake in a 375° F oven for 35 to 40 minutes or
until loaf sounds hollow when tapped. If necessary, cover with foil the last 10
to 15 minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.
Makes 1 loaf (16 slices).
BETTER THAN PUMPKIN PIE
> Back to Top <
1 large can solid pack pumpkin
1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 Tablespoon vanilla
1 (12-ounce) can evaporated milk
2 teaspoons cinnamon
1 teaspoon allspice
1 dry yellow cake mix
1/2 cup oleo
1/2 cup nuts
Mix pumpkin, both sugars, eggs, vanilla, milk, and spices. Pour in 9 x 13
inch pan. Sprinkle dry cake mix on top and pat down. Melt oleo and pour on
top. Sprinkle with nuts. Bake at 350° F for 45 to 60 minutes.
CARROT PUMPKIN BARS WITH ORANGE
ICING
> Back to Top <
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1-1/2 cups packed brown sugar
1 cup canned pumpkin
2/3 cup cooking oil
1/4 cup milk
1 teaspoon vanilla
1 cup finely shredded carrots
1 cup chopped walnuts
1-1/2 cups sifted powdered sugar
1 to 2 tablespoons orange liqueur or orange juice
Walnut halves (optional)
Preheat oven to 350° F. Grease a 15 x 10 x 1-inch baking pan; set aside.
In a large mixing bowl stir together the flour, baking powder, orange peel,
baking soda, and salt. Set the flour mixture aside.
In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk,
and vanilla. Then stir in carrots and chopped walnuts.
Add egg mixture to flour mixture, stirring with a wooden spoon until
combined. Spread batter into the prepared pan. Bake for 20 to 25 minutes or
until a wooden toothpick inserted near the center comes out clean. Cool in pan
on a wire rack. Spread with Orange Icing; cut into triangles or bars. If
desired, garnish each with a walnut half. Store in an airtight container in the
refrigerator for up to 3 days. Makes 36.
For Orange Icing: In a mixing bowl combine powdered sugar and enough of the
orange liqueur or orange juice to make an icing that is easy to drizzle.
Make-ahead tip: Bake bars as directed; cool completely. Do not drizzle with
icing. Place cut bars in a freezer container and freeze for up to 1 month.
Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as
directed.
SWIRLED PUMPKIN AND CARAMEL
CHEESECAKE
> Back to Top <
Crust
1-1/2 cups ground gingersnap cookies
1-1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1-2/3 cups sugar
1-1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
Crust:
Preheat oven to 350° F. Finely grind crushed cookies, pecans and sugar in
processor. Add melted butter and blend until combined. Press crust mixture onto
bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high
sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light.
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for
topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in
large bowl and beat until well combined. Add eggs 1 at a time, beating just
until combined.
Pour filling into crust (filling will almost fill pan). Bake
until cheesecake puffs, top browns and center moves only slightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese
mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream
cheese mixture and stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife,
swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with
small star tip (do not stir before using). Pipe decorative border around
cheesecake and serve.
Yield: 10 Servings
COLONIAL PUMPKIN BARS > Back to Top <
3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Butter and flour one 10 x 15-inch baking pan. Preheat oven to 350° F (175° C).
In a mixing bowl, whip together butter and sugar until light and fluffy.
Add eggs, pumpkin and mix well. In
a separate bowl, mix together flour, baking powder, baking soda, cinnamon, salt
and nutmeg. Add to pumpkin mixture and stir in walnuts.
Spread mixture onto baking pan. Bake for 30 to 35 minutes or until toothpick
comes out clean. Let cool and cover with vanilla frosting.
To prepare frosting, combine cream cheese, butter and vanilla until well
blended. Gradually add sugar, mixing well after each addition.
Makes one 10x15 inch pan
CREAMY PUMPKIN SOUP
> Back to Top <
1 (4-1/2 pound) pumpkin
7 ounces heavy cream
2 cups chicken broth
croutons as needed
salt & pepper to taste
nutmeg to taste
Cut a hat in the pumpkin. "Dig" the pumpkin carefully – you must not
make a hole in the skin. Remove the stringy parts and seeds. Cut the pulp. Steam
the pieces of pumpkin for 20 minutes. Heat the chicken broth. Puree the pulp and
add progressively to the boiling broth. Add the cream and blend well. Season
with pepper, salt and nutmeg. Slowly bring to a boil. Dice the croutons. Pour
the soup into the pumpkin shell. Add croutons and serve.
Yield: 6 Servings
CURRIED PUMPKIN BISQUE
> Back to Top <
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree
4 cups chicken stock
Bay leaf
Pinch sugar
1/3 tsp curry powder, or to your taste
Pinch nutmeg
2 cups half-and-half
Salt and pepper
Toasted coconut
Slowly saute onion and garlic in oil until transparent, about 5 minutes. Add
pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for
seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and
cool. Blend in batches in blender. Strain through a fine strainer. Reheat
gently, and serve with toasted coconut.
Yield: 4 Servings
DECADENT PUMPKIN PISTACHIO
QUICK BREAD
> Back to Top <
BREAD
1/2 cup raisins
2 tablespoons rum
Water
1 (14-oz.) pkg. Pillsbury
Pumpkin Quick Bread & Muffin Mix
3 tablespoons oil
2 eggs
1/2 cup coarsely chopped
shelled pistachios
GLAZE
1/4 cup sugar
2 tablespoons water
1 tablespoon butter
1 tablespoon rum
In small bowl, soak raisins in 2 tablespoons rum for 30 minutes. Drain off
rum into 1-cup glass measuring cup. Add enough water to make 1 cup liquid; set aside for bread batter.
Heat oven to 350° F. Grease and flour bottoms only of three 5 x 3-inch foil loaf pans. In large bowl, combine quick bread and muffin mix, reserved 1
cup liquid, oil and eggs; stir 50 to 75 stokes until mix is moistened. Stir in soaked raisins and pistachios. Divide batter evenly into greased and floured
pans.
Bake at 350° F for 40 to 45 minutes or until toothpick inserted in
center comes out clean.
Meanwhile, in small saucepan, combine sugar, 2 tablespoons water and
butter. Bring to a boil over medium-low heat, stirring constantly until sugar
is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1
tablespoon rum.
Poke surface of loaves with toothpick. Brush top of each loaf with glaze.
Cool 1 hour or until completely cooled. Wrap tightly and store in
refrigerator.
3 (8-slice) loaves
EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES > Back to Top <
2 cups white sugar
1 cup shortening
1 (15-ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
Preheat oven to 375° F (190° C). Cream the sugar, shortening, pumpkin and vanilla
together. Mix until light and well combined. Mix the flour, baking soda and
ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until
combined. Stir in the chocolate chips. Drop by teaspoons onto an ungreased
baking sheet. Bake at 375° F (190° C) for 12 to 15 minutes or
until set. Let cookies cool on a rack.
Makes 8 to 10 dozen
FESTIVE PUMPKIN PIE > Back to Top <
8 oz Cream Cheese; Softened, 1 Package
3/4 cup Brown Sugar; Firmly Packed
1 teaspoon Cinnamon; Ground
1/2 teaspoon Ginger; Ground
1/2 teaspoon Salt
1/4 teaspoon Cloves; Ground
3 Eggs; Large
1 cup Pumpkin; Mashed, Canned
1 cup Milk
1 teaspoon Vanilla
1 Unbaked 9-inch Pie Shell
1 cup Dairy Sour Cream
2 tablespoons Sugar
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium speed.
Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla.
Pour the mixture into the
unbaked pie shell. Bake in a preheated 375° F oven for 45 to 50
minutes or until a knife inserted halfway between the edge and center comes out
clean. Cool slightly on a wire rack.
Meanwhile blend the sour cream
and sugar together and spread over the top of the warm pie. Return the pie
to the oven and bake an additional 3 to 5 minutes or just until the topping is
set. Cool on a wire rack. Cover and chill in the refrigerator before
serving.
Yield: 6 servings
GINGER PUMPKIN BISQUE
> Back to Top <
2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and
ginger; cook until tender. Stir in the flour. Carefully add the chicken broth
and cider all at once. Cook and stir over medium heat until thickened and
bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon,
pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20
minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to
one-third of mixture into a blender container or food processor bowl. Cover and
blend or process until smooth. Pour into a bowl. Repeat with remaining mixture
until all is processed.* Return the mixture to the saucepan. Stir in the 1 cup
half-and-half or whipping cream and the vanilla. Heat through, but do not boil.
Ladle into soup bowls. If desired, swirl a little whipping cream into each
serving; garnish with fresh thyme. Makes 8 to 10 appetizer servings.
Make-ahead tip: Prepare as directed to the asterisk (*). Cover and refrigerate
the blended mixture for up to 24 hours. To serve, transfer the soup to a
saucepan and heat through. Stir in the whipping cream and vanilla; heat through,
but do not boil.
ICED PUMPKIN COOKIES > Back to Top <
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350° F
(180° C).
Combine flour, baking soda, baking powder, cinnamon, nutmeg, ground
cloves and salt.
In a
separate bowl, cream together the 1/2 cup of butter and white sugar. Add
pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix
in dry ingredients.
Drop on cookie
sheet by tablespoon, flatten slightly, and bake for 15-20 minutes. Cool then
drizzle glaze with fork.
Glaze: Combine powdered sugar, milk, melted butter, and 1 teaspoon vanilla.
Glaze should be slightly runny so add more milk if you need to.
Makes 3 dozen
LOW CALORIE PUMPKIN CUSTARD > Back to Top <
1 envelope unflavored gelatin
4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated
fat-free milk
2 beaten eggs or 1/2 cup refrigerated or frozen egg product thawed
14 packets heat-stable
low-calorie sweetener
6 gingersnaps
Frozen fat-free whipped dessert
topping, thawed (optional)
Ground nutmeg
In a large saucepan combine gelatin, cornstarch, pumpkin pie spice, and salt. Stir in pumpkin and evaporated milk. Let stand 5 minutes to soften gelatin.
Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener.
Place a gingersnap into the bottom of six 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving. Makes 6 servings.
MARBLED PUMPKIN CHEESECAKE > Back to Top <
1-1/2 cups crushed gingersnap
cookies
1/2 cup chopped pecans
1/3 cup butter
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350° F
(175° C).
In a medium bowl,
mix together the crushed gingersnap cookies, pecans and butter. Press into a 9-inch springform pan. Bake crust 10
minutes in the preheated oven.
In a
medium bowl, blend the cream cheese, 1/2 cup sugar and vanilla with an electric
mixer. Mix in eggs one at a time. Set aside 1 cup of the mixture. Into the
remaining mixture, blend the remaining sugar, pumpkin, cinnamon and nutmeg.
Spoon half the pumpkin and cream cheese mixture into the pie
crust. Layer with the reserved cup cream cheese mixture. Top with remaining
pumpkin and cream cheese mixture. Swirl the mixtures with a knife to create a
marbled effect. Bake 55 minutes in
the preheated oven, or until a knife inserted in the center comes out clean.
Allow to cool before removing pan rim. Chill in the refrigerator at least 1 hour
before serving.
OATS AND PUMPKIN PINWHEELS > Back to Top <
1-1/2 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon baking soda
1-1/2 cups white sugar
1/2 cup butter, softened
2 egg whites
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/3 cup sesame seeds
In small bowl, combine
flour, oats and baking soda; set aside.
In large mixing bowl, beat 1 cup sugar
and butter or margarine until fluffy; mix in egg whites. Stir in dry
ingredients.
On waxed paper, press dough into 16 x 12 inch rectangle.
In small bowl, combine pumpkin, remaining 1/2 cup sugar and pumpkin pie
spice; mix well. Spread mixture over dough to 1/2 inch of edge. Roll dough,
beginning at the narrow end. Sprinkle sesame seeds over roll, pressing gently
into dough. Wrap in waxed paper; freeze until firm or overnight.
Preheat oven to 400° F (200° C).
Spray cookie sheet with non-stick cooking spray. Cut frozen dough into
1/4 inch slices; place on cookie sheet. Bake 9 - 11 minutes or until golden
brown. Remove to wire rack; cool completely.
Makes 4 dozen
OLD FASHIONED PUMPKIN PIE > Back to Top <
1 (9-inch) unbaked pastry shell
1 (16-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 425° F.
In a large mixer bowl, combine all ingredients
except pastry shell; mix well. Pour into prepared pastry shell. Bake 15 minutes.
Reduce oven temperature to 350° F; continue baking 35 to 40 minutes or
until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.
PECAN PIE BARS > Back to Top <
1 (18.5-ounce) package yellow
cake mix
1/2 cup margarine, softened
1 egg
3 eggs
1 teaspoon vanilla extract
1-1/2 cups dark corn syrup
1/2 cup packed brown sugar
1 cup chopped pecans
2/3 cup yellow cake mix
Preheat oven to 350° F
(175° C). Grease a 9 x 13-inch pan.
Reserve 2/3 cup cake mix. Mix
together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
Bake at 350° F (175° C) for 15-20 minutes or until golden
brown.
Beat together 3 eggs,
vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in
pan. Sprinkle pecans on top. Bake
at 350° F (175° C) for 30-35 minutes.
Makes 9 x 13-inch pan
PECAN PUMPKIN PIE > Back to Top <
2 Eggs
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 Tablespoon Flour
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1/2 teaspoon Salt
1 can (16 ounces) Pumpkin (or 2 cups cooked pumpkin)
1 can (14 ounces) Condensed Milk (can use non fat)
1 Unbaked 9-inch deep dish pie
shell
Topping:
2 Tablespoons Butter or Margarine, very soft
1 Tablespoon Grated Orange Rind
1/4 Cup Brown Sugar, packed
3/4 Cup Whole Pecans
Preheat oven to 450° F.
Prepare the pie shell in you pie dish crimp or roll edge as you desire.
Combine eggs, sugar, 1/2 cup brown sugar, flour,
spices and salt. Blend in
pumpkin and condensed milk. Mix well.
Pour into 9-inch pie shell.
Bake at 450° F (230° C) for 10 minutes. Then reduce heat to 350° F (180° C) and bake 30
to 40 minutes longer until firm on top. This will be when the pie looks
like it has 10 more minutes to bake.
Make the pecan topping by combining the 4 topping ingredients.
Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake
another 10
before removing from the oven.
Total baking time is 10 minutes at 450° F and 40 to 50 minutes at 350° F.
Serves: makes one pie, about 8
servings
1 cup Butter
2 cups Flour
1-1/2 cups Chopped pecans
8 ounces Cream cheese
1 cup Confectioners sugar
3 cups Whipped topping
3 packages Instant chocolate pudding
3 cups Milk
Melt butter; stir in flour and 1 cup of the nuts. Continue stirring
until a thick paste is formed, with no flour lumps. Press into bottom of a
13 x 10-inch baking pan and bake 15 minutes at 375° F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 cup whipped topping. Beat with electric mixer at med speed for 2 to 3 minutes. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the
cream cheese layer. As soon as the chocolate layer firms up a bit, spoon
on more whipped topping, smoothing and adding until there is an additional
1/2-inch layer above the chocolate. Sprinkle with remaining pecans and
chill for at least 3 hours.
Yield:
15 servings
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 ounces cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Preheat oven to 350° F
(175° C).
In a medium bowl,
mix the eggs, sugar, oil and pumpkin with an electric mixer until light and
fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt.
Sir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an unprepared 10 x 15-inch jellyroll pan.
Bake for 25 to 30 minutes in the preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and softened
butter. Stir in vanilla. Add sugar a little at a time, beating until mixture is
smooth. Spread evenly on top of the cooled bars. Cut into squares.
Makes 2 dozen
PUMPKIN BISQUE > Back to Top <
PUMPKIN BREAD > Back to Top <
1 Cup Vegetable Oil
4 Eggs
3 Cups Flour
1 teaspoon Ground Cinnamon
1-1/2 teaspoon Salt
1 teaspoon Ground Nutmeg
2 teaspoon Baking Soda
1 Tablespoon Baking Powder
2/3 Cup Water
2 Cups Cooked mashed Pumpkin (can be canned)
Mix sugar and oil, then beat in eggs 1 at a time.
On wax paper (or in another bowl) mix dry ingredients together.
Slowly add the dry ingredients to the sugar and oil mixture along with water as
needed. Add the Pumpkin last.
Pour into a 5 x 9-inch (13 x 23-cm) greased bread pan.
Bake at 350° F (180° C) for 50 minutes.
PUMPKIN BREAD
2 > Back to Top <
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 teaspoon salt
1 teaspoon soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
2 large eggs
1/3 cup water
1 cup fresh pumpkin
1/2 cup chopped walnuts or pecans (optional)
Combine all dry ingredients in a large bowl and mix well. Combine pumpkin,
water, eggs and oil and mix well. Add dry ingredients slowly and beat
thoroughly. Stir in nuts and pour batter into greased loaf pan. Bake at
350° F for 75 to 80 minutes. Cool 15 minutes before removing from pan.
PUMPKIN BREAD PUDDING > Back to Top <
1 pound firm French bread
2 cups Half and Half (half milk, half cream)
1-1/2 cups Sugar
3 Eggs
15 ounce Pumpkin pie mix (seasoned)
1/2 cup Raisins
1/2 cup Pecans
Whipped cream
Lightly grease a medium casserole dish. Pre-heat the oven to 350° F. Tear the bread
into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate
bowl, lightly, beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the
bread. Place half in the casserole. Add the raisins and pecans. Top with the
other half of the mixture. Bake for 25 to 35 minutes or until firm and lightly brown. Serve warm with
whipped cream.
Serves 4 to 6.
PUMPKIN BREAD
3 > Back to Top <
2-1/2 cups all-purpose flour Butter two 9 x 5-inch loaf pans. Preheat oven to 350° F (175° C). Place oven rack in lower 1/3 of oven. In a large bowl, combine the white flour, whole wheat flour, sugar, baking
powder and baking soda. Mix well. In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture
and blend in softened butter or margarine one tablespoon at a time. Divide mixture between 2 pans. Bake until golden and cake tester comes out
clean, about 45 minutes. Invert onto racks and cool.
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened
Makes 2 loaves
PUMPKIN CAKE > Back to Top <
2 packages cake mix, spice or carrot (or make your own from scratch)
2 cans white frosting (or make your own from scratch)
few drops orange food coloring
candy pieces for decoration
Prepare cake mixes according to directions, baking in two bundt pans. Tint
frosting with orange food coloring. When cool, place first cake on cake plate
(with flat side up), frost flat side and place second cake on top (flat side
down on top of first cake) this will make it look like a pumpkin. Frost top and
sides of cake and decorate with candy pieces to look like a jack-o-lantern face
for Halloween or leave plan for Thanksgiving.
PUMPKIN CAKE 2 > Back to Top <
1 (18.5-ounce) package yellow
cake mix
3/4 cup white sugar
1/2 cup vegetable oil
1 cup pumpkin
1/4 cup water
1 teaspoon ground cinnamon
4 eggs
Preheat oven to 350° F (175° C). Lightly grease a 9 x 13-inch baking pan, or two 9-inch cake pans. In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
Bake
in the preheated oven 45 minutes.
Makes 1 - 9 x 13-inch cake
PUMPKIN CAKE 3 > Back to Top <
2-1/2 cups pumpkin
1 cup evaporated milk
2 eggs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 (18.5-ounce) package yellow cake mix
1/2 cup butter, melted
1 cup pecans
Preheat oven to 350° F (175° C). Lightly grease a 9 x 13-inch baking dish.
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.
Bake 50 minutes in the preheated oven.
Makes one 9 x 13-inch cake
PUMPKIN CHEESE SPREAD > Back to Top <
1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1-1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2 to 4 tablespoons sweet or dry sherry
Line a 4 cup mold with plastic wrap. In small skillet, melt butter. Saute pecans
for 1 minute or until golden. In large bowl beat cream cheese, cheddar cheese,
blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough
sherry to make desired spreading consistency. Spoon into mold. cover and
refrigerate at least 8 hours or until firm enough to hold shape. unmold onto
serving plate. Press pecans on top. Serve with crackers.
PUMPKIN CHIFFON PIE > Back to Top <
1 envelope gelatin
1/4 cup cold water
1-1/4 cups canned pumpkin
1/2 cup milk
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup granulated or brown sugar
3 eggs
To slightly beaten egg yolks add 1/2 cup sugar, pumpkin, milk, salt and spices.
Cook until thick in double broiler. Soften gelatin in cold water. Add to hot
pumpkin mixture, mix thoroughly and cool. When it begins to thicken, fold in
stiffly beaten egg whites to which the other 1/2 cup of sugar has been added.
Pour into a baked pie shell. Chill in refrigerator. It may be served with
whipped cream if desired.
PUMPKIN CHOCOLATE CHIP COOKIES > Back to Top <
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar,
vegetable oil, and egg. In a separate bowl, stir together flour, baking powder,
ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350° F (175° C) for approximately 10 minutes or until lightly brown and firm.
Makes 2 dozen
PUMPKIN COOKIES > Back to Top <
8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2-1/2 cups all-purpose flour
Preheat oven to 350° F
(175° C). Cream together
butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and
pumpkin.
In a separate bowl, mix together the oats, baking powder,
cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with
parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks. Frost with your favorite
powdered sugar glaze or leave plain.
Makes 3 dozen
PUMPKIN COOKIES 2 > Back to Top <
1/2 cup shortening
1 cup white sugar
1 cup solid pack pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1-1/2 cups butterscotch chips
Preheat oven to 350° F
(175° C). Grease cookie sheets. In
a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir
into the creamed mixture. Then stir in the butterscotch morsels.
Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to
10 minutes in the preheated oven. Allow cookies to cool for a minute on cookie
sheets before removing to cool on wire racks.
Makes 3 dozen
PUMPKIN COOKIES 3 > Back to Top <
1/4 cup margarine
3/4 cup vegetable oil
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup walnuts
Preheat the oven to 350° F (175° C). Cream together the margarine, vegetable oil and sugar.
Beat together the egg, vanilla and pumpkin.
Sift together the flour, baking powder, baking soda, salt and
cinnamon; combine with pumpkin mixture and stir in walnuts.
Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be
careful not to over-bake.
Makes 2 dozen
PUMPKIN COOKIES 4 > Back to Top <
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 cup packed brown sugar
Cream shortening, white sugar
and pumpkin. Add eggs and mix well. Sift together the baking soda, ground
cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350° F (175° C). To Make Frosting: Cook
butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar
and vanilla. Spread over warm cookies.
Makes
3 dozen
PUMPKIN COOKIES 5 > Back to Top <
1/2 cup shortening
1-1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups canned pumpkin
2-1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
Preheat oven to 375° F
(190° C). Cream
shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set
aside. Sift dry ingredients,
then blend into the "wet" ingredients. Fold in the nuts and raisins.
Mix well. Drop by heaping teaspoons
onto a greased cookie sheet, bake for 10 to 15 minutes. Cool. Best eaten if you
let them "ripen" for a day. Store in a sealed container.
Makes 3 dozen
PUMPKIN COOKIES 6 > Back to Top <
1 cup white sugar
1 egg
1 cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup canned pumpkin
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350° F
(175° C). Cream together
sugar, egg, shortening and vanilla. Sift together flour, baking soda, baking
powder, salt or ground cinnamon. Stir in pumpkin, raisins and nuts.
Bake 10 to 15 minutes. Frost with powdered sugar and milk frosting when
cool.
Makes 2 to 3 dozen
PUMPKIN COOKIES 7 > Back to Top <
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1 cup white rice flour
3/4 cup potato flour
1/2 cup shortening
3/4 cup white sugar
1 cup canned pumpkin
1/2 cup ground walnuts
Preheat oven to 350° F
(175° C). Sift dry
ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add
the dry ingredients and nuts. Beat until smooth.
Shape into 1-inch balls and place on a greased cookie sheet. Press flat
with a fork. Bake for 9 to 12
minutes.
Makes 3 to 4 dozen
PUMPKIN COOKIES WITH PENUCHE FROSTING > Back to Top <
1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup solid pack pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
Cream shortening and 1/2 cup
brown sugar and 1/2 cup white sugar. Add pumpkin, egg and vanilla; mix well.
Sift flour, baking soda, banking powder, cinnamon, and salt; add to
creamed mixture. Stir in nuts. Drop
onto greased cookie sheets. Bake at 350° F (175° C) for 10
to 12
minutes. Cool and frost. To Make
Frosting: Combine 3 tablespoons butter and 1/2 cup brown sugar in saucepan;
bring to a boil; Cook and stir for 1 minute or until slightly thickened. Cool
slightly; Add 1/4 cup milk; Beat until smooth. Stir in 2 cups confectioners'
sugar to make a spreading consistency. Spread on cookies.
Makes 4 dozen
PUMPKIN COOKIES
8 > Back to Top <
1/2 cup butter/margarine
1-1/2 cups sugar
1 egg
1 cup pumpkin
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup nuts
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin
and vanilla. Mix and sift flour, baking powder, soda, salt, nutmeg and
cinnamon. Add to creamed mixture, mix well. Add nuts and chocolate
chips;
mix thoroughly.
Drop by teaspoons onto cookie sheet and bake at 350° F for 15 minutes.
PUMPKIN CRUMB CAKE > Back to Top <
1 (18.5-ounce) package yellow
cake mix
1 egg, beaten
1/4 pound butter, melted
1 (15-ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1 cup yellow cake mix
1/2 cup white sugar
3 tablespoons butter, softened
Preheat oven to 350° F
(175° C). Spray or grease one 9 x 13-inch pan.
Prepare the crust by reserving 1 cup cake mix; combine the remainder with
egg and butter. Mix well, spread in pan. Beat
together the pumpkin, eggs, white sugar, brown sugar and cinnamon. Pour over
crust. Combine reserved cup cake
mix, sugar and butter. Crumble over filling. Add 1/2 cup chopped nuts if
desired. Bake for 40 to 45 minutes.
Makes one 9 x 13-inch cake
PUMPKIN CRUNCH CAKE > Back to Top <
2 cups pumpkin puree
1 (12-ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.5-ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8-ounce) container frozen whipped topping, thawed
Preheat oven to 350° F
(175° C). Lightly grease one 9 x 13-inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and
salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin
mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix
then drizzle the melted margarine all over the top.
Bake at 350° F (175° C) for about 1 hour but no longer than
1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
Makes one 9
x 13-inch cake
PUMPKIN CURRY SOUP > Back to Top <
1 Tablespoon Vegetable Oil
1 Onion,
peeled and chopped
1 Cup (250ml) Applesauce (unsweetened)
1 Tablespoon Sugar
1 teaspoon Curry Powder
1 teaspoon Ground Cumin
1 teaspoon Fresh Chopped Ginger Root
1/4 teaspoon Ground Cardamom
Salt
Ground Black Pepper
1 (15-ounce ~469ml)
can Pumpkin (unsweetened)
1 (14.50-ounce ~453ml)
can Chicken Broth, low sodium
is best
1 (12-ounce~ 375ml)
can Nonfat Evaporated Milk
In a large heavy bottom sauce pan, heat the oil (medium heat) and saute onion
until soft. Stir in applesauce,
sugar, curry powder, cumin, fresh ginger, cardamom, salt and pepper; cooking for
5 minutes; stir as needed.
Add pumpkin and chicken broth. Stir well, bringing to a boil then covering
and reduce heat. Simmer for 20 minutes, stirring occasionally.
Remove soup from heat and stir in evaporated milk.
Process in batches in a blender or in the pot with an immersion blender until
smooth. If the soup has cooled off
to much, reheat as needed.
PUMPKIN DOUGHNUT DROPS > Back to Top <
Oil for deep frying
1-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking
powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup canned pumpkin
1/4 cup milk
2 tablespoons oil
1/2 teaspoon vanilla
1 egg
1/2 sugar
1& teaspoon cinnamon
In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375° F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger,
and nutmeg; blend well.
In small bowl, combine pumpkin, milk, oil, vanilla,
and egg; stir into dry ingredients just until moistened. Drop by
teaspoonfuls into hot oil, 5 or 6 at a time.
Fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towel. Combine
1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut drops in mixture.
Yield: approximately 36 doughnut drops, two per serving.
Per serving: 96 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g
Protein; 18g Carbohydrate; 11mg Cholesterol; 119mg Sodium; 1g Fiber
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
PUMPKIN FUDGE > Back to Top <
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
Butter or grease one 8 x 8-inch
pan.
In a 3-quart saucepan, mix together sugar, milk, corn syrup,
pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce
heat to medium and continue boiling. Do not stir.
When mixture registers 232° F (110° C) on candy
thermometer, or forms a soft ball when dropped into cold water, remove pan from
heat. Stir in pumpkin pie spice, vanilla, butter and nuts.
Cool to lukewarm (110° F or 43° C on candy thermometer).
Beat mixture until it is very thick and loses some of its
gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36
squares.
Makes 36 servings
1-1/2 cups solid pack pumpkin
puree
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup shortening
1-1/2 cups white sugar
2 teaspoons vanilla extract
1/2 cup prepared vanilla pudding
Preheat oven to 350° F
(190° FC).
Line baking sheets with parchment paper.
Cream the butter or margarine with the sugar. Beat in the pumpkin, egg
and vanilla. Stir the flour, baking
soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend
until combined.
Drop teaspoonfuls
of dough onto the prepared baking sheets. Bake at 350° F (175° C)
for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies
together with Vanilla Filling.
To Make Vanilla Filling: Beat the shortening and
1-1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the
vanilla pudding. Beat until creamy.
Makes
1 -1/2 dozen
PUMPKIN HAZELNUT ROULADE WITH GINGER CREAM > Back to Top <
1 cup granulated sugar
3 eggs, at room temperature
2/3 cup canned pumpkin (not
prepared pie filling)
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon freshly grated
nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup toasted, peeled and
finely chopped hazelnuts (3 ounces; see note)
Powdered sugar for sifting
Filling:
2 (3-ounce) packages cream
cheese, at room temperature
4 tablespoons unsalted butter,
at room temperature (1/2 stick)
1/2 teaspoon vanilla
1 cup powdered sugar
2 tablespoons minced
crystallized ginger
Spiked cream:
1/2 cup whipping cream
1 tablespoon powdered sugar
2 teaspoons dark rum or brandy
(optional)
To line the bottom and sides of the pan, cut a 12-by-16-inch piece of parchment or wax paper. At each of the 4 corners, cut a diagonal slash about 2 inches long. Fit the paper into the pan, folding the cut ends over each other at the slashed parts to form neat corners. Lightly butter and flour the paper, tapping out the excess flour.
In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes. (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
Sift the flour, cinnamon, ginger, baking soda, nutmeg, salt and cloves onto a piece of wax paper. With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed. Spread the batter evenly into the prepared pan, being sure to reach into the corners. Sprinkle the batter with the 3/4 cup hazelnuts.
Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes. Sift powdered sugar over the top of the cake.
Place a clean kitchen towel over the cake, then top with baking sheet. Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel of the baking sheet. Carefully peel off the paper. Place the paper back on the cake. Using the towel as an aide, roll up the cake and cool completely.
To make filling: In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter and vanilla until combined. Gradually beat in the powdered sugar until smooth.
Unroll the cake and discard the paper. Spread the filling evenly over the cake and sprinkle with the crystallized ginger. Reroll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap. Refrigerate until the filling is firm, at least 1 hour. (The cake can be refrigerated for up to 2 days.)
To make spiked cream: In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, powdered sugar, rum and vanilla until stiff. Transfer to a pastry bag fitted with a large open star tip, such as Ateco No. 5.
Transfer the roll to a long serving platter. Garnish the cake with swirls of the whipped cream and sprinkle with the hazelnuts and crystallized ginger.
To serve, cut the cake diagonally into thick slices.
Make-ahead: Bake and fill the roulade up to 2 days ahead; cover tightly in plastic wrap and refrigerate. Garnish with the spiked cream just before serving.
Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. Makes 10 servings
PUMPKIN OATMEAL CAKE > Back to Top <
1 large can Pumpkin
4 to 5 slices Whole Wheat Bread, crumbled
1-1/2 cups Old Fashioned Oats
3 Hormone - Free Eggs
1 cup Pure Maple Syrup or Honey
4 teaspoons Oriental Five - Spice Powder
2 teaspoons Aluminum - Free Baking Powder
1 teaspoon Sea Salt
1 cup Rice or Soy Milk
2 teaspoons Pure Vanilla
1/2 cup Raisins
1/3 cup Raw Shelled Sunflower Seeds
Preheat oven to 325° F. Spray a 9-by-13-inch nonstick baking pan with
butter - flavored nonstick spray. Combine pumpkin, bread, oats, eggs, maple
syrup, five - spice powder, baking powder, salt, milk, and vanilla in large
mixing bowl. Mix well with a spoon. Add sunflower seeds and raisins and stir
until just combined. Pour into prepared pan and bake for 75 to 90 minutes, or
until a toothpick inserted into the center of the cake comes out clean.
Serves 8.
PUMPKIN ORANGE CHIFFON PIE > Back to Top <
PUMPKIN ORANGE COOKIES > Back to Top <
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 (15-ounce) can Libby's ® 100 Percent Pure Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
1-1/2 cups sifted powdered sugar
2-1/2 tablespoons orange juice
1/2 teaspoon grated orange peel
Preheat oven to 375° F.
Combine flour, baking soda and salt in medium bowl. Combine
butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy.
Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually
add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded
tablespoon onto ungreased baking sheets.
Bake
for 12 to 14 minutes or until edges are set. Remove to wire racks to cool
completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.
For Orange Glaze: Combine 1-1/2 cups sifted powdered sugar, 2 to 3
tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl
until smooth.
Makes 4 dozen
PUMPKIN PATCH COOKIES > Back to Top <
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups butter or margarine,
softened
1/4 teaspoon orange paste food
coloring
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup homemade or purchased
creamy chocolate frosting
18 green jelly beans, cut
crosswise in half
In a medium mixing bowl stir together flour and baking powder. Set flour mixture aside.
In a large mixing bowl beat butter or margarine and food coloring with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy.
Add egg and vanilla, then beat well. Stir in flour mixture. Do not chill dough.
Put the flower plate onto a cookie press. Pack dough, half at a time, into the cookie press. Press dough into flowers on ungreased cookie sheets.
Bake in a 400° F oven for 7 to 8 minutes or until cookies are just light brown around edges. Remove cookies to a wire rack, then cool completely.
Spread the flat side of half of
the cookies with some frosting. Top with remaining cookies to form pumpkins. For
stems, attach one jelly bean half to the top of each cookie with frosting. Let
stand for 1 to 2 hours or until frosting is slightly dry.
Makes 36.
Make-ahead tip: Freeze undecorated cookies in airtight container up to 1 month. Thaw 2 hours at room temperature before decorating
PUMPKIN PEAR UPSIDE DOWN
GINGERBREAD > Back to Top <
1 (15- or 16-ounce) can pear halves (juice pack)
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon light corn syrup
1-1/4 cups all-purpose flour
1-1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon finely shredded orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter
1/3 cup packed brown sugar
1 egg
1/2 cup canned pumpkin
1/4 cup light molasses
Whipped cream
Preheat oven to 350° F. Drain pears, reserving juice; set both aside.
Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon
reserved pear juice. Pour brown sugar mixture into a 10-inch round baking pan or
a 10-inch ovenproof skillet.
Cut each pear half into a fan by making four or five lengthwise cuts starting
1/2 inch from the stem end of pear through the bottom. Arrange pears over syrup
in pan with small ends to the center and rounded sides down. Set aside.
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking
powder, and baking soda. Set aside.
In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup
brown sugar with an electric mixer on medium to high speed until fluffy. Add egg
and beat well. Beat in pumpkin and molasses until combined.
Alternately add flour mixture and 1/3 cup of the reserved pear juice to
pumpkin mixture, beating at low speed after each addition just until smooth.
Carefully spoon over pears in pan. Spread mixture evenly with back of spoon.
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the
center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Using a
narrow metal spatula, loosen cake from sides of pan. Carefully invert cake onto
a serving plate. Serve warm, garnished with whipped cream. Cover and refrigerate
any leftovers.
Makes 10 servings.
PUMPKIN PECAN CHEESECAKE > Back to Top <
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
1/3 cup packed brown sugar
2 eggs, beaten
3/4 cup pumpkin butter
1 (9-inch) prepared graham cracker crust
Preheat oven to 350°F
(175° C). Combine pecans and
1/4 cup brown sugar; cut in butter or margarine with a pastry blender until
mixture is crumbly. Set aside. Beat
cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown
sugar; beat well. Add eggs one at a time, beating well after each addition. Stir
in Pumpkin Butter . Pour mixture into crust.
Bake for 40 minutes. Sprinkle
pecan mixture over pie. Bake for 5 additional minutes, or until butter or
margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4
hours.
Makes 8 to 12 servings
PUMPKIN
ROLL > Back to Top <
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
1 teaspoon baking soda
3/4 cup all-purpose flour
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Preheat oven to 375°F (190°C). Butter or grease one 15 x 10-inch cookie sheet.
In a mixing bowl, blend together the eggs, sugar and pumpkin.
In a separate bowl, mix together flour and baking powder. Add to pumpkin mixture and blend until smooth.
Spread evenly over cookie sheet and bake for 15 to 25 minutes. 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 and roll up again without towel. Wrap with plastic
wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into
8 to 10 servings.
Makes 8 to 10 servings
PUMPKIN
ICE CREAM
> Back to Top <
16 ounces pumpkin, canned or fresh
1 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup Half and Half
1/2 teaspoon grated orange zest
1/4 cup orange juice
2 cups whipping cream
Combine all ingredients in large bowl. Pour into ice cream canister. Freeze according to manufacturer's directions.
Makes about 2 quarts.
PUMPKIN
BREAD 4 > Back to Top <
3 cups sugar
3-1/2 cup all purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 cup canola oil
4 eggs, beaten
15 ounces pumpkin puree (recipe follows this)
1/2 cup chopped walnuts
2/3 cup water
Sift all the dry ingredients and set aside. Mix the oil, eggs and pumpkin. Add the nuts. add the flour, alternating with the water.
Pour into 2 greased 8 x 4 x 3-inch pans.
Bake in a preheated 350º F. oven for 40 minutes, or until nicely brown.
Makes 2 loaves.
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Happy Thanksgiving from Spike & Jamie |
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