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Pumpkin Recipes Disk 119

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PUMPKIN PECAN PIE 1

PUMPKIN PECAN PIE 2

PUMPKIN PECAN WHITE CHOCOLATE COOKIE

PUMPKIN PIE (ULTIMATE)

PUMPKIN PIE 1

PUMPKIN PIE BARS

PUMPKIN PIE CAKE 1

PUMPKIN PIE CAKE 2

PUMPKIN PIE CAKE 3

PUMPKIN PIE FILLING

PUMPKIN PIE HINT

PUMPKIN PIE SPICE MIX

PUMPKIN PIE SQUARES

PUMPKIN RAISIN COOKIES

PUMPKIN RAISIN TART 1

PUMPKIN ROLL

PUMPKIN ROLL-OUT COOKIES

PUMPKIN ROLL CAKE

PUMPKIN SAUSAGE TARTS

PUMPKIN SCONES WITH BERRY BUTTER 1

PUMPKIN SMOOTHIE

PUMPKIN SOUP

PUMPKIN SPICE CAKES

PUMPKIN SPICE MUFFINS

PUMPKIN SPICE RING

PUMPKIN SQUARES 1

PUMPKIN SQUARES 2

PUMPKIN SAUSAGE TARTS

PUMPKIN SWIRL CHEESECAKE 1

PUMPKIN TOFU TREAT

PUMPKIN TORTE

PUMPKIN WHOOPIE PIES

QUICK AND EASY PUMPKIN PIE SQUARES

ROASTED PUMPKIN SEEDS

SOFT PUMPKIN COOKIES

SPICED PUMPKIN FUDGE

STREUSEL TOPPED PUMPKIN PIE

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

WHITE CHOCOLATE PUMPKIN COOKIES

YUMMY PUMPKIN COOKIES

 

 

PUMPKIN PECAN PIE      > Back to Top <

3 eggs, slightly beaten
1 (15-ounce) can pumpkin
3/4 cup sugar
1/2 cup dark-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped pecans
Whipped cream (optional)

Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

Makes 8 servings.

 

 

PUMPKIN PECAN PIE 2         > Back to Top <

4 eggs, slightly beaten
2 cups pumpkin, cooked and mashed
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 pie crust  (9-inch)
1 cup chopped pecans

Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon, and salt in a medium bowl; stir until well blended. Pour into pie crust; sprinkle with pecans. Bake at 350 degrees F. for 1 hour and 10 minutes or until pie is firm in center. Let cool completely.  

Yield: 10 servings.

 

 

PUMPKIN PECAN WHITE CHOCOLATE COOKIES         > Back to Top <

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 cup unsalted butter
1-1/2 cups dark brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
10 ounces white chocolate, chopped
1/2 cup pecan halves
 
Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.   

In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. 

Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.   Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.  

Makes 3 dozen 

 

 

THE ULTIMATE PUMPKIN PIE          > Back to Top <

Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside.

 Crust
1-1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream

 Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 (16-ounce) can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend

1/4 cup apricot preserves

For crust:
Preheat oven to 350F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch  glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward.  Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325F.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)


For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Serves 8.

 

 

PUMPKIN PIE BARS          > Back to Top <

1 (18.5-ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
 
Preheat oven to 350 degrees F (190 degrees C). 

Grease the bottom of a 9 x 13-inch pan.  Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.  Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.  

Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.  Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.  Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting. 

Makes one 9 x 13-inch pan 

 

 

PUMPKIN PIE CAKE          > Back to Top <

1 (29-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.5-ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).  

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.   Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.  Bake for 55 to 60 minutes, or until done. 

Makes one 9 x 13-inch cake 

 


PUMPKIN PIE CAKE 2           > Back to Top <

1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1 cup white sugar
3 eggs
3 teaspoons ground cinnamon
1 teaspoon salt
1 (18.5-ounce) package yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans
 
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.  

In a medium bowl, mix the pumpkin, sweetened condensed milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.   

Bake in the preheated oven 50 to 60 minutes. Cool before serving. 

Makes one 9 x 13-inch cake 

 

 

PUMPKIN PIE CAKE 3          > Back to Top <

Crust
1 box yellow cake mix
1 stick (1/2 cup) margarine
1 egg - beaten

Filling
1 large can pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup evaporated milk
1-1/2 teaspoon cinnamon

Topping
3/4 cup nuts
1/2 cup brown sugar
1/2 stick (1/4 cup) margarine - softened

Crust
Take 1 cup of cake mix and set aside for topping. To remainder of cake mix, add margarine and egg; mix. Press into bottom of greased and lightly floured 9 x 13-inch pan.

Filling
In large bowl mix pumpkin, eggs, brown sugar, granulated sugar, milk and cinnamon; beat well. Spread over cake.

Topping
To 1 cup of reserved cake mix, add brown sugar, nuts and margarine (not melted); crumble together. Spread over pumpkin mix. Bake at 350F for 50 to 60 minutes. Cool and refrigerate.

Top with ice cream or whip cream.

 

 

PUMPKIN PIE FILLING     > Back to Top <

1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
2 teaspoons cinnamon
2 Tablespoons flour
3-1/2 cups pumpkin
5 eggs, well beaten
3-1/2 cups hot milk

Mix together sugar, brown sugar, salt, ginger, cloves, cinnamon, and flour.
Combine with pumpkin and add eggs. Stir in milk. Pour into uncooked pastry.
Bake in hot oven at 425 degrees Fahrenheit for about 30 minutes, until filling is set. Test by inserting knife into center. Remove from oven.

Makes: two large pies (9-1/4 inch inside measure)

 

 

PUMPKIN PIE HINT     > Back to Top <

It's not a recipe -- but if you would add just a small pinch of pepper to your pumpkin pie recipe, youll be amazed at how much brighter and fresher the filling tastes! And you won't taste the pepper at all. I've been doing this since one of my customers told me about it about 10 years ago and you will not believe the difference a small pinch of pepper can make! Measurement-wise...  I'd guesstimate 1/32 to 1/16 of a teaspoon.

 

 

PUMPKIN PIE SPICE MIX     > Back to Top <

3 Tablespoons Ground Cinnamon
1-1/2 teaspoon Ground Ginger
1 teaspoon Ground Nutmeg
1 teaspoon Ground Allspice
1/2 teaspoon Ground Mace
1/4 teaspoon Ground Cloves

Place all ground spices in a jar, cover and shake.

Use as specified in your favorite baking recipes which mention pumpkin pie spice

 

 

PUMPKIN PIE SQUARES      > Back to Top <

Base Ingredients:
3/4 cup flour
1/2 cup rolled oats
1/4 cup brown sugar, packed
1/2 cup butter
1/2 cup chopped pecans

Topping:
1 (14-ounce) can of pumpkin
1 (10-ounce) can of Eagle Brand sweetened condensed milk
2 eggs, beaten
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup coconut

Base: Mix base ingredients and press into a 9-inch square pan. Bake at 350
degrees for 15 minutes.

Topping: Mix topping ingredients separately except for coconut. Pour over
base and bake at 350 degrees for 25 to 30 minutes or until set. Add coconut for topping. Serve with whipped cream.

 

 

PUMPKIN PIE     > Back to Top <

1 egg
3/4 cup sugar
1 Tablespoon flour or cornstarch
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1-1/2 cup steamed pumpkin
2 Tablespoons molasses
1-1/4 cup milk

Beat egg thoroughly; add sugar mixed with flour, salt and spices. Then add pumpkin, molasses and milk. Stir until well blended. Line a deep pie pan with pastry. Pour in mixture and bake in a hot oven, 450 degrees Fahrenheit, for 10 minutes. Reduce heat to 325 degrees Fahrenheit and bake 30 minutes longer or until firm.

 

 

PUMPKIN RAISIN COOKIES      > Back to Top <

1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup solid pack pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup raisins
1 cup confectioners' sugar
2 tablespoons warm water
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.  

In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.  

Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.   

To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.   

Makes 3 to 4 dozen 

 

 

PUMPKIN RAISIN TART          > Back to Top <

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1 8-ounce tub cream cheese
1/2 cup finely chopped pecans or walnuts
1/3 cup raisins
1 egg yolk
1 tablespoon honey
1 cup canned pumpkin
1 5-ounce can evaporated milk (2/3 cup)
1/3 cup sugar
1 egg white
1 egg
1-1/2 teaspoons pumpkin pie spice
1/2 cup whipping cream, whipped
2 tablespoons finely chopped pecans or walnuts

Preheat oven to 450 degrees F. Let piecrust come to room temperature according to package directions.

Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey; set aside. In a mixing bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.

Roll piecrust into a 13-inch circle. Ease piecrust into an 11-inch tart or 10-inch quiche pan. Press edges of piecrust against edges of pan. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from the oven. Reduce oven temperature to 375 degrees F. Carefully spoon cream cheese mixture into piecrust; spread evenly. Pour pumpkin mixture over cream cheese layer.

Place tart on preheated baking sheet; bake for 30 to 35 minutes or until a knife inserted off-center comes out clean. Cool on a wire rack. Cover and chill up to 2 days.

To serve, if using a tart pan with a removable bottom, remove outer rim of pan. Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter. Spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts. 

Makes 10 servings.

 

 

PUMPKIN ROLL CAKE          > Back to Top <

3  Eggs
1 Cup (200 grams)  Sugar
2/3 Cup (175 ml) Canned Pumpkin
1 teaspoon  Lemon juice
3/4 Cup Flour
2 teaspoons  Ground Cinnamon
1/2 teaspoon  Salt
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1 cup (140 grams) Pecans, chopped
1 cup (250ml) Confectioners' sugar
1/2 teaspoon Vanilla extract
4 Tablespoons Butter or margarine
8 ounces (240 grams) Cream cheese
 
Preheat oven to 350F (175C).

Grease and flour a jellyroll pan (large cookie sheet with sides). 

In a mixing bowl, beat eggs on high for five minutes. Gradually add sugar, pumpkin, and lemon juice.

Add flour, cinnamon, salt, baking powder, and ginger.

Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
 
Bake for 12 to 15 minutes, or until cake springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes. 

To make the filling mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth. 

Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar.

Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled. 

 

 

PUMPKIN ROLL      > Back to Top <

3 eggs, beaten
1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
2/3 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup confectioners' sugar
1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10 x 15-inch jelly roll pan. 

In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.  Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingedients and mix well. Spread into pan and bake for 15 to 20 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 sugar, butter, cream cheese and vanilla.  Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.   

Makes 8 to 10 

 

 

PUMPKIN ROLL-OUT COOKIES      > Back to Top <

3/4 cup unsalted butter
1/2 cup packed brown sugar
1 tablespoon orange zest
1/2 cup solid pack pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt

In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.  

Preheat oven to 375 degrees F (190 degrees C).  

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy. 

Makes 3 dozen 

 

 

PUMPKIN SAUSAGE TARTS   > Back to Top <

These can be made the day before a party in 24 to 30 tartlet cups or in 16 individual brioche pans.

2 cups all-purpose flour
1/2 teaspoon ground sage
1/4 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
4 ounces bulk pork sausage
2 tablespoons finely chopped onion
2 eggs, slightly beaten
1 cup canned pumpkin
1/4 cup milk
2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Small sage leaves (optional)

Preheat oven to 325 degrees F. In a bowl stir together flour, ground sage, and the 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 2 tablespoons of the cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with remaining cold water, 1 tablespoon at a time, until all is moistened. Shape into a ball.

On a lightly floured surface roll pastry 1/8-inch thick. Cut circles with a 3- or 3-1/2-inch round cutter (depending on size of tart pans used); re-roll pastry as necessary. Line 2-1/2- to 3-inch round fluted tartlet pans with the pastry circles. Trim off any excess dough. (If desired, cut leaf-shape pieces from pastry scraps for garnish. Brush with mixture of 1 egg white and 1 tablespoon water. Place on a baking sheet; bake for 10 to 12 minutes.)

Place tartlet pans in a 15 x 10 x 1-inch baking pan for easier handling. Set aside.

For filling, in a small skillet cook sausage and onion until sausage is lightly browned and crumbly, breaking up sausage into fine pieces as it cooks. Drain on paper towels. Set aside. Stir together eggs, pumpkin, milk, sugar, salt, and cinnamon. Stir in sausage mixture. Spoon a slightly rounded tablespoon of mixture into each tartlet pan. Bake for 15 to 20 minutes or until filling is set.

Remove tarts from oven and let cool in pans 10 to 15 minutes or until firm. Carefully loosen with a wooden toothpick; remove from pans. Cool on wire racks. Wrap and chill up to 24 hours.

To serve, place tartlets on baking sheet. Reheat in a 350 degree F oven for 8 to 10 minutes or until heated through. If desired, place sage leaves or baked pastry leaves on top of each tart. 

Makes 24 to 30.

 

 

PUMPKIN SCONES WITH BERRY BUTTER     > Back to Top <

For a holiday-time breakfast or brunch, make the butter the day before and start the scones by assembling the dry ingredients in another bowl. Cover and chill both bowls.

2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled margarine or butter
1 egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons dried cranberries or dried blueberries
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 tablespoons powdered sugar

Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.

Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. 

Makes 12 scones.

For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

 

 

PUMPKIN SMOOTHIE     > Back to Top <

1 (15-ounce) can pumpkin, chilled
1 (12-ounce) can evaporated milk, chilled (1-1/2 cups)
NOT sweetened condensed milk
1 cup orange juice, chilled (pre-made orange juice, not frozen)
1/2 cup sliced banana
1/2 cup packed brown sugar
Ice cubes (optional)
Ground nutmeg or cinnamon
Orange slices (optional)

In the blender container combine the pumpkin, evaporated milk, orange juice, banana, and brown sugar. Cover and blend until smooth.

Serve smoothie over ice cubes (if desired), sprinkle with nutmeg or cinnamon, and garnish with orange slices.

Serves 6.

 

 

PUMPKIN SOUP      > Back to Top <

2 large onions, chopped
1 teaspoon curry powder
1 tablespoon salt
5 cups chicken broth
1/2 cup butter
4 cups half-and-half
4 cups fresh pumpkin

Saute onion in butter until tender. Sprinkle with curry powder and saute 2 more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt. Add half-and-half, stirring constantly. Stir in broth. Cook over low heat, stirring occasionally.

Serves 16.

 

 

PUMPKIN SPICE CAKES       > Back to Top <

According to the cook who submitted this recipe, it dates back to the days when everyone started with fresh pumpkins and cooked down the pulp. But lucky for us, we now have canned pumpkin, and can get the same great taste without all the extra work.

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup shortening
1/2 cup molasses
1 egg
1 cup canned pumpkin
Frosting (optional)

Grease eighteen 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, baking soda, cinnamon, salt, and cloves; set aside.

In a large bowl, beat sugar and shortening with an electric mixer on medium to high speed until well mixed. Add molasses and egg; beat well. Add flour mixture and pumpkin alternately to molasses mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake in a 400 degree F oven about 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool completely. Frost, if desired. 

Makes 18 cupcakes.

 

 

PUMPKIN SPICE MUFFINS      > Back to Top <

2 Eggs (or 1 egg and 2 egg whites)
1/4 Cup (60 ml)  Canola Oil
1/2 Cup (125 ml) Raw Honey
1/4 Cup (60 ml)  Unsweetened Applesauce
1 Cup (250 ml) Mashed, cooked pumpkin
1-1/2 (210 grams)  Brown Rice Flour*
1/2 Cup (70 grams) Oat Flour*
1 teaspoon  Baking powder
1 teaspoon  Baking soda
1 teaspoon  Cinnamon
1/2 teaspoon  Allspice
dash Salt
1/2 Cup (125 ml) Raisins (optional)
1/2 Cup (125 ml) Chopped nuts (I prefer pecans but walnuts also work well)

*These flours available in natural food section of grocery store or your local health food store.

Preheat oven to 350F (180C).

Beat eggs well; add honey, oil and pumpkin.  Add dry ingredients and mix well.

Stir in raisins and nuts.

Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

 

 

PUMPKIN SPICE RING       > Back to Top <

1 (18.25-ounce) package angel food cake mix
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice

Combine pumpkin and pumpkin pie spice, and mix well. Set aside.  Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.  Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.  

Makes 10 servings 

 

 

PUMPKIN SQUARES       > Back to Top <

1 yellow cake mix
1/2 cup butter, melted
4 eggs
2 cans pumpkin (3 cups)
1 cup white sugar
1/2 cup brown sugar, packed
2/3 cup evaporated milk
1 1/2 tsp cinnamon
1/2 cup chopped walnuts
1/4 cup butter, softened
              
Remove 1 cup of the cake mix and reserve.  In small bowl, lightly beat 1 egg.

In large bowl stir together remaining cake mix, 1/2 cup of melted butter and
the 1 beaten egg.  Press into greased and floured 9 x 13-inch baking pan.  In large bowl beat the 3 remaining eggs, pumpkin, 1/2 cup of the sugar, brown sugar, milk and cinnamon.  Pour over cake mixture in pan.  To the 1 cup of remaining cake mixture add the other 1/2 cup sugar, walnuts and 1/4 cup softened butter.  Sprinkle over pumpkin mixture, Bake at 350 degrees F for 50 to 60 minutes or until set. Cut into squares.

 

 

PUMPKIN SQUARES 2     > Back to Top <

2 dozen graham crackers (crushed)
1-1/2 cups sugar
1/2 cup margarine
5 eggs
1 (8-ounce) pkg. cream cheese
1/2 teaspoon salt
2 teaspoons cinnamon
1 envelope plain gelatin
1/4 cup cold water
2 cups fresh pumpkin

Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in a 9 x 13-inch pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350F. Remove and cool.

Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatin over water in a small pan and stir over low heat until dissolved. Add to mixture in double boiler, and let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked layers. Refrigerate. Serve with whipped cream, if desired.

 

 

PUMPKIN SWIRL CHEESECAKE      > Back to Top <

1-1/2 cups finely crushed gingersnaps (about 28)
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour
2 8-ounce packages cream cheese, softened
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon vanilla
4 eggs
2 tablespoons milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For crust, in a medium mixing bowl combine crushed gingersnaps, melted margarine or butter, and the 1 tablespoon flour. Press onto the bottom and about 1-1/2 inches up the sides of an 8- or 9-inch springform pan. Set pan aside.

For filling, in a large mixing bowl beat cream cheese until smooth. Add sugar, the 3 tablespoons flour, ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaining mixture add pumpkin, brown sugar, cinnamon, and nutmeg.

Spoon plain cheese mixture into crust-lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being careful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake for 50 to 55 minutes for an 8-inch pan (45 to 50 minutes for a 9-inch pan) or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. 

Makes 12 to 16 servings.

 

 

PUMPKIN TOFU TREAT     > Back to Top <

1 (1-pound, 13-ounce) can Pumpkin
2 cups extra-firm Tofu, well drained and mashed
4 Hormone-Free Eggs
1 teaspoon Sea Salt
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
2 teaspoons Pure Vanilla
1/2 cup Raw Honey
3 tablespoons Pure Maple Syrup
1/3 cup Rice or Soy Milk
 
Preheat oven to 325 degrees. Prepare 9-by-13-inch nonstick baking pan with butter-flavored nonstick spray. In a large mixing bowl, combine pumpkin and tofu. Add remaining ingredients. Stir well with a spoon. Pour mixture into prepared pan and bake one hour, or until a toothpick inserted into the center comes out clean. Cool to room temperature, then cut into squares and serve.
 
Note: Organic Vanilla Frozen Yogurt or Rice or Soy Ice Milk are terrific as toppings.

 

 

PUMPKIN TORTE     > Back to Top <

3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin

Preheat oven to 350 degrees.

Stir together flour, baking powder, ginger, cinnamon, and salt; set aside.

In a large mixing bowl, beat eggs with electric mixer on high for about 5 minutes or until thick and lemon colored. Gradually add sugar, beating until sugar is almost dissolved. Stir in pumpkin. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread into greased and floured 8 x 1-1/2-inch cake pans.

Bake for 20 to 25 minutes or until tops spring back when lightly touched. Loosen cakes and cool on wire rack. After cake is cooled, spread nut filling between each layer.

 

Nut Filling

1 (8-ounce) package of cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans
1 cup powdered sugar, sifted

In a chilled mixing bowl, beat together cream cheese, butter, milk and vanilla until smooth. Beat in powder sugar. Stir in pecans.

 

 

PUMPKIN WHOOPIE PIES    > Back to Top <

2 cups packed brown sugar
1 cup vegetable oil
1-1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1-1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. 

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.   

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.  

To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.    

Makes 3 dozen 

 

 

PUMPKIN-SAUSAGE TARTS     > Back to Top <

2 cups all-purpose flour
1/2 teaspoon ground sage
1/4 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
4 ounces bulk pork sausage
2 tablespoons finely chopped onion
2 eggs, slightly beaten
1 cup canned pumpkin
1/4 cup milk
2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Small sage leaves (optional)

Preheat oven to 325 degrees F. In a bowl stir together flour, ground sage, and the 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 2 tablespoons of the cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with remaining cold water, 1 tablespoon at a time, until all is moistened. Shape into a ball.

On a lightly floured surface roll pastry 1/8-inch thick. Cut circles with a 3- or 3-1/2-inch round cutter (depending on size of tart pans used); re-roll pastry as necessary. Line 2-1/2- to 3-inch round fluted tartlet pans with the pastry circles. Trim off any excess dough. (If desired, cut leaf-shape pieces from pastry scraps for garnish. Brush with mixture of 1 egg white and 1 tablespoon water. Place on a baking sheet; bake for 10 to 12 minutes.)

Place tartlet pans in a 15 x 10 x 1-inch baking pan for easier handling. Set aside.

For filling, in a small skillet cook sausage and onion until sausage is lightly browned and crumbly, breaking up sausage into fine pieces as it cooks. Drain on paper towels. Set aside. Stir together eggs, pumpkin, milk, sugar, salt, and cinnamon. Stir in sausage mixture. Spoon a slightly rounded tablespoon of mixture into each tartlet pan. Bake for 15 to 20 minutes or until filling is set.

Remove tarts from oven and let cool in pans 10 to 15 minutes or until firm. Carefully loosen with a wooden toothpick; remove from pans. Cool on wire racks. Wrap and chill up to 24 hours.

To serve, place tartlets on baking sheet. Reheat in a 350 degree F oven for 8 to 10 minutes or until heated through. If desired, place sage leaves or baked pastry leaves on top of each tart. 

Makes 24 to 30.

 

QUICK AND EASY PUMPKIN PIE SQUARES     > Back to Top <

1 package 2-layer-size yellow cake mix
1/2 cup butter, melted and cooled
3 eggs
1 (16-ounce) can pumpkin
1 (5-ounce) can evaporated milk (2/3 cup)
1/2 cup packed brown sugar
2 -1/2 teaspoons pumpkin pie spice
2 tablespoons granulated sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon or pumpkin pie spice
Whipped cream

In a large bowl, combine the dry cake mix, the 1/2 cup butter and 1 of
the eggs, beating until combined. Reserve 1 cup of mixture.

Spread remaining mixture in an ungreased 13x9x2-inch baking pan, pressing
to form an even crust.

For filling, in a medium bowl, beat together the remaining eggs, the
pumpkin, evaporated milk, brown sugar and pumpkin pie spice. Pour the
mixture over the prepared crust.

Combine the reserved 1 cup cake-mix mixture, granulated sugar, the 2
tablespoons butter and the cinnamon.  Dot evenly over pumpkin filling.

Bake in a 350 degree F. oven for 45 to 50 minutes or until knife inserted
near center comes out clean. Cool in pan on wire rack. Cut into squares.
Serve topped with whipped cream. Store in the refrigerator. 

Makes 12 servings.

 

 

ROASTED PUMPKIN SEEDS   > Back to Top <

pumpkin seeds (amount is up to you - I use the seeds from 1 to 3 pumpkins my children have made into jack-o-lanterns or from the ones I use to make pumpkin pies) 
1-1/2 tsp cooking oil
salt to taste

Wash the seeds in lukewarm water. Fill a bowl with water. Soak the seeds for 1 hour. Spread the seeds on a piece of foil to dry. Let them dry for 1 or 2 days.

Put the seeds in a bowl. Add 1-1/2 teaspoons of cooking oil. Stir the seeds and oil. Spread the seeds out on a cookie sheet, and lightly salt them. Bake the seeds at 300 for 30 minutes. Turn the seeds every 5 minutes with the spatula or spoon. Let seeds cool completely before eating.

 

SOFT PUMPKIN COOKIES     > Back to Top <

1 cup white sugar
1 tablespoon butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C).

Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
Stir in flour, baking powder and salt; mix well. Drop by the tablespoon on cookie sheet and bake for 15 minutes.

Makes 1 dozen  

 

 

SPICED PUMPKIN FUDGE     > Back to Top <

3 Cups (600 grams) Sugar
3/4 Cup (175 grams)  Butter or Margarine
2/3 Cup (175 ml) Evaporated Milk
1/2 Cup (125 ml) Canned Pumpkin
1 teaspoon Pumpkin Pie Spice
1 bag Butterscotch Morsels 12 ounces (360 grams)
1 jar Marshmallow Creme (7 ounces ~220 ml)
1 Cup (250 ml) Pecan Pieces
1 teaspoon Real Vanilla

Greased a 9 x 13-inch (23 x 32-cm) baking dish.

In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and pumpkin pie spice. Bring to a boil, stirring constantly.

Continue to boil over a medium heat stirring constantly until mixture reaches 234F (112.2C) on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels.

Add marshmallow creme, nuts and vanilla, mixing until blended. Pour (quickly) into the prepared baking dish spreading just until smooth.

Cool at room temperature, cut into squares.  Wrap each square in plastic wrap and store in the refrigerator.

 

 

STREUSEL TOPPED PUMPKIN PIE     > Back to Top <

1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
1 egg
1 1/4 teaspoon ground cinnamon, divided
1/2 teaspoon each ground ginger, nutmeg and salt
1 (6-ounce) Keebler Ready Crust Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 Tablespoons flour
2 Tablespoons cold butter or margarine
3/4 cup chopped walnuts (I prefer pecans)

Preheat oven to 425 degrees. With mixer or wire whisk beat pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt.  Pour into crust.  Bake 15 minutes. 

Meanwhile, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature.  Refrigerate leftovers.

 

 

SWIRLED PUMPKIN  & CARAMEL CHEESECAKE      > Back to Top <

1-1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14-ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8-ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Prepare the crust by combining the cookie crumbs and margarine. Press into a 9-inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.

Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.

Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.

Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refridgerate for 8 hours or until chilled. 

Makes 8 servings 
 

 

WHITE CHOCOLATE PUMPKIN COOKIES       > Back to Top <

2-1/4 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup unsalted butter
1-1/2 cups packed brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 tablespoon vanilla extract
2 cups white chocolate chips
1 cup chopped pecans

In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.

In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.

Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set. 

Makes 3 dozen 
 

 

YUMMY PUMPKIN COOKIES    > Back to Top <

1-1/2 cup brown sugar, packed
1/2 cup shortening
2 eggs
1 lb. can pumpkin
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 cup raisins
1 cup pecans, chopped

Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly. In a large bowl sift dry ingredients and add to pumpkin mixture. Blend well, Add raisins and pecans. Drop batter by teaspoonful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven.

Makes about 6 dozen

 

 

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Happy Thanksgiving from Spike & Jamie

 


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