Category Archives: pumpkin recipes

Pumpkin Pie Bars


image

1 1/2 cups flour

1 cup finely chopped pecans

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon, divided

3/4 cup butter or margarine

1 (15 ounce) can pumpkin

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 eggs, beaten

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon Flour

Directions

Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13×9-inch baking pan.

Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.

Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.

Pumpkin Bread


ingredients

  • 3 cups  sugar
  • 1 cup  cooking oil
  • 4 eggs
  • 3-1/3 cups  all-purpose flour
  • 2 teaspoons  baking soda
  • 1-1/2 teaspoons  salt
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground nutmeg
  • 2/3 cup  water
  • 1 15-ounce can  pumpkin

directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2×3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Raisin-Nut Pumpkin Bread: Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.

Pumpkin Cheesecake


 

  • 1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups
  • 8 whole(s) graham crackers, broken
  • 1/2 cup(s) pecans, 2 ounces
  • 1 tablespoon(s) light brown sugar
  • 5 tablespoon(s) unsalted butter, melted plus more for greasing the pan
  • 1 1/2 cup(s) (14 ounces) cream cheese, at room temperature
  • 1 1/2 cup(s) granulated sugar
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) freshly ground nutmeg
  • 1/4 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) ground allspice
  • 5 large eggs, at room temperature
  • 1 cup(s) heavy cream, at room temperature
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) pure vanilla extract
  • Whipped Cream, for serving
  • Pecan Praline Topping, for serving

 

Directions

  1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
  2. Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
  3. In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.
  4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
  5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Pumpkin Pie Bars


A pumpkin stem.

Image via Wikipedia

2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Pumpkin Bars


4 eggs
1 2/3 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Beat eggs, sugar, oil, and pumpkin. Stir together dry ingredients. Add sugar mixture and flour mixture together. Put in greased sheet cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Frosting: 1-3 ounce package of cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Soften cream cheese and margarine, add vanilla and powdered sugar, beat with mixer.

Pumpkin Pancakes


1 1/4 c flour
6 tbs sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 c whole milk
3/4 c canned pure pumpkin
4 eggs, separated (room temperature)
1/4 c butter, melted
1 tsp vanilla

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup

Punpkin Chip Cookies


1 carton pumpkin pie filling
1 teaspoon baking soda
2 tablespoons milk
2 cup sugar
2 eggs
1 cup vegetable oil
4 cup flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon vanilla
1 small bag chocolate chips

Preparation: Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven. Cookies will be soft and cake-like, perfect for a halloween party. They will be a big hit with kids and grown-ups as well.

Pumpkin Angel Food Cake


Something special for fall…..

1 cup cooked or canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 package (16 ounces) one-step angel food cake mix
14 tablespoons reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon if desired.

Pumpkin Roll with Cream Cheese Filling


Beat 3 eggs for 5 minutes.

Add: 1 cup sugar
1/3 cup pumpkin
1 teaspoon lemon juice
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup flour
===filling===
1 cup powdered sugar
6 ounce cream cheese
4 teaspoon butter
1/2 teaspoon vanilla
Spread on 15 x 10 inch cookie sheet. Top with 1/2 cup nuts. Bake at 375 degrees for 15 min. Take up on floured tea towel (powdered sugar). Roll up and chill. Filling: Blend well. Unroll and spread filling. Roll up again. Chill. Slice.

Maple Glazed Pumpkin Ring


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1 /4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract

Glaze:
1 cup confectioners’ sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Heat oven to 350 degrees. Grease a 6 1/2 cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife invert onto a wire rack placed over a sheet of waxed paper. Meanwhile, prepare glaze. Sift confectioners’ sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.