pumpkin cake

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 10 inch bundt or tube pan.
• cream oil, beaten eggs, pumpkin, and vanilla together.
• sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. add the flour mixture to the pumpkin mixture and mix until just combined. if desired, stir in some chopped nuts. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour or until a toothpick inserted in the middle comes out clean. let cake cool in pan for 5 minutes then turn out a plate and sprinkle with confectioners' sugar.

Southern Sweet Potato Bread With Pecans

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 2 tablespoons milk
• 1 cup cooked and mashed sweet potatoes
• 1 cup chopped pecans
• 1/2 cup golden raisins

Recipe

• preheat oven to 325 degrees f ( 165 degrees c ). grease an 8x4 inch loaf pan.
• in a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. add the eggs, oil, and milk; mix until well blended. finally, stir in the mashed sweet potatoes, pecans, and golden raisins. pour the batter into the prepared pan.
• bake for 70 minutes, or until a toothpick inserted comes out clean. allow bread to cool in the pan at least 15 minutes before removing. for best flavor, store overnight before serving.

Pumpkin Bars With Cream Cheese Frosting

Ingredients

• Servings: 16
• cooking spray
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1 pinch ground cinnamon, for dusting

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a large jelly roll pan with cooking spray.
• beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. beat on medium speed until incorporated, 2 minutes.
• mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. beat flour mixture into egg mixture on low speed until just combined, 1 minute. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. cool completely.
• beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. gradually add confectioners' sugar; beat until smooth. spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 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 puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium 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 tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

pumpkin pot de creme

Ingredients

• Servings: 6
• 2 cups whipping cream
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 vanilla bean, split and scraped
• 1 teaspoon dark
• 5 egg yolks
• 2 tablespoons white sugar
• 1/2 cup chopped toasted pecans
• 1/4 cup maple syrup

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the . remove from the heat cover and stand 15 minutes.
• beat together the egg yolks and 2 tablespoons sugar. stir in 2 tablespoons of the cream mixture. pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
• arrange 6 ramekins in a shallow baking dish. pour the custard evenly into the ramekins. pour boiling water into the baking dish to half-way up the sides of the ramekins. loosely cover the baking dish with aluminum foil.
• bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. allow to sit, loosely covered with aluminum foil, another 30 minutes.
• cover each ramekin with plastic wrap; chill in refrigerator overnight. top each custard with pecans and maple syrup to serve.