Pumpkin Pie With Sour Cream Topping

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pastry shells
• 1 (16 ounce) can pumpkin
• 1 (14 ounce) can condensed milk
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 teaspoons grated orange peel (optional)
• sour cream, topping
• 1 1/2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla or 2 teaspoons thawed orange juice concentrate
• 1/2 teaspoon grated orange peel (optional)

Recipe

• 1 place rack in lowest position in oven and preheat oven to 425 degrees.
• 2 combine all ingredients except pastry shell, mix well. pour into pastry shell.
• 3 bake 15 minutes. reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. cool.
• 4 sour cream topping.
• 5 combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. after 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

Pumpkin Pound Cake With Buttermilk Glaze

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• cooking spray
• 1 tablespoon flour
• 1 (15 ounce) can pumpkin
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk
• 1/3 cup fat-free buttermilk
• 1/4 cup sugar
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/8 teaspoon baking soda

Recipe

• 1 preheat oven to 350°.
• 2 lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
• 3 spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. let stand about 10 minutes. scrape drained pumpkin into a bowl.
• 4 place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
• 5 add eggs, 1 at a time, beating well after each addition. beat in pumpkin and vanilla.
• 6 combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
• 7 add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• 8 spoon batter into prepared pan. bake for 55 minutes or until a wooden pick inserted in center comes out clean.
• 9 cool in pan 10 minutes on a wire rack. remove from pan, and cool completely on wire rack.
• 10 combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
• 11 cook 1 minute or until thick, stirring constantly; remove from heat.
• 12 drizzle cake with glaze.

Pumpkin Praline Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• nonstick vegetable oil cooking spray
• 1 cup packed golden brown sugar
• 1/2 cup sugar
• 1/3 cup half-and-half
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 2/3 cups pecan halves (about 6 ounces)
• 2 cups chilled heavy whipping cream
• 8 ounces chilled mascarpone cheese
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 15 ounces pumpkin puree
• 1/2 cup packed golden brown sugar
• 1/4 cup whipping cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 4 1/2 ounces soft ladyfingers
• 4 1/2 tablespoons dark rum, divided

Recipe

• 1 praline: spray baking sheet with nonstick spray. bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. reduce heat to medium-low and simmer 5 minutes, whisking constantly. add butter, vanilla, and salt. attach candy thermometer to pan. simmer without stirring until temperature registers 260 degrees, about 8 minutes. remove from heat; immediately mix in pecans. transfer to prepared sheet, spreading in a single layer. cool completely. chop into 1/4-inch pieces.
• 2 for the mascarpone cream: using and electric mixer, beat all ingredients in a large bowl until firm peaks form. set aside 1/2 cup mascarpone cream for the pumpkin filling.
• 3 for the filling: whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. whisk in reserved 1/2 cup mascarpone cream.
• 4 spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). sprinkle 1 1/2 tablespoons rum over. spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. sprinkle 1/3 cup praline over. spread 1 cup mascarpone cream over.
• 5 cover with another layer of ladyfingers. sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. sprinkle 1/2 cup praline over.
• 6 repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. spread remaining mascarpone cream over. cover and chill overnight.
• 7 can be made 2 days ahead. keep chilled.
• 8 uncover trifle. sprinkle 1 cup praline decoratively over top.

Pumpkin Pie With Pecan & Maple Cream

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 lb pumpkin, peeled and cut into chunks
• 1 lb shortcrust pastry
• 6 ounces light brown sugar
• 2 eggs
• 2/3 cup heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1 pinch nutmeg
• 2/3 cup heavy cream
• 5 tablespoons maple syrup
• 1 ounce pecans, finely chopped

Recipe

• 1 place the pumpkin pieces in a large microwaveable bowl. cover, then cook on high for 15 mins or until soft. tip into a colander to drain, then leave to cool.
• 2 on a lightly floured surface, roll out pastry so it's wide enough to line a 10in tart tin. ease the pastry into the case, making sure there's an overhang, then chill for 30 minutes
• 3 heat oven to 400°f line the case with foil and baking beans, then bake for 15-20 minutes remove foil and beans, then cook for a further 10 mins until the pastry is golden.
• 4 turn oven down to 325°f
• 5 meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). remove from tin, then leave to cool.
• 6 whip the cream with the maple syrup until thickened, then fold in the pecans. serve spoonfuls of the cream with slices of the pie.

Kale And Avocado Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 bunch kale
• 1 avocado
• 12 small tomatoes
• 1/2 cup alfalfa sprout
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 teaspoon sesame seeds
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon soy miso
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper

Recipe

• 1 wash, dry and chop kale.
• 2 in large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
• 3 peel and dice avocado.
• 4 cut grape or cherry tomatoes in half.
• 5 rinse and dry sprouts.
• 6 place all salad ingredients into serving bowl.
• 7 mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. pour over salad, toss 10 minutes before serving.

Gluten Free Pumpkin Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup brown rice flour
• 1 cup rice flour
• 1 1/2-2 tablespoons gluten free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon fine celtic sea salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup agave nectar
• 1 cup sultanas or 1 cup raisins
• 1 organic egg
• 1/4 cup cold pressed canola oil
• 1/2-1 cup of plain mashed pumpkin
• 1/2 cup organic almond milk or 1/2 cup soy milk

Recipe

• 1 sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
• 2 break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
• 3 add in the dry ingredients and mix until a thick batter forms.
• 4 fold in the raisins and spoon into well greased muffin pots.
• 5 bake in a moderate oven – about 170c/325 f for approximately 20 minutes.
• 6 serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

Curried Pumpkin Vegetable Soup/stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 poblano chiles, pepers chopped
• 3 garlic cloves, minced
• 2 cups mashed pumpkin, canned
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, drained
• 3 cups chicken stock
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 3/4 teaspoon cumin
• 3/4 teaspoon coriander
• 2 bay leaves
• salt and pepper

Recipe

• 1 1. in large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. saute until soft.
• 2 2. add curry, paprika, cumin, coriander and bay leaves. cook until fragrant.
• 3 3. add mashed pumpkin, stir to combine.
• 4 4. add tomatos and chickpeas, stir to combine.
• 5 5. finally add the chicken stock. you can also use vegetable stock to make this vegetarian.
• 6 6. let simmer until desired consistency. i prefer a thicker stew.
• 7 7. enjoy!

Pumpkin Pie With Spiced Whipped Cream

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 frozen 9-inch deep dish pie crust, thawed, pierced all over with fork
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup sour cream
• 2 teaspoons ground cinnamon (divided use)
• 3/4 teaspoon ground ginger (divided use)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 2 large eggs
• 3/4 cup chilled whipping cream
• 2 tablespoons sugar

Recipe

• 1 preheat oven to 400 degrees. reshape crust edge to form high-standing rim. bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. cool crust on rack.
• 2 reduce oven temperature to 350 degrees. whisk pumpkin, sweetened condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla and allspice in large bowl to blend. whisk in eggs. pour into crust. bake pie until filling is puffed around the sides and set in center, about 55 minutes. cool pie on rack.
• 3 beat whipping cream, sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger in bowl until peaks form. serve pie with dollops of whipped cream.

Gluten Free Power Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup peanut butter
• 1/2 cup pure honey
• 3 cups gluten-free oats
• 1 cup sliced almonds (any nut)
• 1 cup pumpkin seeds (any nut)
• 1 cup golden raisin (any dried fruit)

Recipe

• 1 mix peanut butter and honey in a standing mixer until smooth.
• 2 add oats in gradually.
• 3 add nuts.
• 4 add rasins.
• 5 use a ice cream scooper (x2), use muffin holders, refrigerate over night. freeze well with air tight container and wax paper.
• 6 put in muffin pan.

Pumpkin Protein Shake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 3/4 cup water or 3/4 cup milk
• 1/4 cup pumpkin puree
• 1 tablespoon vanilla protein powder (1 scoop)
• 1 tablespoon sugar-free vanilla syrup
• 1/2 teaspoon pumpkin pie spice
• 1 (1 g) packet splenda sugar substitute
• 1/4 cup half-and-half
• ice cube

Recipe

• 1 place all ingredients in a small blender.
• 2 process until slushy.

Curried Pumpkin/ Butternut Coconut Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 teaspoon fresh grated ginger
• 3 garlic cloves, minced
• 4 cups pumpkin puree or 4 cups pureed butternut squash
• 15 ounces chickpeas (well rinsed and drained) (optional)
• 1 (15 ounce) can low fat coconut milk
• 2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth
• 2 tablespoons soy sauce (mushroom-flavored for vegetarians) or 2 tablespoons fish sauce (mushroom-flavored for vegetarians) or 2 tablespoons soy sauce (mushroom-flavored for vegetarians)
• 2 tablespoons lime juice
• 1 -3 teaspoon red curry paste (start with less then add till you get the heat you enjoy)
• 1 teaspoon brown sugar
• 4 tablespoons chopped cilantro or 4 tablespoons chopped parsley, chopped basil or 4 tablespoons sliced scallions, divided
• 4 tablespoons shredded coconut, toasted

Recipe

• 1 heat coconut oil in a large pot on medium setting.
• 2 saute onions, ginger and garlic, and saute until onions are tender.
• 3 add pumpkin then puree with a hand immersion blender until mixture is smooth.
• 4 add chickpeas if using.
• 5 add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. bring to a simmer cooking for 15 minutes. stir in 2 tablespoons of the cilantro, parsley and or scallions.
• 6 ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.

Pumpkin Protein Bars

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 4 ounces vanilla protein powder
• 2 1/4 ounces oat bran
• 2 3/4 ounces whole wheat flour
• 3/4 ounce toasted wheat germ
• 1/2 teaspoon kosher salt
• 2 tablespoons dark brown sugar
• 8 ounces soft silken tofu
• 7 1/2 ounces canned pumpkin
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened apple juice
• 2 large eggs
• cinnamon

Recipe

• 1 mix together protein powder, oat bran, wheat flour, wheat germ and salt. in a separate large bowl mix together: sugar, tofu, pumpkin, applesauce, apple juice, eggs, and cinnamon.
• 2 thoroughly combine the two mixtures. mix in some dried fruit if you wish. i like craisins.
• 3 spread batter into a well greased 9x13-inch baking dish. bake for 35 minutes at 350°f
• 4 cool completely and cut into 16 squares. keep refrigerated. enjoy!

Curried Pumpkin Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1/2 tablespoon olive oil
• 8 ounces sliced fresh mushrooms
• 1/2 cup chopped onion
• 2 tablespoons flour
• 1 tablespoon curry powder
• 2 (16 ounce) cans pumpkin
• 1 tablespoon honey
• 1/4 teaspoon nutmeg
• 3 cups chicken broth
• 1/4 teaspoon pepper
• 12 ounces evaporated milk

Recipe

• 1 heat olive oil and add mushrooms, and onions. cook until tender.
• 2 add flour and curry.
• 3 gradually add the chicken broth.
• 4 cook and stir constantly over medium heat until thickens.
• 5 add everything else, but the milk. (for a thinner soup reduce the amount of canned pumpkin).
• 6 simmer 10 minutes.
• 7 add the milk and stir until hot.

Gluten Free Vegan Pumpkin Oatmeal Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup softened virgin coconut oil (or unsalted butter)
• 1 cup pumpkin puree
• 1 1/2 cups coconut sugar, maple sugar or 1 1/2 cups brown sugar
• 1/4 cup ground flax seeds
• 1 tablespoon vanilla extract
• 3 cups oat flour
• 1 cup rolled oats
• 3/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3 -4 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Recipe

• 1 in a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. add the remaining ingredients and beat together again.
• 2 preheat your oven to 350 degrees. while your oven is preheating let your cookie dough rest on the counter for 20 minutes. the oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
• 3 drop by the spoonful onto an ungreased cookie sheet. bake for 12 to 15 minutes or until slightly golden around the edges. remove cookies and place them onto a wire rack to cool. cookies are best after they have cooled.

Roast Lamb Mole

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 kg lamb shoulder
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 400 g chopped tomatoes
• 2 tablespoons chipotle chiles in adobo, paste
• 50 g raisins
• 75 g peanuts
• 1/4 teaspoon cinnamon
• 50 g pumpkin seeds
• 250 ml chicken stock
• 1 orange, zest of
• 30 -50 g dark chocolate, grated, to taste
• 1 avocado, diced
• 2 tablespoons coriander leaves

Recipe

• 1 preheat oven to 190°c., gas mark 5. place lamb in roasting dish and bake 1-1 1/2 hours until crispy. shred when cool.
• 2 meanwhile, heat oil in pan over medium heat, add onion and cook 5 minutes. add garlic, tomatoes, chipotles and raisins and cook for 3 minutes. set aside.
• 3 briefly whiz peanuts, cinnamon and seeds in food processor. add onion mixture and stock and whiz until almost smooth. cook in large pan for 30 minutes. stir in zest and chocolate.
• 4 serve lamb with the sauce. top with diced avocado and coriander.

Curried Pumpkin Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 1 large onion
• 1 kg butternut pumpkin
• 4 cups chicken stock
• 2 teaspoons curry powder
• 1 cup coconut cream
• 4 tablespoons chopped coriander (optional)

Recipe

• 1 place oil in saucepan and sauté onions. add chopped pumpkin, stock and curry. cook until pumpkin is soft. blend until smooth. add coconut cream and stir until combined and re-heated. top with chopped coriander to serve.

Cream Cheese Filled Pumpkin Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 8 ounces cream cheese
• 1 egg yolk
• 2 tablespoons sugar
• 2 cups sugar
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 1/4 cups pumpkin
• 1/4 cup oil
• 1 teaspoon vanilla
• 4 tablespoons flour
• 4 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter

Recipe

• 1 o.k. lets make a great muffin!
• 2 preheat oven 375°f.
• 3 in a small bowl add cream cheese, egg and 2 tablespoon sugar. beat till smooth, set aside.
• 4 for muffins:.
• 5 mix the sugar, flour, baking powder, soda. cinnamon, salt. add the pumpkin and the eggs, oil and vanilla. beat till smooth.
• 6 with paper muffin cups, fill 1/2 to 2/3 way full with the batter. now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be careful not to let cream cheese filling touch the sides of the paper cups.
• 7 divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. it will vary for everyone. i get 10 muffins, some get 8.
• 8 now top with the topping.
• 9 combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablespoon butter. cut in the butter mix till all is evenly mixed. sprinkle the topping on the top of the batter.
• 10 bake about 20 - 25 minutes or till done.

Pumpkin Pie With Walnut-oat Streusel Topping

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup flour
• 1/4 cup butter
• 1/2-1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon flour
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon ginger
• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 2 large eggs, beaten
• 1 (10 inch) unbaked pie shells

Recipe

• 1 set oven to 375 degrees (set oven rack to bottom position).
• 2 to make the topping; in a bowl combine all the ingredients, then mix until crumbly; set aside.
• 3 for the pie; in a large bowl mix together the sugars, flour, cinnamon, nutmeg, salt and ginger; add in the pumpkin puree, evaporated milk and eggs; whisk until well blended.
• 4 pour the mixture into unbaked pie shell; sprinkle the prepared streusel evenly over the filling.
• 5 bake bottom oven rack for about 35-40 minutes or until center barely jiggles when the pan is gently shaken.
• 6 set on a rack for about 2 hours, then cut into wedges.

Pumpkin Pie With Maple Cream And Sugared Pecans

Total Time: 1 hr 38 mins Preparation Time: 30 mins Cook Time: 1 hr 8 mins

Ingredients

• Servings: 8
• 1 pie shell
• 2 cups canned pumpkin
• 2/3 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons grated orange rind
• 1 1/2 cups half-and-half
• 3 large eggs, beaten
• 2 tablespoons granulated sugar
• 1/2 cup chopped pecans
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 cup maple syrup

Recipe

• 1 bake pie crust at 450°f for 8 minutes.
• 2 remove pastry crust to a wire rack to cool; reduce oven temperature to 375°f.
• 3 whisk together pumpkin and next 10 ingredients in a large bowl until combined.
• 4 pour filling into crust.
• 5 bake at 375°f for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
• 6 cool on a wire rack.
• 7 cover and refrigerate overnight.
• 8 combine 2 tablespoons granulated sugar and pecans in a small skillet.
• 9 cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
• 10 spoon onto wax paper to cool.
• 11 crumble sugared pecans into pieces.
• 12 beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
• 13 slowly fold maple syrup into whipped cream. cover and chill 1 hour.
• 14 to serve, spoon maple cream onto each serving. sprinkle sugared pecans over cream.

Pumpkin Protein Muffin Pies

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 18
• 22 ounces pumpkin puree
• 6 tablespoons scoop vanilla protein powder (6 scoops)
• 12 ounces evaporated skim milk
• 6 large eggs or 6 large egg substitute
• 3/4 cup sugar twin brown sugar substitute
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Recipe

recipe

• 1 directions: preheat oven to 400.
• 2 mix sugar and spices in a small bowl, set aside. lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
• 3 bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (i have a gas stove and took it out after 30 mins). pies are cooked when a knife is inserted into the middle and comes out clean. once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a “frostingâ€?. store muffins in refrigerator, do no freeze.

Pumpkin Puddin'

Pumpkin Pie With Cinnamon Crunch & Bourbon Whipped Cream

Total Time: 1 hr 29 mins Preparation Time: 25 mins Cook Time: 1 hr 4 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup light muscovado sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons unsalted butter, cut into small cubes, cold
• 2 cups graham cracker crumbs
• 8 tablespoons unsalted butter, melted (1 stick)
• 1/8 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 1 1/2 cups canned pumpkin puree
• 1 1/4 teaspoons ground cinnamon, plus more for the top
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract or 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 3 tablespoons unsalted butter, melted
• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 2 tablespoons grade b maple syrup
• 1 -2 tablespoon bourbon, to taste

Recipe

• 1 cinnamon crunch: preheat the oven to 350°f combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. add the butter and pulse until combined. pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. bake until golden brown and crisp, about 15 minutes. remove and let cool. transfer to a cutting board and chop into small pieces. keep the oven on.
• 2 crust: combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. press evenly onto the bottom and sides of a 10-inch pie plate. brush with the beaten egg. bake until light golden brown and firm, about 12 minutes. remove from the oven and let cool on a wire rack. reduce the oven temperature to 300°f.
• 3 to make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. whisk in the heavy cream, milk, and vanilla seeds or extract. strain the mixture through a coarse strainer into a bowl. whisk in the butter.
• 4 place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. transfer to a wire rack and cool to room temperature, about 2 hours.
• 5 bourbon-maple whipped cream: combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
• 6 to serve: cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Curried Pumpkin Soup

Gluten Free Pumpkin Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups gluten-free flour, mix
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups skim milk
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/4 cup butter, melted
• 2 large egg yolks
• 4 large egg whites

Recipe

• 1 combine first 5 ingredients in a large bowl.
• 2 make a well in the center of the mixture.
• 3 combine milk and next 3 ingredients.
• 4 add to flour mixture, stirring just until dry ingredients are moist.
• 5 beat egg whites at high speed with an electric mixer until stiff peaks from.
• 6 gently fold into pumpkin mixture.
• 7 pour 1/4 cup of batter for each pancake onto a hot non-stick griddle or skillet.
• 8 cook pancakes until tops are covered with bubbles and edges look cooked.
• 9 turn and cook other side.

Gluten Free Pumpkin Spice Bread

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1 cup vegetable oil
• 2 1/4 teaspoons xanthan gum
• 4 eggs
• 3 1/3 cups all purpose gluten-free flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 -3 teaspoons cinnamon, to taste
• 1/2-1 teaspoon nutmeg, to taste
• 3/4-1 teaspoon ground cloves, to taste

Recipe

• 1 preheat oven to 350.
• 2 combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
• 3 combine xanthan gum and oil in a large mixing bowl.
• 4 blend until smooth (i always use an immersion blender as opposed to a beater style mixer).
• 5 add pumpkin, sugar, eggs and water to oil and xanthan gum.
• 6 blend until smooth.
• 7 slowly add dry ingredients, about a cup at a time, blending well with each addition. (if using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
• 8 grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
• 9 bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
• 10 cool for 10-16 minutes (if you can wait that long).
• 11 invert pan(s) and tap bottom to release.

Pumpkin Praline Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 9" unbaked pie shell
• 1/3 cup brown sugar
• 2 tablespoons soft butter
• 1/3 cup finely chopped pecans
• 2 eggs
• 1 (16 ounce) can pumpkin
• 2/3 cup brown sugar
• 1 tablespoon flour
• 1/4 teaspoon clove
• 1/8 teaspoon mace
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 cup light cream
• whipping cream, for topping

Recipe

• 1 praline layer: blend together brown sugar, butter and pecans.
• 2 press into a 9 inch unbaked pie shell.
• 3 filling: beat eggs until frothy.
• 4 add remaining ingredients in order given.
• 5 pour over praline layer.
• 6 bake at 400° for 50 to 55 minutes or until tip of sharp knife comes out clean.
• 7 cool and serve with whipping cream on top.

Mrs. Fields Pumpkin Harvest Cookies

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/4 cups flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 1 cup solid-packed unsweetened pumpkin puree
• 2 large eggs
• 1 tablespoon vanilla extract (always use pure vanilla extract. the imitation is awful.)
• 10 ounces chocolate, coarsely chopped
• 1 cup pecan halves or 1 cup walnuts, toasted and chopped

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 in a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• 3 in a medium bowl with an electric mixer, cream butter and sugar. beat in eggs, pumpkin and vanilla. beat in the flour mixture until just combined. stir in the chocolate and pecans.
• 4 drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. bake for 20 to 22 minutes, or until just set. transfer to wire racks to cool. note: a friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but i haven't tested that temp/time combo yet.

Gluten Free Pumpkin Apple Muffins

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 12 tablespoons unsalted butter
• 1 cup sorghum flour
• 1/2 cup cornstarch
• 1/2 cup tapioca flour
• 2 teaspoons guar gum
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1 tablespoon dark brown sugar, packed (dark muscovado)
• 1/2 cup light brown sugar, packed (light muscovado)
• 2 1/8 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons freshly ground ginger
• 1 golden delicious apple, peeled, cored, thinly sliced and then diced
• 1 (15 ounce) can unsweetened pumpkin puree
• 2 large eggs
• 3 teaspoons pure vanilla extract

Recipe

• 1 preheat oven to 350ºf and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
• 2 in a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
• 3 in a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. lastly, add your diced golden delicious apple and mix for 1 minute more.
• 4 using an ice cream scoop, fill your muffin cups with your batter and bake at 350ºf for 25 minutes. the muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. a wooden skewer inserted into one of the muffins will come out clean.

Marbled Chocolate-pumpkin Brownies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut up
• 2 1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 teaspoons vanilla
• 3/4 cup coarsely chopped walnuts, toasted (optional)

Recipe

• 1 preheat oven to 325°f.
• 2 line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. grease the foil; set pan aside.
• 3 in a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. add the 1/2 cup sugar. beat until well combined, scraping sides of bowl occasionally. beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. stir in the 1 tablespoon flour. set aside.
• 4 in a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside.
• 5 in a large saucepan combine the chocolate and 3/4 cup butter. cook and stir over low heat until melted and smooth. remove from heat. gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. add the 4 eggs, one at a time, beating well after each addition. beat in milk and the 2 teaspoons vanilla. gradually beat in flour mixture just until combined.
• 6 spread chocolate mixture evenly in the prepared pan. spoon cream cheese mixture in several mounds on top of the chocolate batter. using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. if desired, sprinkle with walnuts.
• 7 bake about 60 minutes or until center is just set when pan is gently shaken. cool in pan on a wire rack. use foil to lift uncut brownies out of pan. cut into brownies.
• 8 to store: layer brownies between sheets of waxed paper in an airtight container; cover. store in the refrigerator for up to 3 days.

Pumpkin Pie Wontons

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1 cup canned pumpkin
• 2 tablespoons maple syrup
• 3 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• 16 packaged wonton wrappers
• granulated sugar, for dusting
• ground cinnamon, for dusting
• cooking spray

Recipe

• 1 preheat oven to 400ºf.
• 2 in a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
• 3 place one wonton wrapper flat on work surface.
• 4 spoon 1 tbsp.
• 5 filling into center.
• 6 moisten edges of wonton with water and fold in half to form triangle.
• 7 press edges to seal.
• 8 repeat with remaining filling and wontons.
• 9 arrange filled wontons on ungreased baking sheet.
• 10 lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
• 11 bake until golden, about 16 minutes.
• 12 turn and bake 2 more minutes.
• 13 set baking sheet on wire rack to cool.

Curried Pumpkin Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion
• 2 cups cooked pumpkin, mashed or canned
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 bay leaf
• 3 cups chicken broth
• 1 1/2 cups half-and-half

Recipe

• 1 saute onion in butter until soft and beginning to brown.
• 2 add everything except chicken broth and half-and-half.
• 3 mix well.
• 4 add chicken broth and mix well.
• 5 bring to a boil, then simmer for 15 minutes.
• 6 remove from heat and stir in half-and-half.

Easy Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package refrigerated pie crusts
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand sweetened condensed milk (do not use evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt (i actually use less than this)

Recipe

• 1 directions.
• 2 preheat oven to 425 degrees f.
• 3 with mixer, beat pumpkin, eagle® brand, eggs, spices, and salt.
• 4 pour into ready crust®.
• 5 bake 15 minutes.
• 6 reduce oven temperature to 350 degrees f; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
• 7 cool.
• 8 serve with whipped cream.
• 9 refrigerate leftovers.

Pumpkin Pie Squares

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 cup flour
• 1/2 cup oatmeal
• 1/2 cup brown sugar, firmly packed
• 1/2 cup butter
• 1 (14 ounce) can pumpkin
• 1 (13 ounce) can evaporated milk
• 2 eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons butter

Recipe

• 1 combine the first 4 ingredients until crumbly.
• 2 press into ungreased pan.
• 3 bake at 350 degrees for 15 minutes.
• 4 combine the next 8 ingredients and beat well.
• 5 pour into the baked crust.
• 6 mix the last three ingredients.
• 7 sprinkle over filling and bake at 350 for 25-35 minutes until toothpick comes out clean.
• 8 cool before serving.
• 9 great with cool whip or ice cream!

Pumpkin Praline Walnut Bars

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 pinch salt
• 1/2 cup vegetable shortening
• 4 tablespoons ice water
• 1 large egg , lightly beaten
• 1 cup canned solid-pack pumpkin
• 3 large eggs
• 2/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated fresh nutmeg
• 3/4 cup evaporated milk
• 1/2 cup packed light brown sugar
• 1 tablespoon unbleached all-purpose flour
• 2 tablespoons butter, softened
• 1 cup chopped walnuts

Recipe

• 1 preheat the oven to 350*.lightly butter a 13x9 baking pan.
• 2 to make the crust:.
• 3 in a large bowl, stir together the flour, sugar, and salt. cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
• 4 add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.gather the dough together with floured hands.
• 5 cut a 13x9 piece of wax paper or foil and place on a flat surface.
• 6 place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible. lighting the dough by the paper, invert it into the prepared pan.
• 7 lift off and discard the paper.
• 8 trim the edges of the dough to fit the pan.
• 9 brush lightly with a little of the beaten egg -- and refrigerate until ready to bake.
• 10 to make the filling:.
• 11 in a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• 12 add the walnuts and stir to blend.
• 13 sprinkle the topping evenly over the surface of the pumpkin filling.
• 14 return the bars to the oven and bake for about 15 minutes or until lightly browned.
• 15 cool on a wire rack before cutting into bars.

Easy Pumpkin Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 1/2 cups pancake mix
• 2 tablespoons brown sugar
• 2 1/2 teaspoons pumpkin pie spice
• 1 egg
• 1 3/4 cups milk
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 1 (15 ounce) can pumpkin puree

Recipe

• 1 wisk all ingredients together until combined. do not overstir.
• 2 heat lightly greased griddle or skillet over medium heat.
• 3 pour or scoop batter onto griddle, apx 1/4 cup per pancake. brown on both sides.
• 4 serve hot!

Pumpkin Pie Waffles

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 cup flour
• 1/2 cup whole wheat flour
• 1/3 cup oat bran
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 pinch clove
• 1/4 teaspoon salt
• 1 1/3 cups milk
• 3/4 cup pumpkin puree
• 1/3 cup vegetable oil
• 3 tablespoons honey
• 3 egg whites

Recipe

• 1 preheat waffle iron.
• 2 in a mixing bowl, combine flours, oat bran, brown sugar, baking powder, spices, and salt.
• 3 separately, mix together milk, pumpkin, oil, and honey until smooth.
• 4 add pumpkin mixture to dry ingredients, mixing well.
• 5 in another bowl, beat egg whites until stiff but not dry; gently fold into batter.
• 6 pour 1 1/4 cups batter onto greased waffle iron and cook until waffle is golden and cooked through.

No Crust Pumpkin Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1/2 cup baking mix
• 1 2/3 cups canned pumpkin
• 1 (12 ounce) can evaporated milk
• 1/3 cup milk
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup sugar

Recipe

• 1 preheat oven to 375%.
• 2 grease or spray 10" fluted pie pan.
• 3 in a large bowl, mix pumpkin, evaporated milk, milk, and eggs together.
• 4 stir in baking mix, pie spice, vanilla and salt.
• 5 continue stirring while gradually adding the sugars.
• 6 when mix is blended, pour into pie pan.
• 7 bake in oven for 10 minute the reduce oven to 350%.
• 8 bake additional 35 minute til knife inserted in center comes clean.

Pumpkin Praline Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons brown sugar
• 1 tablespoon sour cream
• 1/3 cup pecans, broken
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 egg, beaten
• 3/4 cup buttermilk
• 3/4 cup canned pumpkin
• 2/3 cup brown sugar, packed
• 1/3 cup butter

Recipe

• 1 heat oven to 400.
• 2 grease muffin tins.
• 3 mix together brown sugar, sour cream, and pecans set aside.
• 4 mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
• 5 mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
• 6 spoon batter into greased muffin tins.
• 7 sprinkle 1 teaspoon of the topping onto each filled muffin tin.
• 8 bake for 20 minutes.

Pumpkin Pie Squares

Pumpkin Protein Cookies

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup pumpkin puree
• 1/4 cup applesauce
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup vanilla protein powder
• 1 tablespoon agave nectar
• 1 tablespoon molasses
• 1 tablespoon cinnamon
• 2 cups rolled oats
• 1/2 cup raisins

Recipe

• 1 preheat oven to 300 degrees.
• 2 combine ingredients in a bowl, stirring until well combined.
• 3 drop cookies onto baking sheet and press down.
• 4 bake for 15-20 minutes.

No Crust Pumpkin Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup bisquick
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 2 cups canned pumpkin
• 1 (12 ounce) can evaporated milk

Recipe

• 1 mix dry ingredients together to get lumps out of bisquick, then mix all ingredients in mixer or blender.
• 2 spray a 9" pie pan with vegetable spray and bake for 35-40 minutes or until a knife inserted in the center comes out clean, at 350 degrees.
• 3 pie will shrink about 1/4 in from edge.
• 4 if you prefer a more spicy pie, you can add 3/4 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of ground cloves or you can just add 1/4 tsp of allspice.
• 5 experiment and see which you like best.
• 6 we like the allspice.

Pumpkin Pie Squares

Pumpkin Pie Spiced Almond Butter Dip Spread

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1/2 cup almond butter
• 1/4 cup unsweetened almond milk
• 1 splenda quick pack
• pumpkin pie spice

Recipe

• 1 combine almond butter with almond milk.
• 2 mix in splenda and pumpkin pie spice.
• 3 chill (optional).

pumpkin praline cheesecake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 30 gingersnaps, broken into large chunks (about 2 heaping cups)
• 1/2 cup chopped pecans
• 1/4 cup butter (1/2 stick)
• 3/4 cup brown sugar, in all
• 24 ounces cream cheese, softened
• 1/2 cup sugar
• 5 eggs
• 15 ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 300 degrees.
• 2 place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
• 3 in a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
• 4 add pecans and butter to food processor.
• 5 add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
• 6 press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
• 7 place the cream cheese, 1/2 cup brown sugar and sugar in a large bowl and beat until smooth.
• 8 add pumpkin, spices and vanilla to bowl and mix to combine.
• 9 add eggs, one at a time, beating after each addition until incorporated.
• 10 pour into prepared crust and bake 1 hour and 30 minutes.
• 11 remove from oven and let cool at room temperature.
• 12 praline pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves melt butter in a medium-sized skillet over medium heat.
• 13 add brown sugar and cream and bring to a boil.
• 14 add pecans, stirring well until well coated in butter mixture.
• 15 spread on a baking sheet lined with parchment paper to cool.
• 16 use to garnish praline pumpkin cheesecake.

Gluten Free Sensational Snickerdoodle Pie Crust

Total Time: 8 mins Cook Time: 8 mins

Ingredients

• 1 package enjoy life snickerdoodle cookie
• 3 tablespoons margarine (melted)
• 1 teaspoon vanilla
• 1/3 cup brown sugar
• 1/2 cup coconut (optional) or 1/2 cup chopped nuts (optional)

Recipe

• 1 process in the food processor until well combined. place in a 9" pie shell. press down and smooth it up the sides. bake at 350 for eight minutes. let cool. fill as desired - works great for pumpkin and pecan pies!

Pumpkin Praline Cheesecake Pie

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

Ingredients

• Servings: 8
• 9 inches deep dish pie shells, frozen
• 3/4 cup chopped pecans
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 8 ounces package cream cheese, softened
• 1 1/3 cups sugar, divided
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups canned pumpkin puree
• 1 cup half-and-half
• 1 tablespoon all-purpose flour
• 2 eggs, slightly beaten
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon clove
• 1/2 teaspoon finely grated orange rind
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• grated nutmeg

Recipe

• 1 to prepare pecans, place pecans, butter and brown sugar in a nonstick skillet. cook over medium heat until fragrant, about 5 minutes. remove from heat and scrape onto aluminum foil to cool.
• 2 preheat oven to 350°f.
• 3 to prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. blend in 1 egg. pour into pastry crust.
• 4 combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (pumpkin mixture will sink to the bottom.) bake 1 hour or until almost set in middle. let cool. sprinkle praline pecans over top of pie. dust with grated nutmeg.

Pumpkin Pie Spice Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon clove

Recipe

• 1 mix the ingredients up and use in your recipe.

Kolokotes - Cypriot Pumpkin Pastries

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 500 gr. flour
• 1 teaspoon salt
• 1/2 cup olive oil
• 1 tablespoon wine vinegar
• 1 orange, juiced
• 1/2 cup water
• 1 kg pumpkin
• 1 cup rice
• 1/2 cup olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 sage leaves, finely chopped
• 1 teaspoon cinnamon
• 4 sprigs fennel, weed finely diced
• 1 cup almonds
• 12 figs, dried
• 1/4 cup currants
• 1 teaspoon orange zest

Recipe

• 1 peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
• 2 pound the almonds in a mortar and pestle. place in a bowl and add all the other ingredients mix them. set aside.
• 3 to make pastry place the flour and salt in a food processor. mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
• 4 turn out onto a floured work surface and lightly knead for 2-3 minutes cover with damp cloth and rest for 1 hour.
• 5 preheat oven to 180°c.
• 6 roll out and cut 10cm circles. place some filling on pastry and fold over and crimp to seal.
• 7 place on baking sheet, and bake for 30 minutes.

Low Fat Chocolate Chip Pumpkin Mini Muffins Or Bread

Total Time: 42 mins Preparation Time: 25 mins Cook Time: 17 mins

Ingredients

• cooking spray
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 4 eggs
• 1 cup applesauce
• 1 cup splenda sugar substitute ()
• 1 cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups chocolate chips

Recipe

• 1 preheat oven to 350 degrees for muffins or 325 for bread.
• 2 coat pans with cooking spray.
• 3 in a large size bowl whisk flour, powder, soda & spices together.
• 4 mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
• 5 now add the wet ingredients into the large bowl & mix well.
• 6 add in chocolate chips & mix well.
• 7 for mini muffins: fill each mini muffin cup in the pans with two-thirds batter; bake 17 minutes convection or 23 min regular oven. makes 72 minis.
• 8 for bread: bake 35 minutes convection or 50 min regular oven. makes 2 large loaves or 3 regular size loaves.
• 9 note that i prefer the mini muffins because i like bite size snacks & it is easier to count the nutritional value. if i am in a hurry i will make the bread then slice it. store the cooled minis or bread in zip top bags & it will stay fresh for 3+ days.

Pumpkin Pie Squares

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 1 cup flour, sifted
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/2 cup oleo (butter)
• 15 ounces pumpkin
• 12 ounces evaporated milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon clove
• 1 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/2 cup brown sugar
• 2 tablespoons oleo (butter)

Recipe

• 1 mix flour, oats, 1/2 cup brown sugar and 1/2 cup oleo till crumbly.
• 2 press into bottom of 9x13 pan.
• 3 bake at 375 for 30 minutes.
• 4 m ix together pumpkin, milk, eggs, sugar and spices.
• 5 pour over cooled crust. bake 30 minutes longer.
• 6 combine pecans, 1/2 cup brown sugar and 2 t. oleo.
• 7 sprinkle over pumpkin mixture.
• 8 return to oven and bake 20 minutes more.
• 9 cool in pan; cut into sqs, and serve with whipped topping.

Gluten Free Pumpkin Bread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 4 cups flour (gluten-free)
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons xanthan gum or 2 teaspoons guar gum
• 1/2 teaspoon clove
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 cup sugar
• 2/3 cup brown sugar
• 15 ounces pumpkin puree (such as libby's)
• 4 large eggs
• 1/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 cup nonfat milk
• 1 1/2 cups semi-sweet chocolate chips (optional)

Recipe

• 1 in a very large mixing bowl, beat eggs.
• 2 beat in sugar, pumpkin, applesauce and oil.
• 3 whisk together all the dry ingredients and beat in 1/2 at a time.
• 4 slowly beat in milk until mixed and there are no flour lumps. if you're adding chocolate chips, now would be the time to add them.
• 5 pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. be aware that the loaves will rise a few inches.
• 6 sprinkle brown sugar and cinnamon on top of each loaf.
• 7 bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. muffins need only be cooked about 30-35 minutes.

Cream Cheese Frosted Pumpkin Cake

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

Ingredients

• Servings: 12
• 4 large eggs
• 2 cups all-purpose flour, sifted before measuring
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup oil, vegetable
• 1 (1 lb) can pumpkin puree (not pumpkin pie filling)
• 2 (3 ounce) packages cream cheese, softened
• 1 tablespoon rum or 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• pecan halves or walnuts, halves (to garnish)

Recipe

• 1 prepare pumpkin cake: crack eggs into the large bowl of an electric mixer; cover and let stand 30 minutes until room temperature. preheat oven to 350°f meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
• 2 with electric mixer at high speed, beat eggs thoroughly. add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. gradually add oil and pumpkin, beating well after each addition to blend thoroughly.
• 3 with electric mixer at low speed, beat in flour mixture, several spoonfuls at a time, beating only until flour is moistened. pour into ungreased 10 inch tube pan without removable bottom. bake about 1 hour, or until surface springs back when gently pressed with fingertips.
• 4 remove cake from oven and cool completely in pan on wire rack.
• 5 meanwhile prepare cream cheese frosting: in a small bowl with electric mixer at medium speed, beat cream cheese with rum until smooth and soft. gradually add confectioners’ sugar, (icing/powdered sugar) beating until light and fluffy.
• 6 using a long, narrow metal spatula, carefully loosen cake from pan; remove. place on cake plate and frost top and sides with cream cheese frosting. use the tip of the spatula to swirl the frosting in a spoke-like fashion in towards the center of the cake.
• 7 arrange pecan or walnut halves decoratively around top edge of cake. serve cake immediately or store, tightly covered, in refrigerator. remove about 30 minutes before serving. makes 12 servings.
• 8 mc call’s cooking school.

Pumpkin Pie Squares

No Egg Pumpkin Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 cups canned pumpkin
• 3/4 cup light brown sugar, firmly packed
• 1 1/2 cups water
• 6 1/2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 baked 9 inch pie shell

Recipe

• 1 preheat oven to 375*. in medium saucepan, combine all ingredients. cook over medium heat until mixture begins to thicken. stir constantly. pour into already baked pie crust. bake 30 minutes or until firm.

Pumpkin Pine-nut Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 cups flour
• 3 eggs, beaten
• 1 teaspoon baking soda
• 3/4 cup milk
• 1 teaspoon salt
• 1/2 cup oil
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 2 cups pumpkin, cooked
• 1 1/2 cups pine nuts, roasted

Recipe

• 1 mix dry ingredients in a large bowl.
• 2 mix eggs, milk, oil, and vanilla. mix well and add pumpkin. mix well again.
• 3 fold wet ingredients into dry ingredients.
• 4 add pine nuts. (to roast the pine nuts, place them on a cookie sheet in the oven at ~350 degrees watching carefully to not burn).
• 5 pour batter into two loaf pans (~5x9-inch) and bake at 350 degrees for 45 minutes.

Pumpkin Praline Torte

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3/4 cup packed brown sugar
• 1/3 cup butter (no substitutes)
• 3 tablespoons whipping cream
• 3/4 cup chopped pecans
• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 2 cups cooked pumpkin or 2 cups canned pumpkin
• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• additional chopped pecans

Recipe

• 1 in a heavy saucepan, combine brown sugar, butter and cream.
• 2 cook and stir over low heat until sugar is dissolved.
• 3 pour into two well-greased 9-in round cake pans.
• 4 sprinkle with pecans, cool.
• 5 in a mixing bowl, beat eggs, sugar and oil.
• 6 add pumpkin and vanilla.
• 7 combine dry ingredients; add to pumpkin mixture and beat until just blended.
• 8 carefully spoon over brown sugar mixture in pans.
• 9 bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• 10 cool for 5 minutes; remove from pans to wire racks to cool completely.
• 11 place one cake layer, praline side up, on a serving plate.
• 12 in a mixing bowl, beat cream until soft peaks form.
• 13 beat in sugar and vailla.
• 14 spread two-thirds over first cake layer.
• 15 top with second layer and remaining whipped cream.
• 16 sprinkle with additional pecans if desired.
• 17 store in the refrigerator.

Pumpkin Preserves

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 12 cups pumpkin, peeled & diced 1/2-inch
• 6 cups sugar
• 1 lemon, thinly sliced and quartered
• 1/2 cup water

Recipe

• 1 combine pumpkin & sugar in a large pot and let sit for 30 minutes.
• 2 in a small pot, combine lemon & water. bring to a boil, then lower heat & simmer until tender (10-15 minutes). drain.
• 3 cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
• 4 bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
• 5 remove from heat and stir in the lemon. stir for 5 minutes, skimming foam from surface.
• 6 pour into hot, sterilized jars & seal.

Pumpkin Pie Squares

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3/4 cup flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar, packed
• 1/2 cup butter
• 1/2 cup pecans, chopped
• 398 ml pumpkin
• 300 ml eagle brand condensed milk
• 2 eggs, beaten
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 cup coconut (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 combine flour, oats and brown sugar.
• 3 cut in butter until crumbly and then stir in the pecans.
• 4 press evenly into a 9" square baking pan and bake for 15 minutes.
• 5 combine the balance of ingredients and pour over base in the pan.
• 6 sprinkle with coconut and return to oven for 25-30 minutes or until set.
• 7 serve warm or chilled.
• 8 you can garnish with ice cream or whipped cream.

Gluten Free Pumpkin Cupcakes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1/2 cup butter, room temp
• 1 cup brown sugar, packed
• 1 tablespoon molasses
• 1 tablespoon honey
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 2 cups bobs red mills all purpose gluten-free flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground n)
• 1/2 cup buttermilk (*note to make your own buttermilk, combine 1/2 cup of milk with 1/2 tbsp of vinegar or 1/2 cup lemon)
• 1.333 (8 1/8 ounce) packages cream cheese, softened
• 1/3 cup butter, softened
• 1 1/3 cups sifted confectioners' sugar
• 3/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f, and place rack in the center of the oven.
• 2 using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. add the eggs, one at a time, mixing well after each addition. add the pumpkin purée and vanilla and beat until incorporated.
• 3 in a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
• 4 set paper cupcake holders in a muffin tin. spoon the batter into the cupcake paper cups, close to the top of the cups. bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. let cool completely before frosting.
• 5 frosting.
• 6 in a medium bowl, cream together the cream cheese and butter until creamy. mix in the vanilla, then gradually stir in the confectioners' sugar. store in the refrigerator after use.

Easy Pumpkin Orzo Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 cup finely chopped onion
• 2 minced garlic cloves
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces chicken broth (or veg broth)
• 1/2 cup uncooked orzo pasta (or wild rice)
• 1 1/2 cups cream (or whole milk)
• 1 tablespoon flour
• 1 (15 ounce) can pumpkin

Recipe

• 1 in a large saucepan melt butter a medium heat. add onion and garlic , and cook until tender.
• 2 stir in red pepper and cook for about a minute more.
• 3 add broth and bring to a boil.
• 4 add orzo (or rice).
• 5 reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
• 6 combine dairy and flour in a tupperware container. close the lid and shake briskly to reduce lumps.
• 7 stir into orzo mixture and cook until slightly thickened and bubbly.
• 8 stir in pumpkin, heat through.

Easy Pumpkin Pie Croissants

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 4 ounces cream cheese
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/2 teaspoons pumpkin pie spice
• 3 tablespoons sugar or 3 tablespoons splenda granular

Recipe

• 1 roll each crescent roll out and cut lengthwise in 2.
• 2 beat together filling ingredients in a medium sized bowl until fluffy and creamy.
• 3 spread about 1 tsp of filling to the inside of the crescent roll dough, then roll up as normal.
• 4 mix together 4 tablespoons of sugar and 1 tablespoon pumpkin pie spice; roll each pumpkin pie croissant in it.
• 5 bake at 375 f degrees for 15-18 minutes.

Pumpkin Pie Spice 4211

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg

Recipe

• 1 put all into a festive mason jar and shake it up until it's all mixed up.
• 2 keep in the airtight mason jar.as per picture.

Pumpkin Pie Spiced Pecans

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 1/2 cups shelled whole pecans (or nut of your choice)
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 egg
• 1/4 teaspoon ginger, to taste
• 1/2 teaspoon nutmeg, to taste
• 1/4 teaspoon cinnamon, to taste

Recipe

• 1 mix nuts in with egg .
• 2 add sugar and spices.
• 3 spread on a shallow pan sprayed with pam or greased (i use stoneware, no greasing required).
• 4 bake at 250 degrees for 25 minutes.
• 5 cool on wax paper.
• 6 store in airtight container.