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.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

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.

spicy pumpkin fudge

Ingredients

• Servings: 3
• 1 cup almonds
• 3 cups white sugar
• 1 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon spice
• 2 cups butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract

Recipe

• butter a 9x13 inch pan and set aside.
• preheat oven to 300 degrees f (150 degrees c). arrange almonds on a cookie sheet and place in oven to toast. stir frequently. do not burn. remove from oven and set aside.
• in a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. continue boiling over medium heat until mixture reaches 234 degrees f (118 degrees c) on a candy thermometer, about 10 minutes.
• remove from heat. stir in butterscotch chips. when chips are melted, add marshmallow cream, nuts, and vanilla. mix until well blended.
• immediately pour butterscotch mixture into prepared pan. spread evenly. cool at room temperture. cut into squares, and store in the refrigerator in an air-tight container.

sugar pumpkin puree

Ingredients

• Servings: 8
• 1 sugar pumpkin - cut into eighths, seeded, and pulp removed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). arrange pumpkin pieces on a baking sheet.
• bake in the preheated oven until pumpkin meat is tender, about 1 hour.
• scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

Recado De Pepian Indio (guatemalan Pepian Indio Sauce)

Ingredients

• Servings: 5
• 6 tomatoes
• 8 fresh tomatillos, husks removed
• 1 onion, peeled
• 2 garlic cloves
• 2 tablespoons sesame seeds
• 2 tablespoons hulled pumpkin seeds
• 1 thick slice of french baguette
• 4 sprigs fresh cilantro
• 1 teaspoon salt
• 2 black peppercorns
• 3 cups chicken broth
• 1/4 cup olive oil
• 1 chayote, cut into 8 pieces
• 4 potatoes, thickly sliced
• 1 cup fresh corn kernels
• 3 cups chicken broth

Recipe

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


• heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. remove from heat.
• toast baguette slice in a toaster. place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. pour 3 cups chicken broth into blender and puree again.
• strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. place over medium-high heat, bring to a boil, and cook for 3 minutes. stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

pumpkin corn bread

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 cup coarsely chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 28 mins


• preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners.
• in a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. in a small bowl, stir together the eggs, pumpkin, sugar, and oil.
• make a well in the center of the dry ingredients and pour in the egg mixture. stir just until blended; do not over mix. fold in pecans. divide the batter evenly among prepared muffin tin cups.
• bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

pumpkin swirled cheese cake

Ingredients

• Servings: 1
• 1 1/2 cups crushed shortbread cookies
• 3 tablespoons melted butter
• 3 tablespoons unbleached all-purpose flour
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 3 tablespoons unbleached all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon milk

Recipe

Preparation Time: 20 mins Cook Time: 52 mins Ready Time: 1 hr 12 mins


• preheat oven to 375 degrees f (190 degrees c.)
• in a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. press firmly on bottom and side of ungreased 9 inch pie plate. bake about 12 minutes or until light brown. allow to cool.
• in a large bowl, combine white sugar, brown sugar, flour, and cream cheese. beat on low speed until smooth. reserve 1/2 cup of this mixture to swirl in later. to the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. blend in eggs and pumpkin puree. scrape bowl, and beat until smooth. pour into crust.
• stir 1 tablespoon milk into the reserved cream cheese mixture. drop by spoonfuls over the pumpkin mixture. use a knife to decoratively swirl the two mixtures together.
• cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. remove foil the last 15 minutes of baking. cool 30 minutes, then refrigerate at least 4 hours before serving.

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 upside down cake

Ingredients

• Servings: 1
• 1 (29 ounce) can pumpkin
• 1 cup white sugar
• 3 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon spice
• 1 (18.25 ounce) package yellow cake mix
• 1 cup butter, melted
• 2 cups frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with parchment paper or aluminum foil.
• in a large bowl, stir together the pumpkin, sugar and eggs. mix in the evaporated milk and spice; pour into the prepared pan.
• sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
• bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. cool, then invert a serving dish. serve with whipped topping.

Pumpkin Bars Iii

Ingredients

• Servings: 1
• 4 eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 6 ounces cream cheese
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan and set aside.
• in a mixing bowl, beat together the eggs, sugar, oil and pumpkin. sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. spread into prepared pan.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes. remove from oven and allow to cool.
• prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. evenly spread over cooled bars.

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 Soup The Easy Way

Ingredients

• Servings: 16
• 1 tablespoon butter
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 pounds cubed fully cooked ham
• 3 (29 ounce) cans pumpkin puree
• 1 (32 ounce) carton chicken broth
• 2/3 cup cream
• 1 teaspoon fresh thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 25 mins


• melt the butter in a skillet over medium heat. cook the onion and garlic in the butter until soft.
• combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to low; cook 8 to 10 hours.

pumpkin oatmeal cookies

Ingredients

• Servings: 5
• 1 (15 ounce) can pumpkin puree
• 1 cup honey
• 3/4 cup shortening
• 1/4 cup water
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups oats
• 1 1/2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease baking sheets.
• beat pumpkin, honey, shortening, water, egg, and vanilla extract together in a large bowl until creamy. whisk oats, flour, brown sugar, cinnamon, ginger, baking soda, baking powder, salt, nutmeg, and cloves together in another bowl. add oat mixture to pumpkin mixture; stir until dough is well-blended. drop dough by rounded teaspoonfuls prepared baking sheets.
• bake in the preheated oven until golden and set, 12 to 15 minutes.

Quick And Easy Pumpkin Cupcakes

Ingredients

• Servings: 24
• 1 cup pure pumpkin puree
• 2/3 cup water
• 2 eggs, beaten
• 1 (18.25 ounce) package spice cake mix
• 1 (6 ounce) bag semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat pumpkin puree, water, and eggs together in a bowl until smooth. stir cake mix into the pumpkin mixture until you get a smooth batter. gently fold chocolate chips through the batter. spoon batter into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Barb's Pumpkin Chocolate Chip Muffins

Ingredients

• Servings: 2
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 cups white sugar
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 cups canned pumpkin puree
• 4 eggs, beaten
• 2/3 cup water
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• in a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. in a separate bowl, beat together pumpkin, eggs and water. stir pumpkin mixture into flour mixture; beat until well blended. fold in chocolate chips.
• bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

kelsandra's pumpkin cinnamon rolls

Ingredients

• Servings: 12
• 1/4 cup warm water (100 degrees f/38 degrees c)
• 1 (.25 ounce) package active dry yeast
• 1 (5 ounce) can evaporated milk
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin
• 3 tablespoons olive oil
• 1 egg, beaten
• 2 teaspoons spice
• 5 cups all-purpose flour, or more if needed
• 1/4 cup melted butter
• 1 1/4 cups brown sugar, packed
• 2 tablespoons spice
• 1/2 teaspoon vanilla extract
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons butter, melted
• 1 cup confectioners' sugar
• 1/4 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• pour the warm water into a large mixing bowl, and sprinkle yeast over the water. allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. mix until thoroughly combined. mix in 2 teaspoons of spice, then add about 5 cups of flour, or as needed to make a stiff dough. turn the dough out a floured work surface, and knead until smooth and elastic, about 8 minutes. dough will be slightly sticky. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (the dough will rise, but it won't double.)
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. brush the dough with 1/4 cup melted butter. mix the brown sugar with 2 tablespoons of spice in a small bowl, and sprinkle the mixture evenly over the dough. roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. lay the rolls into the prepared baking dish.
• bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
• while the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. spread the glaze over the rolls as soon as they come out of the oven.

pumpkin cheesecake from disneyland park central bakery

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups crushed graham crackers
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/3 cup butter, melted
• cheesecake filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 (5 ounce) can evaporated milk
• chocolate syrup, for drizzling

Recipe

• for crust: in a bowl combine the crushed graham cracker, sugar and ginger. melt the butter and stir into mixture.
• spray bottom and sides of a 9-inch springform pan. press crust mixture into bottom of pan using your hands.
• place pan on a large piece of foil and wrap foil tightly up sides and around pan.
• for cheesecake filling: preheat oven to 325 degrees f.
• beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. scrape down sides of bowl.
• add eggs, one at a time, mixing well after each addition. scrape down sides of bowl.
• whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. add pumpkin mixture to cream cheese mixture, beating until well combined. scrape down sides of bowl. add evaporated milk, mixing well.
• slowly pour cheesecake filling crust mixture in prepared pan. drizzle with chocolate syrup.
• place foil-wrapped pan inside a larger roasting pan. place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
• bake 1 hour, or until center moves only slightly when shaken.
• turn oven off. crack open oven door, and allow cheesecake to cool inside oven 1 hour.
• remove pan from water bath and set on a wire rack to cool completely. cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

pumpkin pecan custard

Ingredients

• Servings: 6
• custard:
• 3 eggs
• 2/3 cup lightly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups canned pumpkin puree
• 1 cup low-fat evaporated milk
• topping:
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/2 tablespoon melted butter
• 3 tablespoons chopped toasted pecans
• garnish:
• whipped cream (optional)

Recipe

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


• custard: preheat oven to 350 degrees f (180 degrees c). lightly grease six 6-ounce (180 ml) ramekins and arrange on baking sheet.
• in a medium bowl or large glass measuring cup, beat eggs lightly with a fork. add 2/3 cup (150 ml) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. stir in pumpkin puree until blended. slowly stir in evaporated milk. pour evenly into prepared ramekins.
• bake in the preheated oven for 20 minutes.
• topping: meanwhile, in small bowl, combine 2 tablespoons (30 ml) brown sugar, flour and 1/4 teaspoon (1 ml) cinnamon. add melted butter and stir in pecans.
• after baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
• transfer to rack to cool. serve warm or chilled with a dollop of whipped cream, if desired.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

pumpkin yeast bread

Ingredients

• Servings: 1
• 5/8 cup warm water
• 1/2 cup canned pumpkin puree
• 1/4 cup margarine
• 1/4 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 2 3/4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Recipe

• place ingredients in bread machine pan in the order suggested by the manufacturer. select basic setting. start.
• to bake bread in oven: select dough or manual cycle. once cycle is complete, shape dough and place in a greased loaf pan. allow to rise in a warm spot until doubled in size. bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees f (95 degrees c).

Pumpkin Cake Iii

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 4 eggs
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2 cups pumpkin
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch tube cake pan.
• in a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. stir in the chocolate chips and walnuts. pour into tube cake pan.
• bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.

pumpkin oatmeal cookies

Ingredients

• Servings: 2
• 1 cup white sugar
• 3/4 cup shortening
• 1/2 cup brown sugar
• 1 3/4 cups shredded pumpkin
• 2 medium eggs
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. fold oats into dough.
• drop dough by spoonfuls the prepared baking sheet.
• bake in the preheated oven until edges of cookies are crisp, about 12 minutes.

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.

autumn crisp

Ingredients

• Servings: 4
• non-stick cooking spray
• fruit:
• 2 apples, cored and diced
• 2 pears, cored and diced
• 1/4 cup raisins
• 1/4 cup chia seeds
• 1/4 cup apple
• 2 tablespoons maple syrup
• topping:
• 1/2 cup quick-cooking oats
• 1/2 cup wheat germ
• 1/2 cup brown sugar
• 1/2 cup ground flax seed
• 1/4 cup whole wheat flour
• 2 teaspoons spice
• 1 teaspoon ground cinnamon (optional)
• 5 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). prepare a glass baking dish with cooking spray.
• mix apples, pears, raisins, and chia seeds in the baking dish. drizzle apple and maple syrup over the fruit mixture and stir gently to coat.
• mix oats, wheat germ, brown sugar, flax seed, flour, spice, and cinnamon together in a bowl. mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. cover the dish loosely with aluminum foil.
• bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.

october oatmeal pumpkin muffins

Ingredients

• Servings: 6
• no-stick cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 teaspoon spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups pumpkin puree
• 1/2 cup milk
• 2 eggs, beaten
• 1/4 cup maple syrup
• 3/4 cup quick-cooking rolled oats

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). spray 6 muffin cups with cooking spray.
• whisk all-purpose flour, whole wheat flour, sugar, salt, spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. scoop batter into prepared muffin cups, filling them to the top.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

creamy with ricotta cheese

Ingredients

• Servings: 1
• 1 (9 inch) unbaked 9-inch pie crust
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• 1 (16 ounce) can solid-pack pumpkin
• 3/4 cup firmly packed brown sugar
• 1 (5.3 ounce) can evaporated milk
• 1 1/2 teaspoons spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust into a pie plate.
• beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. stir pumpkin, brown sugar, evaporated milk, spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

pumpkin cupcakes with cream cheese frosting

Ingredients

• Servings: 36
• cupcakes:
• 3 cups baking mix (such as bisquick ®)
• 1 (15 ounce) can pumpkin puree
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs
• 1/4 cup butter, softened
• 1/4 cup milk
• 2 teaspoons spice
• cream cheese frosting:
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 1/2 cups confectioners' sugar, divided
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease or line 36 muffin cups with paper liners.
• beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• spoon frosting into a resealable plastic bag and snip 1 corner. pipe frosting the cooled cupcakes.

pumpkin cheese swirled pie

Ingredients

• Servings: 1
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 1 cup pumpkin
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup light corn syrup
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 (9 inch) unbaked deep dish pie crust

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• beat the cream cheese with an electric mixer until light and fluffy. gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
• in a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. beat the mixture until smooth.
• place pie crust on a medium baking sheet and fill with the pumpkin mixture. drop the cream cheese by rounded tablespoonfuls the pumpkin mixture. using a knife, swirl the mixtures, creating a marbled effect.
• bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. cool on a wire rack.

Cream Cheese

Ingredients

• Servings: 1
• oatmeal crust:
• 2 cups quick-cooking oats
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable shortening, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pie filling:
• 1 1/4 cups brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 teaspoon spice
• 1 cup frozen whipped topping (such as cool whip®), or more to taste, thawed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie plate.
• mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
• bake in the preheated oven until beginning to brown, about 20 minutes. cool for at least 10 minutes.
• beat brown sugar, cream cheese, pumpkin puree, white sugar, and spice together with a mixer until smooth. fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
• refrigerate pie until filling is set, at least 4 hours.

sweet pumpkin cupcakes with cream cheese frosting

Ingredients

• Servings: 24
• cupcakes:
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 3/4 cup water
• 1/3 cup canola oil
• 1 (16 ounce) can pumpkin puree
• cream cheese frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 24 muffin cups with paper liners.
• beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. add pumpkin and beat until batter is smooth; pour into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. place cupcakes on a wire rack to cool completely.
• beat cream cheese and butter together in a bowl using an electric mixer until smooth; add vanilla extract and beat until smooth. beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. refrigerate frosting until chilled, at least 30 minutes.
• spread frosting cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.

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.

Iii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 1 (15 ounce) can pumpkin puree
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 tablespoons molasses
• 3 eggs, beaten
• 1 cup evaporated milk

Recipe

• mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. blend in eggs and evaporated milk. pour filling into pie shell.
• bake at 425 degrees f (220 degrees c) for 40 minutes, or until set.

dairy-free, gluten-free pumpkin bars

Ingredients

• Servings: 1
• 1 cup rice flour
• 3/4 cup soy flour
• 1/4 cup tapioca starch
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup dairy-free margarine, softened
• 2 cups packed brown sugar
• 3 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
• stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
• beat margarine in a large bowl with an electric mixer until creamy. beat brown sugar into the margarine until incorporated and the mixture lightens in color. add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

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.

made me love pumpkin cake

Ingredients

• Servings: 16
• cake:
• 2/3 cup milk
• 3 drops apple vinegar
• 1 cup white sugar
• 2/3 cup packed brown sugar
• 2/3 cup vegetable oil
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup regular rolled oats
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup chopped walnuts
• frosting:
• 1 (16 ounce) container cream cheese frosting
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish. pour the milk into a small bowl, and stir in the vinegar. set aside.
• mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
• beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. add the pumpkin and beat again until smooth. gradually stir in the flour mixture until evenly blended. mix in the walnuts. pour the batter into the prepared baking dish.
• bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. cool on a rack.
• meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. when the cake is completely cool, spread over the top.

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.

I

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup
• 1 (9 inch) unbaked pie crust

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• add the sugar gradually to the pumpkin puree. beat well an stir in the flour, salt and spices. stir in the corn syrup and beat well. stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. pour the batter into the unbaked pie shell.
• bake at 450 degrees f (230 degrees c) for 10 minutes then reduce the oven temperature to 325 degrees f (165 degrees f) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

sara's awesome pumpkin bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups pumpkin puree
• 2/3 cup vegetable oil
• 3 eggs, beaten

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans.
• mix together flour, sugar, baking soda, pie spice, salt and baking powder. add pumpkin, oil and eggs; mix well.
• pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
• allow to cool for 15 minutes before removing from pans.

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.

mini pumpkin muffins with orange drizzle

Ingredients

• Servings: 36
• 1 (15 ounce) can 100% pure pumpkin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• orange drizzle:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

Recipe

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


• adjust oven rack to center position and heat oven to 425 degrees. spray 36 mini-muffin cups with vegetable cooking spray.
• bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. turn hot puree into a bowl. whisk in brown sugar and oil, then slowly beat in eggs.
• meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. let stand a few minutes, then transfer mini-muffins to a wire rack to cool. mix the drizzle ingredients together and drizzle over warm muffins.

V

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 2 cups solid pack pumpkin puree
• 1/2 cup white sugar
• 2 eggs
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch ground cloves
• 1 pinch ground nutmeg

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. stir until smooth and thoroughly mixed. pour pumpkin mixture into pastry-lined pie pan.
• bake in preheated oven for 45 minutes, or until set in center.

blackberry muffins

Ingredients

• Servings: 1
• 1 cup milk
• 1 egg
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon spice
• 1/2 teaspoon salt
• 1 1/2 cups fresh blackberries
• 1/4 cup raw sugar

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners. whisk the milk, egg, butter, and vanilla extract together in a bowl.
• mix the flour, oats, brown sugar, baking powder, baking soda, spice, and salt in a bowl. make a well in the center and pour in the egg mixture. stir until just combined. gently fold in the blackberries. divide the batter evenly into the muffin cups, and sprinkle with the sugar.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cranberry Pumpkin Bread

Ingredients

• Servings: 2
• 3 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup egg substitute
• 1 (16 ounce) can whole cranberry sauce
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon orange zest
• 2 tablespoons chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). spray two 8x4 inch loaf pans with non-stick cooking spray.
• combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. set aside.
• mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. add this mixture to the flour mixture and stir until just moistened. pour batter into the prepared pans. sprinkle the top of each loaf with the chopped nuts.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. let loaves cool for 10 minutes then remove from pans. can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

pumpkin cookies iii

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 egg
• 1 cup shortening
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together sugar, egg, shortening, and vanilla. sift together flour, baking soda, baking powder, salt, and cinnamon; stir into the creamed mixture. stir in the pumpkin, raisins, and walnuts. drop dough by teaspoonfuls the prepared cookie sheets.
• bake 10-15 minutes in the preheated oven.

pumpkin cheesecake bars

Ingredients

• Servings: 4
• 1 (16 ounce) package pound cake mix
• 3 eggs
• 2 tablespoons butter or margarine, melted
• 4 teaspoons spice, divided
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

Recipe

• preheat oven to 350 degrees f. in large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons spice until crumbly. press bottom of 15x10-inch jellyroll pan.
• in large mixing bowl, beat cream cheese on low until fluffy. gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons spice, and salt; mix well.
• pour over crust; sprinkle with nuts. bake 30 to 35 minutes or until set. cool. chill; cut into bars. store covered in refrigerator.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

pumpkin cheesecake from disneyland park central bakery

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups crushed graham crackers
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/3 cup butter, melted
• cheesecake filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 (5 ounce) can evaporated milk
• chocolate syrup, for drizzling

Recipe

• for crust: in a bowl combine the crushed graham cracker, sugar and ginger. melt the butter and stir into mixture.
• spray bottom and sides of a 9-inch springform pan. press crust mixture into bottom of pan using your hands.
• place pan on a large piece of foil and wrap foil tightly up sides and around pan.
• for cheesecake filling: preheat oven to 325 degrees f.
• beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. scrape down sides of bowl.
• add eggs, one at a time, mixing well after each addition. scrape down sides of bowl.
• whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. add pumpkin mixture to cream cheese mixture, beating until well combined. scrape down sides of bowl. add evaporated milk, mixing well.
• slowly pour cheesecake filling crust mixture in prepared pan. drizzle with chocolate syrup.
• place foil-wrapped pan inside a larger roasting pan. place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
• bake 1 hour, or until center moves only slightly when shaken.
• turn oven off. crack open oven door, and allow cheesecake to cool inside oven 1 hour.
• remove pan from water bath and set on a wire rack to cool completely. cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

pumpkin pancakes with nutmeg whipped cream

Ingredients

• Servings: 4
• pancakes
• 2 1/3 cups pancake mix (such as bisquick®)
• 2 1/2 tablespoons white sugar
• 1/3 teaspoon ground cinnamon
• 1/3 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1 1/4 cups milk
• 1/3 cup canned pumpkin
• 1/4 cup vegetable oil
• nutmeg whipped cream
• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. beat together the eggs, milk, pumpkin, and vegetable oil. combine the two mixtures, stirring just until all ingredients are moistened.
• heat a lightly oiled griddle or frying pan over medium-high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. will start to form in the pancakes. cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. flip the pancakes over, and continue cooking until the other side is golden brown. repeat with remaining batter, adding more oil to the griddle if necessary. stack the pancakes on a plate and keep warm until serving. for larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees f oven (150 degrees c).
• place whipping cream in a small, deep, chilled bowl. add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

pumpkin cheesecake pie

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 1/8 teaspoon ground ginger
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup packed brown sugar
• 3 eggs, beaten
• 1 (15 ounce) can solid pack pumpkin puree
• 1/2 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make crust: in a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. mix well, then pour in melted butter. stir until butter is evenly distributed. press mixture into a 9-inch pie plate. set aside.
• to make filling: in a large mixing bowl combine cream cheese and brown sugar. beat until smooth, then add eggs, pumpkin, and cream. mix well. stir in cinnamon, ginger, nutmeg, cloves, and salt. pour mixture into pie shell.
• bake in preheated oven for 35 to 40 minutes, until set in center. chill before serving. garnish with whipped cream and pecan halves if desired.

Whipped

Ingredients

• Servings: 1
• crust:
• 3 cups graham cracker crumbs
• 2/3 cup white sugar
• 3/4 cup butter, melted
• filling:
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon spice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. place pan on a baking sheet.
• bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. remove from the oven and allow crust to cool.
• beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. beat in pumpkin puree until completely incorporated.
• fold whipped topping into pumpkin mixture; stir in nutmeg and spice. pour pumpkin mixture into graham cracker crust. cover pie with plastic wrap and refrigerate overnight. gently remove pie from springform pan.

Bars

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup melted butter
• 3 eggs
• 3 cups filling
• 2/3 cup milk
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Recipe

• preheat oven to 350 degrees f (190 degrees c). grease the bottom of a 9x13 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 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.

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.