pumpkin honey pie

Ingredients

• Servings: 1
• 3 eggs
• 2 cups solid pack pumpkin puree
• 3/4 cup honey
• 1/2 cup milk
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe pastry for a 9 inch single crust pie

Recipe

• beat eggs slightly in a large bowl. blend in pumpkin, milk, cream, honey, spices, salt. pour filling into pie shell. cover edges of shell with strips of foil.
• bake at 400 degrees f (205 degrees c) for 35 minutes. remove foil, and continue baking for 15 more minutes. an inserted knife should come out clean when done. cool, and serve.

Pumpkin Scones

Ingredients

• Servings: 10
• 2 tablespoons butter
• 6 tablespoons white sugar
• 2 eggs, beaten
• 2 cups mashed, cooked pumpkin
• 4 cups self-rising flour, sifted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a mixing bowl, beat together butter, sugar, eggs and pumpkin. stir in flour, cinnamon, nutmeg and salt by hand.
• roll out into 1/2 inch thickness and cut into rounds. place on tray close together and bake for 15 to 18 minutes.

Nutty Cream Cheese Frosting

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 4 cups sifted confectioners' sugar
• 1 cup chopped pecans

Recipe

• in a large bowl, beat softened butter and cream cheese until well blended.
• add powdered sugar and vanilla. beat until creamy and add chopped nuts. spread on cooled cake.

not your mother's pumpkin bread

Ingredients

• Servings: 3
• 2 cups white sugar
• 1 1/4 cups light brown sugar
• 1 cup walnut oil
• 1 (29 ounce) can pumpkin puree
• 4 eggs
• 4 2/3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1/2 cup cream
• 1 1/2 cups chopped walnuts

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
• in a large bowl, beat together white sugar, brown sugar and oil. stir in the pumpkin. mix in the eggs one at a time, beating well with each addition.
• in a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. stir dry ingredients into pumpkin mixture until smooth. stir in cream . beat till thoroughly blended, 1 to 2 minutes. fold in nuts. spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. let stand 5 minutes in pans before turn out wire racks to cool completely. can be kept at room temp. for 4 days or frozen.

Pumpkin Oat Bread

Ingredients

• Servings: 2
• 2/3 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can 100% pure pumpkin
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 1 3/4 cups old-fashioned rolled oats, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
• stir together the oil, eggs, and pumpkin in a large bowl. stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. beat in the flour and 1 1/2 cups of oats.
• pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. press the oats lightly into the top of the batter.
• bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. let cool for 15 minutes before slicing.

pumpkin roll iii

Ingredients

• Servings: 12
• 3 eggs
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups confectioners' sugar
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour jelly roll pan. (i use a 15x18 inch pan lined with waxed paper and then greased and floured.)
• beat eggs with electric mixer for 2 1/2 minutes. add sugar slowly while still beating. beat for 3 1/2 minutes more. fold in pumpkin and lemon juice.
• mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. fold into batter. spread batter prepared pan. bake for 15-18 minutes. remove from oven and allow to cool enough to handle.
• remove cake from pan and place on tea towel (cotton, not terrycloth). roll up the cake by rolling towel inside cake and place seam-side down to cool.
• prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
• when the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. wrap with plastic wrap. refrigerate until ready to serve. sprinkle with confectioners sugar and slice into 12-15 servings.

pumpkin rolls ii

Ingredients

• Servings: 32
• 1 cup milk
• 1 1/2 cups pumpkin puree
• 1/2 cup white sugar
• 1/4 cup butter, melted and cooled
• 2 teaspoons salt
• 1 (0.6 ounce) cake compressed fresh yeast
• 5 cups bread flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• warm the milk in a small saucepan until it , then remove from heat. let cool until lukewarm.
• in a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. form each piece into a round and place on lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• bake in preheated oven for 10 to 15 minutes, or until golden brown.

slow cooker pumpkin turkey chili

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 1 (28 ounce) can diced tomatoes
• 2 cups cubed fresh pumpkin
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can seasoned black beans
• 3 tablespoons brown sugar
• 1 tablespoon spice
• 1 tablespoon chili powder

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 25 mins


• heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. drain and discard any fat.
• transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin, chili beans, black beans, brown sugar, spice, and chili powder. set cooker to low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

pumpkin waffles

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 teaspoons canola oil
• 1 teaspoon molasses
• 1/4 cup canned pumpkin
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons splenda® no calorie sweetener, granulated
• 1 1/2 cups maple syrup sweetened with splenda® brand sweetener

Recipe

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


• preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. set aside.
• combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• whisk together egg and splenda® granulated sweetener until blended. add buttermilk mixture, whisking until blended. add to dry ingredients, stirring just until moistened.
• pour batter into a hot waffle iron and bake approximately 5 minutes*. serve with maple syrup.

multigrain seeded bread

Ingredients

• Servings: 1
• 1 1/2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon salt
• 3 tablespoons sunflower seeds
• 3 tablespoons sesame seeds
• 3 tablespoons shelled pumpkin seeds
• 1/3 cup rolled oats
• 1 cup water
• 2 tablespoons molasses
• 1 egg white
• 1 tablespoon 1% milk

Recipe

• in a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. in another bowl, mix the seeds with the oats.
• in a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees f (50 to 55 degrees c) .
• add the liquid to the flour mixture with the egg white. mix together until a soft dough forms.
• turn the dough a lightly floured surface. knead for 10 minutes; then shape into a ball. lightly oil a large stainless steel bowl. add the dough and turn to cover the dough with the oil. cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• when the dough has risen, punch the dough down with your fists and add all but 2 tablespoons of the seed mixture working it into the dough. reserve the 2 tablespoons of seed mixture for the topping. shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. pinch the ends together and tuck underneath. place in a non-stick 9x5 inch loaf pan with the seam underneath. cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• preheat the oven to 350 degrees f (175 degrees c). brush the top of the loaf with milk and sprinkle on the reserved seed mixture. bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. remove the bread from the pan and let cool completely.

pumpkin muffins i

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon spice
• 1/2 cup packed brown sugar
• 1/2 cup raisins
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 1/2 cup milk

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners.
• sift the flour, salt, nutmeg, and spice into a medium size mixing bowl. stir in the brown sugar and the sultana raisins. in another bowl, stir together the egg, oil, pumpkin and milk, add to the dry ingredients and mix until just blended. fill prepared muffin cups 3/4 full.
• bake at 375 degrees f (190 degrees c) for 18 to 20 minutes or until a toothpick stuck into the center of a muffin comes out clean.

ma lipo's apricot-glazed turkey with roasted onion and shallot gravy

Ingredients

• Servings: 30
• 1 cup apricot nectar
• 1 cup apricot preserves
• 2 tablespoons minced fresh ginger root
• 1 tablespoon honey
• 3/4 cup unsalted butter, softened
• 3 tablespoons chopped fresh sage
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 3 onions, thinly sliced
• 6 ounces thinly sliced shallots
• 22 pounds whole turkey
• 2 cups low-sodium chicken broth
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dried sage
• 2 cups low-sodium chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
• blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. set aside.
• melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. add onions and shallots; saute until very soft and light brown, about 20 minutes.
• position rack in lowest third of oven. preheat to 400 degrees f (200 degrees c).
• season turkey cavity with salt and pepper. place turkey, breast side up, on a rack in a large roasting pan. slide hand under skin of turkey breast to loosen skin. spread half of herb butter over breast under skin. rub remaining herb butter over outside of turkey.
• if stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. tie legs together loosely to hold shape of turkey.
• roast turkey for 30 minutes in the preheated oven. reduce oven temperature to 325 degrees f (165 degrees c), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. tent turkey with aluminum foil; roast 45 minutes longer.
• add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. continue to roast turkey uncovered, brushing occasionally with glaze. add more broth to the pan if necessary. bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees f (75 degrees c). place turkey on a platter, and tent with foil. let stand 30 minutes. reserve mixture in pan for gravy.
• pour contents of roasting pan into a strainer set over a large bowl. skim fat from pan juices using a large spoon. transfer the onion mixture to a blender. add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. transfer sauce to a large saucepan, and bring to a boil. cook until color deepens, skimming off any foam, about 5 minutes. season with salt and pepper.

pumpkin cheesecake

Ingredients

• Servings: 1
• 1 teaspoon butter, softened
• 1 1/4 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1/4 cup white sugar
• 1/4 cup melted butter
• 2 pounds cream cheese, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup heavy whipping cream
• 2 (16 ounce) cans solid-pack pumpkin
• 2 teaspoons vanilla extract
• 1 tablespoon spice
• 1 (16 ounce) container sour cream
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Recipe

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

Ready Time: 5 hrs 10 mins


• preheat oven to 300 degrees f (150 degrees c). brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. press mixture into the bottom of the springform pan.
• beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. add eggs, 1 at a time, blending in each egg before adding the next. stir in cream, pumpkin, 2 teaspoons vanilla extract, and spice until thoroughly blended. pour cream cheese mixture over the graham cracker crust.
• bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. pour sour cream topping over cheesecake. chill in refrigerator before removing sides of pan, about 3 hours.

rich pumpkin dessert

Ingredients

• Servings: 16
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 4 teaspoons spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix pumpkin, evaporated milk, sugar, eggs, and spice together in a bowl. pour pumpkin mixture into prepared baking dish. sprinkle cake mix over pumpkin mixture; drizzle with butter. sprinkle pecans atop butter layer.
• bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

Cranberry Pumpkin Banana Bread

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter, softened
• 1 cup packed brown sugar
• 1 cup solid pack pumpkin puree
• 1/2 cup whole cranberry sauce
• 1 egg
• 1 banana, mashed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c). sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
• beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. gradually stir in the flour mixture, mixing until just combined. pour batter into a 9x5-inch loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Orange-pumpkin Poppy Seed Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package orange cake mix
• 3 eggs
• 2/3 cup orange juice
• 1 (15 ounce) can 100% pure pumpkin
• 2 tablespoons poppy seeds

Recipe

Preparation Time: 12 mins Cook Time: 28 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans.
• beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. increase speed to medium and beat in the pumpkin. stir in the poppy seeds. pour the batter into the prepared pans, dividing evenly.
• bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

Pumpkin Puree

Ingredients

• Servings: 1
• 1 sugar pumpkin

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• cut the pumpkin in half, stem to base. remove seeds and pulp. cover each half with foil.
• bake in the preheated oven, foil side up, 1 hour, or until tender.
• scrape pumpkin meat from shell halves and puree in a blender. strain to remove any remaining stringy pieces. store in the freezer in freezer safe bags.

pumpkin tarts

Ingredients

• Servings: 8
• tart pastry:
• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 1/4 cup white sugar
• 4 cups all-purpose flour
• filling:
• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon spice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. mix in the flour, a little at a time, until the dough is workable. cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• to make the filling, mash 12 ounces of cream cheese with brown sugar, spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. fill the little crusts almost to the top with the pumpkin filling. refrigerate unused dough until you need it to make the next batch.
• bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. allow to cool completely before frosting.
• mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. spread or pipe the frosting the cooled tarts. sprinkle each tart with a few chopped pecans. refrigerate until serving.

easy bars

Ingredients

• Servings: 12
• 4 large eggs
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (29 ounce) can pumpkin puree
• 2 (12 ounce) cans evaporated milk
• 1 (15.25 ounce) package yellow cake mix, divided
• 1/2 cup butter, melted
• 1 (8 ounce) container frozen whipped topping, thawed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs in a large bowl. whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. stir sugar mixture and pumpkin into eggs until completely incorporated.
• gradually stir evaporated milk into pumpkin mixture. add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. pour mixture into a 9x13-inch baking dish. sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• bake in the preheated oven until set, about 1 hour. cool to room temperature and cut into bars. top with whipped topping.

Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 2
• cupcakes:
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 (15 ounce) can solid-pack pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon spice
• 1 tablespoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. beat pumpkin into creamed butter mixture.
• mix flour, spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. fill each muffin cup 3/4-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. cool in muffin tin for 10 minutes before transferring to wire rack.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. spread frosting on each cupcake.

simply pumpkin pancakes

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 egg, beaten
• 1 tablespoon vegetable oil

Recipe

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


• sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
• whisk milk, pumpkin, egg, and oil together in a bowl. pour milk mixture into flour mixture and stir until just moistened. batter will be slightly lumpy.
• heat a lightly oiled griddle over medium-high heat to 350 degrees f (175 degrees c). drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 1 to 3 minutes. flip and cook until browned on the other side, about 1 minute more. repeat with remaining batter.

apple pumpkin muffins

Ingredients

• Servings: 2
• 1 1/2 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 1/2 cups raw sugar
• 1 tablespoon spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups peeled and chopped apples
• 3 tablespoons butter, softened
• 1/2 cup raw sugar
• 1/4 cup whole wheat flour
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, spice, baking soda, and salt in a large bowl. mix eggs, pumpkin, and oil in a small bowl. stir egg mixture into flour mixture until just moistened; fold in apples. fill prepared muffin cups 2/3 full.
• combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.
• bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. cool for 5 minutes before removing from muffin cups to wire racks.

pumpkin roll iii

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons spice
• 6 eggs
• 1 1/3 cups canned pumpkin puree
• 1/2 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch pan.
• combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and spice. stir in the pumpkin, then beat in the eggs, one at a time, until blended.
• pour batter into prepared pan. bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. immediately turn cake out a damp cotton towel. starting from a long side, roll cake with the towel jelly-roll fashion. cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. gently unroll to fill.
• to make the cream cheese filling: cream together the butter and cream cheese until light and fluffy. beat in the confectioners' sugar, mixing until smooth.

cranberry pumpkin muffins

Ingredients

• Servings: 24
• 2 eggs, slightly beaten
• 2 cups white sugar
• 1 cup solid pack pumpkin
• 1/2 cup corn oil
• 2 tablespoons orange zest
• 2 1/2 cups all-purpose flour
• 1 tablespoon spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups cranberries, halved

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
• mix flour, spice, baking soda, and salt in a large mixing bowl with a fork. make a well in the center of the flour mixture. pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. fold cranberries into the batter.
• scoop batter into prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

easy gingerbread wedges

Ingredients

• Servings: 8
• 3 cups biscuit baking mix
• 1/3 cup white sugar
• 1 teaspoon spice
• 3/4 teaspoon ground ginger
• 1/2 cup molasses
• 1/2 cup applesauce
• 1 egg, beaten

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).grease a cookie sheet.
• in a medium bowl, stir together the baking mix, white sugar, spice and ginger. mix in the molasses, applesauce and egg until the mixture forms a ball. turn out a lightly floured surface and knead for 10 turns. place the prepared cookie sheet and pat into a 10 inch circle.
• bake for 15 minutes in the preheated oven. cut into wedges while still warm and serve with vanilla ice cream.

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 truffles

Ingredients

• Servings: 48
• 1 1/4 cups almonds
• 2 1/2 cups crushed vanilla wafers
• 1/2 cup confectioners' sugar
• 2 teaspoons ground cinnamon
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup pumpkin puree (such as libby's®)
• 1/3 cup coffee-flavored liqueur
• 1/2 cup semi-sweet chocolate chips, or as needed

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spread almonds a baking sheet.
• bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes. remove from oven and cool; grind in a food processor until almonds are a flour-like texture.
• mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture. shape mixture into 1-inch balls and arrange on a baking sheet. refrigerate or freeze truffles until solid, 1 to 2 hours.
• melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. dip truffles in melted chocolate and return to baking sheet to harden.

Jen's Maple

Ingredients

• Servings: 1
• 1 (3 pound) sugar pumpkin, cut in half
• 1 pie dough for a single-crust pie
• 1 egg white
• 1 tablespoon water
• 1 cup heavy whipping cream
• 3 eggs, room temperature
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 4 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 25 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• place pumpkin halves, cut-side down, on prepared baking sheet.
• roast pumpkin in the preheated oven until tender, about 1 hour. set aside until cool enough to handle, at least 15 minutes. remove seeds from pumpkin and discard. scoop pumpkin flesh into a food processor and blend until smooth. reduce oven temperature to 375 degrees f (190 degrees c).
• while pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. crimp edges to form a border. refrigerate dough until chilled, at least 45 minutes.
• line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
• bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. remove aluminum foil with pie weights. whisk egg white and water together in a small bowl. brush border of pie crust with egg white mixture and return to oven. bake until bottom of the pie appears dry and set, about 10 minutes more. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c).
• whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. pour pumpkin mixture into baked pie crust.
• bake pie in the preheated oven until just set in the center, about 50 minutes.

pumpkin oat bars

Ingredients

• Servings: 9
• 1 1/2 cups quick cooking oats
• 1/4 cup packed dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon spice
• 1/2 teaspoon kosher salt
• 1/2 cup half-and-half
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups pumpkin puree

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and 8x8-inch baking pan.
• stir oats, brown sugar, baking powder, cinnamon, nutmeg, spice, and kosher salt together in a bowl; make a well in the center. pour half-and-half, egg, and vanilla extract into well in the center of the oat mixture; stir to combine. add pumpkin to half-and-half oat mixture and mix thoroughly. pour pumpkin batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

perfect pumpkin cheesecake bars

Ingredients

• Servings: 2
• crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1/4 cup white sugar
• cheesecake layer:
• 8 ounces cream cheese
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• pumpkin layer:
• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 3/4 cup white sugar
• 2 eggs
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. pat dough into the bottom of a 9x13-inch baking dish.
• bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. cool. reduce oven temperature to 350 degrees f (175 degrees c).
• beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
• whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
• spread cream cheese mixture evenly over cooled crust. pour pumpkin mixture over cream cheese mixture.
• bake in the preheated oven until bars are set, about 60 minutes.

tiffany's pumpkin cupcakes

Ingredients

• Servings: 24
• 24 reynolds® staybrite® or foil baking cups
• 1 (18 ounce) package yellow cake mix
• 1 cup canned pumpkin puree
• 1 teaspoon spice
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f. place reynolds baking cups in muffin pans; set aside.
• combine ingredients in large bowl. beat with an electric mixer on medium speed for 2 minutes.
• spoon batter into baking cups.
• bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. cool on cooling rack. frost as desired.

Autumn Pumpkin Coffee Cake

Ingredients

• Servings: 1
• 1 2/3 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup pumpkin puree
• 1/3 cup whole milk
• 1 egg
• 2 teaspoons vanilla extract
• 3/4 cup brown sugar
• 1/2 cup butter, melted
• 2 teaspoons ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square baking dish with butter.
• combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. pour batter into prepared baking dish.
• stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. sprinkle over cake batter.
• bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.