Chatsworth Style

Ingredients

• Servings: 1
• 3/4 cup brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground allspice
• 1 dash ground cloves
• 1 3/4 cups mashed cooked pumpkin
• 2 eggs, beaten
• 1 1/2 cups warm 2% evaporated milk
• 1 (9 inch) prepared pie crust

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. beat the pumpkin mixture until smooth. stir evaporated milk into the pumpkin mixture; pour into the pie crust.
• bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. cool to room temperature before serving.

Pumpkin Casserole

Ingredients

• Servings: 10
• 2 cups pumpkin puree
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup self-rising flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1 pinch ground cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. spoon into a casserole dish.
• bake at 350 degrees f (175 degrees c) for 1 hour.

pumpkin butterscotch cookies

Ingredients

• Servings: 18
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips
• 2 tablespoons confectioners' sugar, or as needed

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line 2 baking sheets with parchment paper and grease paper with butter.
• whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. scrape down the sides of the bowl and paddle with a rubber spatula. add pumpkin, oil, and vanilla and beat on low until blended.
• beat flour mixture into pumpkin mixture on low until flour is just incorporated. mix butterscotch chips into dough.
• drop 1/4-cup scoops of dough 2 1/2 inches apart the prepared baking sheets. slightly flatten the tops of the dough with a spatula.
• bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. dust cooled cookies with confectioners' sugar.

Extra Easy Pumpkin Cookies

Ingredients

• Servings: 2
• 1 (14 ounce) can 100% pure pumpkin
• 2 eggs
• 1/2 cup applesauce
• 1/2 teaspoon vanilla extract
• 1 (18.25 ounce) package spice cake mix
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two baking sheets.
• beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. drop by spoonfuls on prepared baking sheets.
• bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. cool on racks.

nutty pumpkin bars

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup packed dark brown sugar
• 2/3 cup solid-pack pumpkin puree
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 cup chopped pecans
• frosting:
• 2 tablespoons butter, softened
• 1 1/2 cups confectioners' sugar, sifted
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. fold pecans into batter and spread into the prepared baking pan.
• bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. remove from oven and cool.
• beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. spread frosting cooled bars.

Pumpkin Polenta Cake

Ingredients

• Servings: 1
• 2 cups canned pumpkin puree
• 2 tablespoons butter, room temperature
• 2 eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 cup low-fat plain yogurt
• 2 cups polenta or yellow cornmeal

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 an 8-inch square baking dish.
• in a blender or food processor, blend pumpkin, butter, eggs, and egg whites. mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. blend until smooth, and transfer to a medium bowl.
• mix yogurt and polenta into the pumpkin mixture. pour into the prepared baking dish.
• bake until a toothpick inserted in the center comes out clean, about 45 minutes. cool slightly before slicing.

quick latte

Ingredients

• Servings: 1
• 1 cup milk, divided
• 1 tablespoon white sugar, or more to taste
• 1 tablespoon pumpkin puree
• 1 teaspoon spice
• 1/2 teaspoon vanilla extract
• 1/4 cup brewed espresso

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• whisk 1/2 cup milk, sugar, pumpkin puree, spice, and vanilla extract in a small saucepan over low heat. simmer for 5 minutes. whisk in remaining 1/2 cup milk.
• pour milk mixture through a fine-mesh sieve to remove pulp. return milk mixture to saucepan and simmer, whisking, 2 minutes. add espresso and whisk until foamy, 1 minute.

Pumpkin Butter Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 egg
• 1 cup brown sugar
• 1/2 cup apple juice
• 1/4 cup melted butter
• 1 1/2 cups pumpkin butter, divided
• 1/2 cup raisins (optional)
• 1/2 cup toasted chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 3x7-inch loaf pan.
• whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
• beat the egg in a bowl. whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. stir in the flour mixture until no lumps remain. pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. pour in the remaining batter.
• bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Pumpkin Carrot Cake Cheesecake

Ingredients

• Servings: 12
• carrot cake:
• 1 box duncan hines classic carrot cake mix - reserve 1/2 cup of dry mix, set aside
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• cheesecake filling:
• 2 (8 ounce) packages cream cheese
• 3 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1/2 cup reserved duncan hines carrot cake mix dry mix

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 5 hrs 10 mins


• carrot cake: preheat oven to 350 degrees f (175 degrees c).
• soak carrots and raisins in 1 cup hot tap water; allow to stand for 5 minutes. drain and squeeze out excess water from carrots and raisins.
• in mixing bowl add dry mix (reserve 1/2 cup dry mix), 2 eggs, 1/4 cup oil. add well drained carrots and raisins, add nuts. mix well by hand. spread 2 cups of carrot cake on bottom of a greased 9 to 9 1/2-inch springform pan. reserve remaining carrot cake.
• cheesecake: in large bowl beat cream cheese, eggs and sweetened condensed milk until smooth. add remaining ingredients (brown sugar, pumpkin, and remaining 1/2 cup of dry mix).
• spread 1/2 of the cheesecake batter on top of the carrot cake. spoon on remaining carrot cake and top with remaining cheese cake batter. do not marble with knife.
• bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
• cool to room temperature, about 1 hour. when cake is cooled, top with duncan hines cream cheese frosting. refrigerate for 3 hours and serve chilled.

pumpkin cookies ii

Ingredients

• Servings: 3
• 1/2 cup shortening
• 1 1/4 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups canned pumpkin
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream shortening and sugar, then add the eggs. mix well. add vanilla and pumpkin. set aside.
• sift dry ingredients, then blend into the "wet" ingredients. fold in the nuts and raisins. mix well.
• drop by heaping teaspoons a greased cookie sheet, bake for 10 - 15 minutes. cool. best eaten if you let them "ripen" for a day. store in a sealed container.

White Chocolate Cranberry Pumpkin Muffins

Ingredients

• Servings: 3
• 3 1/2 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 4 eggs
• 1 cup vegetable oil
• 2 cups pumpkin puree
• 2 cups orange juice
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips (optional)
• 1 cup dried cranberries
• 1 cup brown sugar, for topping

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 3 muffin pans or line with muffin wrappers.
• mix flour, white sugar, salt, baking soda, and allspice together in a bowl. whisk eggs in a separate large bowl. add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. pour batter into the prepared muffin cups. sprinkle each muffin with brown sugar.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

easy pumpkin pancakes

Ingredients

• Servings: 10
• 1 cup filling
• 2 eggs
• 2 cups milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon white sugar
• 1 teaspoon spice
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Recipe

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


• whisk filling and eggs together in a bowl until smooth. add milk, flour, baking powder, sugar, spice, cinnamon, and nutmeg; whisk until batter is smooth.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

applesauce pumpkin bread

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 1/2 cups applesauce
• 2 cups pumpkin puree
• 4 eggs, beaten
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1/2 cup chopped walnuts (optional)
• 1/2 cup semisweet chocolate chips (optional)
• 3 cups all-purpose flour
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans.
• mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. stir flour into pumpkin mixture until fully incorporated. pour batter into the prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sprinkle each loaf with confectioners' sugar.

pumpkin bars ii

Ingredients

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

Recipe

• in a medium bowl combine the pumpkin, cinnamon, spice and sugar.
• sift together the flour, baking powder, baking soda and salt.
• using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture.
• mix and pour into greased 17 x 11 inch pan. bake at 350 degrees f (175 degrees c) for 20 - 25 minutes. cool completely before frosting.
• to make frosting: cream the cream cheese, 9 tablespoons butter, vanilla together. slowly add the confectioners' sugar and milk.

Easy Pumpkin Muffins (low-fat)

Ingredients

• Servings: 28
• cooking spray
• 1 (29 ounce) can pumpkin puree
• 1 (18.25 ounce) package spice cake mix
• 1/4 cup water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray 28 mini muffin cups with cooking spray or line with paper liners.
• mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. fill muffin cups 2/3-full with batter.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.

Pumpkin And Sunflower Seed Bread

Ingredients

• Servings: 1
• 1 (.25 ounce) package instant yeast
• 1 cup warm water
• 1/4 cup honey
• 4 teaspoons vegetable oil
• 3 cups whole wheat flour
• 1/4 cup wheat bran (optional)
• 1 teaspoon salt
• 1/3 cup sunflower seeds
• 1/3 cup shelled, toasted, chopped pumpkin seeds

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• place the ingredients into the bread machine in the order recommended by the manufacturer. select the whole wheat setting and press start. if your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.

Bread

Ingredients

• Servings: 32
• 2 cups white sugar
• 1 cup brown sugar
• 4 eggs, lightly beaten
• 1 (16 ounce) can solid pack pumpkin
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch loaf pans.
• mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. pour into prepared loaf pans.
• bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. cool in pans for 10 minutes before removing to cool completely on a wire rack.

Hazel's Pumpkin Cornbread

Ingredients

• Servings: 8
• 2 cups yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs, beaten
• 1/4 cup corn oil
• 2 tablespoons honey
• 1 cup pumpkin puree
• 1 cup buttermilk

Recipe

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


• in a large bowl, stir together the cornmeal, baking powder and baking soda. make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. let the batter stand while you preheat the oven.
• preheat the oven to 425 degrees f (220 degrees c). heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. coat with cooking spray, then pour in the cornbread batter.
• bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.

Mom's

Ingredients

• Servings: 1
• 2 eggs, lightly beaten
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 1/2 teaspoons ground cloves
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 2 hrs


• preheat oven to 450 degrees f (230 degrees c).
• in a bowl, mix the eggs, evaporated milk and pumpkin. in a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. stir into the pumpkin mixture. pour into the pie crust.
• bake in the preheated oven 10 minutes. reduce heat to 350 degrees f (175 degrees c) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. cool on a metal rack.

too cool for school cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (14.5 ounce) can pure pumpkin
• 3/4 cup light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 eggs
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup chopped pecans, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• grease a fluted tube pan (such as a bundt®).
• place cake mix into a large mixing bowl. beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. beat in eggs; continue beating batter for 2 more minutes. pour batter into prepared tube pan.
• melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. spoon half the pecan mixture over the cake batter.
• bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• cool cake in pan for 15 to 20 minutes, then invert cake serving platter. allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

grandma carol's pumpkin roll

Ingredients

• Servings: 1
• 3 eggs, beaten
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. generously dust a kitchen towel with confectioners' sugar.
• beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. stir to combine. spread batter evenly into the prepared pan.
• bake in the preheated oven for exactly 10 minutes.
• immediately turn cake the prepared kitchen towel. starting at a long end, roll up pumpkin cake and towel. let rolled cake rest for 10 minutes.
• beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• unroll cake; spread with the filling. roll up cake (without towel). cut off any jagged ends. cover and refrigerate until chilled. cut cake in half if desired; sprinkle with confectioners' sugar before serving.

mini sweet potato pumpkin pies

Ingredients

• Servings: 6
• 1 egg, separated
• 1 egg
• 6 mini graham cracker pie crusts (such as keebler®)
• 1/2 (16 ounce) can sweet potatoes, drained and mashed
• 1/2 (17 ounce) can filling
• 1 cup white sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 teaspoon spice
• 1 teaspoon vanilla extract
• 6 tablespoons whipped cream, divided
• 6 walnut halves

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the white of the separated egg in a small bowl and the yolk in a large bowl. beat egg white and brush the edges of each pie crust with egg white. add the second whole egg to the egg yolk; whisk together.
• stir sweet potatoes, filling, sugar, butter, milk, spice, and vanilla extract into the egg and yolk. spoon mixture evenly into the pie crusts. place pies on a baking sheet.
• bake in the preheated oven until middle of each pie is set, about 15 minutes. cool pies for 15 minutes.
• place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

pumpkin cheese pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 2 cups pumpkin puree
• 14 ounces sweetened condensed milk
• 3 eggs
• 1 teaspoon spice
• 1 (9 inch) unbaked pie crust

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix cream cheese and condensed milk together until smooth. stir in the pureed pumpkin, spice and eggs. mix until well combined. pour batter into the pie shell.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. serve warm.

pumpkin chip bread

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup margarine
• 1 cup white sugar
• 2 eggs
• 3/4 cup solid pack pumpkin puree
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup chopped walnuts
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon

Recipe

• in a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.
• in a separate bowl cream together the sugar and butter or margarine. add eggs and beat until smooth.
• alternately add the creamed ingredients and pumpkin to the dry ingredients. fold in chocolate chips and chopped nuts. spoon into two greased 9x5 inch loaf pans.
• bake in a preheated 350 degree f(175 degrees c) oven for 45 to 50 minutes.
• to make the glaze: in a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. add milk, and mix until smooth. drizzle over warm cake.

impossible ii

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1/2 cup biscuit baking mix
• 2 tablespoons butter
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs
• 1 (15 ounce) can solid pack pumpkin puree
• 2 1/2 teaspoons spice
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• in a large bowl, combine sugar and baking mix. stir in butter, milk and eggs. then beat in pumpkin, spice and vanilla to mixture until smooth. pour into pie pan.
• bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. refrigerate any remaining pie. high altitude directions: bake at 375 degrees f (190 degrees c) for 45 to 50 minutes.

yummy pumpkin cheesecake bars

Ingredients

• Servings: 20
• 1 (16 ounce) package pound cake mix
• 1 egg
• 2 tablespoons butter, melted
• 2 teaspoons spice
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 2 teaspoons spice
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat cake mix, 1 egg, butter, and 2 teaspoons spice on low with an electric mixer in a large bowl until crumbly. press mixture into the bottom of a 10x15-inch jelly roll pan.
• beat cream cheese in another bowl with an electric mixer until fluffy. gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons spice, and salt until smooth. pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
• bake in preheated oven until set, 30 to 35 minutes. allow to cool to room temperature and refrigerate until chilled. cut into bars.

vegan blondies

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1/4 cup canola oil
• 1 tablespoon vanilla extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9-inch square baking pan.
• sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. pour batter into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Poetic

Ingredients

• Servings: 8
• crust:
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• filling:
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• brown sugar whipped cream:
• 1 cup heavy whipping cream
• 2 1/2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
• bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
• increase oven temperature to 425 degrees f (220 degrees c).
• whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
• bake in the oven for 15 minutes. lower oven temperature to 350 degrees f (175 degrees c) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. cool pie completely.
• beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. lift your beater: whipped cream should form sharp peaks. spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.