Cindy's

Ingredients

• Servings: 2
• 1 1/2 pints vanilla ice cream, softened
• 3 eggs
• 1 3/4 cups pumpkin puree
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 (9 inch) unbaked pie shells

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.) place ice cream near the warm oven to soften.
• in a large bowl, whisk together the eggs. stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. mix in soft ice cream until smooth. pour filling into two 9 inch pie shells.
• bake for 15 minutes in the preheated oven. reduce temperature to 350 degrees f (175 degrees c), and bake an additional 30 to 40 minutes, or until filling is set.

Two Ingredient Pumpkin Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). generously grease a 9x13 inch baking pan.
• in a large bowl, mix together the spice cake mix and canned pumpkin until well blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. cool and serve, or store in the refrigerator. this tastes even better the next day.

Pumpkin Walnut Cake

Ingredients

• Servings: 18
• 1 (15 ounce) can canned pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 2 cups chopped walnuts
• 7/8 cup margarine, softened

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking pan.
• in a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. transfer mixture to the prepared pan. pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• bake 35 minutes in the preheated oven. reduce heat to 325 degrees f (165 degrees c), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

pumpkin roll cake

Ingredients

• Servings: 15
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, beat eggs on high for 5 minutes. gradually beat in white sugar until thick and lemon-colored. add pumpkin and lemon juice.
• in another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• grease a 15x10x1 inch baking pan; line with waxed paper. grease and flour the paper. spread batter into pan; sprinkle with walnuts.
• bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched.
• immediately turn out a linen towel dusted with confectioners' sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
• meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.

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 Fudge

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

• line a 9x9 inch pan with aluminum foil, and set aside.
• in a 3 quart saucepan, heat milk and sugar over medium heat. bring to a boil, stirring occasionally with a wooden spoon.
• mix in pumpkin puree and cinnamon; bring back to a boil. stir in marshmallow creme and butter. bring to a rolling boil. cook, stirring occasionally, for 18 minutes.
• remove from heat, and add white chocolate chips and vanilla. stir until creamy and all chips are melted. pour into prepared pan. cool, remove from pan, and cut into squares. store in a cool, dry place.

pumpkin cheesecake ii

Ingredients

• Servings: 1
• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons heavy whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. firmly press mixture into one 9 inch springform pan.
• combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. mix well, and set aside.
• beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. add the whole egg, remaining egg yolk and the whipping cream, beating well. add cornstarch and vanilla and lemon flavorings, beat batter until smooth. add pumpkin mixture and mix well. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 to 55 minutes. do not overbake. center may be soft but it will firm up when chilled. let cheesecake cool on a wire rack, then refrigerate.

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.

pumpkin chiffon pie

Ingredients

• Servings: 1
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup water
• 4 eggs, separated
• 1 1/4 cups white sugar
• 1 1/4 cups pumpkin
• 2/3 cup evaporated milk
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 recipe pastry for a 9 inch single crust pie

Recipe

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


• mix the gelatin and water in a small bowl, and set aside.
• in a medium bowl, beat the egg yolks until thick. mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
• in a double broiler, cook the mixture over boiling water, stirring constantly, until thick. mix in the gelatin. stir to dissolve. remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
• in a clean, dry medium bowl, beat the egg whites until soft peaks form. gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. fold in the pumpkin mixture. transfer to the pie crust. chill until firm, about 1 hour.

italian ricotta cheese pie

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons butter
• 1 cup honey
• 4 eggs
• 4 cups ricotta cheese
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 2 tablespoons whole wheat flour
• 2 teaspoons lemon zest, cut into thin slivers
• 2 tablespoons blanched slivered almonds
• 1 tablespoon shelled pumpkin seeds

Recipe

• in a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill.
• preheat oven to 325 degrees f (165 degrees c).
• in a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). add tablespoon of honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seeds on top.
• bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door and leave pie inside to cool for 30 minutes.
• remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

pumpkin roll ii

Ingredients

• Servings: 1
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 15x10x1 inch baking pan and line with parchment paper. grease and flour the paper.
• in a large bowl, beat eggs on high for five minutes. gradually add white sugar and pumpkin. add flour, cinnamon, and baking soda. spread batter evenly in pan. sprinkle walnuts evenly on top.
• bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched. immediately turn out a linen towel dusted with confectioners sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
• to make filling: mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.

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.

Red Beans

Ingredients

• Servings: 8
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 cloves garlic, chopped
• 1 tablespoon fresh cilantro leaves
• 1 teaspoon annatto or achiote powder
• 1 tablespoon olive oil
• 1/2 cup diced ham
• 1 (16.5 ounce) can red beans, drained
• 1 cup peeled and diced potatoes
• 1/2 cup peeled and diced pumpkin
• 1 cup water
• 1 teaspoon salt

Recipe

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


• in a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. set mixture aside.
• heat a large, heavy saucepan over medium heat. pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. mix in beans, potatoes, pumpkin, water, and salt. reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

harvest pumpkin cupcakes

Ingredients

• Servings: 32
• cupcakes:
• 4 eggs, slightly beaten
• 3/4 cup mazola® vegetable plus! oil
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1 3/4 cups all-purpose flour
• 1/4 cup argo® or kingsford's® corn starch
• 4 teaspoons spice islands® spice
• 2 teaspoons argo® baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 tablespoon orange juice
• 2 teaspoons spice islands® 100% pure bourbon vanilla extract
• 1 1/2 teaspoons freshly grated orange peel
• 4 cups powdered sugar

Recipe

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


• to make cupcakes: blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. stir together dry ingredients in a separate bowl. add dry ingredients to pumpkin mixture and beat until well blended. pour into lined muffin tins. fill about 2/3 full. bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. cool 30 minutes. spread with frosting.
• to make frosting: beat cream cheese and butter until fluffy. add remaining ingredients and beat until smooth. spread over cooled cupcakes.

spiced sweet potatoes and cranberries

Ingredients

• Servings: 6
• 2 tablespoons mazola® corn oil
• 3/4 cup orange marmalade
• 3/4 cup apple juice
• 1/2 cup brown sugar
• 1/3 cup raisins
• 1 tablespoon spice islands® spice
• 1 teaspoon spice islands® curry powder
• 3 large sweet potatoes, peeled, cut into 1-inch chunks
• 12 ounces fresh cranberries
• 1/4 cup finely chopped pecans

Recipe

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


• preheat oven to 375 degrees f. spray a rimmed 15 x 10-inch baking pan with cooking spray. combine oil, marmalade, apple juice, brown sugar, raisins, spice and curry powder in a large bowl. add sweet potatoes, cranberries and pecans; mix to coat well. pour into prepared pan.
• bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. pour into a serving bowl. serve immediately.

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.

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 cake i

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
• 1/2 cup chopped walnuts

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.

carrot cake

Ingredients

• Servings: 1
• 2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 (3 ounce) package cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9 or 10 inch tube pan.
• combine the sugar, flour, salt, cinnamon, soda, oil. with an electric mixer beat in the eggs one at a time. stir in the carrots and the walnuts. pour the batter into the prepared baking pan.
• bake at 350 degrees f (175 degrees c) for 1 hour 20 minutes. note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• to make frosting: with an electric mixer blend the cream cheese and cream. add the vanilla and confectioners' sugar. frosting can be spread and a still warm cake.

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.

Gourmet

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie shell
• 1/4 cup chopped pecans
• 3 2/3 cups pumpkin puree
• 1 egg
• 14 ounces sweetened condensed milk
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/4 cup butter
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• when making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
• blend the egg, pumpkin and condensed milk. pour mixture into the unbaked pie shell.
• combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. sprinkle streusel mixture on top of pumpkin mixture.
• bake at 375 degrees f (190 degrees c) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. let pie cool 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 crumb cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 egg, beaten
• 1/2 cup butter, melted
• 1 (15 ounce) can pumpkin puree
• 3 eggs, beaten
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup white sugar
• 3 tablespoons butter, softened
• 1/2 cup chopped nuts (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray or grease one 9x13 inch pan.
• reserve 1 cup cake mix. in a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. mix well, and then pat into prepared pan.
• in a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. pour over crust.
• in a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. crumble over pumpkin filling. sprinkle nuts evenly over the top, if desired.
• bake in preheated oven for 40 to 45 minutes.

Ratatouille Fettuccine Alfredo

Ingredients

• Servings: 6
• cooking spray
• 1 tablespoon olive oil
• 1 eggplant, diced
• 1/2 cup onion, chopped
• 6 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 zucchini, peeled and diced
• 1 yellow squash, diced
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1 tablespoon dried italian seasoning
• salt and ground black pepper to taste
• 1 (12 ounce) package dry fettuccine pasta
• 1 (16 ounce) jar alfredo sauce
• 1 cup canned pumpkin puree
• 1 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 2 1/2-quart baking dish with cooking spray.
• heat olive oil in a large skillet over medium heat; cook and stir eggplant, onion, and garlic until softened, about 8 minutes. stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and italian seasoning; season with salt and black pepper. bring the mixture to a boil and reduce heat to low; simmer until vegetables are tender, about 20 minutes.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• mix alfredo sauce with pumpkin in a bowl until smooth. spread fettuccine into the prepared baking dish in an even layer, and spoon alfredo sauce mixture over pasta. top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top.
• bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.

pumpkin crunch cake

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons spice
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch baking pan.
• in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, spice, and salt. mix well, and spread into the prepared pan.
• sprinkle cake mix over the top of the pumpkin mixture, and pat down. sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• bake for 60 to 80 minutes, or until done. top with whipped topping when ready to serve.

Pumpkin Cookies V

Ingredients

• Servings: 3
• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Recipe

• cream shortening, white sugar and pumpkin. add eggs and mix well. sift together the baking soda, ground cinnamon, salt and flour. add to pumpkin mixture and mix well.
• drop from spoon to cookie sheet. bake 10 minutes at 350 degrees f (175 degrees c).
• to make frosting: cook butter, milk, and brown sugar until dissolved. cool and add confectioners' sugar and vanilla. spread over warm cookies.

ibby's pumpkin mushroom stuffing

Ingredients

• Servings: 10
• 6 cups cubed pumpkin bread
• 1 cup chopped celery
• 1 cup butter
• 2 cups red onion, chopped
• 2 cups sliced crimini mushrooms
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced fresh tarragon
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons chicken broth

Recipe

• spread bread cubes on a baking sheet, and let dry overnight. alternatively, heat in oven until dry at 250 degrees f (120 degrees c).
• preheat oven to 375 degrees f (190 degrees c). butter a 2 quart baking dish.
• melt butter or margarine in a large pan over medium heat. add celery and onions; cook for about 10 minutes. add mushrooms; cook, stirring, for about 8 minutes. mix in herbs, salt, and pepper. fold in bread cubes. add enough broth to moisten. transfer to prepared dish. cover with foil, shiny side down.
• bake for 40 minutes. uncover, and bake for 10 minutes to crisp top.

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.

roasted pumpkin with root vegetables and broccoli

Ingredients

• Servings: 5
• non-stick cooking spray
• 1 pound fresh pumpkin, peeled and cut into 1-inch chunks
• 1 head broccoli, cut into small pieces
• 1 red beet, peeled and cut into 1-inch chunks
• 1 sweet onion, chopped
• 1 sweet potato, cut into 1-inch chunks
• 1 red potato, cut into 1-inch chunks
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon minced garlic, or more to taste
• 2 teaspoons ground black pepper
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon sea salt

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). prepared a baking sheet with non-stick cooking spray.
• combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. spread prepared baking sheet in a single layer.
• bake in preheated oven until all vegetables are tender, about 35 minutes.

Savory Pumpkin Casserole

Ingredients

• Servings: 6
• 1 (2 pound) pumpkin
• 1 large onion, finely chopped
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 eggs
• 3/4 cup milk
• 3/4 cup farmer's cheese or ricotta cheese

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). coat a large baking dish with oil or cooking spray.
• cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. peel slices, and place pumpkin slices into a large bowl. toss with onion and melted butter, and season with salt and white pepper. arrange in prepared baking dish.
• bake pumpkin in preheated oven for 30 minutes. in a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. continue baking for 20 minutes, or until golden brown.

Baked Miniature Pumpkins

Ingredients

• Servings: 6
• 6 small miniature sugar pumpkins
• 2 tablespoons brown sugar
• 3 teaspoons butter
• 1 teaspoon ground cinnamon, or as needed
• 1 cup water, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• cut off the top of each pumpkin, reserving the tops, and scrape out all of the seeds. place 1/2 teaspoon butter and 1 teaspoon of brown sugar inside each pumpkin. sprinkle ground cinnamon on the butter and brown sugar mixture. put the pumpkin "lids" back on and arrange pumpkins in a baking dish with a little water in the bottom.
• bake at 350 degrees f (175 degrees c) until tender, about 45 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.

Bittersweet Raspberry And Parsley Smoothie

Ingredients

• Servings: 1
• 1 cup fresh spinach leaves
• 1/2 cup ice cubes
• 1/2 grapefruit, peeled and sectioned
• 1/2 cup frozen mango chunks
• 1/2 cup frozen unsweetened raspberries
• 1/3 cup 1% milk
• 1/4 cup fresh parsley
• 2 teaspoons raw pumpkin seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend spinach, ice, grapefruit, mango, raspberries, milk, parsley, and pumpkin seeds together in a blender until smooth.

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 roll i

Ingredients

• Servings: 10
• 3 eggs, beaten
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons butter, softened
• 8 ounces cream cheese
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• confectioners' sugar for dusting

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). butter or grease one 10x15 inch jelly roll pan.
• in a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. in a separate bowl, mix together flour and baking soda. add to pumpkin mixture and blend until smooth. evenly spread the mixture over the prepared jelly roll pan.
• bake 15 to 25 minutes in the preheated oven. remove from oven and allow to cool enough to handle.
• remove cake from pan and place on tea towel (cotton, not terry cloth). roll up the cake by rolling a towel inside cake and place seam side down to cool.
• prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• when cake is completely cooled, unroll and spread with cream cheese filling. roll up again without towel. wrap with plastic wrap and refrigerate until ready to serve. sprinkle top with confectioners sugar and slice into 8-10 servings.

marbled pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

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

Ready Time: 7 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. bake crust 10 minutes in the preheated oven. set aside to cool.
• in a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. mix in eggs one at a time, blending well after each. set aside 1 cup of the mixture. blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
• spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls the top. swirl with a knife to create a marbled effect.
• bake 55 minutes in the preheated oven, or until filling is set. run a knife around the edge of the pan. allow to cool before removing pan rim. chill for at least 4 hours before serving.

Pumpkin Cheesecake In A Gingersnap Crust

Ingredients

• Servings: 1
• 1 1/2 cups gingersnap cookie crumbs
• 3/4 cup ground hazelnuts
• 3 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 1/2 cups canned solid pack pumpkin
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 4 eggs

Recipe

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

Ready Time: 10 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9 inch springform pan.
• using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. press mixture the bottom and two inches up the sides of the pan to form the crust.
• with an electric mixer, beat cream cheese and brown sugar until light and fluffy. stir in the pumpkin. mix in the cream, maple syrup, cinnamon, allspice and vanilla. beat in the eggs, one at a time, mixing until smooth.
• pour batter into prepared crust. bake in the preheated oven for 90 minutes, or until center of cheesecake is set. allow to cool in pan for 30 minutes, then refrigerate overnight.

Coffee Cake

Ingredients

• Servings: 1
• bottom layer:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• top layer:
• 1 cup white sugar
• 1 cup butter, melted
• 1 (16 ounce) can pumpkin puree (such as libby's®)
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon ground cinnamon
• 1 tablespoon spice
• 2 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar, or to taste
• 1 teaspoon ground cinnamon, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x12-inch baking dish.
• mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. pour batter into the prepared baking dish.
• bake in the preheated oven until slightly done, 5 minutes.
• beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. pour batter over the partially-baked bottom layer.
• mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Two Ingredient Pumpkin Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). generously grease a 9x13 inch baking pan.
• in a large bowl, mix together the spice cake mix and canned pumpkin until well blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. cool and serve, or store in the refrigerator. this tastes even better the next day.

pumpkin roll cake

Ingredients

• Servings: 15
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, beat eggs on high for 5 minutes. gradually beat in white sugar until thick and lemon-colored. add pumpkin and lemon juice.
• in another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• grease a 15x10x1 inch baking pan; line with waxed paper. grease and flour the paper. spread batter into pan; sprinkle with walnuts.
• bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched.
• immediately turn out a linen towel dusted with confectioners' sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
• meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.

happy hippy stuffing

Ingredients

• Servings: 8
• 1/2 cup shelled pumpkin seeds
• 1/2 cup shelled sunflower seeds
• 1/4 cup butter
• 1 cup minced onion
• 3/4 cup sliced celery
• 3/4 cup grated carrot
• 1 teaspoon ground cardamom
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 bay leaves
• 1 loaf whole-grain bread, cut into bite-sized pieces
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 1/4 cup dried cranberries
• salt and ground black pepper to taste
• 2 egg, beaten
• 2 cups vegetable broth

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spread the pumpkin and sunflower seeds a baking sheet. toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
• melt the butter in a skillet over medium-high heat. add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
• toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. add the eggs and mix. add the vegetable stock gradually until the mixture is moist, but not mushy. transfer mixture to a lightly greased casserole dish.
• bake in preheated oven until browned, 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.

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 cake iii

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 12x18 inch pan. sift together the flour, baking powder, baking soda, salt and cinnamon. set aside.
• in a large bowl combine sugar and oil. blend in vanilla and pumpkin, then beat in eggs one at a time. gradually beat in flour mixture. stir in nuts. spread batter into prepared 12x18 inch pan.
• bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Cupcakes

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 cup pumpkin puree
• cinnamon cream cheese frosting
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat an oven to 375 degrees f (190 degrees c). grease 24 muffin cups, or line with paper muffin liners. sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. stir in the milk and pumpkin puree after the last egg. stir in the flour mixture, mixing until just incorporated. pour the batter into the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• while the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. beat in the confectioners' sugar a little at a time until incorporated. add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. once the cupcakes are cool, frost with the cream cheese icing.

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 roll ii

Ingredients

• Servings: 1
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 15x10x1 inch baking pan and line with parchment paper. grease and flour the paper.
• in a large bowl, beat eggs on high for five minutes. gradually add white sugar and pumpkin. add flour, cinnamon, and baking soda. spread batter evenly in pan. sprinkle walnuts evenly on top.
• bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched. immediately turn out a linen towel dusted with confectioners sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
• to make filling: mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.

caribbean white beans

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup water
• 1 (15.5 ounce) can small white beans
• 1 (6.5 ounce) can tomato sauce
• 1 1/2 teaspoons minced garlic
• 1 sprig cilantro, coarsely chopped
• 1/4 cup calabaza (pumpkin-like squash), peeled and medium diced
• 1 (.18 ounce) packet sazon with coriander and achiote
• 1 cube chicken with tomato flavored bouillon
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch ground cumin

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat olive oil in a large saucepan over medium-high heat. stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
• bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.

Libby's® Famous

Ingredients

• Servings: 1
• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can libby's® 100% pure pumpkin
• 1 (12 fluid ounce) can nestle® carnation® evaporated milk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f.
• combine sugar, salt, cinnamon, ginger and cloves in small bowl. beat eggs lightly in large bowl. stir in pumpkin and sugar-spice mixture. gradually stir in evaporated milk. pour into pie shell.
• bake for 15 minutes. reduce temperature to 350 degrees f.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. cool on wire rack for 2 hours. serve immediately or refrigerate. (do not freeze as this will cause the crust to separate from the filling.)

perfectly simple pumpkin cheesecake

Ingredients

• Servings: 15
• 6 tablespoons butter
• 1/4 cup sugar
• 8 whole graham crackers
• 1 (15 ounce) can 100% pure pumpkin puree
• 1 3/4 cups dark brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 4 large eggs
• 1 1/2 pounds cream cheese, at room temperature
• 1 (16 ounce) container sour cream
• 1 teaspoon vanilla extract
• optional garnish: toasted or candied pecans (optional)

Recipe

• adjust oven rack to middle position and heat oven to 375 degrees.
• heat butter and sugar in a saucepan until butter melts. meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. pour butter mixture over crackers; spread with knife to cover. bake until butter-sugar mixture starts to harden, about 7 minutes. remove from oven. reduce temperature to 300 degrees.
• as crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. process eggs on high speed in a blender. transfer pumpkin to a pourable container. with blender running, slowly add pumpkin mixture; puree until smooth. add cream cheese, one block at a time; puree until smooth. pour mixture over crust; bake until set, about 35 minutes.
• meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. remove cheesecake from oven. pour sour cream mixture evenly over top; carefully spread so top is completely covered. return to oven. bake to set topping, about 5 minutes longer. cool to room temperature, then refrigerate (can be made up to 2 days ahead).
• to serve, run a knife around the pan perimeter to loosen cake. use foil handles to pull cake from pan. cut into squares (up to 15) and garnish with optional pecans.

Yummy Squash Kugel

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 1/4 cup white sugar
• 1 egg
• 1 egg white
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 1/2 teaspoons spice
• 1 teaspoon vanilla extract
• 1 (12 ounce) package frozen cooked winter squash, thawed
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 375 degrees f (190 degrees c). lightly grease a 7x11-inch baking dish.
• mix flour, sugar, egg, egg white, vegetable oil, milk, spice, and vanilla extract in a large bowl. gently stir in the thawed winter squash. pour squash into the prepared baking dish. sprinkle with cinnamon sugar.
• bake in the preheated oven until heated through, about 1 hour.

How To Make Pumpkin Cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups gingersnap cookie crumbs
• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 egg yolk
• filling:
• canola oil cooking spray
• 4 (8 ounce) packages cream cheese at room temperature
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon
• 1/4 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Recipe

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

Ready Time: 8 hrs 15 mins


• stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
• move a rack to the center position in oven. preheat oven to 325 degrees f (165 degrees c).
• spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. place the foil and springform pan into a large roasting pan.
• place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. raise speed to high and mix until light and fluffy, about 3 more minutes.
• place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and until combined. whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any .
• carefully place cheesecake in roasting pan center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
• bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees f (70 degrees c), about 1 hour and 45 minutes. check temperature after 1 1/2 hours. filling will still be slightly jiggly in the center.
• turn off oven heat and open oven door for a few seconds to let out most of the hot air. use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. let cheesecake cool in warm oven for 1 hour to finish setting. remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
• use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

pumpkin cheesecake ii

Ingredients

• Servings: 1
• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. firmly press mixture into one 9 inch springform pan.
• combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. mix well, and set aside.
• beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. add the whole egg, remaining egg yolk and the whipping cream, beating well. add cornstarch and vanilla and lemon flavorings, beat batter until smooth. add pumpkin mixture and mix well. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 to 55 minutes. do not overbake. center may be soft but it will firm up when chilled. let cheesecake cool on a wire rack, then refrigerate.

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.

granny kat's pumpkin roll

Ingredients

• Servings: 10
• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• in a large bowl, mix together flour, sugar, baking soda, and spice. stir in pumpkin puree, eggs, and lemon juice. pour mixture into prepared pan. spread the mixture evenly.
• bake at 375 degrees f (190 degrees c) for 15 minutes.
• lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake the towel. carefully roll the towel up (lengthwise) with the cake in it. place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• make the icing: in a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• when the cake has cooled 20 minutes, unroll it and spread icing it. immediately re-roll (not in the towel this time), and wrap it with plastic wrap. keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. cut the cake in slices just before serving.

great pumpkin dessert

Ingredients

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

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large bowl, combine pumpkin, milk, eggs, sugar and spice. mix well, and pour into a 9x13 inch pan.
• sprinkle dry cake mix over the top, then drizzle with melted butter. top with walnuts.
• bake at 350 degrees f (175 degrees c) for 1 hour or until a knife inserted near the center comes out clean.

Paul's Pumpkin Bars

Ingredients

• Servings: 2
• 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 baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. sift together the flour, baking powder, baking soda, cinnamon and salt. stir into the pumpkin mixture until thoroughly combined.
• spread the batter evenly into an ungreased 10x15 inch jellyroll pan. bake for 25 to 30 minutes in preheated oven. cool before frosting.
• to make the frosting, cream together the cream cheese and butter. stir in vanilla. add confectioners' sugar a little at a time, beating until mixture is smooth. spread evenly on top of the cooled bars. cut into squares.

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.

fall pumpkin sandwich cookies

Ingredients

• Servings: 32
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 cup canned pumpkin
• spice filling:
• 6 ounces softened cream cheese
• 1/3 cup softened butter
• 1/2 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla
• 1 teaspoon spice
• 1 3/4 cups powdered sugar

Recipe

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


• preheat oven to 375 degrees f. line two cookie sheets with reynolds® parchment paper.
• combine flour, baking powder, spice, baking soda, and salt in a medium bowl. in a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. beat in egg and pumpkin until combined. beat in as much of the flour mixture as you can with the mixer. using a wooden spoon, stir in any remaining flour.
• drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
• bake 12-15 minutes or until bottoms are light brown. transfer the cookies on the parchment paper to a wire rack; cool completely.
• spread the bottoms of half of the cookies with the marshmallow-spice filling, using about 1 tablespoon filling on each. top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
• spice filling: beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon spice. beat until well combined. gradually add 1 3/4 cups powdered sugar, beating until smooth.