pumpkin cake

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 10 inch bundt or tube pan.
• cream oil, beaten eggs, pumpkin, and vanilla together.
• sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. add the flour mixture to the pumpkin mixture and mix until just combined. if desired, stir in some chopped nuts. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour or until a toothpick inserted in the middle comes out clean. let cake cool in pan for 5 minutes then turn out a plate and sprinkle with confectioners' sugar.

Southern Sweet Potato Bread With Pecans

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 2 tablespoons milk
• 1 cup cooked and mashed sweet potatoes
• 1 cup chopped pecans
• 1/2 cup golden raisins

Recipe

• preheat oven to 325 degrees f ( 165 degrees c ). grease an 8x4 inch loaf pan.
• in a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. add the eggs, oil, and milk; mix until well blended. finally, stir in the mashed sweet potatoes, pecans, and golden raisins. pour the batter into the prepared pan.
• bake for 70 minutes, or until a toothpick inserted comes out clean. allow bread to cool in the pan at least 15 minutes before removing. for best flavor, store overnight before serving.

Pumpkin Bars With Cream Cheese Frosting

Ingredients

• Servings: 16
• cooking spray
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1 pinch ground cinnamon, for dusting

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a large jelly roll pan with cooking spray.
• beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. beat on medium speed until incorporated, 2 minutes.
• mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. beat flour mixture into egg mixture on low speed until just combined, 1 minute. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. cool completely.
• beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. gradually add confectioners' sugar; beat until smooth. spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

pumpkin pot de creme

Ingredients

• Servings: 6
• 2 cups whipping cream
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 vanilla bean, split and scraped
• 1 teaspoon dark
• 5 egg yolks
• 2 tablespoons white sugar
• 1/2 cup chopped toasted pecans
• 1/4 cup maple syrup

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the . remove from the heat cover and stand 15 minutes.
• beat together the egg yolks and 2 tablespoons sugar. stir in 2 tablespoons of the cream mixture. pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
• arrange 6 ramekins in a shallow baking dish. pour the custard evenly into the ramekins. pour boiling water into the baking dish to half-way up the sides of the ramekins. loosely cover the baking dish with aluminum foil.
• bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. allow to sit, loosely covered with aluminum foil, another 30 minutes.
• cover each ramekin with plastic wrap; chill in refrigerator overnight. top each custard with pecans and maple syrup to serve.

Brown Family's Favorite

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


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

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

spicy pumpkin fudge

Ingredients

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

Recipe

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

sugar pumpkin puree

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


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

Recado De Pepian Indio (guatemalan Pepian Indio Sauce)

Ingredients

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

Recipe

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


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

pumpkin corn bread

Ingredients

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

Recipe

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


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

pumpkin swirled cheese cake

Ingredients

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

Recipe

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


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

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

pumpkin upside down cake

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


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

Pumpkin Bars Iii

Ingredients

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

Recipe

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


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

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

Pumpkin Soup The Easy Way

Ingredients

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

Recipe

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

Ready Time: 8 hrs 25 mins


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

pumpkin oatmeal cookies

Ingredients

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

Recipe

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


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