Pumpkin Pie With Graham Cracker Crust

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 cups real pumpkin (not canned)
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 keebler graham cracker pie crust (2 extra servings size)

Recipe

• 1 preheat oven 425 degrees.
• 2 mix all ingredients together, except pie crust.
• 3 pour into pie shell.
• 4 put in oven set at 425 degrees for 15 minutes.
• 5 reduce temperature to 350 degrees and bake 35-40 minutes longer.
• 6 do toothpick test, if it comes out clean it’s done!

Dria's Pumpkin Spice Cake With Apple Glaze

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

Ingredients

• 1 (18 ounce) box cake mix
• 2 eggs
• 1 (6 ounce) can pumpkin puree
• 2 tablespoons pumpkin pie spice
• 2 tablespoons vanilla
• 1/2 cup water
• 1/2 cup unsweetened apple cider
• 2 tablespoons confectioners' sugar
• 2 tablespoons honey
• 1 tablespoon vanilla
• 1/2 teaspoon pumpkin pie spice

Recipe

• 1 mix cake mix, pumpkin puree, eggs, 2 tablespoons pumpkin pie spice, 2 tablespoons vanilla and water and pour into lightly greased baking pan.
• 2 bake on 350 for 45 minutes.
• 3 in a saucepan, heat cider, confectioners sugar, honey, 1 tablespoon vanilla and 1/2 teaspoon pumpkin pie spice and simmer til reduced.
• 4 pour over cake.

Gluten Free Pumpkin Muffins

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• 1/2 cup sorghum flour
• 1/2 cup millet flour
• 1/2 cup almond flour
• 1/2 cup tapioca starch or 1/2 cup potato starch
• 1 teaspoon glucomannan
• 1/4 cup psyllium, powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 1/3 cups packed splenda brown sugar blend
• 1 cup pumpkin puree (canned pumpkin is fine)
• 1/3 cup light olive oil
• 2 free range organic eggs, beaten
• 1 tablespoon vanilla extract
• 1/4 teaspoon vinegar
• 1/2 cup cashew milk
• 1/2 cup roughly chopped pecans or 1/2 cup walnuts or 1/2 cup raisins or 1/2 cup chocolate chips, as you prefer

Recipe

• 1 preheat oven to 350ºf. line a 12-muffin tin with paper cupcake liners.
• 2 whisk the dry ingredients together.
• 3 add splenda and following ingredients.
• 4 beat the batter to incorporate the ingredients. if it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
• 5 spoon the batter into twelve muffin cups, filling them close to the top. smooth the tops using the back side of a wet teaspoon.
• 6 add a pecan half to each muffin top, if you like.
• 7 bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. the muffins should feel firm yet springy to a light touch. if a wooden pick inserted into the center emerges clean- these babies are done.
• 8 cool on a wire rack. remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. this helps keep their bottoms from getting soggy.
• 9 wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.

Pumpkin Pie With Streusel Topping & Shortbread Crust

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

Ingredients

• 2 cups unbleached flour (i use whole wheat)
• 1/3 cup granulated sugar
• 1 teaspoon orange zest (optional)
• 1/2 teaspoon salt
• 11 tablespoons unsalted butter, cut in cubes
• 1 egg, lightly beaten
• 1/4 cup heavy cream (i use milk)
• 2 cups pure solid-pack pumpkin
• 3 large eggs
• 1/2 cup sugar
• 1/4 cup dark brown sugar
• 2 tablespoons unbleached flour
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon salt
• 1/2 cup heavy cream (i use milk)
• 1/4 cup bourbon (jack daniels also works)
• 3/4 cup unbleached flour or 3/4 cup wheat flour
• 1/3 cup sugar
• 1/3 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup walnut halves, toasted and chopped (optional)
• 1/4 cup crystallized ginger (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 crust- mix flour sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
• 3 add butter on low speed until mixture looks crumbly (approx 3 minutes). i use a pastry cutter.
• 4 add egg and cream, mixing on low speed til dough is just combined.
• 5 mold dough into a 1-inch-thick disk and wrap in plastic wrap.
• 6 refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
• 7 filling - place pumpkin into a bowl and whisk in the eggs one at a time.
• 8 add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
• 9 whisk in heavy cream and bourbon.
• 10 struesel topping - combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
• 11 add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
• 12 stir in the walnuts and crystallized ginger.
• 13 assemble the tart.
• 14 unwrap dough and let it warm up until it is pliable (5-15 minutes).
• 15 roll the disk into a 13 inch round and drape around a 10 inch tart pan.
• 16 pour the pumpkin mixture into the unbaked tart crust
• 17 scatter the struesel topping evenly over the pumpkin mixture.
• 18 bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
• 19 let the tart cool for at least 2 hours before serving.
• 20 serve with lightly sweetend whip cream or with vanilla ice cream.

Pumpkin Pie With Wine

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

Ingredients

• Servings: 6
• 2 eggs
• 1 1/2 cups cooked pumpkin
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup half-and-half
• 3 tablespoons sherry wine
• 1 unbaked pie shell

Recipe

• 1 beat eggs slightly and combine with all other ingredients.
• 2 pour mixture into unbaked pie shell and bake for 10 minutes.
• 3 reduce temperature to 350 and continue baking 30-40 minutes until filling is well set.

Pumpkin Prune Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/3 cup softened margarine
• 3/4 cup sugar
• 1 egg
• 1/2 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/3 cup milk
• 1 cup flour, plus
• 3 tablespoons flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup chopped prune

Recipe

• 1 in a bowl, cream margarine with sugar.
• 2 beat in the egg, then pumpkin and milk.
• 3 in another bowl, stir together flour, baking powder, salt and spices.
• 4 beat dry mix into the pumpkin mixture, and then stir in the prunes.
• 5 turn batter into greased and floured 8" square baking pan.
• 6 bake at 375 for 35 minutes.
• 7 cool on rack.

Pumpkin Pie, Amish Recipe, Delicious!

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup pumpkin (if you use fresh, cook it first. if you use canned pumpkin, it's not necessary to cook it first)
• 1 cup brown sugar (scant)
• 1/2 cup granulated sugar
• 1/2 cup molasses (we use king syrup or old barrel molasses)
• 2 egg yolks, beaten
• 2 egg whites, beaten until stiff
• 2 tablespoons flour
• 2 cups scalded milk
• pumpkin pie spice, to taste (or nutmeg, allspice & cinnamon)

Recipe

• 1 mix sugars& flour.
• 2 in a separate bowl, mix pumpkin, yolks & molasses together.
• 3 add scalded milk to pumpkin mixture. add spices and 1 t. browned butter to pumpkin mixture.
• 4 add dry ingredients (sugars & flour) to pumpkin mixture. fold in egg whites.
• 5 mix well& pour into pie shells.
• 6 bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.