mini sweet potato pumpkin pies

Ingredients

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

Recipe

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


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

pumpkin cheese pie

Ingredients

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

Recipe

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


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

pumpkin chip bread

Ingredients

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

Recipe

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

impossible ii

Ingredients

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

Recipe

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


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

yummy pumpkin cheesecake bars

Ingredients

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

Recipe

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


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

vegan blondies

Ingredients

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

Recipe

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


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

Poetic

Ingredients

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

Recipe

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


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