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 cheesecake from disneyland park central bakery

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups crushed graham crackers
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/3 cup butter, melted
• cheesecake filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 (5 ounce) can evaporated milk
• chocolate syrup, for drizzling

Recipe

• for crust: in a bowl combine the crushed graham cracker, sugar and ginger. melt the butter and stir into mixture.
• spray bottom and sides of a 9-inch springform pan. press crust mixture into bottom of pan using your hands.
• place pan on a large piece of foil and wrap foil tightly up sides and around pan.
• for cheesecake filling: preheat oven to 325 degrees f.
• beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. scrape down sides of bowl.
• add eggs, one at a time, mixing well after each addition. scrape down sides of bowl.
• whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. add pumpkin mixture to cream cheese mixture, beating until well combined. scrape down sides of bowl. add evaporated milk, mixing well.
• slowly pour cheesecake filling crust mixture in prepared pan. drizzle with chocolate syrup.
• place foil-wrapped pan inside a larger roasting pan. place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
• bake 1 hour, or until center moves only slightly when shaken.
• turn oven off. crack open oven door, and allow cheesecake to cool inside oven 1 hour.
• remove pan from water bath and set on a wire rack to cool completely. cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

pumpkin pancakes with nutmeg whipped cream

Ingredients

• Servings: 4
• pancakes
• 2 1/3 cups pancake mix (such as bisquick®)
• 2 1/2 tablespoons white sugar
• 1/3 teaspoon ground cinnamon
• 1/3 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1 1/4 cups milk
• 1/3 cup canned pumpkin
• 1/4 cup vegetable oil
• nutmeg whipped cream
• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

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


• whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. beat together the eggs, milk, pumpkin, and vegetable oil. combine the two mixtures, stirring just until all ingredients are moistened.
• heat a lightly oiled griddle or frying pan over medium-high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. will start to form in the pancakes. cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. flip the pancakes over, and continue cooking until the other side is golden brown. repeat with remaining batter, adding more oil to the griddle if necessary. stack the pancakes on a plate and keep warm until serving. for larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees f oven (150 degrees c).
• place whipping cream in a small, deep, chilled bowl. add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

pumpkin cheesecake pie

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 1/8 teaspoon ground ginger
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup packed brown sugar
• 3 eggs, beaten
• 1 (15 ounce) can solid pack pumpkin puree
• 1/2 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make crust: in a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. mix well, then pour in melted butter. stir until butter is evenly distributed. press mixture into a 9-inch pie plate. set aside.
• to make filling: in a large mixing bowl combine cream cheese and brown sugar. beat until smooth, then add eggs, pumpkin, and cream. mix well. stir in cinnamon, ginger, nutmeg, cloves, and salt. pour mixture into pie shell.
• bake in preheated oven for 35 to 40 minutes, until set in center. chill before serving. garnish with whipped cream and pecan halves if desired.

Whipped

Ingredients

• Servings: 1
• crust:
• 3 cups graham cracker crumbs
• 2/3 cup white sugar
• 3/4 cup butter, melted
• filling:
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon spice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. place pan on a baking sheet.
• bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. remove from the oven and allow crust to cool.
• beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. beat in pumpkin puree until completely incorporated.
• fold whipped topping into pumpkin mixture; stir in nutmeg and spice. pour pumpkin mixture into graham cracker crust. cover pie with plastic wrap and refrigerate overnight. gently remove pie from springform pan.

Bars

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup melted butter
• 3 eggs
• 3 cups filling
• 2/3 cup milk
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Recipe

• preheat oven to 350 degrees f (190 degrees c). grease the bottom of a 9x13 inch pan.
• pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. press into the baking pan.
• combine filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. pour evenly over the crust in the 9x13 inch pan.
• pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. cut in the butter until the mixture looks crumbly. sprinkle this mixture over the pumpkin filling.
• bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. let cool before cutting.

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.