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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.

mini pumpkin muffins with orange drizzle

Ingredients

• Servings: 36
• 1 (15 ounce) can 100% pure pumpkin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• orange drizzle:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• adjust oven rack to center position and heat oven to 425 degrees. spray 36 mini-muffin cups with vegetable cooking spray.
• bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. turn hot puree into a bowl. whisk in brown sugar and oil, then slowly beat in eggs.
• meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. let stand a few minutes, then transfer mini-muffins to a wire rack to cool. mix the drizzle ingredients together and drizzle over warm muffins.

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Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 2 cups solid pack pumpkin puree
• 1/2 cup white sugar
• 2 eggs
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch ground cloves
• 1 pinch ground nutmeg

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. stir until smooth and thoroughly mixed. pour pumpkin mixture into pastry-lined pie pan.
• bake in preheated oven for 45 minutes, or until set in center.

blackberry muffins

Ingredients

• Servings: 1
• 1 cup milk
• 1 egg
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon spice
• 1/2 teaspoon salt
• 1 1/2 cups fresh blackberries
• 1/4 cup raw sugar

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners. whisk the milk, egg, butter, and vanilla extract together in a bowl.
• mix the flour, oats, brown sugar, baking powder, baking soda, spice, and salt in a bowl. make a well in the center and pour in the egg mixture. stir until just combined. gently fold in the blackberries. divide the batter evenly into the muffin cups, and sprinkle with the sugar.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cranberry Pumpkin Bread

Ingredients

• Servings: 2
• 3 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup egg substitute
• 1 (16 ounce) can whole cranberry sauce
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon orange zest
• 2 tablespoons chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). spray two 8x4 inch loaf pans with non-stick cooking spray.
• combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. set aside.
• mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. add this mixture to the flour mixture and stir until just moistened. pour batter into the prepared pans. sprinkle the top of each loaf with the chopped nuts.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. let loaves cool for 10 minutes then remove from pans. can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

pumpkin cookies iii

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 egg
• 1 cup shortening
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together sugar, egg, shortening, and vanilla. sift together flour, baking soda, baking powder, salt, and cinnamon; stir into the creamed mixture. stir in the pumpkin, raisins, and walnuts. drop dough by teaspoonfuls the prepared cookie sheets.
• bake 10-15 minutes in the preheated oven.

pumpkin cheesecake bars

Ingredients

• Servings: 4
• 1 (16 ounce) package pound cake mix
• 3 eggs
• 2 tablespoons butter or margarine, melted
• 4 teaspoons spice, divided
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

Recipe

• preheat oven to 350 degrees f. in large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons spice until crumbly. press bottom of 15x10-inch jellyroll pan.
• in large mixing bowl, beat cream cheese on low until fluffy. gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons spice, and salt; mix well.
• pour over crust; sprinkle with nuts. bake 30 to 35 minutes or until set. cool. chill; cut into bars. store covered in refrigerator.