World Best Pumpkin Food Recipes

Friday, February 27, 2015

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

1 batter:.
2 preheat oven to 325°f; position rack in lower third of oven.
3 grease and flour a 10-inch tube pan or a 12-cup bundt cake pan. set aside.
4 in a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
5 in a large mixing bowl, use an electric mixer to cream the butter. add the sugars a half-cup at a time beating well after each addition. beat in bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
6 beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. with your rubber spatula, scrape down sides of bowl as you mix.
7 add pumpkin and beat on medium speed until smooth. reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. using a wooden spoon, stir in the raisins (optional).
8 spoon batter into the prepared pan. gently spread batter evenly around pan. bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
9 cool for 15 minutes; remove from pan onto a serving plate. cool completely.
10 glaze:
11 combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. using electric mixer, beat until smooth. drizzle glaze over cake and sprinkle with walnuts. serve warm or at room temperature.

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

1 brew coffe as you're used to. it should be really steaming hot. stir in molasses.
2 place egg, rice milk and pumpkin pie spice in a blender and blend until foamy.
3 slow speed down and slowly drizzle in the steaming hot, sweetened coffe.
4 as soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed.
5 serve immediately.
6 if made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. steam milk and top coffee with steamed spiced milk.

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

1 prepare and roll pastry for single-crust pie.
2 line a 9" pie plate with pastry.
3 trim; crimp edge as desired.
4 in a large bowl stir together eggs, pumpkin, and half-and-half.
5 stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6 pour pumpkin mixture into pastry-lined pie plate.
7 to prevent over browning, cover edge of pie with foil.
8 bake in 375 f oven for 25 minutes.
9 remove foil.
10 bake for 40 minutes more or until a knife inserted near the center comes out clean.
11 cool on a wire rack.
12 cover and refrigerate within 2 hours.
13 for thanksgiving 2006 i added 3 small gala apples, sliced to the pie.

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

1 combine oats, milk, water, salt and 1/4 tsp cinnamon in a crock pot or slow cooker.
2 cook on low overnight or until thickened. if it still looks a bit watery, it will thicken more as it cools.
3 stir the remaining 1/8 tsp cinnamon, ginger, nutmeg and cloves into the pumpkin puree, then stir into oatmeal along with the brown sugar.
4 top with blueberries or other fruit, and additional brown sugar or cinnamon sugar if desired.
5 note: i'm not sure where my notes went (entered in "recipe description" in 'zaar) but this is the recipe as given to me. definitely adjust spices & sugar to your taste. i use more than double the recommended spice amounts, and top with additional brown sugar!

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

1 preheat oven to 400 degrees f. allow pie crusts to stand at room temperature 15 minutes. roll 1 crust into a 12" circle using lightly floured rolling pin.
2 using a 2" scalloped cookie cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle).
3 press 1 into each cup of a mini muffin tin.
4 bake 14-18 minutes or until golden brown. let stand 5 minutes.
5 remove tart shells from pan to a cooling rack; cool completely.
6 repeat with remaining crust to make 24 tart shells.
7 meanwhile, combine pumpkin, whipped topping and spice blend; whisk until smooth.
8 add pudding mix; whisk until smooth and thickened. put pumpkin filling into a ziptop bag and refrigerate until ready to use.
9 lightly sprinkle tart shells with powered sugar.
10 snip the end of the ziplock and pipe filling into tart shells.
11 top with chopped pecans if desired.

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

1 to make the base, combine flour, oatmeal, sugar and salt in a food processor.
2 add the butter; process until the mixture resembles coarse crumbs.
3 transfer the mixture to a medium bowl; stir in the egg.
4 measure 1-1/2 cups of the oatmeal mixture; set aside for the topping.
5 gently pat the remaining oatmeal mixture into a 13" x 9" baking dish.
6 bake at 350 degrees f for 20 minutes or until golden and firm.
7 to make the filling, beat together the sugar and eggs in a medium bowl.
8 beat in the pumpkin, cinnamon, ginger and nutmeg until the mixture is smooth; beat in the milk.
9 pour over the base.
10 to make the topping, combine the reserved oatmeal mixture and chopped nuts in a small bowl.
11 sprinkle the mixture evenly over the pumpkin filling.
12 bake at 350 degrees f about 30 minutes or until the centre is set.
13 let cool in the pan before cutting into squares.
14 top each square with a pecan half.
15 serve as is or top with whipped cream.