World Best Pumpkin Food Recipes

Monday, March 30, 2015

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

1 preheat oven to 350 degrees f. grease 13 x 9 inch baking pan.
2 stir together the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice until smooth. pour into prepared pan. scatter dry cake mix over pumpkin mixture. sprinkle with pecans. pour melted butter evenly over top.
3 bake 50 to 60 minutes or until it tests done. cool completely and refrigerate.

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

1 preheat oven to 400*. lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.
2 in a large bowl, mix together the unbleached or all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, cloves, baking soda, and salt. make a well in the centee of the flour mixture.
3 in a small bowl, whisk together the pumpkin puree, buttermilk, applesauce, and egg whites. scrape into the well in the flour mixture. stir just until the batter is moistened. fold in walnuts.
4 divide the batter among the prepared muffin cups. bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. cool in the pan on a rack for 5 minutes. invert onto the rack and serve warm or at room temperature.

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

1 preheat the oven to 350°f line mini-muffin tin with foil liners.
2 beat the oil, eggs, and egg together in a large mixing bowl. chop the raisins and other dried fruit with the apple juice concentrate in a blender or food processor; add the pumpkin and blend. fold the pumpkin mixture into the egg and oil mixture.
3 combine the dry ingredients in a bowl. add the dry ingredients to the pumpkin mixture and stir until just blended.
4 pour the batter into the prepared muffin cups, filling each about 3/4 of the way full. bake until a knife inserted in the center of a muffin comes out clean, about 20 minutes. cool in the tins for 10 minutes, then turn out onto a cooling rack to cool completely.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 preheat oven to 350-degrees f.
2 grease baking sheet (15 1/2x10 1/2 for bars or 10 x 13 pan for cake like-squares) stir first 8 ingredients together (flour- cloves) in large bowl to blend.
3 add pumpkin, eggs and oil and beat until blended.
4 stir in raisins.
5 spread batter in pan.
6 bake until done, 25 minutes for bars or 35 minutes for squares--depending on size of pan.
7 cool.
8 beat cream cheese, powdered sugar and butter in bowl to blend.
9 spread frosting over cake in pan.

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

1 brush outside of each croissant with butter.
2 place on a work surface, buttered side down.
3 spread cream cheese mixture equally over croissants.
4 sprinkle with pecans and top remaining croissant half, buttered side up, pressing together gently.
5 place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and warmed.
6 serve immediately.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
2 while gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
3 when pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
4 crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
5 (if you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
6 put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or southern comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
7 repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
8 cover with plastic wrap and chill overnight in the refrigerator.
9 notes: you can use spice cake instead of gingerbread for a gentler flavor.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 preheat oven to 325°.
2 butter 9x5x3-inch metal loaf pan.
3 shift first 7 ingredients into medium bowl.
4 using electric mixer, beat butter in large bowl until light.
5 gradually beat in sugar.
6 beat in eggs 1 at a time.
7 beat in pumpkin, lemon peel land vanilla.
8 whisk sour cream and milk in small bowl.
9 beat flour and sour cream mixtures alternately into batter in 2 additions each.
10 fold in nuts.
11 transfer batter to pan and smooth.
12 sprinkle with 1 tablespoon sugar.
13 bake bread until tester inserted into center comes out clean, 50 - 60 minutes.
14 cool in pan for 10 minutes.