pumpkin honey pie

Ingredients

• Servings: 1
• 3 eggs
• 2 cups solid pack pumpkin puree
• 3/4 cup honey
• 1/2 cup milk
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 recipe pastry for a 9 inch single crust pie

Recipe

• beat eggs slightly in a large bowl. blend in pumpkin, milk, cream, honey, spices, salt. pour filling into pie shell. cover edges of shell with strips of foil.
• bake at 400 degrees f (205 degrees c) for 35 minutes. remove foil, and continue baking for 15 more minutes. an inserted knife should come out clean when done. cool, and serve.

Pumpkin Scones

Ingredients

• Servings: 10
• 2 tablespoons butter
• 6 tablespoons white sugar
• 2 eggs, beaten
• 2 cups mashed, cooked pumpkin
• 4 cups self-rising flour, sifted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a mixing bowl, beat together butter, sugar, eggs and pumpkin. stir in flour, cinnamon, nutmeg and salt by hand.
• roll out into 1/2 inch thickness and cut into rounds. place on tray close together and bake for 15 to 18 minutes.

Nutty Cream Cheese Frosting

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 4 cups sifted confectioners' sugar
• 1 cup chopped pecans

Recipe

• in a large bowl, beat softened butter and cream cheese until well blended.
• add powdered sugar and vanilla. beat until creamy and add chopped nuts. spread on cooled cake.

not your mother's pumpkin bread

Ingredients

• Servings: 3
• 2 cups white sugar
• 1 1/4 cups light brown sugar
• 1 cup walnut oil
• 1 (29 ounce) can pumpkin puree
• 4 eggs
• 4 2/3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1/2 cup cream
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
• in a large bowl, beat together white sugar, brown sugar and oil. stir in the pumpkin. mix in the eggs one at a time, beating well with each addition.
• in a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. stir dry ingredients into pumpkin mixture until smooth. stir in cream . beat till thoroughly blended, 1 to 2 minutes. fold in nuts. spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. let stand 5 minutes in pans before turn out wire racks to cool completely. can be kept at room temp. for 4 days or frozen.

Pumpkin Oat Bread

Ingredients

• Servings: 2
• 2/3 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can 100% pure pumpkin
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 1 3/4 cups old-fashioned rolled oats, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
• stir together the oil, eggs, and pumpkin in a large bowl. stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. beat in the flour and 1 1/2 cups of oats.
• pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. press the oats lightly into the top of the batter.
• bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. let cool for 15 minutes before slicing.

pumpkin roll iii

Ingredients

• Servings: 12
• 3 eggs
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups confectioners' sugar
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour jelly roll pan. (i use a 15x18 inch pan lined with waxed paper and then greased and floured.)
• beat eggs with electric mixer for 2 1/2 minutes. add sugar slowly while still beating. beat for 3 1/2 minutes more. fold in pumpkin and lemon juice.
• mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. fold into batter. spread batter prepared pan. bake for 15-18 minutes. remove from oven and allow to cool enough to handle.
• remove cake from pan and place on tea towel (cotton, not terrycloth). roll up the cake by rolling towel inside cake and place seam-side down to cool.
• prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
• when the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. wrap with plastic wrap. refrigerate until ready to serve. sprinkle with confectioners sugar and slice into 12-15 servings.

pumpkin rolls ii

Ingredients

• Servings: 32
• 1 cup milk
• 1 1/2 cups pumpkin puree
• 1/2 cup white sugar
• 1/4 cup butter, melted and cooled
• 2 teaspoons salt
• 1 (0.6 ounce) cake compressed fresh yeast
• 5 cups bread flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• warm the milk in a small saucepan until it , then remove from heat. let cool until lukewarm.
• in a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. form each piece into a round and place on lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• bake in preheated oven for 10 to 15 minutes, or until golden brown.