pumpkin cake i

Ingredients

• Servings: 1
• 2 1/2 cups pumpkin
• 1 cup evaporated milk
• 2 eggs
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup butter, melted
• 1 cup pecans

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. transfer to the baking dish. sprinkle the cake mix over the pumpkin mixture. drizzle with melted butter. top with pecans.
• bake 50 minutes in the preheated oven.

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.

pumpkin cake ii

Ingredients

• Servings: 1
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups solid pack pumpkin puree
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch tube pan. sift together flour, soda, baking powder, cinnamon and salt. set aside.
• in a large bowl, combine oil and sugar. add eggs one at a time and mix well. add the flour mixture and beat until smooth. add nuts and pumpkin and blend until smooth. pour batter into greased 10 inch tube pan.
• bake at 375 degrees f (190 degrees c) for 1 hour or until a toothpick inserted into the center of cake comes out clean. cool in pan for 10 minutes, then turn out a wire rack and finish cooling. dust with confectioners sugar before serving.

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.

cinnamon pumpkin waffles

Ingredients

• Servings: 8
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon spice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 2 tablespoons melted butter
• 2 tablespoons olive oil
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 egg white
• 1/2 cup chopped pecans

Recipe

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


• preheat a waffle iron according to manufacturer's instructions. combine flour, wheat germ, sugar, cinnamon, spice, nutmeg, salt, and baking powder in a bowl. set aside.
• beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. stir flour mixture into the pumpkin mixture along with the pecans.
• ladle the batter the preheated waffle iron. cook the waffles until golden and crisp, 5 to 7 minutes.

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.

luscious four-layer philly pumpkin cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package yellow cake mix
• 1 (14 ounce) can pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons spice, divided
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1 cup icing sugar
• 3 cups thawed cool whip whipped topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 50 mins


• heat oven to 350 degrees f. grease and flour 2 (9-inch) round baking pans. beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. pour into prepared pans.
• bake 28 to 30 min. or until toothpick inserted in centres comes out clean. cool in pans 10 min. remove from pans to wire racks; cool completely. beat cream cheese in small bowl with mixer until creamy. add sugar, remaining pumpkin and spice; mix well. gently stir in cool whip.
• cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (do not frost top layer.) drizzle with caramel topping just before serving; sprinkle with nuts. refrigerate leftovers.