Share Your Best Pumpkin Recipes Here!

[chefann]

Jess was looking for easy pumpkin recipes. Post yours here.

From Fall 2004 SBRC
Spiced Pumpkin Pie Spread
1/4 cup pecan halves, chopped
4 ounces reduced-fat cream cheese
1 can (15 ounces) solid pack pumpkin
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
3/4 cup miniature marshmallows
2 red or green apples, cut into wedges

Preheat oven to 350F. Coarsely chop pecans using Food Chopper. In
Classic Batter Bowl, whisk cream cheese until smooth using Stainless
Steel Whisk. Add pumpkin, brown sugar and spice blend; mix well.
spoon mixture into Small Oval Baker using Small Mix N Scraper. Top
with marshmallows and pecans.

Bake 12-15 minutes or until marshmallows are light golden brown. Cut
apples into wedges using Crinkle Cutter. Serve warm with apple wedges
and Cinnamon Pastry wedges, if desired.

Yield: 16 servings
Nutrients per serving (2 tablespoons dip, 2 apple wedges): Calories
80, Total fat 3g, Saturated fat 1g, Cholesterol 5mg, Carbohydrate
13g, protein 1g, sodium 35mg, Fiber 2g

 

[KellyTheChef]

This is yummy! Serve with cinnamon tortilla chips or cinnamon graham sticks!

 

[jrstephens]

Yahoo had a punch of them listed in there recipes yesterday. I am sure you can still pull them up.

 

[chefann]

Love that dip, Kelly! A cluster-mate made it for our meeting this week. It looked so pretty in a Dots Medium Bowl set inside the Dots Large Bowl, filled with graham cracker sticks.
And I think you could jazz it up by drizzling a little caramel on top...

 

[KellyTheChef]

Here is what I would rather eat than plain old pumpkin pie:


Pumpkin Crunch Cake
Submitted by: Nora LaCroix
Rated: 5 out of 5 by 125 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 18 servings

"Classic dump cake made with pumpkin - this one is easy and great tasting."
INGREDIENTS:
1 (15 ounce) can pumpkin
puree
1 (12 fluid ounce) can
evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice 1 teaspoon salt
1 (18.25 ounce) package
yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen
whipped topping, thawed

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas" cookbook. Buy it online at http://www.shopallrecipes.com/
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/4/2007

 

[KellyTheChef]

Here's another one (not necessarily "easy" though!)

Pumpkin Cream Cheese Muffins
Submitted by: Barb
Rated: 4 out of 5 by 123 members Yields: 18 servings

"Pumpkin muffins with a cream cheese filling."
INGREDIENTS:
1 (8 ounce) package cream
cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose
flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter 3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/4/2007

 

[dannyzmom]

Jess was looking for easy pumpkin recipes. Post yours here.

From Fall 2004 SBRC
Spiced Pumpkin Pie Spread
1/4 cup pecan halves, chopped
4 ounces reduced-fat cream cheese
1 can (15 ounces) solid pack pumpkin
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
3/4 cup miniature marshmallows
2 red or green apples, cut into wedges

Preheat oven to 350F. Coarsely chop pecans using Food Chopper. In
Classic Batter Bowl, whisk cream cheese until smooth using Stainless
Steel Whisk. Add pumpkin, brown sugar and spice blend; mix well.
spoon mixture into Small Oval Baker using Small Mix N Scraper. Top
with marshmallows and pecans.

Bake 12-15 minutes or until marshmallows are light golden brown. Cut
apples into wedges using Crinkle Cutter. Serve warm with apple wedges
and Cinnamon Pastry wedges, if desired.

Yield: 16 servings
Nutrients per serving (2 tablespoons dip, 2 apple wedges): Calories
80, Total fat 3g, Saturated fat 1g, Cholesterol 5mg, Carbohydrate
13g, protein 1g, sodium 35mg, Fiber 2g

I made this last year when I hosted a Southern Living at Home party and everyone went NUTS for it. I served it w/apples and cinn chips. I thin kthis time I am going to make Sweet Caramel Sprinkle Chips!!!

 

[chefann]

I love that hot dip, too, Carolyn. I usually take it to our car club halloween party. And I usually double it and make it in the Deep Dish Baker or Deep Dish Pie Plate.

 

[KellyTheChef]

I have never had that hot dip...sounds DELISH though! I will have to come up with a reason to make it!!

 

[chefheidi2003]

I have never had that hot dip...sounds DELISH though! I will have to come up with a reason to make it!!

It is really good...

I know that this is not a PC recipe but it is something that I am getting ready to experiment with as soon as I get the pumpkin mousse recipe from a friend of mine...

I am going to use Vanilla cake mix with some Sweet Cinnamon and Sweet Caramel Sprinkles in it...Then I am going to cube that as the bottom layer in a trifle then put some of the mousse on top of that and then cool whip...Repeat layers and then probably some more of the sprinkles on top or maybe just Cinnamon Plus...

I plan on posting it when I finally get to try it.

 

[Jess_K]

thanks !!!Thank you Ann!! I was really looking for a PC recipe but the others look great too! Thanks to everyone.. I'll share with my preschool

J
:thumbup:

 

[KellyTheChef]

Here is a bread recipe that is REALLY GOOD! It has over 1,000 reviews on Allrecipes.com!

Downeast Maine Pumpkin Bread
Submitted by: Laurie Bennett
Rated: 5 out of 5 by 1209 members Prep Time: 15 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes
Yields: 24 servings

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."
INGREDIENTS:
1 (15 ounce) can pumpkin
puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour 2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://www.shopallrecipes.com/
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/4/2007

 

[KellyTheChef]

It is really good...

I know that this is not a PC recipe but it is something that I am getting ready to experiment with as soon as I get the pumpkin mousse recipe from a friend of mine...

I am going to use Vanilla cake mix with some Sweet Cinnamon and Sweet Caramel Sprinkles in it...Then I am going to cube that as the bottom layer in a trifle then put some of the mousse on top of that and then cool whip...Repeat layers and then probably some more of the sprinkles on top or maybe just Cinnamon Plus...

I plan on posting it when I finally get to try it.

Holy cow! Perhaps I need to do something like that at my November shows to book December for the trifle bowl!! I LOVE making trifles!

What a great idea!!

 

[chefheidi2003]

Well I love making trifles as well...they are soo easy and most of them look great too. My director asked the one girl to make something with Turkey for our Demo in November and since I need to make something before the meeting I figured something with pumpkin would be great so I came up with this one...my friend is supposed to get the recipe to me tomorrow so I will post it once I try it...early next week.

 

[chefann]

I make pumpkin pound cake with the sprinkles in it. Delish!

Combine 1 box yellow cake mix and 1 box (4 serving size) pumpkin spice pudding mix. Stir to combine. Add 4 eggs, 1 cup milk and 1/2 cup oil. Beat with electric mixer on high for 3 minutes or until batter thickens. Pour into prepared pan and bake as directed on cake mix box.

I added some of the sprinkles to the batter, and sprinkled them on top before baking. Then I frosted it with buttercream (although Cream cheese frosting would have been really good, too). I hadn't posted this one earlier because it's pumpkin flavored, but doesn't have pumpkin in it.

 

[chefheidi2003]

I make pumpkin pound cake with the sprinkles in it. Delish!

Combine 1 box yellow cake mix and 1 box (4 serving size) pumpkin spice pudding mix. Stir to combine. Add 4 eggs, 1 cup milk and 1/2 cup oil. Beat with electric mixer on high for 3 minutes or until batter thickens. Pour into prepared pan and bake as directed on cake mix box.

I added some of the sprinkles to the batter, and sprinkled them on top before baking. Then I frosted it with buttercream (although Cream cheese frosting would have been really good, too). I hadn't posted this one earlier because it's pumpkin flavored, but doesn't have pumpkin in it.

Ann does it have a strong pumpkin flavor?? I wouldn't mind trying it but I am afraid that with that plus the pumpkin Mousse it might be too overwhelming??

 

[chefann]

No- it's actually a fairly light pumpkin flavor. The pudding is a limited-time seasonal flavor. I haven't looked for it this year - still had a couple boxes from last fall.
You can use any flavor pudding with yellow cake to make a pound cake: cheesecake, white chocolate, fudge, lemon, butterscotch (which would be really good in a pumpkin trifle)

 

[JAE]

It is really good...

I know that this is not a PC recipe but it is something that I am getting ready to experiment with as soon as I get the pumpkin mousse recipe from a friend of mine...

I am going to use Vanilla cake mix with some Sweet Cinnamon and Sweet Caramel Sprinkles in it...Then I am going to cube that as the bottom layer in a trifle then put some of the mousse on top of that and then cool whip...Repeat layers and then probably some more of the sprinkles on top or maybe just Cinnamon Plus...

I plan on posting it when I finally get to try it.

Every recipe at my house is a Pampered Chef recipe because I have a kitchen full of Pampered Chef products! I'll find my delicious whole wheat pumpkin bread recipe and post it later.

 

[whiteyteresa]

This is yummy! Serve with cinnamon tortilla chips or cinnamon graham sticks!

Kelly

Sorry to ask this dumb question

but what size os pumpkin do you use 15oz or 28oz

I am thinking about making these recipes for the teacher's lounge.

not too much money and sounds quick and easy

~

 

[chefann]

These are my favorite pumpkin bars. They're really moist, and the Large Bar Pan is perfect for them.Pumpkin Spice Bars4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup raisins
Cream Cheese Frosting
1/2 cup chopped nuts or sunflower seedsHeat oven to 350F. Grease jelly roll pan, 15x10x1. Beat eggs, sugar, oil and pumpkin in large bowl. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake 25-30 minutes or until light golden brown. Cool. Frost with cream cheese frosting. Sprinkle with nuts. Cut into 2 x 1 1/2 inch bars. About 4 dozen bars.Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/4 cup (1/2 stick) plus 2 tablespoons butter, softened
1 teaspoon vanilla
2 cups powdered sugarMix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.

 

[Gina M]

Ann,

That sounds delicious - may have to try for our parent's night out at school next week!

 

[KellyTheChef]

Kelly

Sorry to ask this dumb question

but what size os pumpkin do you use 15oz or 28oz

I am thinking about making these recipes for the teacher's lounge.

not too much money and sounds quick and easy

~

That's not a dumb question...I think I had used the 15 oz. when I made it!

 

[chefheidi2003]

Pumpkin trifleOk let me just start this by saying that I am not good at writing recipes...I hope that this all makes sense...

Cake Layer
1 Box Vanilla Cake Mix (and ingredients to make it)
1 Tbsp Cinnamon Plus

Pumpkin Layer
1 Large Box Vanilla Pudding
1 1/2 cup Milk
1 (15oz) can pumpkin (without spices)
3/4 tsp Cinnamon Plus
16 oz Frozen Whipped topping (thawed)

Top Layer
1 Small Box French Vanilla Pudding
1 Cup Milk
8 oz Frozen Whipped topping (thawed)


1) Mix the Cinnamon Plus in with the cake mix, add the other ingredients that the box calls for. Bake. When cool, cube.

2)Mix large box of pudding, 1 1/2 cups of milk, Can Pumpkin, and Cinnamon Plus mix that well, fold in 16 oz Whipped Topping

3)Combine 1 cup Milk, Small box of Pudding, fold in 8 oz whipped topping.

To assemble your trifle place part of the cubed cake in the trifle bowl, put pumpkin mixture on top of that then top with pudding mixture. Repeat.

 

[Chef Stacy Edwards]

Thanks Heidi can't wait to try this one.

 

[Chef Stacy Edwards]

Can't wait to try these out as well, Thank you Ann.

These are my favorite pumpkin bars. They're really moist, and the Large Bar Pan is perfect for them.

Pumpkin Spice Bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup raisins
Cream Cheese Frosting
1/2 cup chopped nuts or sunflower seeds

Heat oven to 350F. Grease jelly roll pan, 15x10x1. Beat eggs, sugar, oil and pumpkin in large bowl. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake 25-30 minutes or until light golden brown. Cool. Frost with cream cheese frosting. Sprinkle with nuts. Cut into 2 x 1 1/2 inch bars. About 4 dozen bars.

Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/4 cup (1/2 stick) plus 2 tablespoons butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.

 

[chefann]

You'll love them, Stacy! They're so good, and the raisins are a sweet surprise in them. Add some salted nuts or seeds to the top, and they've got it all: sweet, salty, crunchy, moist, creamy...

 

[Chef Stacy Edwards]

I remember you talking about them, Glad you posted the recipe. I think I am going to make these for my "Pamper Business week"

 

[PCGINA]

For thsoe who enjoyed Peanut Butter Fluff.....TRY THIS ONE!!! Yummie!!!!

Pumpkin Fluff Dip

1 (15 oz) can pumpkin

1 large vanilla instant pudding

1 tsp. pumpkin pie spice

1 (16 oz.) Cool Whip

Mix pumpkin, pudding and pie spice together. Then gently fold in Cool Whip.

Serve with apples, graham crackers, ginger snaps, etc. I bought some of

those new Honey Maid graham sticks and it worked really well.

 

[pcjulie]

Is our Cinnamon Plus spice the same as pumpkin pie spice?

 

[kam]

Originally Posted by chefheidi2003
Pumpkin trifle

Cake Layer
1 Box Vanilla Cake Mix (and ingredients to make it)
1 Tbsp Cinnamon Plus

What size cake do you make so to have enough for the trifle? 9x13 or two 9 rounds?

And is the order: Cake, Pumpkin, Whipped Topping, Cake, Pumpkin, Whipped Topping?

Or does the Whipped Topping get used only once on the very top?

Just unsure since this will be my very first trifle and it turns out I will attempt this for a show on Saturday!!!