PUMPKIN APPLE DIP
1 8 oz pkg cream cheese, softened
1/2 c packed brown sugar
1/2 c canned pumpkin
1/2 tsp cinnamon
24 apple slices
Beat cream cheese, brown sugar, & pumpkin till well blended. Add
cinnamon, beat til smooth. Cover & chill 1 hour. Serve with
apple slices.
SPICED HONEY SPREAD:
Mix together until smooth:
2 tbsp. honey
1/4 tsp. pumpkin pie
spice
Preheat oven to 450 degrees. Mix all ingredients until soft
dough forms, beat vigorously for 30 seconds.
CHOCOLATE CHUNK PUMPKIN CAKE
3 cups all-purpose flour
2 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 Tbsp. pumpkin pie spice or apple pie spice
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
6 oz. bittersweet or semisweet baking chocolate, chopped into chunks (1 1/2 cups) or chips
1-1 1/2-lb. pie pumpkin, shredded* or one 15-oz. can pumpkin
3/4 cup butter, melted
6 eggs, slightly beaten
Preheat oven to 350 degrees F. With the nonstick spray for
baking, generously coat a 10-inch square tube pan without removable
bottom or a 10-inch fluted tube pan. Set aside.
In a small bowl set aside 1/2 cup of the flour. In a large bowl
combine remaining flour, granulated sugar, brown sugar, pumpkin
pie spice, baking powder, baking soda, and salt. To the reserved
1/2 cup flour, stir in chocolate chunks; toss to coat.
In another bowl combine pumpkin, melted butter, and eggs. Add
pumpkin mixture to flour mixture; stir until combined. Add
chocolate mixture. Stir until combined. Pour batter into tube pan.
Bake for 60 to 70 minutes or until a wooden toothpick inserted
near the center comes out clean. Cool in pan on a wire rack for
15 minutes. Gently remove cake from pan; cool 30 minutes.
CINNAMON-CHOCOLATE CREAM CHEESE FROSTING
Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1/2 cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
Use to frost the top and sides of the cake of your choice.
PUMPKIN BISQUICK MUFFINS
2 c. Bisquick
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 c. milk
1/2 c. pumpkin
1 egg, slightly beaten
2 tbsp. cooking oil
Thoroughly combine Bisquick mix, sugar and spices. Mix milk,
pumpkin, cooking oil and stir into dry ingredients until blended.
Bake 20 minutes at 400 degrees.
PUMPKIN BISCUITS
These wonderfully unusual biscuits can be made a day ahead.
Makes 16 to 18 biscuits
2 1/2 cups all-purpose flour
3 tablespoons packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter, chilled and cut into thin slices
1 15-ounce can unsweetened solid-packed pumpkin
Preheat the oven to 400 degrees F. Grease a cookie sheet or
line it with a piece of parchment paper.
In a large bowl, stir the flour, brown sugar, baking powder,
salt, and spices. You may need to crumble in the brown sugar
with your fingers. With a pastry blender or two knives, cut in the
butter until the mixture looks like cornmeal. Stir in the
pumpkin and mix until a soft dough forms.
On a well-floured surface, with well-floured hands, pat out
the dough to 1/2-inch thickness. Using a floured, sharp knife,
cut out 2-inch-square biscuits. Place them on the cookie sheet and
put it on the middle rack of your oven. Bake the biscuits for
15 to 20 minutes. Note: Because they're already brown, you may
need to break one open to see if they're done.
Serve hot or at room temperature.
PUMPKIN RAISIN PUDDING
1 1/2 cups half & half cream
1 cup mashed cooked pumpkin
1 package vanilla pudding mix
1 tsp ground cinnamon
1/2 tsp mace
1/2 tsp nutmeg
1 tb brown sugar
1 tb raisins
Begin heating the half & half in a non stick pan. Add the
pumpkin & stir well until mixed. Mix together the pudding mix,
cinnamon, mace, nutmeg & sugar & add to the pumpkin mixture. Stir
constantly until the mixture just begins to bubble. Add the raisins &
mix well. Remove from heat & spoon into heat resistant glasses.
Allow to cool, then refrigerate. Serve as is or with whipped
cream & your favorite topping
PUMPKIN ANGEL FOOD CAKE
CAKE
1 white angel food cake mix
1Tablespoon flour
1 1/2 teaspoon pumpkin pie spice
3/4 cup pumpkin
1 cup cold water
GINGER CREAM FILLING
2 cups heavy whipping cream
1/4 cup powder sugar
2 Tablespoons crystallized ginger chopped
Pre-heat oven 350
Mix all cake ingredents together on low speed until combined
then mix on med speed about 1 min until mixed well
pour into ungreased angel food pan, and bake for 37 to 45
minutes until cracked on top.. Invert on bottle and let cool
completly..
Chill large bowl and beat whipping cream and powdered sugar on
high until stiff, fold in ginger, Cut cake in half and add
filling to middle , top with top of cake and add remaining whipped
cream refridgerate and serve
PUMPKIN SLOOPY JOES
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 cup canned pumpkin
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns, split
American cheese
In a large skillet or saucepan, brown ground beef. Drain fat.
Add onion and garlic; cook until tender. Stir in the pumpkin,
tomato sauce, brown sugar, mustard, chili powder and salt. Bring to
a boil. Reduce heat and simmer for 10 minutes. Meanwhile, if
desired, cut cheese slices into shapes (triangles, half-circles,
etc.) to make pumpkin faces. Spoon meat mixture onto buns; top
with cheese shapes. Broil just until cheese melts. Serve
immediately with bun top off to side.
PUMPKIN FRITTERS 2
2 1/2 cups all-purpose flour
1/2 tablespoon salt
1 tablespoons baking powder
1/2 teaspoon nutmeg
1 cup milk
2 large eggs
3 cups grated, raw pumpkin
1 cup frozen or drained canned corn kernels
Mix the flour, salt, baking powder, and nutmeg together in a
large bowl. Add the milk and eggs and stir until mixed. Add the
pumpkin and corn kernels.
In a deep fryer or heavy pan, heat enough vegetable oil for
deep frying. The oil should be very hot, 375 degrees.
Drop three or four large spoonfuls of batter into the hot oil.
Let them cook for three or four minutes, turning once, or until
they just start to brown. Remove them to dry on paper towels.
Serve immediately drizzled with maple syrup.
PUMPKIN MUFFINS
1 cup cooked pumpkin or canned,
1/2 cup sugar,
1/2 cup margarine,
1 egg, beaten,
1 tablespoon molasses,
2 cups sifted flour(sift before measuring),
1/4 teaspoon cloves,
1/4 teaspoon nutmeg,
1/4 teaspoon cinnamon,
1/4 teaspoon mace,
1 teaspoon baking powder,
1 teaspoon salt,
1 teaspoon soda,
3/4 cup buttermilk,
1/2 cup chopped pecans,
1/2 cup raisins
Blend together sugar and margarine. Add pumpkin, molasses and egg. Sift flour with baking powder and spices. Add soda to buttermilk. Mix raisins and nuts with 1/2 cup of sifted flour and spices. Add the rest of flour alternately with buttermilk to creamed mixture. Add raisins and nuts. Place in well greased muffin tins. Bake at 375° for 20 minutes. If very large tin, bake 25 minutes. Makes 4 dozen small or 2 dozen large muffins.
PUMPKIN SPICE COOKIES
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar, packed
1/2 cup white sugar
3/4 cup salted butter, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 teaspoon pure vanilla extract
1 cup (6 ounces) raisins
1/2 cup (2 ounces) walnuts, chopped
Preheat oven to 300 degrees F.
In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture, raisins and walnuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoon onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
