PUMPKIN 19 RECIPES
PUMPKIN DUMP CAKE
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.
EASY PUMPKIN CREAM PIE
1 lrg. pkg. vanilla pudding mix, NOT instant
3 T. sugar
1 t. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9 inch (deep) pie shell, cooled. Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add nuts if desired.
PUMPKIN ROLL
the cake is moist and spicy and the filling is more of a cheesecake than a frosting
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp fresh lemon juice
3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
FILLING
8 oz cream cheese softened
1 tsp lemon juice
1 tsp lemon zest
1/3 c sugar
1 small/regular container cool whip, thawed
1 1/2 tsp pumpkin pie spice
Pre-heat the oven to 375...grease the bottom of a jelly roll pan,W then line with wax paper, then grease again and dust with flour.
In a medium bowl whisk together the flour, spices, salt & baking powder.
Prepare a thin kitchen towel on a flat surface by dusting it with powdered sugar.
Using a stand mixer with a whisk attachment or hand mixer, whisk the eggs and sugar for several minutes. Add the pumpkin and lemon juice, and mix a few minutes more. Slowly add the dry mixture until it is fully incorporated.
Pour into the prepared pan and bake for 17-20 minutes or until cake springs back when touched.
Invert the cake onto the towel and roll up slowly. Let cool about 15-20 minutes.
Combine all frosting ingredients in a stand mixer with the paddle attachment and mix until well combined and smooth.
When cake is completely cooled, unroll it and frost, then roll it right back up in some plastic wrap and refrigerate 1 or more hours, slice up and enjoy~
PUMPKIN DIP
8 oz cream cheese, softened
7 oz. pumpkin butter
1 cup chopped pecans
3 slices bacon (cooked & crumbled)
green onions to taste
Mix all ingredients together. Serve with crackers of your choice.
THANKSGIVING HOME
HOME
HALLOWEEN HOME
VEGETABLE HOME
Email: nynana34@yahoo.com
