BLACK FOREST PUMPKIN CAN BREAD
Baked in coffee can
1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)
Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.
PUMPKIN TRIFLE
14-1/2 oz. pkg. gingerbread cake mix
1-1/4 c. water
1 egg
4 c. milk
4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
15-oz. can pumpkin
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
12-oz. container frozen whipped topping, thawed
Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8"x8" baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whiipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Serves 18.
CHOCOLATE CHIP PUMPKIN COOKIES
1 (15 ounce) can prepared pumpkin
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts
Preheat the oven to 375 degrees.
Mix the pumpkin, eggs, oil, sugar and spices together until well blended.
In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.
Fold in the chocolate pieces and nuts.
Drop spoonfuls on well-greased baking sheets. Bake for eleven minutes our until the edges just begin to brown. Remove the cookies immediately and cool on wire racks.
INDIAN PUMPKIN BREAD
2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce
Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.
COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp.cinnamon
1 tsp. cloves
Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN.
APPLE PUMPKIN CAKE
This easy-to-make dessert tastes like pumpkin spice cake and apple crisp baked together.
APPLES
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
CAKE
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream
For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.
LAYERED PUMPKIN LOAF
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside.
Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.
Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
ORANGE GLAZED CRANBERRY PUMPKIN BREAD
3-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
1 (16 oz.) can whole berry cranberries
2/3 c. Wesson oil
1 2/3 c. sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 (16 oz.) can solid pack pumpkin
4 eggs
In large bowl, mix dry ingredients. In second bowl, stir
all remaining ingredients until well moistened. Add
contents of bowls and mix well. Pour into 2 loaf
pans (greased). Bake at 350 degrees for 60 minutes
or until tests done. Cool on wire racks.
GLAZE
Mix 1 cup powdered sugar,
1/4 cup undiluted orange juice concentrate
1/8 teaspoon allspice
Drizzle over cool breads.
GRAVEYARD PUMPKIN MOUSSE (HALLOWEEN)
12 chocolate sandwich cookies
1 cup heavy cream
8 ounces reduced-fat cream cheese (Neufchatel style), softened
3/4 cup granulated sugar
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice
3 medium bananas, cut into 1/4-inch-thick slices
For garnish:
long gummy worms,
clean plastic skeletons or spiders
In food processor, process cookies to form fine crumbs;
set aside. In mixer bowl, beat cream to form stiff
peaks; set aside. In separate mixer bowl, beat cream
cheese and sugar until creamy. Add pumpkin and
pumpkin pie spice; mix well. Fold in whipped cream
and banana until blended. Spoon 3/4 cup of pumpkin
mousse into each of 8 stemmed dessert glasses or large
custard cups; spread to make top even. Sprinkle 2
tablespoons cookie crumbs over the top to make
"dirt" surface. Cover and refrigerate until serving time.
To garnish: Arrange gummy worms, skeletons
and spiders on "dirt" layer, with worms appearing
to be crawling over the edge of the glass or dish.
PUMPKIN CREAM CHEESE BREAD
2 1/2 c. sugar
1 (8 oz.) cream cheese, soft
1/2 c. butter
4 eggs
1 (16 oz.) can pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 c. chopped nuts, optional
Combine sugar, cream cheese and butter, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moist. Fold in nuts. Pour into 2 greased and floured 9 by 13 loaf pan. Bake at 350 degrees, 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans.
PUMPKIN PANCAKES
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups milk
1/2 cup Libby's 100% Pure Pumpkin
1 large egg
2 tablespoons vegetable oil
pumpkin maple sauce:
1 cup maple syrup
1 1/4 cups Libby's 100% pure pumpkin
1/4 teaspoon ground cinnamon or pumpkin pie spice
Optional: chopped nuts
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.
PUMPKIN MAPLE SAUCE
Heat together
1 cup maple syrup,
1 1/4 cups Libby's 100% pure pumpkin
1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.
PUMPKIN MAPLE OATMEAL
1/2 cup uncooked quick or old-fashioned oats
2 tablespoons LIBBY'S® 100% Pure Pumpkin
1 tablespoon lite pancake or maple syrup
COOK oatmeal according to package directions. Place in bowl. Top with pumpkin and syrup.
TIP: Serve with milk, if desired.
Makes 1 serving
PUMPKIN MAPLE SWIRL MUFFINS
FILLING
1 (3-ounce) package cream cheese, softened
2 tablespoons packed brown sugar
2 tablespoons maple syrup
BATTER
2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
3/4 cup evaporated milk
1/4 cup vegetable oil
1 tablespoon maple syrup
TOPPING
2 teaspoons packed brown sugar
1/4 cup chopped pecans or walnuts
Heat oven to 400*F. Grease and flour a 12-cup muffin tin or line with paper liners.
For filling, combine cream cheese, sugar and maple syrup in small bowl until blended.
For batter, combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold in filling mixture just until batter is swirled.
For topping,
mix together sugar and nuts in small bowl.
Fill prepared muffin tin, dividing batter evenly. Sprinkle with topping mixture. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.
