PUMPKIN RECIPES:
Pumpkin Bars
Pumpkin Bread
Pumpkin Butter
Pumpkin Cookie Dip
Pumpkin Dessert
Pumpkin Pie Cake
Pumpkin Pie Spice Butter
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PUMPKIN BREAD
Ingredients(Makes three moist loaves)
1 cup vegetable oil
3 cups sugar
4 eggs
2/3 cup water
3 tsp nutmeg
2 tsp vanilla
2 tsp baking soda
2 cups pumpkin (or 1 can)
3 1/2 cups flour
2 cups walnuts (optional)
2 cups raisins (optional)
Mix oil and sugar, then add eggs and water. Next add spices and baking soda. Add pumpkin, then flour and mix well.
Bake at 325 for 60-75 minutes - covering with foil after 45 minutes.
Cool on rack 10 minutes, then turn out onto rack.
Submitted by the Hathaway's
PUMPKIN BUTTER
1 can (16 oz) Libby's Solid Pack Pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey (I use cinnamon honey!)
1 tablespoon lemon juice
1/2 to 1 teaspoon ground cinnamon
1/8 teaspoon ground clovesIn medium saucepan, combine ingredients; mix well. Bring to boilover medium-high heat, stirring frequently. Reduce heat, simmer 20 minutes or until thickened, stirring occasionally. Pour hot mixture into sterilized canning jars; seal immediately.
NOTE: Unsealed Pumpkin Butter may be stored in an airtight containerin the refrigerator for several weeks or frozen several months.We like to spread pumpkin butter on our toast and pancakes. MMMmmmmm!!
PUMPKIN PIE CAKE
CRUST:
1 box (2 layer size) yellow cake mix (reserve 1 cup)
1 egg
1/2 cup margarine, low fatFILLING:
1 can (29 oz) solid pack pumpkin
3 eggs
2/3 cup evaporated milk
2 teaspoons cinnamon
1 cup sugarTOPPING:
1/4 cup margarine
1/2 cup sugar
1 cup reserved cake mixMix all three crust ingredients together and press into a 13x9 baking dish. In a large mixing bowl, mix ingredients for filling; pour overcrust. In a smaller mixing bowl, mix topping ingredients until crumbly. Sprinkle over filling. Bake at 350 for one hour and 15 minutes.
SUGGESTION: Serve warm with whipped cream.NOTE: Original recipe says this dessert is best right out of the oven. The 'crust' (made from yellow cake mix) is crispier while it'sstill warm.
(We've never taken this Pumpkin Pie Cake to a potluck and not been asked for the recipe!!)
Submitted by the Voltz family
PUMPKIN COOKIE DIP 1 pkg. (8 oz) cream cheese, softened
2 jars (7 oz each) marshmallow creme
1 can (15 oz) canned solid pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peelIn a mixing bowl, beat the cream cheese and marshmallow creme untilsmooth. Stir in pumpkin, cinnamon and orange peel. Serve asa dip with cookies (Nilla-Vanilla or Ginger Snap).
Store in the refrigerator.Another option for the Pumpkin Cookie Dip, is to spread a thin layeron a pizza crust. Sprinkle the top with cinnamon sugar, and bake! It makes super Pumpkin Pizza!!
Submitted by the Voltz familyCINNAMON-PUMPKIN STREUSEL CAKE 1/2 cup packed brown sugar
1/2 cup finely chopped nuts (optional)
2 teaspoons ground cinnamon
1 package spice cake mix
1/3 cup water
3 eggs
1 cup (8 oz) pumpkin
1 teaspoon baking sodaHeat oven to 350 degrees. Mix brown sugar, nuts, and cinnamon- set aside. Beat cake mix (dry), water, eggs, pumpkin and bakingsoda in large bowl until moist. Beat on medium for 2 minutes. Spread half the batter in 13x9 baking pan (greased and floured). Sprinkle 1/2 of sugar and cinnamon mixture. Spread remaining batterand finish with remaining brown sugar mixture. Bake 35-40 minutes- until wooden toothpick inserted in center comes out clean, or when cakesprings back when touched in center.
Submitted by the Voltz family
PUMPKIN BARS
4 eggs
1 2/3 c sugar
1 c oil
1 16 oz can pumpkin (plain)
2 c all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
Cream Cheese Frosting
1/3 oz pkg. cream cheese, softened
1/2 c butter/margarine, softened
2 c sifted powdered sugar
1 tsp. vanilla
Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15x10x1 baking pan. Bake in 350 deg; oven 25-30 min. Cool and frost. Cream cheese icing: cream together cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating well until smooth. Spread on cool bars.
PUMPKIN DESSERT
CRUST:
50 Ritz crackers, crushed
3/4 cup sugar
1 1/2 sticks melted oleo
FILLING:
2 pkg. instant vanilla pudding
1 cup milk
2 cups canned pumpkin
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Cool whip
Mix crust ingredients and press into 9x13" pan. Combine pudding and milk, beat until thick. Stir in pumpkin and spices, spoon on crumb mixture. Top with cool whip. Refrigerate. Can sprinkle nuts on top.
Submitted by: The Oltmann's
PUMPKIN PIE SPICE BUTTER
4 tablespoons unsalted butter, softened
4 tablespoons canned pumpkin puree
1 teaspoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon each ground cloves, ginger, nutmeg, saltYield: 9 tablespoons
Prep time: 5 minutes
Combine butter with pumpkin, sugar, spices and salt. Mix well. Keep tightly covered in the refrigerator up to 3 weeks.
Variation: Substitute 1/2 teaspoon pumpkin pie spice for cloves, ginger, nutmeg.
Found in The Cincinnati Post, dated 9/24/99