Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.

Stove Top Pumpkin Pie

from the kitchen of Nola
 I haven't made this myself.  I think this is like my Aunt Thelma’s recipe
                                I found the recipe in a Old Fashioned Betty Crocker cookbook.

1 Baked Pie Shell for 9-inch Pie
3/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (16 ounces) pumpkin (2 cups)
1 can (12 ounces) evaporated milk

Prepare Baked Pie Shell. Mix brown sugar, cornstarch, salt and spices in
3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated
milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes.

 Pour into pie shell. Refrigerate 3 hours before cutting.

Spread top of pie with sweetened whipped cream if
desired. Refrigerate any remaining pie immediately.
6 SERVINGS.

A nice change from the usual pumpkin recipe, this
 is really a custard pie. The technique for preparing
this pie solves the soggy crust problem: The
custard is poured into the crust after it is baked.
Use pastry trimmings to bake pumpkin shapes for
decorating the top of the pie along with rosettes of
whipped cream. Squash pies were the invention of
American colonists

Pumpkin Cake Roll

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir dry ingredients.  Fold into pumpkin mixture.  Spread on greased and floured 15 x 10 x 1 inch pans(2).  Top with finely chopped nuts.  Bake (seperately) at 375* for 15 minutes.  Turn out on towel sprinkled with powdered sugar.  Sprinkle top of cake, too.  Starting at wide end, roll towel and cake together.  Cool 4 hours.  Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg  cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth.  Spread on cake.  Roll back up.  Chill and serve.  (Cuts best if partially frozen.)

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill

Pumpkin Pie

from the kitchen of Patty

1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well.  Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.

Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.

Pumpkin Spice Bread

From the kitchen of Marlayne

3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves

Pumpkin Chocolate Chip Cookies

from the kitchen of Marlayne

1 ½ c. Shortening
3 C Sugar
3 Eggs
6 tsp. Pumpkin Pie Spice
1 ½ tsp. Soda
1 ½ tsp. Salt
6 C. Flour
3 C. Solid pack pumpkin
Add choc. Chips
Nuts

Cream shortening, sugar, eggs, and pumpkin.
Sift Flour, spices, soda, & salt together. Stir into cream mixture. Mix well, add choc chips and nuts. Bake @350 for 15 minutes.
May frost with choc. Frosting if desired

Pumpkin Butterscotch Bars

from the kitchen of Marlayne

• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F.  Line 15 x 10-inch jelly-roll pan with foil.

FOR COOKIE BASE:

Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.

Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

FOR FUDGE:

Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

Crunchy Pumpkin Dessert Squares

from the kitchen of Jackie

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package (18-1/4 ounces) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Directions
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.

Frosty Pumpkin Squares

from the kitchen of Niki

1 quart (4 cups) vanilla ice cream
1 ¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
½ cup packed brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

Let ice cream stand at room temperature 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire wisk until well blended. Stir in ice cream with spoon. Spread over crunb mixture in pan. Sprinkle reserved crumb mixture over top.
freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. 9 servings

Pumpkin Chiffon Pie (no-bake)

from the kitchen of Carol W.

This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.

3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water

Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.

Pumpkin Coffeecake

from the kitchen of Carol W.

1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel

Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.

Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.

Pumpkin Pudding

from the kitchen of Alisha

1 1/4 c. milk
3/4 c. instant vanilla pudding
1 c. cooked pumpkin
1 tsp pumpkin pie spice
1 envelope whipped topping mix or 1 cup whipping cream
Bananas (optional)
nuts (optional)

Whip the whipped topping mix (according to package instructions). OR whip 1 c. whipping cream and add 2 Tb of sugar.
In a separate bowl Combine milk, vanilla pudding, and beat. Add pumpkin, pumpkin spice and beat for 1 minute. Fold whip topping/whipped cream into the pudding/pumpkin mix. Chill for 3 hours. Fold in nuts and or bananas right before serving (optional) Garnish with additional whipped cream or nutmeg.

Dinner in a Pumpkin2

from the kitchen of Amberly

1 small to medium sized pumpkin
1 onion chopped
2 Tbs soy sauce
2 Tbs Brown Sugar
1 1/2-2 lbs ground beef
1 can of mushrooms drained, or 1 cup fresh mushrooms sliced
1 can of cream of cream of chicken
1 1/2 cups cooked white rice
1 8oz can of sliced water chestnuts drained

Clean out pumpkin well and draw a face on it with a marker.
preheat oven to 350 degrees.
brown meat and onions, drain.
add soy sauce and brown sugar and mushrooms and soup.
simmer for 10 min stirring occasionally.
add cooked rice and water chestnuts.
Put mixture into cleaned pumpkin.
Place pumpkin on a baking sheet and bake for 1 hour or until inside of pumkin is tender.
remember...use a CLEANED OUT pumpkin and discard insides :)
Makes a great Halloween meal!

Pumpkin Bread With Cream Cheese Spread

from the kitchen of Dawnyle

5 eggs
1 1/4 cup oil
1(15 oz) can pumpkin
2 cups flour
2 cups sugar
2(3 oz) pkg cook and serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Beat eggs, add oil and pumpkin, beat until smooth. Combing dry ingredients. Gradually add to pumpkin mixture. Pour into 2 greased loaf pans. Bake at 325 for 75-80 minutes until toothpick comes out clean. Cool 10 minutes, remove from pans.

Spread

1/2 cup butter
8 oz cream cheese
1 cup brown sugar
1/9 tsp nutmeg

mix and spread on slices of bread.

Mom's Pumpkin Cinnamon Roll's

from the kitchen of Marlayne

13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon

Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar

In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen

Pumpkin Spice Bars

from the kitchen of Sherry

4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves

Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.

Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar

Cranberry Pumpkin Muffins

from the kitchen of Diane

2 eggs, beaten
2 C sugar
 ½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.

Pumpkin Soup

from the kitchen of Holly

One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk

Directions:

In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.