Pumpkins

[indigo]

Has anyone got any recipes for pumpkin? mine are all a bit tired now and I'd like to try some new things with them.

[indigo]

Pleeze? bump

[Denoraphy]

I love pumpkin recipes. I found this one, but I didn't get a chance to make it before the kids ate all the gingersnaps. I am going shopping tonight, this time I will hide the cookies so the kids can't eat them before I have time to make. I'll let you know if it is as yummy as it sounds.

Snappy Pumpkin Dessert

2-1/2 cups finely crushed gingersnaps (about 40 cookies)

1/2 cup butter, melted

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

2 tablespoons milk

TOPPING:

3 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 can (15 ounces) solid-pack pumpkin

2-1/2 teaspoons pumpkin pie spice

2 cups whipped topping

Additional whipped topping, optional


SERVINGS 12-15
CATEGORY
Dessert
METHOD Baked
PREP 20 min.
COOK 10 min.
TOTAL 30 min.
DIRECTIONS
In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 10 minutes. Cool.
In a large mixing bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large mixing bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.

[Jwife22]

I love spice cakes, especially when it starts to get cold because it reminds me of Christmas

Pumpkin Spice Cake

1 pkg. yellow cake mix
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix
1 cup canned 100% pumpkin puree
1/2 cup vegetable oil
3 eggs
1 tbsp. pumpkin pie spice

Preheat oven to 350 degrees F. Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 13 x 9-inch baking pan.

Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

8 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla extract
4 cups confectioners' sugar sifted

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition. Spread over cooled cake.

[Jwife22]

PUmpkin Cheesecake

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preheat oven to 350 degrees F

Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

If you don't have mace, you can substitute with either allspice or ground cloves, but only use half of the called for amount of mace.

P.S. when I make cheesecake at home I turn off the oven about 5-10 min before the cooking time specified in the recipe, crack the oven door and let it sit in the oven for about 15 minutes. I find that the cracking of a cheesecake top happens in the last few minutes of cooking (for me).

[Harley3801]

These are the most awesome cookies I've ever eaten!

Pumpkin Cookies

Sift Together:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

Add and cream together:

1 cup soft butter or margarine
1 cup sugar
1 cup pumpkin
1 egg
½ tsp. vanilla

Add creamed ingredients to dry ingredients. Stir in ½ cup chopped nuts (optional).
Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12-15 minutes

“Frosting�

½ stick soft butter
1 box 10x sugar
2 tsp. vanilla
8 oz. soft cream cheese

Blend well and frost cookies when cooled.

Enjoy!

[indigo]

Thank you I'm going to try them all, we have more pumpkins than a farmer this year.

[Japic05]

Chocolate Pumpkin Cake with Orange Cream Cheese Frosting
From Country Living Magazine, Issue October 2005

2 1/2 cups all-purpose flour, plus

2 teaspoons all-purpose flour

1 cup good quality cocoa

2 tablespoons good quality cocoa

1 tablespoon baking powder

1 1/2 teaspoons baking soda

2 1/4 teaspoons ground cinnamon

3/4 teaspoon fresh-grated nutmeg

3/4 cup buttermilk

1 1/2 cups pumpkin puree

1 1/2 teaspoons vanilla extract

1 1/8 cups unsalted butter, softened

1 1/2 cups firmly packed dark brown sugar

1 1/2 cups granulated sugar

5 large eggs

ORANGE CREAM-CHEESE FROSTING
1 (8 ounce) package cream cheese, softened

1/4 cup unsalted butter, softened

3 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract

4 cups confectioners' sugar

1/4 teaspoon orange food coloring
1. Heat oven to 350°F; lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside.
3. Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
4. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
5. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
6. Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean - about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
7. When cakes are cool, trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve.
To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.