pumpkin recipes

[KAMLEM]

I made Paula Deen's Pumpkin Ooey Butter Cake (easy google) this weekend. I thought the bottom layer, the crust, was way too sweet, but the filling (pumpkin, butter, cream cheese and 10x sugar) was outstanding. I was thinking of trying it in a grahm cracker crust...

I made it this weekend, too. We didn't like it at all, the pumpking/cream cheese layer was just too much - too much pumpkin, too sweet, etc. I won't be making that again.

 

[saradela]

Here you go. It does have sugar in it, but I asked on my site and they said that you can use artificial sweeteners in place of the sugar, just use the same replacement as you would in other baking items. I know that many of the posters prefer certain changes and others don't like to use them.. stevia, honey, splenda, etc.

Batter:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
1 egg white
1 tbsp canola oil
1-2/3 cups all purpose flour
1-1/4 cups sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup walnuts (I didn't use these)

Filling:
6 oz. reduced fat cream cheese
1/4 cup sugar
1 tbsp all purpose flour
2 egg whites

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to the pumpkin mixture. Stir in walnuts.

2. Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.

3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Makes 2 loaves (12 slices each)

Serving size: 1 slices
Calories: 107
Fat: 3g
Saturated Fat: 1g
Cholesterol: 11mg
Sodium: 116mg
Carbohydrate: 19g
Fiber: 1g
Protein: 3g

You can use egg beaters which will bring down the counts also. I use egg beaters and egg white replacements. It does make the bread a little more moist, but not a bad moist.

Thank´s a Lot

 

[amez]

Am I reading it right-- you freeze your pumpkin rolls? Do they taste the same. I need to make a bunch of pumpkin rolls for the holiday dinners, bake sales etc. and would love to get a jump on it. Just wasn't sure about freezing them--does it change the cream cheese at all? thanks and I'm loving everyone's recipes. I think I may be using some of these for our bakesale.
Amy

Pumpkin Ribbon Bread

Filling:
6 oz of cream cheese
1/3 c sugar
1 TBSP flour
1 egg
2 tsp grated orange peel (I use a touch of orange extract, never have oranges on hand.)

Bread:
1 c cooked pumpkin
1/2 c oil
2 eggs
1 1/2 c sugar
1 2/3 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 c chopped pecans

Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. In a large bowl, combine pumpkin, oil and eggs. Add sugar, flour, soda, salt, cloves, cinnamon and pecans; mix to blend. Pour half of the batter into two greased and floured 7 1/2" x 3 1/2" loaf pans. Carefully spread filling over batter. Add remaining batter, covering filling. Bake at 325 for 1 1/2 hrs or until bread tests done with wooden toothpick. Cool 10 minutes before removing from pans. Store in refrigerator.

Pumpkin Roll (I usually quadruple this to use all the large can of pumpkin. Can be frozen.)
3 eggs beaten
1 c sugar
3/4 c flour
2/3 c pumpkin
1 tsp soda
1/2 tsp cinnamon
Filling:
8 oz cream cheese
2 TBSP butter
1 c powdered sugar
1 tsp vanilla

Combine all ingredients, mix well (roll part). Grease cookie sheet and line with wax paper. (I grease this too.) Spread batter and bake at 375 for 15 minutes. Take a tea towel and sprinkle liberally with powdered sugar. When the cake roll is done, turn onto this. Remove wax paper and roll inside the towel. Refrigerate for 1 hr. Mix filling and spread onto cake roll. Re-roll and wrap in wax paper and then foil. Needs to be kept refrigerated or frozen. I cut off both ends, makes for a nicer presentation.

 

[pilotwife_02]

I have a pumpkin muffin recipe that includes apples in it. I'll have to type it up tonight.

 

[dawson5]

Am I reading it right-- you freeze your pumpkin rolls? Do they taste the same. I need to make a bunch of pumpkin rolls for the holiday dinners, bake sales etc. and would love to get a jump on it. Just wasn't sure about freezing them--does it change the cream cheese at all? thanks and I'm loving everyone's recipes. I think I may be using some of these for our bakesale.
Amy

Yep. They taste the same. My mother in law sells them, she has been stockpiling them for a few weeks now. She (and I) just make sure they are wrapped really well.

 

[Jenn310]

Pumkin chocolate chip cookies! I made them this year for the first time ever for a friend of mine and I seriously fell in LOVE!
http://allrecipes.com//Recipe/pumpkin-chocolate-chip-cookies-iii/Detail.aspx

 

[jenjifer]

Just wanted to say that I love this thread so much I could kiss it.

....... hungry........

 

[Pikester]

Yep. They taste the same. My mother in law sells them, she has been stockpiling them for a few weeks now. She (and I) just make sure they are wrapped really well.

Sorry I posted the same recipe. I totally did not see yours.

 

[NC State]

No special one here but it's quick and easy for any age.

Pumpkin Spice Muffins
16 oz can of Pumpkin
1 bx of Spice Cake Mix
muffin papers

Mix well and drop into muffin cups (papers), follow baking instructions on box.

 

[ameraumi]

PUMPKIN CRUNCH CAKE

This is an ABSOLUTE MUST to make. Everytime I make it, it gets RAVE reviews.

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions
1.Preheat oven to 350 degrees. Lightly grease one 9x13 inch baking pan.
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine. I put aluminum foil over it so the nuts won't burn.
4.Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve

I made this for Halloween and loved it! Everyone else did as well.

I am waiting on my SIL's pumpkin bread recipe and will post it. It is so moist and the secret is to bake it in a coffee can!

 

[Imzadi]

No special one here but it's quick and easy for any age.

Pumpkin Spice Muffins
16 oz can of Pumpkin
1 bx of Spice Cake Mix
muffin papers

Mix well and drop into muffin cups (papers), follow baking instructions on box.

Pumpkin cookies can be made with this same recipe. Just drop well rounded spoonfuls on a greased cookie sheet. They will flatten out while baking. If you want them flatter, just let the cookie sheet drop on the counter with a good whack, when you just take them out of the oven.

Preheat oven to 350 degrees F (175 degrees C). Bake for 8 to 10 minutes in the preheated oven.

You can also add some chopped nuts or chips before baking.

 

[geffric]

Pumpkin Soup

Ingredients

• 1 tablespoon butter
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 pounds cubed fully cooked ham
• 3 (29 ounce) cans pumpkin puree
• 1 (32 ounce) carton chicken broth
• 2/3 cup cream
• 1 teaspoon fresh thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon fresh rosemary

Directions

1. Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft.
2. Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to Low; cook 8 to 10 hours.

I use milk instead of cream and no ham.. and it is still good..

 

[Nicolepa]

This is our current family favorite. Everyone in our house LOVES it.

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Quick breads can be made ahead and frozen from 1 to 2 months.

 

[Nicolepa]

We also do a lot of pumpkin pancakes. Do a search for the IHOP clone. I double the amount of pumpkin. My kids loves these, they eat them plain.