What to do with Pumpkin Recipes

How to Make the Best Pumpkin Pie

• 2 eggs slightly beaten
• 1 can Libby's pumpkin
• 3/4 cups sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1 can evaporated milk

Preheat oven to 425°. Mix dry ingredients. Put pumpkin, eggs, sugar and milk in a large bowl. Add dry ingredients. Mix well.
Pour into pie crust shell. Bake 15 minutes, then turn temperature down to 350 for 45 more minutes.

Grandma's Old Fashioned Pumpkin Pie

• 1 cup pumpkin
• 1 cup milk
• 1/2 cup sugar mixed with a heaping tsp. of flour
• 1/2 tsp. of salt, ginger, cinnamon
• 1 egg well beaten.

Prepare as usual 5 min at 400 then 55 min at 325°. Watch Carefully. Cover edges of pie crust with foil if necessary.
The last 15 min add your little turkey or pumpkin decoration from the leftover pie crust.
Makes 1- 8 inch pie.

My Note: If you use fresh pumpkin, this pumpkin pie turns out so moist and creamy that you don't even need whipped cream.

Pumpkin Pie

• 1 1/2 c. cooked or canned pumpkin
• 1/4 c. white corn syrup
• 2 eggs
• 1/2 c. evaporated milk
• 2 Tblsp. butter or margarine
• 1/2 c. hot milk
• 1/2 c. brown sugar firmly packed
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1 recipe for plain pastry

Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into the hot milk. Combine brown sugar, salt and spices. Mix until well blended.

Combine all three mixtures; pour into pastry-lined pie pan. (For crisp crust, brush pastry with egg white or melted butter.)

Bake in hot oven (425) 15 minutes, then reduce heat to moderate oven (350) and bake 35 minutes longer or until knife inserted comes out clean.

Just before serving, garnish, if you wish, with dollops of whipped cream topped with slivered, candied ginger.
Recipe from 1959 Farm Journal Country Cookbook

Fresh Pumpkin Pie

• 1 1/2 cups steamed and strained pumpkin
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon cinnamon
• 1 1/2 cups milk
• 1/2 cup cream

Mix ingredients in order given, and bake in one 9" crust.

My Note: This is the pumpkin pie recipe I used this year. I must say, it turned out great. I will probably use this recipe from now on, but I really like the Pumpkin Impossible Pie too. (below)

Impossible Pumpkin Pie

• 3/4 c. sugar
• 1/2 c. Bisquick
• 2 Tblsp. margarine
• 1 (12oz) can evaporated milk
• 2 tsp. vanilla
• 2 eggs
• 1 (16oz) can pumpkin
• 2 1/2 tsp. pumpkin pie spice

Heat oven 375°. Grease a 9 or 10 inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake until knife tests done, 50 to 55 minutes. Top with Cool Whip.
Variation: Instead of pumpkin spice you can use 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon allspice
See more Impossible Pies

My Note: I've made this pie twice now, and it turns out great every time. However, for some reason they put "vanilla" in it. This totally changes the flavor of pumpkin pie. I don't know why they put it in there, but next time I make it, I'm leaving the vanilla out

Honey Pumpkin Pie

• 1 c. brown sugar or 3/4 c. honey
• 1/2 tsp. salt
• 1 1/2 c. pumpkin
• 2 eggs
• 1 1/2 c. milk (use 1 cup if honey is used)
• 3/4 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. ginger
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg

Mix ingredients in order listed above. Blend thoroughly. Pour batter into baked pie shell. Bake at 450 for 10 min. Reduce heat to 350 and bake another 40 to 45 min.
Recipe from 1987 SD Special Olympics Cookbook pg 72

Pumpkin Cookies

• 2 cups flour
• 1 cup quick oats
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup soft butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1 can pumpkin
• assorted icings, chocolate chips or chopped nuts.

Preheat oven to 350°. Combine first five ingredients. Cream the butter add the sugars gradually and beat until light and fluffy. Add egg and vanilla, and mix well. Alternate the addition of the dry ingredients with the pumpkin, mixing well after each addition. Stir in Chocolate chips and nuts if desired.

For each cookie drop 1/4 cup dough onto lightly greased cookie sheet and spread into a pumpkin shape using a butter knife. Add a plop for the stem. Bake 20 to 25 minutes until cookies are lightly browned and firm. Remove from cookie sheets and cool. Decorate.

Easy Pumpkin Bars

• 3/4 cup flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 eggs
• 1 cup brown sugar
• 2/3 cup canned pumpkin
• 1/4 cup cooking oil
• 1/2 cup nuts

Put all ingredients except nuts in a large bowl, and mix with a mixer until smooth, then add nuts. Pour in 9x9x2-inch greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. This recipe is easily doubled and poured into a greased 11x17. It turns out moist and great.

Here's another recipe for Pumpkin Bars

Pumpkin Roll

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 tsp. lemon juice
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. baking powder
• 3/4 cup flour

Filling:
• 1 cup powdered sugar
• 8 ounces cream cheese (softened)
• 4 tablespoons butter (or margarine)
• 1/2 tsp. vanilla extract

Mix together in order listed. Line a 15x1 1/2 cookie sheet with waxed paper. Trim off excess wax paper. Pour pumpkin batter onto cookie sheet and spread evenly. Bake for 12 to 15 minutes at 375°. (Sprinkle with chopped pecans before baking if desired.)

Prepare a linen towel by heavily sprinkling it with powdered sugar. After it's done baking, turn onto the towel, waxed paper side up. Remove the paper and roll up into the towel. Cut off any crisp edges. Cool for 30 to 40 minutes rolled.

Prepare filling while the roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly and re-roll. Chill. Slice for serving.

My Note: The first time I made this, I mistakingly poured the batter into a 17x11 cookie sheet. It still turned out good, but the cake was pretty thin. It turns out so good that I keep getting requests for it every year.

Pumpkin Pie Dump Cake

• 1 (15oz)can pumpkin
• 1 (12oz)can nonfat evaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 (18.25oz) package of yellow cake mix
• 1/2 cup melted butter, 1 cup chopped pecans

Preheat the oven to 350F degrees. Grease and flour your 9 X 13 baking pan. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour the pumpkin mixture into the prepared baking pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the chopped pecans. Drizzle the melted butter over the mixture. Bake in a preheated oven for 55 minutes or until the edges are lightly browned. Allow to cool. Yum Yum

Also see more recipes to make with cake mixes

Pumpkin Sheet Cake

• 1-16oz can pumpkin
• 2 c. sugar
• 1 c. vegetable oil
• 4 eggs, lightly beaten
• 2 c. all purpose flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt

In a mixing bowl, beat pumpkin, sugar, and oil. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15x10x1 baking pan. Bake at 350 for 25 to 30 minutes or until cake tests done. Cool. Frost with following frosting. Yields 20 to 24 servings.

FROSTING:
• 1-3oz pkg. cream cheese, softened
• 5 T. butter or margarine, softened
• 1 tsp. vanilla extract
• 1 3/4 c. confectioner's sugar
• 3 to 4 tsp. milk
• chopped nuts (optional)

Beat the cream cheese, butter and vanilla until smooth. Gradually add sugar; mix well. Add milk until frosting reaches the desired consistency. Frost cake. Sprinkle with nuts.
Recipe from a 1998 Platte SD Recipebook

Here's a recipe for a Spicy Pumpkin Sheet Cake

Pumpkin Cake

• 1/2 cup shortening
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 3/4 cup pumpkin
• 2 cups flour
• 1/4 tsp. soda
• 3 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 2/3 cup chopped nuts
• 1/3 cup sour milk

Cream shortening and sugars together. Add egg and pumpkin. Sift flour, soda, baking powder, salt, and cinnamon together. Add nuts, and add dry mixture alternately with sour milk to the creamed mixture. Mix well. Turn into two 8 inch layer pans with a little oil spread on the inside. Bake at 350 25 min. Cool.

Easy Pumpkin Bundt Cake

• 1 box spice cake mix
• 3 eggs
• 1 c. pumpkin
• 2/3 c. evaporated milk
• 1/3 c. vegetable oil
• 1 c. white chocolate chips

Preheat oven to 350°. In a large bowl, combine spice cake mix, eggs, pumpkin, 1/3 cup evaporated milk and oil. With an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup chocolate chips. Pour into a greased and floured Bundt pan. Bake for 40 to 45 minutes or until a wooden pick comes out clean. Cool in pan for 25 minutes. Invert on wire rack; cool completely. Drizzle glaze over cake.

WHITE CHIP CINNAMON GLAZE:
1/2 tsp. ground cinnamon
1 c. white chocolate chips

Melt chips, add cinnamon, drizzle over cake
Recipe from a 1998 Platte SD Recipebook

Pumpkin Cheesecake

• 1-16oz box pound cake mix
• 3 eggs
• 2 T. margarine (or butter) melted
• 4 tsp. pumpkin pie spice
• 1-8oz pkg. cream cheese, softened
• 1-14oz can Eagle Brand condensed milk
• 1-15oz can pumpkin (about 2 cups)
• 1/2 tsp. salt
• 1 c. chopped nuts

Preheat oven to 350°. In a large mixing bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp. pumpkin spice until crumbly. Press mixture into bottom of a 9x13 cake pan. In mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand milk and the remaining 2 eggs, pumpkin, the remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 min. or until set. Cool Chill in refrigerator and top with Cool Whip. (Make your own condensed milk)
Recipe from a 1998 Platte SD "Neighborhood Delights"

Pumpkin Dessert

• 1 cup sugar
• 1-15oz can pumpkin (about 2 cups)
• 3 eggs
• 1-14oz can Eagle Brand condensed milk
• 1 pkg Jiffy white cake mix
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/4 tsp. ginger
• 1 c. chopped nuts

Mix ingredients together and put in a 9x13 pan. Sprinkle nuts on top. Bake at 350 for 45 minutes.
Recipe from a 1998 Platte SD Recipebook

Pumpkin Bread

• 3 cups of sugar
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 3 1/2 cups flour
• 2 tsp. soda
• 1 tsp. nutmeg

Make a well in center and add:
• 4 eggs
• 1 cup oil
• 2/3 cup water
• 2 cups of pumpkin or squash

Mix until smooth. Fill 2 or 3 greased pans half full. Bake at 350 for 1 hr. Raisins or nuts may be added Also see the Pumpkin Bread in a jar to give as gifts.

Here's a recipe for Pumpkin Tea Bread, sounds really good and simple too.

Here's another recipe for Pumpkin Bread from an Indiana Church Cookbook, that makes 3 loaves.

This recipe for Pumpkin Bread, you pour into coffee cans.

Pumpkin Cream Cheese Bread

• 1 pkg. cream cheese
• 1/4 cup white sugar
• 1 egg - beaten
• 1 3/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup canned or cooked pumpkin
• 1/2 cup butter - melted
• 1 egg, beaten
• 1/3 cup water

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Pour 1/2 of the batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with the rest of the pumpkin batter. Bake at 350F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Double the recipe and make three 8 X 4 inch loaves. This makes a great breakfast or dessert bread and is a nice alternative to Pumpkin Pie.

Pumpkin Apple Butter

• 1 can pumpkin
• 1 cup apple, peeled and grated
• 1 cup concentrated apple juice
• 1/2 cup firmly packed brown sugar
• 3/4 teaspoon pumpkin pie spice

Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.

Spicy Pumpkin Butter

• 1/4 cup dark brown sugar, packed
• 2 tablespoon sugar
• 1/4 cup water
• 1/2 tsp allspice
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 1/2 cup pumpkin (canned puree or make your own)

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yield: 2 cups Use as you would apple butter. You can also add it to whipped cream to garnish a Pumpkin Pie.

Pumpkin Fluff Dip

• 1 large container cool-whip
• 8 oz. pumpkin pie mix
• 1 5 oz. box instant vanilla pudding

Stir all ingredients together in large mixing bowl. Refrigerate until ready to serve. Serve with graham crackers for dipping.