Okay, if you couldn't have guessed from the title, I really like pumpkin anything (muffins, bread etc.) I wondered if any of ya'll had any Pumpkin Recipies?
Pumpkin! Pumpkin! and More Pumpkin!
- Thread starter MerrySouthernChristmas
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I already have somthing for Pumpkin Bread and Muffins... Does anyone have anything else?
ME TOO! I have recipes for cheesecake, pudding, cake, and... PUMPKIN FUDGE!
Will try to type them out after rugrats go to bed tonight! LOL
Will try to type them out after rugrats go to bed tonight! LOL
Apple Pumpkin Thing
I dont know the real name for this. The recipe came from England it's soooo good, but we dont know what to call it.
In our family it's a tradition to serve this with Thanksgiving. (We use a leftover halloween/fall pumpkin otherwise they're hard to find her ein Texas)
One medium sized pumpkin
Cut the top like you would make a jackolantern. Leave the stem on. scoop out the gross stuff till clean and pretty.
In a large bowl, mix
APPLES use your favorite, leave skin on, cut into bite size pieces. Red and green makeit pretty.
WALNUTS
RAISINS
BROWN SUGAR and CINNAMON to taste. I also use Pumpkin Pie Spice.
Put a little of this mixture in the pumpkin.
Add butter/margarine
Add more mixture
Add more butter
Keep going till full.
Cover the pumpkin WELL with foil. Wrap the "lid" of the pumpkin seperatly so you can open to check for doneness.
Place in a casserole dish.
Bake at 350 for 1 hour- 1 1/2 hour until done
remove foil
This is delicious and SOOO Elegant to serve.
Pumpkin Dump Cake (almost like a pie)
My family prefers this over any pumpkin pie. Sounds wierd, but it's the BEST EVER!
1 (29 oz) can pure pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon (I use pumpkin pie spice)
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350. Mix first 6 ingredients, then pour batter into a 9 x 13 greased pan. Sprinkle cake mix on top (DO NOT STIR IN) and cover with pecans. Pour melted margarine over top. Bake 50 minutes.
YUMMMM
More in a few minutes. Kids giving me trouble, LOL
I dont know the real name for this. The recipe came from England it's soooo good, but we dont know what to call it.
In our family it's a tradition to serve this with Thanksgiving. (We use a leftover halloween/fall pumpkin otherwise they're hard to find her ein Texas)
One medium sized pumpkin
Cut the top like you would make a jackolantern. Leave the stem on. scoop out the gross stuff till clean and pretty.
In a large bowl, mix
APPLES use your favorite, leave skin on, cut into bite size pieces. Red and green makeit pretty.
WALNUTS
RAISINS
BROWN SUGAR and CINNAMON to taste. I also use Pumpkin Pie Spice.
Put a little of this mixture in the pumpkin.
Add butter/margarine
Add more mixture
Add more butter
Keep going till full.
Cover the pumpkin WELL with foil. Wrap the "lid" of the pumpkin seperatly so you can open to check for doneness.
Place in a casserole dish.
Bake at 350 for 1 hour- 1 1/2 hour until done
remove foil
This is delicious and SOOO Elegant to serve.
Pumpkin Dump Cake (almost like a pie)
My family prefers this over any pumpkin pie. Sounds wierd, but it's the BEST EVER!
1 (29 oz) can pure pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon (I use pumpkin pie spice)
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350. Mix first 6 ingredients, then pour batter into a 9 x 13 greased pan. Sprinkle cake mix on top (DO NOT STIR IN) and cover with pecans. Pour melted margarine over top. Bake 50 minutes.
YUMMMM
More in a few minutes. Kids giving me trouble, LOL
Last edited:
Pumpkin Fudge
1 1/2 cup sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 T butter
1 1/2 t pumpkin pie spice
1/2 t salt
2 c mini marshmallows
12 oz package white chocolate chips
1/2 cup choped walnuts, toasted
1 t vanilla extract
butter sides of heavy medium saucepan. Combine sugar, milk, pumpkin, butter, spice, and salt in saucepan. Bring to a boil over medium heat. BOIL FOR 12 FULL MINUTES STIRRING CONSTANTLY (use a timer!! this is important) Remove from heat. Add marshmallows, chocolate chips, walnuts and vanilla, stir until melted. Pour into an aluminum foil-lined creased 8 x 8 baking pan; chill until firm. Cut into 1 inch squares. Store in an airtight container in fridge. Makes about 4 dozen pieces.
1 1/2 cup sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 T butter
1 1/2 t pumpkin pie spice
1/2 t salt
2 c mini marshmallows
12 oz package white chocolate chips
1/2 cup choped walnuts, toasted
1 t vanilla extract
butter sides of heavy medium saucepan. Combine sugar, milk, pumpkin, butter, spice, and salt in saucepan. Bring to a boil over medium heat. BOIL FOR 12 FULL MINUTES STIRRING CONSTANTLY (use a timer!! this is important) Remove from heat. Add marshmallows, chocolate chips, walnuts and vanilla, stir until melted. Pour into an aluminum foil-lined creased 8 x 8 baking pan; chill until firm. Cut into 1 inch squares. Store in an airtight container in fridge. Makes about 4 dozen pieces.
Quick Pumpkin Pudding
Beat 5.1 oz box instant vanilla pudding with 12 oz can evaporated milk. Combine with 30 oz can pumpkin pie mix.
I cant find my pumpkin cheesecake recipe, but Iknow I got it from Recipezaar, so do a search and I'm sure youll find it.
Hope that helps!
Beat 5.1 oz box instant vanilla pudding with 12 oz can evaporated milk. Combine with 30 oz can pumpkin pie mix.
I cant find my pumpkin cheesecake recipe, but Iknow I got it from Recipezaar, so do a search and I'm sure youll find it.
Hope that helps!
I make this every year you should love it=]
INGREDIENTS:
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes
INGREDIENTS:
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin
- 1 teaspoon Lemon juice
- 3/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- .
- Filling:
- 8 ounces Cream cheese -- softened
- 4 tablespoons Butter -- or margarine
- 1 cup Powdered sugar
- 1/2 teaspoon Vanilla
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes
I am the complete opposite I hate anything Pumpkin
Thanks you guys! I'm adding them to my recipies as we speak!
Found a Pumpkin Cheesecake!
2 cups gingersnap crumbs (from about 1/2 pound cookies)
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, lightly beaten
1 (15 ounce) can pumpkin puree
1/4 cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg, freshly grated
2 cups sour cream, at room temperature
Preheat the oven to 350°F.
Butter a 9- or 10-inch springform pan and coat lightly with flour in a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened.
Press the crumbs into the bottom and 1 inch up the side of the prepared pan.
Bake for about 12 minutes, or until the crust begins to color.
Let the crust cool.
Reduce the oven temperature to 325°F.
In a large bowl, using an electric mixer, beat the cream cheese until smooth.
Beat in 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.
In a medium bowl, combine the Pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg.
Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
Wrap foil loosely around the bottom and up the side of the springform pan.
Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan.
Place in the middle of the oven and pour 1 inch of hot water into the baking dish.
Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.
In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.
Remove the cheesecake from the water bath and pour on the sour cream topping.
Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.
Transfer the cheesecake to a rack and let cool for 1 hour.
Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight. If you like, remove the cheesecake from the bottom of the pan by sliding a metal spatula under the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom.
2 cups gingersnap crumbs (from about 1/2 pound cookies)
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs, lightly beaten
1 (15 ounce) can pumpkin puree
1/4 cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg, freshly grated
2 cups sour cream, at room temperature
Preheat the oven to 350°F.
Butter a 9- or 10-inch springform pan and coat lightly with flour in a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened.
Press the crumbs into the bottom and 1 inch up the side of the prepared pan.
Bake for about 12 minutes, or until the crust begins to color.
Let the crust cool.
Reduce the oven temperature to 325°F.
In a large bowl, using an electric mixer, beat the cream cheese until smooth.
Beat in 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.
In a medium bowl, combine the Pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg.
Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
Wrap foil loosely around the bottom and up the side of the springform pan.
Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan.
Place in the middle of the oven and pour 1 inch of hot water into the baking dish.
Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.
In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.
Remove the cheesecake from the water bath and pour on the sour cream topping.
Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.
Transfer the cheesecake to a rack and let cool for 1 hour.
Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight. If you like, remove the cheesecake from the bottom of the pan by sliding a metal spatula under the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom.
I make this one every year too. Very very yummy.
Have you tried pumkin spice coffee???
Have you tried pumkin spice coffee???
No, but it sounds delish!
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