Subject: Collection (6) Pumpkin
From: "Johnson" <[email-masked]>
Date: 23 Oct 1999 12:29:03 -0600
Newsgroups: rec.food.recipes

Rich Pumpkin Cheesecake
Pumpkin Pie Crunch
Pumpkin Pie Squares
Pumpkin Bundt Cake
Chocolate Pumpkin Spice Cake
Pumpkin Bundt Cake

Rich Pumpkin Cheesecake

CRUST
1 package Duncan Hines(R) Moist Deluxe Spice Cake Mix
1/2 cup butter or margarine, melted
FILLING
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (16 ounces) solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
TOPPING
1 package (2 1/2 ounces) sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar

Preheat oven to 375'F. For crust, combine cake mix and melted butter in
large bowl; press into bottom of ungreased 10-inch springform pan.  For
filling, combine cream cheese and sweetened condensed milk in large bowl.
Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs
and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared
crust in pan. Bake at 375'F for 65 to 70 minutes or until set. Cool
completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan;
remove sides of pan.  For topping, preheat oven to 300'F. Toast almonds on
baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden
brown. Cool completely. Beat cream in medium bowl until soft peaks form. 
Gradually add sugar; beat until stiff peaks form. Spread over top of
chilled cake. Garnish with toasted almonds.  Refrigerate until ready to
serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or
until set. 

Pumpkin Pie Crunch

1 package yellow cake mix
1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 1/4 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350'F. Grease bottom of 13x9x2 inch pan.  Combine pumpkin,
evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with
pecans. Drizzle with melted butter. Bake at 350'F for 50 to 55 minutes or
until golden.  Cool completely. Serve with whipped topping. Refrigerate
leftovers.

Pumpkin Pie Squares

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine
FILLING:
2 cans (15 ounces each) pumpkin
2 cans (12 ounces each) evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased
13x9x2 in. baking pan. Bake at 350'F for 20 minutes or until golden brown. 
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour
over crust.  Bake for 45 minutes. Combine brown sugar, pecans and butter;
sprinkle over top.  Bake 15-20 minutes longer or until a knife inserted
near the center comes out clean.  Cool. Store in the refrigerator.  Yield:
16-20 servings.  (Oct/Nov 96 "Taste of Home") 

Pumpkin Bundt Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Whipped cream, optional

In a large mixing bowl, combine the first seven ingredients. Beat on low
speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased
and floured 10-in. fluted tube pan. Bake at 350'F for 50-55 minutes or
until a wooden pick inserted near the center comes out clean. Cool in pan
for 15 minutes before removing to a wire rack to cool completely. Serve
with whipped cream if desired. Yield: 16 servings.  (Oct/Nov 96 "Taste of
Home") 

Chocolate Pumpkin Spice Cake
This very moist, smooth cake combines the typical flavor of pumpkin pie with
the sensual charms of chocolate.

1/2 pound (2 sticks) unsalted butter
2 cups sugar
1 pound pumpkin puree, canned or  homemade
1 tablespoon vanilla extract
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup Dutch-processed cocoa powder
2 2/3 cups flour
1 1/2 cups pecan or walnut pieces
1 cup golden raisins
Confectioner's sugar (optional)

Preheat the oven to 350 degrees F.  Grease and flour a 10-inch bundt pan
or tube pan. In a large heavy saucepan over medium heat, melt the butter.
Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
Add the baking powder and baking soda in pinches, breaking up any lumps
with your fingers.  Stir in thoroughly. Stir in the salt, cinnamon,
ginger, cloves, nutmeg, and cocoa. Stir in the flour, just until blended,
then the nuts and raisins.  Pour and scrape the batter into the pan.
Smooth the top. Bake for 45 minutes.  Cool in the pan on a rack for 10
minutes. Remove from the pan and cool on the rack for about 15 minutes
more. When cool, dust top with confectioners' sugar, if desired. 

Pumpkin Bundt Cake

4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 can (one pound) pumpkin puree
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces

Preheat oven to 350 degrees F.  Grease and flour a 10-inch bundt pan or
tube pan. In a large mixing bowl, mix the eggs with a large fork until
well blended. Mix in the sugar. Add the oil in a steady stream, mixing all
the while, until the mixture is thick and smooth. Mix in the pumpkin,
vanilla, cinnamon, clove and salt. Add the baking soda and baking powder
in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
Stir in the whole wheat and all-purpose flours just until blended. Stir in
the walnuts.  Pour and scrape the batter into the pan and bake for 45 to
50 minutes, or until a tester inserted in the center comes out clean. Cool
in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on
the rack for about 15 minutes more.  (Makes 10-12 servings) 

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From: "Johnson" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (6) Pumpkin Recipes
Followup-To: rec.food.cooking
Date: 23 Oct 1999 12:30:41 -0600
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Xref: swen.emba.uvm.edu rec.food.recipes:36767

Macadamia Nut White Chip Pumpkin Cookies
PUMPKIN CAKE ROLL
PUMPKIN ROLL
Pumpkin Ice Cream Roll
Crustless Pumpkin Pie
Pumpkin Chip Muffins

Macadamia Nut White Chip Pumpkin Cookies

2 cups flour
2 tsp. cinnamon
1 tsp. ground cardamom
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup solid pack pumpkin
1 egg
2 tsp. vanilla
2 cups white chocolate chips
2/3 cup coarsely chopped macadamia nuts, toasted

Combine first 4 ingredients in a small bowl. Beat butter and sugars in a
large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed;
gradually beat in flour mixture. Stir in chips and nuts.  Drop by rounded
Tbls. onto greased baking sheet; flatten slightly with back of spoon or
greased bottom of glass dipped in sugar. Bake in preheated oven at 350
degrees F for 11-14 minutes. Cool for 2 minutes, remove to wire rack to
cool completely.

PUMPKIN CAKE ROLL

3 eggs (room temp.)
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped walnuts

Filling:
1 cup confectioners' sugar
6 oz. cream cheese
4 tsp. butter
1/2 tsp. vanilla

Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon
juice. In separate bowl mix flour, baking powder, spices and salt. Fold
into pumpkin mixture. Spread in prepared jellyroll pan. Top with walnuts.
Bake at 375'F for 15 minutes. Turn cake out onto towel sprinkle with
confectioners' sugar and roll up "jellyroll" fashion. Cool. Prepare filling,
beating all ingredients until creamy. Unroll the cake and spread filling and
 re-roll; chill.

PUMPKIN ROLL

Dough:
3 eggs
2/3 cup pumpkin
1 tsp. soda
1 cup sugar
1 tsp. salt
1/2 tsp. cinnamon
3/4 cup flour

Filling:
8 oz. cream cheese*
2 Tbsp. margarine
1 tsp. vanilla
1 cup powdered sugar
1/3 cup chopped nuts

(*You may use a drop of food coloring in the cream cheese for color.)
Line cookie sheet that has edges with waxed paper and grease. Spread
dough in pan and bake at 375'F for 15 minutes. After you take it out of
the oven sprinkle top with powdered sugar, then flip onto a dish towel.
Then take off the waxed paper and sprinkle with more powdered sugar;
roll up like a jellyroll in the dish towel. Refrigerate for 1 hour or put in
freezer for 15 minutes. Unroll; spread filling on roll and roll again
without the towel. Place in container or Reynolds Wrap. Refrigerate or you
may freeze for up to 4 months.

Pumpkin Ice Cream Roll

3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
dash salt
3 eggs
1 cup sugar
2/3 cup pumpkin
Confectioners sugar
1 quart butter pecan ice cream, softened
Whipped cream, optional
Toasted chopped pecans, optional

In a small bowl, combine flour, pumpkin pie spice, baking powder and salt.
In a mixing bowl, beat eggs at high speed for 5 minutes or until pale
yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients.
Line a 15x1Ox1 inch baking pan with greased and floured wax paper. Pour
batter into pan; bake at 375'F for 15 minutes. Turn cake out onto a linen
towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with
towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened
ice cream to within 1 in. of edges. Roll up cake again, without the towel.
Cover and freeze. To serve, let stand a few minutes at room temperature
before slicing. If desired, dust cake with confectioners' sugar and top with
the whipped cream and pecans. Yield: 10 servings.
(Reminisce Nov/Dec 93)

CRUSTLESS PUMPKIN PIE

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugars
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and
sweetener, beat until smooth. Add the spices and salt, beat until well
mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has
been coated with nonstick cooking spray. Bake at 325'F for 50-55 minutes or
until a knife inserted near the center comes out clean. Cool. If desired,
garnish with a dollop of whipped topping and sprinkling of cinnamon. Store
in the refrigerator.
Sweet 'N Low or Sweet One are recommended for baking.
Yield: 8 servings.
Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2
skim milk; also, 116 calories, 166 mg sodium, 2 mg Cholesterol, 16 gm
carbohydrates, 7 gm protein, 3 gm fat.

Pumpkin Chip Muffins

4 eggs
2 cups sugar
16 oz. can of pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 tsp. each baking soda and powder
1 tsp. cinnamon
1 tsp. salt
2 cups (12 oz.) semisweet chocolate chips

In large mixing bowl beat eggs, sugar, pumpkin and oil until smooth. Mix dry
ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 F for 16-20
minutes. Yields about 24 muffins.

~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
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From: "Johnson" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (5) Pumpkin
Followup-To: rec.food.cooking
Date: 23 Oct 1999 12:37:15 -0600
Organization: Sprynet
Lines: 123
Sender: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
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Xref: swen.emba.uvm.edu rec.food.recipes:36768

Lite Pumpkin Chip Muffins
Pumpkin Spice Bread
Walnut Pumpkin Pie
Instant Pumpkin Pie
Praline Pumpkin Pie

Lite Pumpkin Chip Muffins

4 eggs
1/2 cup oil
1 cup unsweetened applesauce
16 oz. can pumpkin
2 cups sugar
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
12 oz. semisweet chocolate chips

Mix first 6 ingredients together; separately, mix dry ingredients. Blend the
two mixtures together, fold in chips.  Generously fill 24 greased or
paper-lined muffin cups.  Bake at 400 degrees F. for 16-20 minutes.

PUMPKIN SPICE BREAD

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup 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 F for
60-70 minutes or until bread tests done. Cool in pans 10 minutes before
removing to a wire rack; cool completely. Yield: 2 loaves.

Walnut Pumpkin Pie

1 9-inch graham cracker pie crust
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg and salt
1/4 cup firmly packed brown sugar
2 tablespoons unsifted flour
2 tablespoons cold margarine or butter
3/4 cup chopped walnuts

Preheat oven to 425'F in large mixing bowl, combine pumpkin, milk, egg,
3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie
crust. Bake 15 minutes. Meanwhile, in small bowl, combine sugar, flour
and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly Stir in
walnuts. Reduce oven temperature to 350'F Sprinkle walnut mixture evenly
over pie. Bake 40 minutes or until knife inserted 1 inch
from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Instant Pumpkin Pie

2 (3 3/4 oz) packages vanilla instant pudding
1 1/3 cups milk
1 (16 oz.) can pumpkin
1 1/2 tsp. pumpkin pie spice
4 cups whipped topping (9 oz. container)
1 baked 9 inch pie crust, cooled

Add pudding mix to milk and beat on lowest speed just until blended; about
30 seconds. Blend in pumpkin, spice, and 2 cups of whipped topping. Pour
into pie shell. Chill until set; at least 4 hours. Garnish with remaining
whipped topping.

Praline Pumpkin Pie

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)
FILLING:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (16 ounces) pumpkin
1 1/2 cups half-and-half cream

Additional chopped pecans, optional Combine the pecans, sugar and butter;
press into the bottom of pie shell. Prick sides of pastry with a fork. Bake
at 450'F for 10 minutes; cool for 5 minutes. Combine first eight filling
ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If
desired, sprinkle chopped pecans on top. Bake at 350'F for 45-50 minutes or
until a knife inserted near the center comes out clean. Cool completely.
Store in the refrigerator.
Yield: 8-10 servings.

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