Pumpkin Recipes Pumpkin Banana Pie By Charlene Craig The Family Treasury of Great Holiday Ideas 3 medium bananas quartered 1 cup evaporated skin milk ½ cup firmly packed brown sugar 1 tablespoon of all purpose flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 cup canned pumpkin 3 eggs, beaten Gingersnap Crust 1 cup gingersnap crumbs 2 tabplespoons margaine vegetable spray Place the bananas in a blender or food processor and blend until smooth. Add the rest of the ingredients and blend until smooth. Combine crumbs with margarine and mix well in a small bowl. Press mixture in a 9 inch pie plate that has been coated with the spray. Pour the mixture into the pie crust and bake at 375 degrees for 45 minutes or until a knife inserted in middle comes out clean. Serve chilled with without whip cream. Pineapple Pumpkin Bread 1 ½ C flour 1/3 C brown sugar 1 tsp. Baking powder ¾ tsp. pumpkin pie spice ¼ cup crushed pineapple in juice ½ cup canned mashed pumpkin 2 tbsp. Egg substitute Lightly spay 3 mini loaf pans with non-fat cooking spray. In a medium bowl, combine flour, baking powder,brown sugar, pumpkin spice and mix until blended. Add pineapple, mashed pumpkin and eggs substitute. Blend all ingredients until batter is smooth. Divide the batter between loaf pans. Bake at 375° and bake for 35-40 minutes. When a fork inserted into the middle comes out clean, the cake is ready. Sprinkle with confections sugar or whipped topping and serve. Walnut Pumpkin Pie by Jean McCuan 1 ready baked pie crust 1 15 oz. can pumpkin 1 14 oz. can of Eagle Brand condensed milk 1 egg 1 1/4 tsp. round cinnamon 1/2 tsp. ginger, ground 1/2 tsp. nutmeg 1/2 tsp. salt 1/4 cup firmly packed brown sugar 2 tablespoons all purpose flour 2 tablespoons cold margarine 3/4 cup chopped walnuts Heat oven yo 425 degrees. Combine pumpkin, milk, egg, 3/4 tsp. cinnamon, gingerm nutmeg, and salt. Mix well. Pour into crust. bake 15 minutes. remove pie. Reduce oven to 350 degrees. Combine sugar, flour, and remaining 1/2 tsp. cinnamon, Cut in margarine until crumbly, stir in walnuts, sprinkly walnut mixture over pie. Bake 40 minutes at 250° or until knife inserted comes out clean. Pumpkin-Butterscotch Cookies By Margaret Moers 1 1/2 cups pumpkin 1/2 cup margarine 1 cup sugar 1/2 teaspoon salt 1 teaspoon salt 1 teaspoon vanilla 1 egg 2 cups unsifted flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 package butterscotch chips Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake 12-14 minutes.Makes 4 dozen Raisins or pecans can be substituted for butterscotch chips. 3 ripe bananas can be substituted for pumpkin. Pumpkin Bars 2 C. sugar 2 C. cooked mashed pumpkin (16 oz. can) 4 eggs beaten 1 tsp. baking soda 2 C. all purpose flour 1 tsp. ground cinnamon 3/4 C. butter, melted 1 C. chopped pecans or walnuts 2 C. all purpose flour frosting ( see below) 2 tsps. baking powder Frosting: 3 C. sifted powder sugar 2 (oz.) package cream cheese, softened 1/4 C. plus 2 tbsps. butter softened 1 tsp. vanilla extract Combine sugar, pumpkin, beaten eggs, and melted butter in a large bowl, stir well. combine flour , baking powder, soda, and cinnamon in a medium bowl; stir well. Add flour mixture to pumpkin mixture, stirring well. Stir in nuts. Pour batter into a greased 15x10x1 inch jellyroll pan. Bake at 325° for 25-35 >br> minutes. Let pan cool on wire rack. Spread with frosting: cut into bars. Yields 4 doz Pumpkin-Carmel Flan Topping: ¾ cup granulated sugar 1 cup Libbey's solid packed pumpkin 6 eggs, lightly beaten 2 cups mil or half and half ¼ cup granulated sugar 2 teaspoons of vanilla extract ½ teaspoon salt 1/3 cup orange juice For caramel topping, preheat oven to 325 degrees. Place 10 inch quiche dish or glass palate in oven to preheat. In a large heavy skillet, stir ¾ cup sugar over medium heat until melted and golden brown. With potholders, remove quiche dish from oven; pour melted sugar into dish. Working quickly, swirl melted sugar around bottom and sides of dish to coat, set aside. For custard: In medium saucepan, combine pumpkin and milk; mix well with wisk.Cook over medium heat until warm, stirring constantly; set aside. In a large bowl,wisk eggs, ¼ cup sugar, vanilla, and salt, mix well. Gradually stir in warm milk mixture and orange juice. Pour into prepared baking dish. (dish will be very full) set dish into larger pan; place on oven rack. Pour boiling water into larger pan ½ inch deep. Bake 45 to- 50 minutes or until or until knife inserted in center comes out clean. Remove from hot water; refrigerate 4 hours overnight. To serve, run a small spatula around edge of dish. Invert rimmed serving plate over dish, turn over and shake gently to release. (caramelized sugar forms sauce.) Pumpkin Cheese Bread 2-1/2 cups sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup (1 stick) butter or margarine 4 eggs 1 can (16 oz.) pumpkin 3-1/2 cups flour 2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. CALUMET Baking Powder 1/4 tsp. ground cloves 1 cup chopped nuts 2 cups powdered sugar 3 Tbsp. milk Beat sugar, cream cheese and butter in large mixing bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.ADD combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into 2 greased and floured 9x5-inch loaf pans. BAKE at 350°F for 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Mix sugar and milk until smooth. Drizzle over bread. Top with pecan halves and red maraschino cherry halves, if desired Roasted Pumpkin Seeds 1 1/2 cups pumpkin seeds reserved from pumpkin, washed, strings removed 1 teaspoon vegetable oil 1 1/2 teaspoons coarse sea salt 3 tablespoons lime juice 1/2 teaspoon prepared mustard 3/4 teaspoon fine salt Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again. Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown. Remove from oven and let cool. Pumpkin Banana Bread 2 ripe bananas, mashed 2 eggs 1/3 cup vegetable oil 1 1/3 cups canned pumpkin puree 1/2 cup honey 1/2 cup white sugar 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 3/4 cup raisins (optional) Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely. Pumpkins Scones 2 tablespoons butter 3 ounces white sugar 2 eggs, beaten 2 cups mashed, cooked pumpkin 4 cups self-rising flour, sifted 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preheat oven to 400 degrees F (200 degrees C). In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand. Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes. Makes 10-12 scones Pumpkin Cheesecake 2 (8 ounce) packages cream cheese, soft 1 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed 1 (9 inch) prepared graham cracker crust 1 (9 inch) prepared graham cracker crust heat oven to 325° Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside. Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top. Bake at 325° F for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving. Serves 8 Pumpkin Apple Streusel Muffins 2 ½ cups flour 2 cups sugar 1 tbsp. Pumpkin pie spice 1 tsp. Baking soda ½ tsp. Salt 2 eggs, beaten 1 cup solid pack pumpkin ½ cup vegetable oil 2 cups peeled, chopped apple ½ cup chopped nuts ½ cup raisins Streusel topping 2 tbsp. Flour ¼ cup sugar ½ tsp. Cinnamon ½ cup(1/2 stick) butter or margarine In a large bowl combine the first 5 ingredients, set aside. In a medium bowl combine beaten eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples, nuts and raisins. Spoon batter into greased or paper muffin cups. Fill almost to top. For Streusel Topping, blend flour, sugar, and cinnamon together in a small bowl. Cut in ½ cup cold butter or margarine until mixture is crumbly. Sprinkle topping over batter. Bake at 400 º for 20 minutes or longer until toothpick inserted in center come out clean. Kraft Foods All Recipes.com The Food Network Contents & Graphics Copyright © RFamilyHim/2000-01 and the graphic artist listed. Our work is not Public Domain, and should NOT be taken from this site. Thank you.