Find Recipes Instantly! (Type the Recipe name or any Ingredient) Pumpkin Squares With Cream Cheese Icing Ingredients Bars: 2 cups all purpose flour 1-1/2 cups sugar 2 tsp baking powder 2 tsp ground cinnamon 1 tsp baking soda 1/4 teaspoon salt 1/4 teaspoon ground cloves 4 eggs, beaten 1 16 ounce can pumpkin 1 cup cooking oil Icing: 3 oz cream cheese 1/4 cup butter or margarine, softened 1 tsp vanilla 2-1/2 cups powdered sugar, sifted Directions: Bars: Combine flour, sugar, baking powder, cinammon, soda, salt and cloves. Stir in eggs, pumpkin, and cooking oil. Mix until thoroughly combined. Spread batter into ungreased 15 x 10 x 1 inch baking pan and bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack and frost. Cut into bars. Icing: Beat together cream cheese, butter or margarine, and vanilla until fluffy. Gradually add 1 cup powdered sugar, beating well. Continue adding powdered sugar until desired consistency is reached. Pumpkin And Fresh Ginger CookiesYield: 2 Dozen 1 1/4 c Packed light brown sugar 1 c Pumpkin puree 1 lg Egg 2 tb Grated fresh ginger root 2 tb Sour cream 1 ts Vanilla 1/2 c Unsalted butter softened 2 1/4 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon 1 c Chopped walnuts 1 c Currants or chopped raisins Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets and bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling. Note Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavor. From Farmers Almanac Cookie Lovers Calendar 1997 Pumpkin Crunch Custard CUSTARD 3 large eggs 1 can solid-pack pumpkin 1 can evaporated milk (not sweetened condensed milk) 3/4 cup brown sugar, packed 2 teaspoons pumpkin-pie spice 1 teaspoon vanilla Beat eggs, then add remaining custard ingredients, blending well. Pour into an ungreased 2-quart baking dish. Bake in a preheated 325 degree oven for 45 minutes or until sides start to set. Remove custard from oven and sprinkle with topping (recipe follows). Bake 35 to 40 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature with a dollop of Cool Whip or vanilla ice cream. YUM! Refrigerate up to 5 days. CRUNCH TOPPING 3 tablespoons brown sugar, packed 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 4 teaspoons butter or margarine, cut into small pieces 1/3 cup chopped pecans Mix sugar, flour and cinnamon in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. Stir in pecans. Pumpkin Patch Pie 1 pkg. (4 serving size) Jell-0 Brand Gelatin, Orange Flavor 1 c. boiling water 1 pint vanilla ice cream, softened 1 pkg. chocolate crumb crust Cool Whip whipped toping, thawed (optional) Candy corn, or candy pumpkins (optional) Mint Leaves (optional) Dissolve gelatin in boiling water. spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened. about 10 minutes. Pour gelatin mixture into crust. Chill until firm, about 2 hours. Garnish with whipped topping, candy corn and mint, if desired. Makes 8 servings. (Dori ...Using candy pumpkins, create vines from frosting gel and position pumpkins for a Fall Havest patch) Pumpkin Bread 1 2/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 1/2 cups granulated sugar 1/2 cup vegetable oil 2 eggs 1 cup canned pumpkin 1/2 cup water 1 cup raisins OR 1 cup chopped nuts OR 1 cup pitted, chopped dates Preheat oven to 350. Grease 9 X 5 x 3 inch loaf pan. In large bowl combine first 8 ingredients (flour through sugar). Add oil, eggs, pumpkin and water. Beat until smooth. Add one or more of the following ingredients: raisins, nuts or dates. Pour batter into prepared pan. Bake one hour. Makes one loaf. Double Layer Pumpkin Cheesecake 2 pkg. (8 oz. each) Fat Free Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/2 cup canned pumpkin 1/4 tsp. ground cinnamon dash ground nutmeg 1/3 cup Graham Cracker Crumbs 1/2 cup thawed COOL WHIP FREE Whipped Topping Preparation: MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. POUR remaining plain batter into crust. Top with pumpkin batter. BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped to decorate. Harvest Pumpkin Pie Flaky Pastry (below) 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 can (12 ounces) evaporated milk Spiced Cream Clouds (below) 8 holiday-shaped candies or 2 tablespoons almond brickle chips, if desired 1. Heat oven to 425ºF. Make Flaky Pastry. 2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except Spiced Cream Clouds and candies. 3. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Bake 15 minutes. 4. Reduce oven temperature to 350ºF. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Prepare Spiced Cream Clouds. 5. Top slices of pie with frozen Spiced Cream Clouds; let stand 5 minutes before serving. Top each cloud with candy. Immediately refrigerate any remaining pie after serving. Flaky Pastry 1/3 cup plus 1 tablespoon shortening 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Spiced Cream Clouds 1/2 cup whipping (heavy) cream 1 tablespoon packed brown sugar 1/4 teaspoon pumpkin pie spice or ground cinnamon Beat all ingredients in chilled small bowl with electric mixer on high speed until stiff. Place waxed paper on cookie sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. If planning to top Spiced Cream Clouds with candy, make depression in the center of each before freezing. Freeze uncovered at least 2 hours. Place in freezer container. Cover tightly and freeze no longer than 2 months. Amish Pumpkin Pancakes Mix 1 c. flour Pinch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg 1 egg well-beaten 1 1/4 c. milk 2 tbsp. melted shortening 1/2 c. canned pumpkin or mashed sweet potato, cooked Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar. Pumpkin Dump Cake! 1 29 oz. can pumpkin 3 eggs 1/2 c. brown sugar - 1/2 c. white sugar 1 12 oz. can evaporated milk 1 tsp. cinnamon - 1/2 tsp. ground ginger - 1/4 tsp. cloves 1 package yellow cake mix or spice cake mix 1/2 cup chopped pecans 1/2 cup melted butter or margarine Preheat oven to 350. Grease a 9 x 13 pan. In a bowl mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter all over the nut/mix. Bake for 50 - 60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or Whipped Cream! Pumpkin Honey Oatmeal Cookies 2 cups self-rising flour 1/2 teaspoon baking soda 3/4 cup cold butter, cut into bits, plus for the baking sheets 2 cups old-fashioned oats 3/4 cup packed light brown sugar 1/2 cup pumpkin puree 1/4 cup honey Preheat the oven to 375 degrees and butter several baking sheets well. In a large bowl, stir together the flour and baking soda. Rub in the butter until the mixture resembles cornmeal. Mix in the oatmeal and sugar, crumbling any lumps with your fingers. Then stir in the pumpkin puree and honey. Work the dough together with your hands. Shape the dough into balls about the size of walnuts. Place these on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until golden brown. Let cool for a minute before transferring cookies to a wire rack to cool completely. Note: If you are unable to cook all the dough at once, keep it refrigerated while waiting for space in the oven.