evelyn5269

Trying to find recipes using pumpking. Have to do something for potluck at the Church Saturday. I love pumpkin but no recipes except pie and 1 cake.
Thanks,
Evelyn

SouthPStitches

I no longer have the recipe but if you google pumpkin crisp, you should find a recipe that you might like. If memory serves me well, think you use a box of cake mix for the topping/crisp. Very rich and good.

QuiltE

Check out this thread ... there's a great pumpkin cake suggestion here!
http://www.quiltingboard.com/recipes...s-t199915.html

Does it have to be pumpkin? ... or could it be something with a fall spin to it?
If so check out this thread
http://www.quiltingboard.com/recipes...e-t200146.html

piepatch

I have had this recipe in my "Saved" file for quite some time, but have not yet used it. It sounds good, and I love the idea of serving it with Ginger Snaps.

Pumpkin Pie Dip


(1) 8 OZ. Pkg. Cream Cheese (room temperature)


1 Cup Canned Pumpkin


1/2 Cup Packed Brown Sugar


1 1/2 TBS. Orange Juice


2 Tsp. Cinnamon


Pinch Ground Cloves


Whip all ingredients together until fully combined and smooth. Serve with Ginger Snaps.

rjwilder

Here is my favorite:
Pumpkin Pie Cake

Preheat oven to 350 degrees
Use a 9 x 13 inch pan – do not grease pan

1 - Large can of pumpkin (29 ounces)

1 – Large can of Evaporated Milk (12 ounces)

1 – Cup of white sugar

3 – Eggs

¾ - Teaspoon of salt

3 – Teaspoons of Pumpkin Pie Spice

1 – Box of Yellow Cake Mix

1 – Cup of chopped walnuts or pecans

1 ½ - Cups of melted butter

Mix the pumpkin, evaporated milk, sugar, eggs, salt and pumpkin pie spice together.

Pour the pumpkin mixture into the baking pan. Sprinkle the box of dry yellow cake mix evenly on top of the pumpkin mixture. Top with the chopped nuts and drizzle the melted butter on top of the cake.

Bake for 50 to 60 minutes or until done. It’s done when a toothpick inserted in the middle comes out clean.

Contrary Wife

I don't have recipe but LOVE pumpkinbutter, it is like applebutter.

sharon1

Pumpkin Bars

4 eggs, beaten
2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups pumpkin
½ cup chopped nuts, any kind

Preheat oven to 350 F. Grease a jellyroll pan. Beat eggs and sugar together, beat in oil. Sift together the flour, baking powder, baking soda, cinnamon and salt and beat into egg mixture. Add pumpkin and then nuts. Bake 25 minutes. Cool and cover with cream cheese frosting.

Cream Cheese Frosting
1 stick butter
8 ounces cream cheese, can be low-fat but not fat free
2 to 3 cups sifted confectioners sugar
2 teaspoons vanilla, or less
2 teaspoons vanilla

Cream butter and cream cheese together. Gradually sift in confectioners sugar and lastly add vanilla. Don’t apply icing until the bars are cooled.

cpfrog

Try this one... I've got a million of them...well, at least 3-5. HAhaha

PUMPKIN SPICE DESSERT – from good friend, Peg H. 12/10/06

1 box spice cake mix (reserve 2/3 cup)
1 stick butter-melted or softened
1 egg

Mix all together and press in 9 x 13-inch pan.
Bake in 325-350 degree oven for 15 minutes.

While this bakes mix together:

2 eggs
1 cup canned pumpkin
2/3 cup reserved cake mix
1/2 cup chopped walnuts or pecans (to sprinkle on top)

*Note: I added a teaspoon or two of Splenda® to this batter also.

Spread on crust and bake for 15-20 minutes more.

Cool completely and top with Cool Whip® and sprinkle chopped walnuts or pecans on top. Refrigerate till ready to serve.


Enjoy! (Peg is an excellent cook!)

Farm Quilter

Pumpkin Bars
2 C. Flour
2 C. Sugar
4 Eggs
1 C. Vegetable Oil
1 Can Pumpkin (16 oz.)
1 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Cinnamon
Using electric mixer, combine eggs, sugar, and oil, mixing well. Gradually, add all other dry ingredients in order listed.
Pour into greased and floured deep cookie sheet (13 x 18")
Bake at 350 degrees for 20-25 minutes. Allow to cool.

Frosting
3 oz. Cream Cheese
6 Tbsp. Butter
1 tsp. Vanilla
2 C. Powdered Sugar
1 tsp. milk (or more as needed)

Mix well and frost cooled bars. It doesn't look like enough frosting, but it is.

Pumpkin Crumb Cake
Batter
■1- 15 ounce Can Pumpkin
■2C sugar
■1 C milk
■2 C self rising flour
■1 stick margarine
■2 eggs
■1 tsp vanilla
■1 1/2 tsp Cinnamon
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
Crumb Topping
■1 stick (1/2 c) Margarine
■1 Cup brown sugar (dark or light)
■1 cup flour (self rising or plain, whatever you have on hand)
■1 Cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.

In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.

Pumpkin Spice Cake

• 1 box Spice Cake Mix
• 1 12 oz. can of pumpkin
• 3 eggs
• 1 tub cream cheese frosting
• Cinnamon *optional
• Slivered almonds or chopped walnuts*optional
Preheat oven to temperature recommended on cake mix package.
Pour Spice Cake mix into large bowl. Add pumpkin and eggs and using a large MixnScraper (or sturdy spoon), mix until all of the cake mix is moistened. This will take several minutes as it takes a while to get the pumpkin to mix all the way in due to its viscosity (the batter will be very thick). **Do NOT add the water and oil your cake mix may call for**
Empty cake batter into a greased and floured pie dish (greasing not necessary if you are using seasoned stoneware)
Bake cake for amount of time recommended on cake mix box or until a toothpick inserted in center of cake comes out clean
Allow cake to cool in pan
Frost with a generous layer of cream cheese frosting.
(optional) Use nuts to create a pattern on top of cake and lightly dust with ground cinnamon.

BeckyPotter

Double Layer NO BAKE Pumpkin Pie

Bottom layer: 8oz of cream cheese(room temp)
2 Tlbs of sugar
1/2 Carton of Coolwhip
Mix until smooth
Put this in Keebler Graham Crust

Top Layer: 1 Can of pumpkin
1 Large box of French vanilla pudding
1 Cup of milk\
1 tsp of vanilla extract
Add pumpkin pie spice to taste
Mix all together. Put in frig over night. Garnish as desired

I make this every year. Kids gave up regular pumpkin pie.