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Thread: pumpkin

  1. #1
    Junior Member evelyn5269's Avatar
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    pumpkin

    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
    Evelyn

  2. #2
    Super Member SouthPStitches's Avatar
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    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.

  3. #3
    Power Poster QuiltE's Avatar
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    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
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  4. #4
    Super Member piepatch's Avatar
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    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.

  5. #5
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    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.

  6. #6
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    I don't have recipe but LOVE pumpkinbutter, it is like applebutter.

  7. #7
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    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.

  8. #8
    Senior Member cpfrog's Avatar
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    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!)

  9. #9
    Super Member Farm Quilter's Avatar
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    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.
    Last edited by Farm Quilter; 09-13-2012 at 07:30 PM.

  10. #10
    Member BeckyPotter's Avatar
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    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.
    Last edited by BeckyPotter; 09-13-2012 at 07:49 PM.

  11. #11
    Super Member KyKaren1949's Avatar
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    Pumpkin Spice Muffins with Cream Cheese Frosting Name:  pumpkin muffins.jpg
Views: 409
Size:  194.2 KB
    Ingredients

    Muffin Ingredients:

    • 1 cup All-purpose Flour
    • 1/2 cup Sugar
    • 2 teaspoons Baking Powder
    • 1-1/2 teaspoon Cinnamon
    • 1/4 teaspoon Ground Ginger
    • 1/2 teaspoon Nutmeg
    • 1/2 teaspoon Salt
    • 4 Tablespoons Butter, cut into pieces
    • 1 cup (heaping) Pumpkin Puree
    • 1/2 cup Evaporated Milk
    • 1 whole Egg
    • 1-1/2 teaspoon Vanilla
    • 1/2 cup Golden Raisins (optional!)



    Topping

    • 2 Tablespoons Sugar
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Nutmeg


    FOR FROSTING:

    • 1/4 cup Softened Butter
    • 4 ounces, weight Cream Cheese
    • 1/2 pound Powdered Sugar
    • 1/2 teaspoon Vanilla

    Preparation Instructions

    1, Preheat oven to 400 degrees. Generously grease 12 muffin tins.
    2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. 3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. 4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
    5. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with5 remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
    6. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 7. Ice with cream cheese frosting.
    8. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
    Karen in Kentucky

  12. #12
    Super Member KyKaren1949's Avatar
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    Pumpkin and Cream Muffins

    Ingredients
    1-1 1/3 cups sugar, divided
    1-1 1/4 cup all-purpose flour
    2 tsp cinnamon
    1 tsp baking soda
    1/2 tsp salt
    3 eggs divided
    3/4 cup oil
    1 cup canned pumpkin
    8 ounce cream cheese soften

    Directions

    1. Combine one cup sugar, flour,cinnamon, baking soda, salt, 2 eggs, oil and pumpkin. Set aside.
    2. In a separate bowl, blend togethercream cheese, remaining sugar, and remaining egg.
    3. Pour pumpkin mixture into greasedmuffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese fillingin the center of each muffin. Sprinkle each with one teaspoon topping mixture.
    4. Bake at 350 degrees for 15-18minutes. Makes 1 1/2 dozen muffins.

    Topping

    1/4 cup sugar
    1/4 tsp cinnamon
    3 Tablespoons flour
    2 Tablespoons butter

    Combine all ingredients until crumbly.

    Name:  Pumpkin and Cream Muffins.jpg
Views: 1204
Size:  174.4 KB
    Karen in Kentucky

  13. #13
    Junior Member lynn7448's Avatar
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    This is soo good and easy!

    1- spice cake mix
    1- can (15oz) pumpkin
    1/2 c. water

    I also throw in some craisins.
    Bake at 350 degrees until done.

  14. #14
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    Pumpkin Roll

    Evelyn I wish I had seen your request earlier. I am at work but as soon as I get home I will get the recipe for Pumpkin Roll and send it to you. I know it is too late for your Church social but maybe you can make it for your family later on.

    Pam
    Pam Riggs

  15. #15
    Super Member ppquilter's Avatar
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    these sound soooooooooooo good! thanks
    Born to Quilt, Forced to work.

  16. #16
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    sounds weird but a small can of pumpkin really thickens and adds to a pot of turkey or chicken soup

  17. #17
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    betty crocker has a spiced pumpkin cookie mix
    Giant grocery has them 2-$4 they a great and easy

  18. #18
    Super Member Murphy1's Avatar
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    I made this yesterday and you are right, it is delicious and so easy. I didn't have a yellow cake so I used a carrot cake mix, sooo good. I also used just one cup of butter and it was fine. Pumpkin pie move over you are my go to recipe.

    Quote Originally Posted by rjwilder View Post
    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.
    Murphy1
    For our wonderful Golden Retriever adopted in March of 2010.

  19. #19
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Murphy1 View Post
    I made this yesterday and you are right, it is delicious and so easy. I didn't have a yellow cake so I used a carrot cake mix, sooo good. I also used just one cup of butter and it was fine. Pumpkin pie move over you are my go to recipe.
    Murphy1 ... Thanks for the RR.
    With the way this is made, I am wondering ... does it end up with a pumpkin pie like base and then a cake/crumb topping? Or how would you best describe the end result? Thanks!



    Canadain Thanksgiving is this weekend, so perhaps this will be an addition to our menu?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  20. #20
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    I have used the pumpkin pie dip recipe (w/o orange juice) and it was a huge hit! It's great with crackers and especially yummy with cinnamon bagels! Thanks for reminding me to bring the recipe back out again.

  21. #21
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    Thanks for sharing, I will certainly give this a try.

  22. #22
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    How about a main dish? I love to add a can of pumpkin to my chili. Use you favorite recipe and just add a can of pumpkin or, equally good, chunks of pumpkin. Yummy!

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