Pumpkin Cheesecake Muffins – Andrea Hershberger
1 ¾ cups flour Topping –
1 tsp baking powder ¼ cup brown sugar
1 tsp baking soda ½ cup flour
½ tsp salt ¼ cup butter, melted
1 ½ tsp cinnamon
1 tsp pumpkin pie spice Cream Cheese Filling-
½ cup brown sugar ??
2 large eggs
1 cup pumpkin puree
1/3 cup milk
½ cup vegetable oil
1 tsp vanilla extract
Heat oven to 425o. Mix these ingredients together, then mix topping ingredients separately.
Drop 1 tbsp. muffin batter into pan. Next, drop 1 spoonful cream cheese filling into each cup. Fill cup with batter till level full. Top with crumbs. Bake at 425o F. for 5 minutes, then lower temperature to 350o and bake for another 15 minutes.
Senegalese Pumpkin Soup – Chris Terrill
4 tbsp butter or margarine 3 clovers
2 stalks celery, chopped 1 stick cinnamon
One onion, chopped 2 cups canned pumpkin
1 medium apple (granny smith), 1 cup half-and-half
peeled, cored, and chopped fresh parsley, chopped
2 tbsp curry powder
4 cups chicken broth
Melt the butter in a skillet or saucepan and saute the onion, celery and apple until tender, about 10 minutes. Add the flour, stir well, and blend in the curry, continuing to simmer lightly for 3 minutes. Do not allow to burn. Add the broth, cloves and cinnamon. Stir until there are no lumps. Bring to a simmer and cook uncovered 30 minutes. Strain the broth into a clean saucepan and replace on the burner. Whisk in the pumpkin until the mixture is smooth. Bring to a simmer and add the half-and-half, stirring constantly. Heat thoroughly but do not allow to boil. Serve in warm soup bowls with a sprinkling of parsley or serve in demitasse cups to begin a holiday dinner. Serves 8.
Pumpkin Pecan Crunch – Tawnya Harner
1 can pumpkin (15 oz.) 1 tbsp. vanilla extract
1 can evaporated Milk (12 oz.) ¼ tsp. salt
3 eggs 1 package yellow cake mix
1 cup sugar 1 cup chopped pecans
½ cup firmly packed brown sugar 1 cup butter melted (2 sticks)
6 tsp. pumpkin pie spice
Directions – Preheat oven to 350o F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13 x 9 baking pan which has been sprayed with no-stick cooking spray.
Mix cake mix and remaining teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and spiced pecans, if desired.
Pumpkin Torte – Kristin Hershberger
Mix 12 graham crackers (crushed), 2 tbsp. sugar, and ¼ cup butter (softened) into 8 x8 baking pan.
Beat well – 1 beaten egg, 1/3 cup sugar, and 4 oz. cream cheese. Pour over crust. Bake in 350o oven for 20 minutes.
Mix together 1 small box instant vanilla pudding, ½ cup milk, 1 ½ cups pumpkin, 1 tbsp. cinnamon, and 3 ounces of whipped topping. Put on top when bottom part is cooled. Top with additional whipped topping.
The Best Chocolate Chip Pumpkin Bread (or muffins) – Annette Mathias and Shelby Harner
3 ½ cups flour 3cups sugar
1 tbsp. baking soda 1 cup vegetable oil
1 ½ tsp. salt 2/3 cup water
1 tbsp. cinnamon 4 eggs
1 tsp. nutmeg 1 tsp vanilla
1 can pumpkin (15 oz.) 2 cups chocolate chips
Preheat oven to 350o. Grease and flour two large (9 x 5) loaf pans. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In another large bowl, blend together pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly add in flour mixture, missing until just blended. Fold in chocolate chips. Divide batter into pans. Bake 1 hour or till center is done. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely. (Muffins should bake for 2 0 -22 minutes. Makes about 3 dozen)
Pumpkin Oreo Cheesecake Bars – Shelby Harner
2 (8 oz.) packages cream cheese softened ½ tsp cinnamon
½ cup white sugar 1 pinch nutmeg
½ tsp vanilla Crust –
2 eggs 24 Oreos, crushed finely
½ cup pumpkin 1 tbsp. melted butter
Preheat oven 325o. Mike the Oreo crust by missing crushed Oreos with melted butter. Press into the bottom of a lightly greased 9 x 13 baking pan.
Mix cream cheese, sugar, and vanilla in large bowl. Beat until smooth. Blend in eggs one at a time. Add pumpkin, cinnamon, and nutmeg. Stir gently. Spread batter over the crust.
Bake for 35 – 40 minutes or until the center is almost set. Allow to cool, then refrigerate 3hours.
Pumpkin Pie (from scratch) – 1st graders with recipe from Lydia Beechy
Start with a 3 to 4 pound pumpkin (smaller pumpkins tend to be a bit sweeter). Rinse the pumpkin under warm water and cut it in half. Scoop out the seeds. Lay the pumpkins face side down in a large baking dish. Put in ¼ inch of water and bake at 350o for 45 – 60 minutes (or until tender). Remove from oven and scoop out insides, discarding the skin. Keeps 5 days in refrigerator to use in pies, muffins, etc
Filling – Mix together ¾ cup sugar, ½ tsp salt, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp ground cloves, 1 large eggs, and 15 – 16 oz. pumpkin. Add milk. Pour into a prepared crust and bake at 450o for 15 minutes. Then reduce the temperature to 350o for 40-50 minutes. Cool.