View Full Version : Let's share our PUMPKIN recipes!!

09-03-2006, 10:05 PM
It's getting to be that time of year!! Yeah!!
I love Pumpkins! Let's share our Pumpkin recipes!!


09-08-2006, 06:00 PM
Easy Pumpkin Bread
2 c canned unsweetened pumpkin
1 c veggie oil
2/3 c water
4 large eggs
3 c sugar
3.5 c flour
2 tsp cinnamon
1.5 tsp baking soda
1 tsp nutmeg
1/2 tsp salt

Stir together first set of ingredients in large bowl, pile second list of ingredients on top. Whisk the dry ingredients a couple strokes and then whist them all together until dry ingredients are just moistened. Spoon into 2 greased 9x5 loaf pans. Bake in 350 oven for about an hour, or until wooden pick inserted int the center comes out clean.

09-09-2006, 07:56 AM
YUMMY Pumpkin Cobbler

2 eggs, slightly beaten
1 cup evaporated milk
3 cups cooked and mashed pumpkin (2 medium pie pumpkins)
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter (no substitutes), melted
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
Pecan halves (optional)

1. Preheat oven to 350 degrees F.
2. For filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
3. For crust, pour butter into a 3-quart rectangular baking dish, tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin mixture evenly over crust. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. If desired, garnish with pecan halves. Makes 8 to 10 servings.

09-11-2006, 01:36 PM
Upside Down Pumpkin Cake


1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1 3/4 cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
3 Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

This taste best when completely cooled in the refrigerator over night and served the next day. Also very good when served with cool whip.

09-18-2006, 02:39 PM
I would love a new pumpkin roll reciepe, not the libby's on the can one. Something different, but yummy! Any suggestions?

09-18-2006, 02:40 PM
I would love a new pumpkin roll reciepe, not the libby's on the can one. Something different, but yummy! Any suggestions?

09-18-2006, 02:40 PM
I would love a new pumpkin roll reciepe, not the libby's on the can one. Something different, but yummy! Any suggestions?

10-14-2006, 08:39 PM
This sounds delicious!!! :) I love pumpkin!

10-15-2006, 12:22 PM
This is from Paula Deen- great for T Giving!

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.