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Ingredients

• 3 cups canned pumpkin puree
• 1 1/2 cups vegetable oil
• 4 cups white sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Frosted Pumpkin Cookies
Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• ? teaspoon allspice
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Directions

1. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
2. Drop from spoon to cookie sheet. Bake 15 minutes at 350 degrees F (175 degrees C). Check for doneness — they will look done before they are.
3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Low-Fat Pumpkin Muffins:

-2 3/4c all-purpose flour
-1c granulated sugar
-1 Tbsp baking powder
-1 tsp baking soda
-1 tsp ground cinnamon
-1/2 tsp salt
-1c canned pumpkin
-3/4c fat-free sour scream
-1/3c fat-free milk
-1/4c vegetable oil
-1 tsp vanilla extract
-1 Lg egg
-1 Lg egg white
-cooking spray
-1 Tbsp granulated sugar
-1 1/2 tsp brown sugar

It is very easy to make this recipe dairy-free or vegan as well!!! For dairy-free, substitute Tofutti sour cream for the fat-free sour cream and soy milk for fat-free milk. To make it completely vegan, use egg substitute in place of the eggs.

1) Preheat oven to 375 degrees. 2) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. 3) Combine pumpkin & next 6 ingredients (through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. 4) Combine 1 Tbsp granulated sugar & brown sugar; sprinkle over muffins. 5) Bake at 375 degrees for 25min. or until muffins spring back when touched lightly in center. Remove muffins from pans immediately. Cool on wire rack.
18 Servings; Serving size 1 muffin
Calories: 164
Fat: 3.5g
Protein: 3.5g
Carbohydrates: 29.7g
Fiber: 1g
Cholesterol: 12mg
Iron: 1.2mg
Sodium: 269mg
Calcium: 78mg

Yum Yum Yum!!!!

Kimber

Chris's Pumpkin Pie

*****Start with one pumpkin. Clean it out, wash, cut off imperfections (leave as much skin as possible), and cut into pieces. Boil until very soft. Puree in a blender. Store extra in freezer safe bags to use for future pumpkin recipes.

1 1/2 cups pumpkin puree
3/4 cup sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
3 slightly beaten eggs
1 1/4 cup milk
3/4 cup evaporated milk
1 9 inch pastry shell

Prepare pumpkin, sugar, salt, and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell (crimp edges high). Bake in oven at 450 degrees for 15 minutes then lower temperature to 375 degrees for 50 minutes or until knife inserted in center of pie comes out clean. Cool and serve!

Pumpkin Flan

? Cooking spray
? 2/3 cup sugar, divided
? 1/2 cup whole milk
? 1/4 cup evaporated milk
? 2 eggs
? 2 egg yolks
? 1 teaspoon vanilla extract
? 1/2 teaspoon grated nutmeg
? 1 teaspoon ground cinnamon
? 3/4 cup solid-pack pumpkin

? Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
? In a small saucepan , heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel , about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
? Preheat oven to 350 degrees F.
? Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

Pumpkin Bars

2 c flour
1tsp baking soda
2 tsp cinnamon
1 c veg oil
2 c pumpkin (canned)
2 tsp baking powder
1/2 tsp salt
2 C sugar
3 eggs

Mix the above together and put into 2 9x13 greased pans. Bake at 350 degrees for 20 minutes

Frosting
1 C chopped pecans
1/2 stick margarine/butter
1 1/2 cup powdered sugar
8 oz cream cheese
1 tsp vanilla

Mix all but the pecans and spread mixture on cooled cake. Sprinkle with pecans. Cut into squares.

Pumpkin Cheesecake

Graham Cracker Crust
2 cups graham cracker crumbs - about 15 whole crackers
1/3 cup margarine softened

Pumpkin Filling

1 24 oz container nonfat cottage cheese
1 2 ox tub light processed cream cheese
1 1/4 cups packed light brown sugar
2 large eggs
Egg whites from 2 eggs
1 16 oz can of pumpkin
2 tablespoons cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Optional top with caramelized pecans halves

Heat oven to 325
Lightly grease bottom and sides of 9x3 springform pan

Crust: Mix cracker crumbs and margarine in a medium size bowl until evenly moistened. Press into the bottom and up 2 inches of the sides of prepared pan.

Filling: In a food processor or blender process cottage cheese and cream cheese about 2 min. until thick and smooth, Add brown sugar and process until sugar dissolves, Add eggs and egg whites and process until blended well, Scrape mixture into large bowl, stir in pumpkin, cornstarch, spice and vanilla until blended well and smooth, pour into prepared crust.

Bake 1 1/2 hours or until top of cake looks set. turn oven off and let set in the oven for 2 more hours.

Remove from oven, cover and refrigerate at least 6 hours.

To carmelize pecans: Arrange 20 pecan halves 1 in. apart on foil lined cookie sheet/ Cook 1/2 cup of sugar in a small sauce pan over low heat, stirring until melted and dark amber in color. Slowly pour over pecans and let cool until hard. Place of top of cake before refrigerating.

Pumpkin Cupcakes

1 box spiced cake mix
1 can (15 ounce) Pumpkin Puree
1/3 cup veg oil
1/3 cup water
3 eggs

Preheat oven to 350. Line muffin tin with cupcake papers. Mix all ingredients together. Fill each tin 2/3 full of batter. Bake 18-23 minutes. Let cupcakes cool in pan for 10 minutes and then remove from baking tin and let them cool completely.
Frost with a cream cheese frosting.

Pumpkin Chocolate Chip Cookies
Makes 5 dozen cakey cookies.

Ingredients
1c unsalted butter, softened
1c white sugar
1c light brown sugar
2 large eggs
1t vanilla extract
1c canned pumpkin puree
3c all purpose flour
2t baking soda
1/2t salt
1t ground cinnamon
1/2t ground ginger
1/4t ground nutmeg
1/4t ground cloves
2c 912 oz bag) milk chocolate chips
Non stick cooking spray or parchment paper

Directions:
Heat the oven to 350F. Spray cookie sheets with nonstick spray or line them with the parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until it is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter by thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 min, or until the cookies are browned around the edges. Remove the cookie sheet from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Store in sealed container to keep moist.

Pumpkin Oatmeal Cookies (Vegan)
Makes 4 dozen cookies.

Ingredients:
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350 and grease two or four baking sheets (if you just have two, then you will just need to save half the batter for a second batch).

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350 degrees. Remove from oven and get cookies onto a wire rack to cool.

p { margin-bottom: 0.08in; }h3 { margin-bottom: 0.08in; } Pumpkin Curry

• 1 tablespoon olive oil
  
• 2lb sugar baby pumpkin peeled, seeded, and diced
  
• 1 tablespoon butter
  
• 1 onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 (1 inch) piece fresh ginger root, minced
  
• 1 tablespoon ground coriander
  
• 1 tablespoon ground cumin
  
• 1 pinch ground turmeric
  
• 1 teaspoon red pepper flakes
  
• 1/2 cup canned coconut milk
  
• 1 1/2 cups vegetable broth
  
• salt and pepper to taste
  

1. Melt the butter in a skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent.
   
2. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, coconut milk and vegetable broth. Season with salt and pepper to taste. Cook for 15 minutes over medium heat. Serve over rice and/or lightly steamed veggies. Yum!
   

Health Pumpkin Praline chiffon pie
1 ( 9 inch ) pie shell or gingersnap crust
1/3 cuo of smart balance or Butter
1/3 cup brown sugar
1/3 cup pecan chopped


Bake crust 10 minutes in pre heated oven at 450

3/4 cup sugar
1 envelope plain gelatin
tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt

cream butter and brown sugar together. Stir in pecans. Spread evenly over bottom of partially baked shell. bake 5 minutes longer Cool

Combine sugar, gelatin, cinnamon, giger, cloves, and salt in the top of a double boiler

4 eggs separated
1 ( 16 oz) can pumpkin
3/4 cup skim milk

Beat egg yolks slightly; add with pumpkin and milk to sugar mixture. Mix well. Cook over hot, not boiling water for 15 minutes or until gelatin dissolves. Chill.

Stir occasionally and continue chilling until mixture starts to thicken and becomes syrupy.

1/4 cup sugar
Beat egg whites until fluffy . Gradually beat in sugar until egg whites are thick and glossy. Fold into chilled pumpkin mixture.

1/2 cup whipping cream
1 TBLS confectioner's sugar

Whip cream until almost stiff.
Add confectioner's sugar and continue beating until stiff.

Top pie with whipped cream and chill until serving time.


DELICIOUS !!!!!!!

Wow!

These recipes are great. My mouth is watering. Keep 'em coming.

Take care,
Olivia