others only liked sweet potato pie. She decided to make her pies with half pumpkin and half sweet
potato. She tried her new pie out on me and my siblings. We loved it and a family tradition was born
She didn't share her secret with me until I got married. She said for me to try baking this pie for
my first Thanksgiving Dinner for my new husband. He complimented me on my wonderful sweet
potato pie. I added my own touch to this pie recipe. I added a crumb topping to my pie.
I will share all types of pumpkin recipes with you. They will range from pancakes to pound cakes.
***************************************************************************
PUMPKIN FOR BREAKFAST
***************************************************************************
PUMPKIN PANCAKES
2 C plain flour
2 tsp baking soda
1/2 tsp salt
2 T sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 C buttermilk *
1 cup pumpkin puree
2 tsp baking soda
1/2 tsp salt
2 T sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 C buttermilk *
1 cup pumpkin puree
1 egg
Mix dry ingredients and set aside.
In a bowl whisk buttermilk, pumpkin, and egg.
Mix well. Stir in dry ingredients and mix well.
Heat cast iron skillet over medium heat. Grease
skillet and pour 1/4 cup batter for each pancake.
Cook pancakes until golden brown on both sides.
Makes 6 pancakes.
In a bowl whisk buttermilk, pumpkin, and egg.
Mix well. Stir in dry ingredients and mix well.
Heat cast iron skillet over medium heat. Grease
skillet and pour 1/4 cup batter for each pancake.
Makes 6 pancakes.
* Make buttermilk by adding 1 tsp vinegar to 8
oz milk. Let mixture stand 5 minutes or until milk looks curdled.
PUMPKIN COFFEE CAKE
2 LAYER YELLOW CAKE MIX
1 C PUMPKIN PUREE
1 EGG
1/4 C OIL
1 TSP CINNAMON
1 TSP VANILLA EXTRACT
STREUSEL
2 T flour
1/4 C packed brown sugar
1/2 tsp cinnamon
4 tsp cold butter
tube pan.
In a large bowl combine pumpkin,egg,vanilla, cinnamon, and oil. Add cake mix. Stir with a
wooden spoon until batter is well mixed. Pour
half the batter in pan. Spread batter evenly
with back of wooden spoon. Mix streusel and
sprinkle over batter. Add rest of batter over
the streusel.
Bake 45 minutes or until toothpick
comes out clean.
CHOCOLATE CHIP PECAN PUMPKIN BREAD
2 layer yellow cake mix
1 egg
1/4 C oil
1 C pumpkin puree
12 oz bag chocolate chips, divided
1 tsp vanilla extract
1 tsp cinnamon
1/2 c chopped pecans
Preheat oven 350 degrees.
Grease 8.5 x 4.5 loaf pan.
In a large bowl combine pumpkin,egg,vanilla, cinnamon,oil, and 1 cup chocolate chips. Add
cake mix. Sir with a wooden spoon until batter
is well mixed. Pour batter into loaf pan. Sprinkle
rest of chocolate chips and pecans over batter.
Bake 45 minutes or until toothpick comes out
clean from center of pumpkin bread.
MINI PUMPKIN MUFFINS W/ MAPLE GLAZE
2 LAYER YELLOW CAKE MIX
1 C PUMPKIN PUREE
1 EGG
1/4 C OIL
1/4 C MILK
1 TSP PUMPKIN PIE SPICE
1 TSP VANILLA EXTRACT
GLAZE
1 C POWDERED SUGAR
1 T MAPLE SYRUP
1 T MILK
1/2 TSP VANILLA EXTRACT
Preheat oven 325 degrees. Fill mini muffin
tins with paper liners.
In a large bowl combine pumpkin,egg,vanilla,
pumpkin pie spice, and oil. Add cake mix. Stir
with a wooden spoon until batter is just mixed
and cake mix is no longer visible. Avoid over
mixing. Use teaspoon to fill muffin tin. Bake
10 minutes or until center feels firm to touch.
Let muffins cool in tin 5 minutes. Transfer to
wire rack with sheet pan underneath. Cool
completely
Combine the powdered sugar, maple syrup,
milk, and maple extract. Drizzle the glaze
over the cooled muffins.
PUMPKIN FRENCH TOAST
DOUGHNUT PAN
BAKED PUMPKIN DOUGHNUTS
2 C complete pancake mix
1/2 C pumpkin puree
2 eggs
1/4 C milk
1 tsp vanilla extract
2 T sugar
1 tsp pumpkin pie spice
Cinnamon sugar
1/2 C sugar
1 T cinnamon
Preheat oven 350 degrees. Greased doughnut tin.
In a large bowl mix pancake mix, pumpkin, eggs,
vanilla, sugar, milk and spice. Use teaspoon to
spoon batter 3/4 full in doughnut tin. Bake for
15 minutes or until doughnut feel firm to touch.
Transfer to wire rack with sheet pan underneath. Combine the cinnamon and sugar. Sprinkle both sides of doughnuts with cinnamon sugar. Enjoy!!
PUMPKIN BREAD PUDDING
5 C day old bread, cubed
15 oz can pumpkin puree
1 C sugar
2 large eggs
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
1 C milk
1 C cranberries
cinnamon sugar for garnish
Preheat oven 350 degrees. Grease 9x13 baking dish.
Place bread cubes in large bowl. Pour milk over bread
and let soak 20 minutes. Add rest of the ingredients
and mix well. Bake bread pudding 45 minutes or until
firm to touch. Garnish warm pudding with cinnamon sugar.
SWANNIE'S PUMPKIN SWEET POTATO PIE
1 C sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
2 large eggs, beaten
1 T melted butter
1 C pumpkin puree
1 C mashed sweet potato
1 tsp vanilla extract
1 C milk
1 unbaked 9-inch deep-dish pie shell
In large bowl mix all ingredients until well blended.
Pour pie filling into pie shell. Bake pie 45 minutes
in 350 degree oven on cookie sheet. Pie is done
will toothpick comes out clean from center of pie.
PUMPKIN BUTTER CAKE
CRUST
2 layer yellow cake mix
1 egg
8 T butter, melted
FILLING
8 oz cream cheese, softened
15 oz can pumpkin puree
2 eggs
1 lb powdered sugar
1/2 C melted butter
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
Combine the cake mix, egg, and butter and mix
well. Pat the mixture into greased 13 x 9-inch pan.
Mix cream cheese, pumpkin, cinnamon and nutmeg until well blended. Add egg and mix well. Slowly add powdered sugar in small increments then add butter
and vanilla. Mix filling thoroughly and pour over crust. Bake for 45 minutes until center
is firm.
I heard about two ingredient pumpkin recipes at work a few years ago. My boss was in a rare
cooking mood. She bought in a tray of chocolate cupcakes. She said her 7 year old son helped
her make them. We were having an early staff meeting so most of us tried them.. We figured we
needed the sugar rush in order to stay awake during another boring meeting. Well, "I'm just saying",
they were delicious! She sprung a surprise on us! She declared that they just had two ingredients!
I thought, No Way! She just used a can of pure mashed pumpkin and chocolate cake mix. The recipe
came from her "Hungry Girl" cookbook.
I rushed home with ingredients in hand and baked them. I wanted to take them for lunch time treat
at work. I made a big mistake. I left them on the counter to cook while I took a brief siesta before cooking dinner. My two boys had sneaked in and
ate half of them. I didn't tell them my secret. I did
discover that you can substitute canned mashed sweet potatoes for canned mashed pumpkin.
TWO INGREDIENT PUMPKIN MUFFINS
Preheat oven 350 degrees. Grease cookie sheet.
1 family-sized box brownie mix
1 can pumpkin puree
3 eggs
1/4 C milk
1/4 C pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
8 slices of bread
Butter for skillet
Preheat skillet over medium heat. Beat eggs and milk
in a bowl and set aside. Stir in pumpkin, and spices until well
mixed. Melt pat of butter to skillet. Dip both sides of bread into egg mixture. Brown both sides of bread. Keep warm in 250 degree oven until all of the toast has been cooked.
******************************************************************************
DESSERTS
******************************************************************************
PUMPKIN ROLL
3 eggs
2/3 C pumpkin puree
1 2/3 C yellow cake mix
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
DESSERTS
******************************************************************************
PUMPKIN ROLL
3 eggs
2/3 C pumpkin puree
1 2/3 C yellow cake mix
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
FILLING
8 oz cream cheese, softened
2 T butter, softened
1 C powdered sugar
1 tsp vanilla extract
2 T butter, softened
1 C powdered sugar
1 tsp vanilla extract
Preheat
oven to 350 degrees. Grease sheet pan.
In large bowl, beat eggs with electric mixer until
very thick and lemon colored. Beat in pumpkin
until well mixed. Gradually beat in dry cake mix,
cinnamon, nutmeg and cloves. Pour in sheet pan
and spread evenly. Bake 15 minutes or until cake
springs back when touched in center. Let cake
very thick and lemon colored. Beat in pumpkin
until well mixed. Gradually beat in dry cake mix,
cinnamon, nutmeg and cloves. Pour in sheet pan
and spread evenly. Bake 15 minutes or until cake
springs back when touched in center. Let cake
cool 5 minutes Remove it from
the pan and place
cake on a clean dishcloth which has bee dusted
with powdered sugar. Cool completely.
In small bowl, beat the cream cheese, butter, power
sugar and vanilla until smooth. Unroll cake; spread
filling evenly. Place pumpkin roll on a long
sheet of
waxed paper, and dust with powdered sugar. Wrap
cake in
waxed paper, and twist ends of waxed paper.
Chill in refrigerator 24 hours. Dust roll with powdered
sugar before slicing.
DOUGHNUT PAN
BAKED PUMPKIN DOUGHNUTS
2 C complete pancake mix
1/2 C pumpkin puree
2 eggs
1/4 C milk
1 tsp vanilla extract
2 T sugar
1 tsp pumpkin pie spice
Cinnamon sugar
1/2 C sugar
1 T cinnamon
Preheat oven 350 degrees. Greased doughnut tin.
In a large bowl mix pancake mix, pumpkin, eggs,
vanilla, sugar, milk and spice. Use teaspoon to
spoon batter 3/4 full in doughnut tin. Bake for
15 minutes or until doughnut feel firm to touch.
Transfer to wire rack with sheet pan underneath. Combine the cinnamon and sugar. Sprinkle both sides of doughnuts with cinnamon sugar. Enjoy!!
PUMPKIN BREAD PUDDING
5 C day old bread, cubed
15 oz can pumpkin puree
1 C sugar
2 large eggs
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
1 C milk
1 C cranberries
cinnamon sugar for garnish
Preheat oven 350 degrees. Grease 9x13 baking dish.
Place bread cubes in large bowl. Pour milk over bread
and let soak 20 minutes. Add rest of the ingredients
and mix well. Bake bread pudding 45 minutes or until
firm to touch. Garnish warm pudding with cinnamon sugar.
SWANNIE'S PUMPKIN SWEET POTATO PIE
1 C sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
2 large eggs, beaten
1 T melted butter
1 C pumpkin puree
1 C mashed sweet potato
1 tsp vanilla extract
1 C milk
1 unbaked 9-inch deep-dish pie shell
In large bowl mix all ingredients until well blended.
Pour pie filling into pie shell. Bake pie 45 minutes
in 350 degree oven on cookie sheet. Pie is done
will toothpick comes out clean from center of pie.
PUMPKIN BUTTER CAKE
CRUST
2 layer yellow cake mix
1 egg
8 T butter, melted
FILLING
8 oz cream cheese, softened
15 oz can pumpkin puree
2 eggs
1 lb powdered sugar
1/2 C melted butter
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
Combine the cake mix, egg, and butter and mix
well. Pat the mixture into greased 13 x 9-inch pan.
Mix cream cheese, pumpkin, cinnamon and nutmeg until well blended. Add egg and mix well. Slowly add powdered sugar in small increments then add butter
and vanilla. Mix filling thoroughly and pour over crust. Bake for 45 minutes until center
is firm.
cooking mood. She bought in a tray of chocolate cupcakes. She said her 7 year old son helped
her make them. We were having an early staff meeting so most of us tried them.. We figured we
needed the sugar rush in order to stay awake during another boring meeting. Well, "I'm just saying",
they were delicious! She sprung a surprise on us! She declared that they just had two ingredients!
I thought, No Way! She just used a can of pure mashed pumpkin and chocolate cake mix. The recipe
came from her "Hungry Girl" cookbook.
I rushed home with ingredients in hand and baked them. I wanted to take them for lunch time treat
at work. I made a big mistake. I left them on the counter to cook while I took a brief siesta before cooking dinner. My two boys had sneaked in and
ate half of them. I didn't tell them my secret. I did
discover that you can substitute canned mashed sweet potatoes for canned mashed pumpkin.
TWO INGREDIENT PUMPKIN MUFFINS
2 layer spice cake mix
1 can pumpkin puree
Preheat oven 350 degrees. Line muffin tin with
paper liners. Mix the pumpkin and the spice cake
mix together until well combined. Fill tin 2/3 full.
OPTIONS:
Bake 15 minutes or until center is firm to touch.
OPTIONS:
Mix 1 tablespoon of sugar and 1 tsp of cinnamon. Sprinkle over tops of muffins.
Add 1/2 cup of chopped pecans to batter
Add 1/2 cup raisins or dried cranberries to batter
TWO INGREDIENT PUMPKIN COOKIES
2 layer spice cake mix
1 can pumpkin puree Preheat oven 350 degrees. Grease cookie sheet.
In a bowl combine cake mix and pumpkin puree. Drop tablespoon of cookie dough, 2 inches
apart on cookie sheet pan. Bake 15 minutes or
until center is firm to touch. Transfer to wire rack
to cool after 10 seconds.
Options:
Add 1/2 C chopped pecan or walnuts
Add 1/2 C chocolate chips
Sprinkle with cinnamon sugar
Frost cookies with butter cream or cream
cheese frosting
TWO INGREDIENT PUMPKIN BROWNIES
1 family-sized box brownie mix
1 can pumpkin puree
Preheat oven to 350 degrees. Grease 9 inch pan.
In a large bowl blend brownie mix and pumpkin puree. Spread the batter evenly in the pan. Bake
20 minutes or until the tooth pick comes out clean
from center of brownie.
OPTIONS:
Add tsp vanilla extract
Add 1/2 C chopped pecan or walnuts
Add 1/2 C chocolate chips
No comments:
Post a Comment