Pumpkin Pie

Dorothy Larson

 (click on recipe to enlarge)

PUMPKIN   ROLL
By Amanda Bartlett for Cooking Club - Pumpkin

Beat 5 min:                       

                   3 eggs         

1 C sugar

Fold in:                                                 

                   2/3  C  pumpkin              

1  t  lemon juice

3/4 C flour

1  t  soda

2  t  cinnamon

1  t  nutmeg

½  t  salt

Pour into large jelly roll pan well greased or lined with wax paper.  (I grease and spray and it comes right out.  The dough tends to stick to the wax paper .)

Bake 15 minutes at 375.  Turn onto cloth towel covered with powdered sugar while still warm.  Roll with towel and cool.   Unroll, spread with filling and re-roll.   Wrap in plastic wrap and cool.  Slice and serve.

CREAM   FILLING

1 C  powdered sugar

4 T margarine       

8 oz. cream cheese

1  t  vanilla

Mix and spread on pumpkin roll.

Chocolate variation:

Replace pumpkin with applesauce.  Use ½ C flour and 1/4 C cocoa.  Eliminate spices.

CHOCOLATE CHEESE FILLING

8 oz.  cream cheese

½ C powdered sugar

6 oz.   chocolate chips,  melted

1 t  vanilla

8 oz.  Cool whip

Cool melted chocolate chips .  Cream together, sugar and cream cheese.  Add chocolate and vanilla.  Fold in Cool whip.  Spread on roll or use as moose filling for cakes, etc.

Pumpkin Pancakes

Dorothy Larson

2 cups pancake or waffle mix
2 T brown sugar
1 T cinnamon
1 12-oz can evaporated milk
1 cup pumkin
3 T veg oil
2 tsp vanilla extract
2 eggs

Mix all together and beat until smooth.  Cook like regular pancakes.

Great with Buttermilk Syrup! (Find recipe under Breakfast)

Pumpkin Bread

Jen Miller
yield 4 loaves

Large bowl & wisk
1 large pumpkin
5 1/4 cups sugar
--Stir--

Add:
1 3/4 cup veg. oil
7 eggs
1 cup + 2 Tbsp water
--Mix well--

Add:
7/8 tsp salt
1 1/3 tsp nutmeg
1 3/4 tsp cinnamon
3 1/2 tsp baking soda
--Mix well--

Add:
5 1/4 cups flour
Mix well.  It will be a little lumpy.  Grease pans.  Bake @ 375 for 55 min.

Great Pumpkin Dessert

Made for Cooking Club by Megan Mitchell, found at http://allrecipes.com/recipe/great-pumpkin-dessert/detail.aspx

 

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 1 - 9x13 inch pan

 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Nutritional Information

Amount Per Serving  Calories: 192 | Total Fat: 9g | Cholesterol: 42mg

Pumpkin Muffins with Cream Cheese Centers

made for Cooking Club by Jen Brady, found at http://www.yourcupofcake.com/2010/10/pumpkin-muffins-with-cream-cheese.html

Muffins:

3 cups flour

3-4 teaspoons pumpkin (or apple) pie spice, whatever you have will do

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 ¼ cups oil

2 cups sugar

2 cups pumpkin puree

Filling:

8 oz cream cheese

3/4 cup powdered sugar

Streusel Topping:

½ cup sugar 

¼ cup flour

4 tablespoons cold butter, cubed

1 ½ teaspoon cinnamon

Directions:

1.    Preheat over to 350 degrees.

2.   Prepare filling: Whip cream cheese and powdered sugar until smooth.

3.   Using a piping bag, pipe out a “log” of cream cheese mixture onto plastic wrap.  The diameter should easily fit into the bottom of a muffin tin.

4.   Wrap log in plastic and place in freezer until firm, about 2 hours.

5.   Prepare Batter: Combine flour, spices, salt and baking soda.

6.   In a separate bowl, combine eggs, oil, sugar and pumpkin.

7.   Mix in dry ingredients only until combined, do not over mix.

8.   Fill muffins tins (with papers) 1/3 full.

9.   Cut cream cheese “log” into pieces and place a piece in each muffin tin.  Make sure to not press them down all the way to the bottom.

10.Cover cream cheese centers with more batter, so the tin is about 2/3-3/4 full.

11.  Prepare topping: Combine all ingredients until crumbly (using a form works well).

12. Bake 15-20 minutes of until tops spring back.

 

My Notes: I don't have the luxury of a cake decorating set, therefore no piping bag.  I just spooned the cream cheese mixture in a line onto a piece of plastic wrap, and then rolled it up and rolled/squeezed it like a play-dough snake to make the "log." It worked fine.  I see the wisdom in freezing it if you do the log, but I don't see why, to save time, if you have a piping bag, that you couldn't just pipe the cream cheese straight into the cup without having to wait for freezing.  I also added a splash of vanilla to the cream cheese mixture.

I am trying to gradually made a change to eating more healthy, so I substituted half of the flour with whole wheat flour, and half of the oil with olive oil.  I would think applesauce would work really well with this recipe in place of the oil for lower fat. 

Pumpkin pie spice was expensive! So I made my own. I had a 1:1:1 ratio of cinnamon, nutmeg and ginger already mixed, and then added a bit of allspice. It seemed to work well. They were yummy!

Pumpkin - Cooking Club October

Pumpkin Pecan Muffins
Jen Brady

1 ¼ cups quick oats
1 cup flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
½ tsp Baking soda
½ tsp salt
½ tsp nutmeg
1 cup canned pumpkin
¾ cup firmly packed brown sugar
½ cup vegetable oil
¼ cup milk
1 tsp vanilla
1 egg

Topping:

¼ cup oats
¼ cup flour
¼ cup brown sugar
3 T chopped pecans
1 tsp cinnamon
¼ cup butter, softened


Heat oven to 400 degrees. Line muffin tins. Combine dry ingredients. Add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill cups ¾ full.

Combine topping ingredients. Mix until crumbly. Sprinkle over muffins. Bake 15-10 min. Remove from pan and serve warm.

Black Bean & Pumpkin Soup

Bonnie Wakefield

1 tsp cumin
1 14.5-oz can Rotel diced tomatoes and green chilies (mild or original) (or stewed tomatoes for a less spicy flavor)
2 15-oz cans reduced sodium black beans
3 cups reduced sodium chicken broth
1 16-oz can pumpkin
1 medium onion, chopped
2 cloves garlic, chopped
cilantro to taste
fat-free sour cream

Combine cumin, tomatoes and green chilies, beans and pumpkin in a large saucepan. In separate pan, saute onion and garlic, then add to other ingredients. Bring to simmer 10-15 min to blend ingredients.

Harvest Day Soup

Alice Bauer

1 lb sausage
1 large onion, finely chopped
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 tsp nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan, brown and cumble sausage. Remove sausage and saute onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled wtih parsley. Refriderate leftovers. Serves 8-10.

Pumpkin Garlic Soup

Glenny Riley

Easy Pumpkin Soup

Jen Brady

1 can chicken both (13 3/4 oz)1 can cream of celery soup
1 can pumpkin
2 cups milk, or 1 cup milk & 1 cup Half and Half
1/4 tsp black pepper

Combine soup, 1/2 to 1 can pumpkin (own preference). Heat through. Add pepper and milk. Stir with wisk. Do not let soup boil too long.

Pumpkin Parfaits
Bonnie Wakefield/Bonnie Weekes

Parfait:

3 c. pumpkin (from a can)

1/2 gal. vanilla ice cream (let get very soft)

1 c. brown sugar

2 t. cinnamon

1 t. salt

1/2 t. ginger

1/2 t. cloves

Crust:
3 c. graham crackers (about 2 packs) crushed in blender

1/2 c sugar
1 cube (melted) butter
Mix and bake at 350 for 10 min.

Beat parfait ingredients with a mixer. When crust is cool, pour pumpkin mixture on top of crust and freeze. Let set out for a few minutes to soften before cutting or it will be too hard.