Pumpkin Muffins

4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted

To prepare pumpkin puree, preheat the oven to 375 degrees. Cut 1 sugar pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down in a roasting pan. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles. Remove the pumpkin from the pan. When cool enough to handle, scoop out the flesh. Press the flesh through a fine sieve set over a bowl. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl. Spoon the puree into the sieve and drain in the refrigerator overnight. more pumpkin puree info.

Preheat the oven to 375 degrees. Butter twenty-four 2-1/2” (1/2-cup) muffin pan cups.

In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the butter with the flour mixture and toss. With a paddle attach­ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal.

In a medium bowl, whisk the eggs; stir into the flour mixture. Stir in the pumpkin puree, milk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.

Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks


2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.

Cheesecake Factory Pumpkin Cheesecake

 1 1/2 cups graham cracker crumbs
     5 tablespoons butter, melted
     1 cup plus 1 tablespoon sugar
     3 8-ounce packages cream cheese, softened
     1 teaspoon vanilla
     1 cup canned pumpkin
     3 eggs
   1/2 teaspoon cinnamon
   1/4 teaspoon nutmeg
   1/4 teaspoon allspice
       whipped cream
  1. Preheat the oven to 350 degrees F.

  2. Make the crust by combining the graham cracker crumbs with the melted
    butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
    coat all of the crumbs with the butter, but not so much as to turn the
    mixture into paste. Keep it crumbly.

  3. Press the crumbs onto the bottom and about two-thirds of the way up
    the sides of a springform pan. You don’t want the crust to form all
    of the way up the back of each slice of cheesecake. Bake the crust
    for 5 minutes, then set it aside until you are ready to fill it.

  4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
    vanilla. Mix with an electric mixer until smooth.

  5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
    to beat until smooth and creamy.

  6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
    turn a bit darker at this point. Remove from the oven and allow the
    cheesecake to cool.

  7. When the cheesecake has come to room temperature, put it into the
    refrigerator. When the cheesecake has chilled, remove the pan sides
    and cut the cake into 8 equal pieces. Use dental floss to make a
    clean cut.

    Serve with a generous portion of whipped cream on top.

    Serves 8.

Crustless Pumpkin Pie

1 1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, optional

  1. In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9" pie plate. Place pie plate in a 15" x 10" x 1" baking pan; add 1/2" of hot water to pan.

  2. Bake at 350F for 50-55 minutes or until a knife inserted near the center comes out clean.

Double Layer Pumpkin Pie

4 ounces Cream cheese, softened
1 Tablespoon milk or half and half
1 Tablespoon sugar
1 1/2 Cool Whip Lite®, thawed
1 cup Milk or half and half
1 graham cracker crumb pie crust
2 packages (4 serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz) Pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

  1. Mix cream cheese, 1 Tb. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

  2. pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. ( Mixture will be thick. ) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.

  3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

These are great cookies a family favorite so moist . mmmm
Pumpkin Cookies

1 Cup Sugar
1 Cup Canned Pumkin (make sure it is not canned pumkin pie mix . Make sure it is 100 percent pimkin)
1/2 Cup Shortening
1 Tablespoon Grated Orange Peel
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/2 Cup Raisin (optional)
1/2 Cup Chopped Nuts (optional)
Light Brown Glaze.

Heat Oven to 375 degrees . Mix Sugar , Pumpkin, Shortening and orange peel. Stir in flour, baking powder and soda, cinnamon and salt. stir in optional raisins and nuts.
Drop dough by the teaspoonfuld onto the ungreased cookie sheet bake until light brown. Immediately remove from cookis sheet after 8-10 minutes of baking. Cool. Spread with light brown glaze.

1/4 Cup Margarine
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1-2 Tablespoons Milk.
Heat Margarine in 1 1/2 Quart saucepan over medium heat until delicately brown. Stir in powdered sugar and vanilla . Stir in milk until smooth. Remove from heat and dip tops of cookies in glaze. BE CAREFUL, GLAZE IS VERY HOT!!!

Quick Curried Pumpkin Soup


2 tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half


Melt butter in bottom of 3 to 4 quart saucepot. Sauté onion for 2 to 3 minutes, until beginning to soften. Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking. Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half. Whisk again to make a smooth mixture.

Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn’t scorch. Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot.

May be garnished with curry flavored whipped cream.


You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety.

You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2 pound chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin.

Note: If desired, oil may be substituted for the butter and milk for the half and half.

Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk.

Pumpkin Ice Cream Freeze

Serves 8

Preparation :30

1 1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.

Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.

Iowa Style Pumpkin Cake

Serves 8

This is a very rich dessert and should be taken seriously. Top it with homemade ice cream and garnish it
with honey roasted, shelled pumpkin seeds.

1 canned pumpkin, large can
1 evaporated milk, 1 can
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted

Preheat your oven to 350 degrees.

Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.

Let the cake stand overnight.

Pumpkin Pudding with Walnut Cream
Makes 10 servings



3 cups half and half
6 large eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
6 tablespoons light molasses
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
24 ounces solid-pack pumpkin

Walnut Cream:

1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 tablespoons dark rum
3/4 cups walnuts, toasted and finely chopped



Preheat oven to 325°F. Butter a shallow 8-cup baking dish.

Bring half and half to simmer in small saucepan. Set aside.

Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin and warm half and half. Pour mixture into prepared dish. Set dish in a large baking pan. Add enough hot water to pan to come halfway up sides of dish.

Bake until custard is set and knife inserted 2 inches from center comes out clean, about 50 minutes. Cool completely. Serve cold or at room temperature with Walnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.)

Walnut Cream:

Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hours ahead. Cover and chill.)

Pumpkin Tiramisu
Double this recipe if you are using a large trifle bowl.

Makes 8 generous servings


1 package authentic Italian ladyfingers (they’re hard, not soft)
2 tablespoons either Frangelico liqueur, rum or orange juice
8 ounces Mascarpone cheese
1/2 cup pumpkin purée
1 teaspoon cinnamon
1/2 to 1 teaspoon freshly ground nutmeg (to taste)
1 1/2 cups powdered sugar or to taste
1 teaspoon pure vanilla extract or orange extract
2 1/2 cups heavy cream, whipped and chilled
crystallized ginger


Arrange ladyfingers on the bottom of a 9 inch square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 cups of the whipped cream. Pour mixture over lady fingers.

If using a large trifle bowl, you can layer the ladyfingers and cream mixture. Just make sure you sprinkle lady fingers with liquid, either juice or liqueur, before covering with the cream mixture.

Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight.

We always make sure this is near by at thanksgiving.

Pumpkin Brownies with Vanilla Frosting


2 eggs, beaten
1/2 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking powder, and ginger
1/4 teaspoon each allspice and cloves
1 cup chopped, toasted pecans


Preheat oven to 350 degrees. Butter a 13x9x2 inch pan
Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract.

In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan.

Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.

Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars.

Vanilla Frosting


3 ounces of cream cheese, softened
1 teaspoon cream or milk
1 tablespoon pure vanilla extract
2-1/2 cups powdered sugar.


Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency.

If you’re interested in a different approach to cranberries this year, here’s a refreshing palate cleanser that’s also festive.

Sugar-Roasted Pumpkin

1 small pumpkin (about 2 1/2 lbs)
Cooking spray
2 tsp. butter, divided
2 Tbs. dark brown sugar, divided

Preheat oven to 425*. Cut the pumpkin into 4 wedges, discarding seeds and membrane. Place the pumpkin wedges, cut sides up, in an 11x7-inch baking dish coated with cooking spray. Place 1/2 tsp. butter on each wedge, and sprinkle each wedge with 1 1/2 tsp. sugar. Bake at 425* for 35 minutes or until tender.

3 eggs
1 c. sugar
2/3 c pumpkin
1 tsp. lemon juice
1/2 tsp. salt
3/4 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 c. finely chopped walnuts

Beat eggs on high speed with mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1 inch pan. Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Start at narrow end, roll towel and cake together. Cool. Unroll.

Filling For Pumpkin Cake Roll:
1 c. powdered sugar
2 ( 3 oz.) pkgs. cream cheese
4 Tbs. butter
1/2 tsp. vanilla

Combine above ingredients and beat until smooth. Spread over cake. Roll. Chill. Makes 8 servings.

Iced Pumpkin Blondies


2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY’S 100% Pure Pumpkin
Maple Icing (recipe follows)

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.

BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.

Old-Fashioned Pumpkin Nut Loaf Bread


2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY’S 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup CARNATION Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Pumpkin Crunch

Description: It is absolutely devine!! This is so easy to make and almost fool proof. It is the most asked for dessert in my family.

1 package 1 package yellow cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

Preparation Directions:
Preheat oven to 350 degrees.
Grease bottom of 9x13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake for 50-55 minutes or until golden.
Cool completely.
Serve with whipped topping.
Refrigerate leftovers. If you have any leftover, that is!!!

Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.

Pumpkin Creme Brulee

Nonstick cooking spray
1 can (12 fl. oz.) CARNATION Evaporated Milk
3/4 cup LIBBY’S 100% Pure Pumpkin
5 tablespoons granulated sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites

PREHEAT oven to 300° F. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13 x 9-inch baking pan.

PLACE evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in blender container; cover. Process until smooth, about 1 minute. Add eggs and egg whites to blender; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.

BAKE for 65 to 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Sprinkle each crème brûlée with 1 teaspoon of remaining sugar. Place on jelly-roll pan. Broil for 1 to 2 minutes, rotating pan once, until sugar is melted and caramelized. Refrigerate for 5 to 10 minutes or until topping hardens.


1 cup. milk
3 cup. sugar
3 Tablespoon. light corn syrup
1/2 cup. pumpkin
dash of salt
1/2 teapoon. cinnamon
1/2 teaspoon. allspice
4 Tablespoon. margarine
1 teaspoon. vanilla

In saucepan combine milk, sugar, syrup, pumpkin and
salt. Cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered dish. When firm, cut into squares.