Pumpkin Cheesecake Bars
1 – 16 Oz Pkg Pound Cake Mix
3 Eggs, Divided
2 Tbsp Butter Or Margarine, Melted
4 Tsp Pumpkin Pie Spice, Divided
1 – 8 Oz Pkg Cream Cheese, Softened
1 -14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1 -15 Oz Can Pumpkin (about 2 Cups)
½ Tsp Salt
1 Cup Chopped Nuts
Preheat Oven To 350°f.
In Large Bowl, On Low Speed, Combine Cake Mix, 1 Egg, Butter & 2 Teaspoon Pumpkin Pie Spice Until Crumbly. Press Onto Bottom Of 15x10-inch Jellyroll Pan.
In Large Bowl, Beat Cream Cheese Until Fluffy. Gradually Beat In Eagle Brand, Then Remaining 2 Eggs, Pumpkin, Remaining 2 Teaspoons Pumpkin Pie Spice & Salt; Mix Well. Pour Over Crust; Sprinkle With Nuts.
Bake 30 - 35 Minutes Or Until Set. Cool. Chill. Cut Into Bars.
Store Leftovers Covered In Refrigerator.
Makes 4 Dozen Bars.
Perfect Pumpkin Pie
The One & Only. A Traditional Thanksgiving Favourite Made More Delicious With Eagle Brand.
1 -15 Oz Can Pumpkin
1 -14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
2 Eggs
1 Tsp Ground Cinnamon
½ Tsp Ground Ginger
½ Tsp Ground Nutmeg
½ Tsp Salt
1 – 9 Inch Unbaked Pie Crust
Preheat Oven To 425°f.
Whisk Pumpkin, Eagle Brand, Eggs, Spices & Salt In Medium Bowl Until Smooth. Pour Into Crust. Bake 15 Minutes.
Reduce Oven Temperature To 350°f & Continue Baking 35 - 40 Minutes Or Until Knife Inserted 1 Inch From Crust Comes Out Clean. Cool. Garnish As Desired.
Store Leftovers Covered In Refrigerator.
Makes 1 – 9 Inch Pie.
Sour Cream Topping: In Medium Bowl, Combine 1½ Cups Sour Cream, 2 Tablespoons Sugar & 1 Teaspoon Vanilla Extract. After Pie Has Baked 30 Minutes At 350ºf, Spread Evenly Over Top; Bake 10 Minutes.
Streusel Topping: In Medium Bowl, Combine ½ Cup Packed Brown Sugar & ½ Cup All-purpose Flour; Cut In ¼ Cup Cold Butter Or Margarine Until Crumbly. Stir In ¼ Cup Chopped Nuts. After Pie Has Baked 30 Minutes At 350ºf, Sprinkle Evenly Over Top; Bake 10 Minutes.
Chocolate Glaze: In Small Saucepan Over Low Heat, Melt ½ Cup Semi-sweet Chocolate Chips & 1 Teaspoon Solid Shortening. Drizzle Or Spread Over Top Of Baked Pie.
Maple Pumpkin Cheesecake
For Something A Little Bit Different & A Whole Lot Delicious, Make This Autumn Pumpkin Cheesecake Instead Of Pumpkin Pie For Your Thanksgiving Feast.
1¼ Cups Graham Cracker Crumbs
¼ Cup Sugar
¼ Cup Butter Or Margarine, Melted
3 – 8 Oz Pkgs Cream Cheese, Softened
1 -14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1 -15 Oz Can Pumpkin (2 Cups)
3 Eggs
¼ Cup Pure Maple Syrup
1½ Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
½ Tsp Salt
Maple Pecan Glaze: ¾ Cup Pure Maple Syrup
1 Cup (½ Pt) Whipping Cream
½ Cup Chopped Pecans
Preheat Oven To 325ºf.
Combine Graham Cracker Crumbs, Sugar & Butter; Press Firmly On Bottom Of 9-inch Springform Pan.
In Large Bowl, Beat Cream Cheese Until Fluffy. Gradually Beat In Eagle Brand Until Smooth. Add Pumpkin, Eggs, Maple Syrup, Cinnamon, Nutmeg & Salt; Mix Well. Pour Into Prepared Pan.
Bake 1 Hour & 15 Minutes Or Until Center Appears Nearly Set When Shaken.
Cool 1 Hour. Cover & Chill At Least 4 Hours.
Top With Maple Pecan Glaze.
Maple Pecan Glaze: In A Medium-sized Saucepan, Combine Maple Syrup & Whipping Cream; Bring To A Boil. Boil Rapidly 15 - 20 Minutes Or Until Thickened; Stir Occasionally. Add Pecans. Cover & Chill Until Used. Stir Before Serving.
Store Leftovers Covered In Refrigerator.
Makes 1 – 9 Inch Cheesecake.
Holiday Pumpkin Treats
This Easy Pumpkin Flavored Dessert Treat Is Great Anytime, Not Just At Thanksgiving.
1¾ Cups All-purpose Flour
1/3 Cup Firmly Packed Brown
1/3 Cup Sugar
1 Cup Cold Butter Or Margarine
1 Cup Chopped Nuts
1 – 27 Oz Jar Ready-to-use Mincemeat (regular Or Brandy & Rum)
1 -15 Oz Can Pumpkin (2 Cups)
1 -14 Oz) Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
2 Eggs
1 Tsp Ground Cinnamon
½ Tsp Each Ground Allspice
½ Tsp Salt
Preheat Oven To 425°f.
Combine Flour & Sugars; Cut In Butter Until Crumbly. Stir In Nuts.
Reserving 1½ Cups Crumb Mixture, Press Remaining Crumb Mixture On Bottom & Halfway Up Sides Of 13x9-inch Baking Dish. Spoon Mincemeat Over Crust.
Combine Remaining Ingredients Except Reserved Crumb Mixture; Mix Well. Pour Over Mincemeat. Top With Reserved Crumb Mixture.
Bake 15 Minutes; Reduce Oven To 350°f. Bake 40 Minutes Longer Or Until Golden Brown Around Edges. Cool. Cut Into Squares.
Serve Warm Or At Room Temperature.
Store Leftovers Covered In Refrigerator.
Tip: You Can Top This Dessert With Scoops Of Ice Cream Prior To Serving If Desired.
Makes 10 - 12 Bars.
Pumpkin Crescent Rolls
1 – 8 Oz Pkg Cream Cheese, Softened
1 -15 Oz Can Pumpkin (about 2 Cups)
1 -14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
2 Tbsp Flour
2 Tbsp Cinnamon
1 Tsp Pumpkin Pie Spice
1 Cup Pecans, Finely Chopped
4 – 8 Oz Pkgs Refrigerated Crescent Rolls
½ Cup Sugar
Preheat Oven To 375°f.
In Large Bowl, Blend Cream Cheese, Pumpkin, Eagle Brand, Flour & Spices Until Combined & Smooth.
Unroll Crescent Rolls; Separate & Lay Flat. Evenly Spread 1½ Tablespoons Of Pumpkin Mixture Over The Uncooked Dough. Sprinkle 1 Teaspoon Chopped Nuts Over The Pumpkin Layer, Then Roll Into Crescent Shape.
Sprinkle Top Of Rolls With Sugar. Bake 11 - 13 Minutes Or Until Slightly Golden Brown.
Store Leftovers Covered At Room Temperature.
Makes 32 Rolls.
Luscious Four-layer Pumpkin Cake
This Is An Indulgent Dessert For Special Occasions. Watch Your Serving Size.
1 Pkg – 2 Layer Size Yellow Cake Mix
1 – 14 Oz Can Pumpkin, Divided
½ Cup Milk
1/3 Cup Oil
4 Lg Eggs
1½ Tsp Pumpkin Pie Spice, Divided
1 – 8 Oz Philadelphia Cream Cheese, Softened
1 Cup Icing Sugar
3 Cups Thawed Cool Whip Whipped Topping
½ Cup Caramel Topping
½ Cup Chopped Toasted Pecans
Preheat Oven To 350°f. & Grease & Flour Two 9-inch
Round Cake Pans.
Beat Cake Mix, 1 Cup Of The Pumpkin, The Milk, Oil, Eggs & 1 Teaspoon Of The Pumpkin Pie Spice In Large Bowl With Electric Mixer On Medium Speed Until Well Blended. Pour Evenly Into Prepared Pans.
Bake 28 - 30 Minutes Or Until Wooden Toothpick Inserted
In Centres Comes Out Clean. Cool In Pans 10 Minutes. Remove
From Pans To Wire Racks; Cool Completely.
Beat Cream Cheese In Small Bowl With Electric Mixer On Medium Speed Until Creamy. Add Sugar, Remaining Pumpkin & Remaining ½ Teaspoon Pumpkin Pie Spice; Mix Well. Stir In The
Whipped Topping.
Cut Each Cake Layer Horizontally In Half With Serrated
Knife. Stack The Layers On Serving Plate, Spreading The
Cream Cheese Filling Between Layers. ( Do Not Frost Top
Of Cake.) Drizzle With Caramel Topping Just Before
Serving; Sprinkle With The Pecans.
Store Leftover Cake In Refrigerator.
Substitute: If You Don't Have Pumpkin Pie Spice, You Can Easily Make Your Own By Combining ¾ Teaspoon Ground Cinnamon, ¼ Teaspoon Each Ground Ginger & Ground Nutmeg & 1/8 Teaspoon Each Ground Allspice & Ground Cloves.
thx kw. yep they sure do. it’s our thanksgiving this weekend so i’m definitely baking a pumpkin pie.
have a good one,
rho
PUMPKIN ROLL
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tea lemon juice
3/4 cup flour
1 tea baking powder
2 tea cinnamon
2 tea pumpkin pie spice
Beat eggs for 5 minutes, add rest of ingredients, mix. Take 13 x 9 cookie sheet, lay down wax paper, lightly grease, pour on mixture and bake at 375 for 15 minutes. While baking lay down paper towels and sprinkle with powdered sugar. Loosen pumpkin from the pan and slide onto the paper towels. Pull off wax paper. Roll and put in freezer for 1/2 hour.
FILLING:
1 cup powdered sugar
6 oz. cream cheese
4 Tablespoons butter
1/2 tea vanilla
Mix filling ingredients. Unroll roll and spread on filling. Reroll. Refrigerate until chilled.