Pumpkin Recipes
  Re: (...)
I hope everyone will agree that we need a pumpkin thread all for itself! Dismc, I'm moving yours here to start things off -

Speaking of pumpkin, here is a recipe that I think is one of the best I've tried. Made it last week to rave reviews and it makes 2 large loaves. Always a good thing.

My Best Pumpkin Bread

4 large eggs
3 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin
2/3 cup water

Preheat oven to 350 degrees. Grease and flour two loaf pans.

In large bowl, beat eggs, sugar and oil.

Sift dry ingredients and blend into wet mixture. Blend in pumpkin and water.

Divide batter between 2 greased loaf pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Serve: 24

Note: I add chopped toasted pecans.


Remember SweeTooth?? this is one of hers -

* Exported from MasterCook *

Upside Down Pumpkin Cake - SweeTooth

1 can pumpkin puree -- (29 ounce)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
1 3/4 cups white sugar
3 eggs
1 can evaporated milk -- (12 fluid ounce)
1 package yellow cake mix with pudding -- (18.25 ounce)
1 cup chopped pecans
1 cup butter -- melted

1. Preheat oven to 350 degrees F

2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a greased 9x13 inch baking dish.
Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

3. Bake in the preheated oven for one hour and let cool. The cake will be kind of liquidy at first, but will firm up as it cools.

Top with a dollop of fresh whipped cream and enjoy!

and this one is from me -

* Exported from MasterCook *


3 1/3 cups flour
3 cups granulated sugar
2 tsps. baking soda
1 tsp. each: cinnamon -- nutmeg
4 eggs -- lightly beaten
2 cups canned pure pumpkin
1 cup vegetable oil
2/3 cup water
1/2 cup chopped nuts
4 ounces semi-sweet chocolate -- melted
1 1/2 cups confectioners' sugar -- sifted
4 Tbsps. cold water -- (4 to 6)
1 ounce semi-sweet chocolate -- melted
2 tsps. hot water -- (2 to 4)

1. Heat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl; set aside. Whisk together eggs, pumpkin, oil and water in a medium bowl. Stir into the flour mixture; mix just until blended. Fold in the nuts.

2. Transfer 2 cups of the batter to a small bowl, stir in the melted chocolate. Spoon half of the remaining plain batter into the two greased and floured 9-by-5-inch loaf pans; spoon half the chocolate batter over the top of each pan. Spoon remaining plain batter evenly over the chocolate batter in each pan. Bake until a toothpick inserted in the center comes out clean and dry, about 1 hour, 10 minutes. Cool in pans on a wire rack 10 minutes; remove from pan to cool completely on wire rack.

3. For glaze, mix confectioners' sugar and cold water in a small bowl until the right drizzling consistency. Transfer half of the mixture to a separate bowl. Stir in chocolate and enough of the hot water to make the right consistency for drizzling. Drizzle white and chocolate glazes in a zigzag pattern on each loaf.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Pumpkin Recipes by cjs (I hope everyone will...)
The first is one we really like in the fall. The second is not one I have made before, but has been on my list to make for a long time.

* Exported from MasterCook *

Pumpkin Swirl Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- room temp
1/4 cup sugar
1 egg -- beaten
1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup butter -- melted
1 egg -- beaten
1/3 cup water

Combine Cream Cheese, sugar and egg until blended, set aside.

Combine dry ingredients, set aside.

Combine last 4 ingredients. Add dry mixture and blend until moist.

Reserve 2 cups of the pumpkin mixture. Pour the remining pumpkin mixture
into a greased and floured loaf pan. Pour cream cheese mixture ontop of

TOp with the reserved pumpkin mixture. Cut through the batter with a
knife to achieve swirl effect.

Bake at 350 degrees for 1 hour 10 minutes or until golden brown and cooked
through. Cool in pan 5 minutes, then remove to cooling rack.

"1 loaf"

* Exported from MasterCook *

Pumpkin Roll

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts -- chopped (optional)
1 package cream cheese -- (8 ounces) at room temperature
1 cup powdered sugar -- sifted
6 tablespoons butter or margarine -- softened
1 teaspoon vanilla extract
Powdered sugar (optional)


PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax
paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with
powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in
small bowl. Beat eggs and granulated sugar in large mixer bowl until
thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off
paper. Roll up cake and towel together, starting with narrow end. Cool on
wire rack.


BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in
small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread
cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and
refrigerate at least one hour. Sprinkle with powdered sugar before

- - - - - - - - - - - - - - - - - - -

NOTES : Be sure to put enough powdered sugar on the towel when
rolling up the cake so it will not stick.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Pumpkin Recipes by cjs (I hope everyone will...)
These are dynamite. And at 198 calories, they won't blow your diet.

Pumpkin Pie Shakes

2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice (optional)

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Yield: 4 servings

CALORIES 198 (13% from fat); FAT 2.8g (sat 1.8g,mono 0.6g,poly 0.1g); IRON 1.3mg; CHOLESTEROL 18mg; CALCIUM 157mg; CARBOHYDRATE 38g; SODIUM 180mg; PROTEIN 6.1g; FIBER 1.4g

Cooking Light, JANUARY 2006
  Re: Re: Pumpkin Recipes by Trixxee (These are dynamite. ...)
My goodness...these sound WONDERFUL! I want to make the Swirl Bread NOW!

Unfortunately, I have nothing to share....sad, huh? I'm thinking of trying the cheesecake recipe that I THINK I've seen on here. I'll go check.
Keep your mind wide open.
  Re: Re: Pumpkin Recipes by Gourmet_Mom (My goodness...these ...)
I think this is a wonderful idea, and have copied all of your recipes! Just wish I had something to contribute. I have experimented with some pumpkin soup recipes in the past, but can't seem to find "the one" that sticks in my head. Had it on a cruise once and never forgot it. So, the experiments continue.

East Coast Custard makes a fabulous pumpkin ice cream in the fall. I've never been able to duplicate that one either.

"Drink your tea slowly and reverently..."

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