This is a yummy dessert that is a combination of pecan and pumpkin pie, and very easy to make. I've used this recipe for years and have no idea where I originally got it. I'm always asked for the recipe whenever I serve it.

-Grainlady

PUMPKIN PIE SQUARES

1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13x9x2-inch baking pan. Bake 15 minutes in a pre-heated 350°F oven.

In a large bowl combine:
1 15-oz. can pumpkin
1/2 c. brown sugar
1 can (13-1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
(Note: you could also substitute an equal amount of pumpkin pie spice)
Beat well and pour mixture over baked crust. Bake 20 minutes at 350°F.

In a small bowl combine:
3/4-1 cup chopped pecans
1/2 c. brown sugar
2 T. butter, softened
Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on a rack. Cut into 2-inch squares.

I am in my dh's office, so not near our recipes at the moment. Are you looking primarily for dessert recipes or for anything? My dd makes a wonderful pumpkin cheesecake. I think the recipe was from a Taste of Home magazine. Yesterday she made pumpkin bread. We were out of walnuts, so she put in dried cranberries (Craisins) for some interest, and it was great. I occasionally love to put some pureed pumpkin into stew or chili...It just seems more fall-like that way.

Pumpkin is a wonderful thing for your ds to decide to like...So healthy!

CURRIED PUMPKIN SOUP

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbs. butter or margarine
2 Tbs. flour
1/2 to 1 tsp. curry powder
3 cups vegetable broth (can use chicken broth)
1 can (15 oz.) solid-pack pumpkin (not pumpkin pie filling)
1 can (12 oz.) evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/8-1/4 tsp. ground nutmeg
Fresh or frozen chives or chopped green onion tops (optional)

In a large saucepan, saute the mushrooms and onions in better until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

"Eva's Pumpkin Cake"

1 - 15oz can pumpkin
1 - 12oz can evaporated milk
3 eggs
1 C white sugar
4 tsp Pumpkin Pie Spice
1 - 18.5oz pkg yellow cake mix
3/4 C butter, melted
1Â 1/2 C chopped walnuts (you can use any nut)

Combine the first 5 ingredients in a bowl. Pour into a greased 9x13 pan.
Pour dry cake mix on top.
Drizzle melted butter on to of cake mix.
Sprinkle nuts on top of everything.

Bake in 350 degrees oven for 1 hour, or until toothpick comes out clean. Serve with whip cream or ice cream.Â

This came from the copy editor of a local newspaper who's baked it for years. Unfortunately she didn't remember the source.

It's wonderful with pumpkin, even better with home-grown Hubbard squash. I've never made the glaze. It's so good as is I've never gotten around to that.

Autumn Cake Loaf

Categories : Breads  Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips -- (I used the mini-chips)
1/2 cup pecans -- toasted, coarsely chopped

GLAZE (Optional):
1/2 cup sifted powdered sugar
1/8 teaspoon nutmeg
1/8 tablespoon cinnamon

Grease bottom of 9 x 5 x 3 inch loaf pan. Preheat oven to 350 degrees.

Sift together flour, baking soda, salt and spices. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chocolate morsels and 1/4 cup nuts. Spread in pan; sprinkle with remaining nuts.

Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched in center. Let cool 15 minutes; remove from pan and allow to cool completely. Drizzle with glaze. Let stand at least 6 hours before slicing.

Glaze: Combine ingredients and blend with 1-2 tablespoons cream until it is of consistency of a glaze.

Carol

We're going to try all of these, they all sound wonderful - thank you so much for taking the time to post them.

I made these last weekend and they are very cake-y and good. For my preference though, I might increase the spices a little and maybe add some ground ginger. These are more pumpkin-y and less spicey, but good nonetheless.

Iced Pumpkin Cookies
Submitted by: Gina
Rated: 5 out of 5 by 644 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 20 Minutes
Yields: 36 servings

"Wonderful spicy iced pumpkin cookies that both kids and adults love!"
INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar 1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

***********************************************************

These are winners!

Pumpkin Whoopie Pies (not just for the kids)
Cookie Cake Ingredients:
2 egg yolks
2c brown sugar
1c vegetable oil
2c cooked pumpkin (or 1-15 oz can)
1 tsp. vanilla
1 tsp. ginger
1 tsp cloves
1 tsp cinnamon
3c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Beat egg yolks, brown sugar and oil together, add pumpkin and vanilla and beat until smooth.
Mix in dry ingredients.
Drop heaping tablespoons of batter on lightly greased cookie sheets. Bake 350 degrees for 12 minutes. Cool on cookie rack. Mix filling ingredients and fill cookies like a sandwich. Makes about 18 pies.
Filling Ingredients:
1/2c butter
4 oz. marshmallow fluff
8 oz. cream cheese
1/2 tsp cinnamon
2 1/2c powdered sugar
1/2 tsp nutmeg

This one is wonderful!

MELT-IN-YOUR-MOUTH PUMPKIN BREAD

2 cups all-purpose flour
2 cups granulated sugar
2 (3 oz.) pkgs. coconut-flavored instant pudding mix (**see note)
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1-1/4 cups vegetable oil
5 eggs
2 cups canned pumpkin puree

Preheat oven to 325° F. Lightly grease two 9- x 5-inch loaf pans.
In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

**Several people tried it with instant butterscotch pudding mix and thought it was quite good too.

Posted by elinorw at MimiÂs Cyber-Kitchen 11/12/01.

My note: I found that the baking time exceeds 1 hour. For me, it was about 1 hour 20 minutes. Just check, as it depends on your oven.

We love this and it's sooooo easy!

Ginger-Pumpkin Soup

INGREDIENTS:

Two 15-ounce cans pumpkin puree
Three 14 1/2-ounce cans chicken broth
One 11 1/2-ounce can pear nectar
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger root
2 tablespoons finely chopped green onion
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)

DIRECTIONS:

1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

Add some pumpkin puree to your waffle batter. When we make Belgium waffles in my house they are always pumpkin Belgium waffles. We just add about 1/3 of a can of pumpkin puree to the batter before we fold in the egg whites. DH claims not to like pumpkin but he is really sad when we don't have pureed pumpkin for these. We then freeze the rest of the can of puree in 2 baggies for the next time we make waffles. We don't add any additional spices as pumpkin tastes so good with maple syrup (and the vanillas in the recipe).

-Robin

I will definitely be making Caliloo's Whoopee pies again this year - I don't know why I waited a whole year to make them again!

{{!gwi}}

Robin - I will definitely try the waffles - great idea.
Readinglady - think I will make that today! Thanks.

These are sooo good but make sure you have a crowd - they make 49 bars.

Pumpkin Spice Bars

4 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil
1 can (15 ounces) Pumpkin (not pumpkin pie mix)
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
! Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1 Cup Raisins, if desired
1/2 cup Chopped Walnuts, if desired

Cream Cheese Frosting
1 package cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Golden Pumpkin and Apricot Layer Cake
Bon Appétit : November 1994

Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.

Servings: Serves 10 to 12.

Ingredients Cake

2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

Frosting
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup Apricot Puree
1/3 cup canned solid pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Dried apricot cutouts (optional)

PreparationFor Cake: Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended.
Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

Apricot Puree

1/4 cups apricot nectar
1 6-ounce package dried apricots
6 tablespoons sugar

Preparation
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Cover and cook until apricots soften, about 6 minutes; cool. Transfer mixture to processor and puree until almost smooth (some apricot bits will remain). Refrigerate. (Can be prepared 1 week ahead.)

I am not artsy, so it is not that beautiful, but it is a very tender, delicate, wonderful cake. I loved it.
Sherry

Sherry, thanks so much for sharing that cake recipe. I love baking cakes and I have some homemade apricot butter I've been thinking about using in someting. This is perfect.

Carol

We haven't tried this yet, but I came across this the other day.

ANGEL PUMPKIN PIE

1-16oz.Betty Crocker Angel Food Cake
1-30oz. Libbys Easy Pumpkin Pie Mix
1 tsp. pumpkin pie spice
Nutmeg spice

Oven 350 - 13x9 pan sprayed with PAM excess wiped off.

Mix cake mix,pie mix,pumpkin pie spice in a large bowl. Pour mix in pan. Sprinkle with nutmeg.
Bake 30 - 35 mins. until set.
COOL COMPLETELY.

Topping
1-12oz Cool Whip thawed
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1 small instant vanilla pudding (dry)

I have two grandsons who LOVE pumpkin... especially pie, except they never eat the crust. My DD now makes crustless Pumpkin PIe by just baking the filling without the crust. I haven't had any of this yet, but am told that it works out perfectly.

This is luscious on buttermilk biscuits-- works well as a "dip" for apple slices or crisp gingersnaps-- not bad on a sandwich of that leftover turkey either.

Diane's Home Cookin Chapter: Jams, Jelly, Marmalade, Curds & Fruit Butters

Pumpkin Marmalade
=================
2 cups cooked fresh pumpkin puree ( or 1 15 ounce can )
1 cup orange marmalade
1 teaspoon grated fresh ginger
2 tablespoons lemon juice
. Combine first 3 ingredients--bring to a boil; reduce heat to
med/low-cover & simmer 5 minutes. Remove from heat & stir in lemon
juice.

from BH&G magazine

Can you stand a couple more? heehee

Pumpkin Roll

3 eggs
1 c sugar
¾ c flour
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 tsp baking soda
½ tsp salt
2/3 c canned pumpkin
8 oz chopped walnuts

Grease jelly roll pan and line with parchment paper. Preheat oven to 350º.
In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool.

Frosting:
6 oz cream cheese
1 c powdered sugar
1 tsp vanilla
2 T butter

Combine all ingredients and beat until smooth.

Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve.

I want to fill little pumpkins with a savory stuffing as a side dish with meat or fish. I have done stew in a pumpkin shell but these are the mini pumpkins, too small to put much in them. Any ideas?

Pat_T, Where do you find coconut-flavored instant pudding mix? I've never seen it but it sound good. I love coconut in quickbreads.

Here is another Pumpkin recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Pumpkin Loaf
============
3 Cups sugar
1 Cup vegetable oil
4 eggs
3-1/3 Cups flour
2 Teaspoons salt
2 Teaspoons cinnamon (or to taste)
1 Teaspoon nutmeg
2 Teaspoons baking soda
2 Cups pumpkin
2/3 Cup water
3 Teaspoons Vanilla
2 bags chocolate chips.
. Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside.
Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into
sugar mixture alternately with water. Bake at 350 for 1 hour if using
large loaf pans, or for 50 minutes if using smaller loaf pans. Spray
pans with Butter flavoured Pam.

NOTE: The original recipe called for nuts (pecans or walnuts) which I
used. Then I tried it with both nuts and chocolate chips, before
settling on just chocolate chips. I use two bags of good quality
chocolate chips.

Last night I made up my own recipe for filling 4 mini pumpkins. This was a very nice dish, combining sweet and savory flavors, and it was healthy, low fat, only 2 WW points per serving and very pretty. I think it would make an impressive first course but it was a bit tedious.

Preheat oven to 375
Ingredients:
1 slice Arnold Flax & Fiber bread, toasted and cubed small
5 sprays olive oil cooking spray
2 TBS finely chopped onion
1 TBS chopped bell pepper
6 dark brown mushroom stems chopped
2 tsp fresh sage leaves chopped
1 tsp fresh thyme leaves
Salt & Pepper to taste
1 small apple chopped

Carefully cut tops off each pumpkin, this is challenging because they are so small, you need to go low enough to miss the hard part under the stem. Remove seeds and fibers. Place in shallow 8 inch square roasting pan and set aside.

Place bread cubes in small bowl

Spray saute pan with cooking spray add onions and peppers and cook over med heat til soft
Add mushroom stems cook a few minutes and add sage & thyme
Stir and continue cooking for a few more minutes
Add apple and cook til apple is just tender but not soft through, a few minutes
Drizzle about 2 TBS very hot water over bread cubes,toss to moisten
Add cubes to mixture in saute pan still over med heat, mix gently to combine
Continue to cook for 1 minute add salt & pepper to taste

Fill each pumpkin replace tops and roast in oven for about 45 minutes until pumpkin flesh is fork tender

Serve as first course or side dish

I am embarrassed to have to report that I just realized I left out 2 important ingredients when I posted the filled mini pumpkin recipe: 2TBS olive oil and 1/2 TBS butter.

I sauted the vegetables in olive oil, not cooking spray and when I added the apple to the pan I also added butter.

These ingredients are what gave the recipe 2 points per serving on the weight watchers point tracking plan.

Its hard to admit that I had forgotten so soon what I had done just last night, but there you have it, oh well.