We Answered:SPICED PUMPKIN CAKE WITH CHOC CHNKS
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar
PREHEAT oven to 350Â°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve
PUMPKIN PIE BARS
1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
PREHEAT oven to 350Â°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
PUMPKIN BREAD PUDDING WITH CARAMEL
12 slices cinnamon raisin bread, cut into 1-inch cubes (about 8 cups)
1 cup milk
1 can (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp. vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle (20.6 oz.) KRAFT Caramel Topping, heated as directed on label
PREHEAT oven to 350Â°F. Place bread cubes in greased 13x9-inch baking dish.
BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.
PASTA WITH CREAMY PUMPKIN SAUCE
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired
Jose Said:Do any of you have different recipes to use pumpkin in besides pie and pumpkin rolls?
We Answered:PUMPKIN BARS
Â· 4 eggs
Â· 1-2/3 cups sugar
Â· 1 cup vegetable oil
Â· 1 can (15 ounces) solid-pack pumpkin
Â· 2 cups all-purpose flour
Â· 2 teaspoons ground cinnamon
Â· 2 teaspoons baking powder
Â· 1 teaspoon baking soda
Â· 1 teaspoon salt
Â· 1 package (3 ounces) cream cheese, softened
Â· 2 cups confectionersâ€™ sugar
Â· 1/4 cup butter, softened
Â· 1 teaspoon vanilla extract
Â· 1 to 2 tablespoons milk
In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350Â° for 25-30 minutes. Cool completely.
For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. pumpkin
3/4 c. sugar
1/2 c. oil
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanillaNuts (optional)
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
Yield: Makes about 5 dozen cookies.
Â· 1/2 cup (1 stick) butter, softened
Â· 1-1/4 cups brown sugar
Â· 2 eggs, beaten
Â· 1-1/2 cups pumpkin, canned or cooked
Â· 1-1/2 cups flour
Â· 1 tablespoon baking powder
Â· 1/4 teaspoon ginger
Â· 1 teaspoon cinnamon
Â· 1/2 teaspoon nutmeg
Â· 1/2 teaspoon salt
Â· 1 cup walnuts, chopped
Preheat oven to 400 degrees F. Cream butter and sugar, then mix in eggs and pumpkin. Mix dry ingredients in sifter, then sift into pumpkin mixture. Stir, and add nuts. Drop by spoonfuls onto a baking sheet. Bake for 15 minutes, or until lightly browned
Pumpkin pie cake
1 can pumpkin (29 oz)
1 can evaporated milk (12 oz)
1 1/2 cup sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 package yellow cake mix
1 c. melted margarine
1 c. chopped nuts
beat all ingredients except cake mix, margarine and nuts.
Pour in a 9 x 13 pan sprinkle dry cake mix over pumpkin mixture. Pour melted margarine over cake mix and sprinkle with chopped nuts
Bake at 350 degrees for 1 hour no longer. Top with whipped cream if desired.
Tonya Said:Do you know of any recipes with pumpkin in them?
We Answered:What about pumpkin bread? pumpkin pie, pumpkin cookies, pumpkin soup, pumpkim rolls...
And this is my FAVORITE! ABSOLUTELY DELICIOUS !!!!
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. serves 8.
and here are some halloween/fall recipes:
those are the top rated ones, so they are all good :-)
Sherri Said:Does anyone have any good pumpkin recipes?
We Answered:This is the most incredible PUMPKIN DIP!
PUMPKIN PIE DIP
1 8-oz. pkg cream cheese, softened
2 c. powdered sugar
1 15-oz. can pumpkin pie filling
1 tsp. cinnamon
1/2 - 1 tsp. ground ginger
Apple & Pear slices; gingersnaps to dip.....
Beat cream cheese & sugar at medium speed with electric mixer until smooth; add rest of ingredients and beat well. Cover and chill at least 8 hours.......
Elmer Said:Here's a challenge: gluten free pumpkin recipes?
We Answered:This is a very easy, delicious recipe that can be used several different ways...
You can use canned pumpkin but if you want feel free to use a fresh one... easiest way to do that is to quarter your pumpkin scoop out the seeds (set aside if you want to bake them if not throw them out) Lay the pieces out on a cookie sheet, bake them at 350 degrees for about an up to an hour (until the pumpkin is tender) you should start at 30 minutes and check every 10 or so depending on the size/thickness of the pumpkin... Once it is finished cooking let it cool a little and scoop the pumpkin away from the rind and set aside to cool completely. I would refrigerate for about an hour because all the other ingredients are cold.
The rest are:
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups pumpkin (pack into the measuring cup) (OR 1 15 ounce can of solid pack pumpkin)
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Can be used as a dip... in your case I would use gluten free cookies or animal/graham crackers.
I once used it as a cake filling for inside a spice cake...in your case use a gluten free cake mix...
I hope this helps... enjoy!
Andy Said:pumpkin recipes?
We Answered:Phyllo recipes:
( A friend made one similar to this - yummmmy!)
Pumpkin chocolate Cake recipes:
Hope these help! Enjoy!
Stephanie Said:Does anyone know any good pumpkin recipes?
We Answered:This one is really good. I think I made it four or five times last year. This year it was the first dessert to get gobbled up at my husband's work lunch!
Sour Cream Pumpkin Bars from Midwest Living
prep- 25 minutes bake- 25 minutes
1/2 cup butter, softened
1 1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup dairy sour cream
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 cup whole wheat flour (I use AP flour if I don't have wheat flour)
1 cup chopped pecans or walnuts (I don't use them)
browned butter frosting (see recipe) (I use store bought whipped white frosting)
chopped pecans or walnuts (optional)
1. Grease a 15x10x1 inch baking pan; set aside. (I line mine with aluminum foil)
2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
3. Spread the mixture evenly into prepared baking pan. Bake in a 350 F oven about 25 minutes, or until a wooden toothpick inserted near the center comes out clean. (it took closer to 40 minutes in the oven in our old apartment). Cool in pan on wire rack.
4. Prepare the browned butter frosting as directed; spread over cooled bars. If you like, immediately sprinkle the frosted top with additional chopped pecans or walnuts. Cut into bars. Makes 48 bars.
Browned Butter Frosting- in a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove the saucepan from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup frosting.