Pumpkin Streusel Coffeecake

This is a very simple pumkin pie recipe using fresh pumpkin.  It is our family favorite and I always get asked to make it from October till December.  This recipe works best with the Vita-Mix machine as it blends so well there are no pumpkin strings.  The pie is the best when allowed to sit overnight at room temperature.  The flavors and texture are scrumptious.  Jennifer Scott

Jennifer's Pumpkin Pie

1 pie crust

Filling:

2 eggs

3/4 cup dark brown sugar

1/2 sugar pumpkin, cooked and cooled

1/3 cup heavy cream

1 tsp pumkin pie spice

1) Preheat the oven to 350 degrees F.  Bake the pie crust for 10 minutes.

2) Place all ingredients in the Vita-Mixer or blender. Blend till smooth.  Pour into pie crust.

3) Bake for 45 minutes.  Let pie sit overnight at room temperature for the best taste and texture.

Raquel's Pumpkin Crunch Cake

(Its always a request and a Hit during the holidays...Its really simple and everyone will think you bought it at a bakery or you went to a baking school.)

Ingredients

1-29oz can of Pumpkin Mix

1 cup of granulated sugar

2 tsp of Pumpkin Spice

1/2 tsp nutmeg

3 eggs

1-12oz can of evaporated milk

1 Tsp of salt

2 sticks of butter (melted) or 1 cup

1 cup of chopped nuts (slivered almonds/pecans or walnuts)

1 box of Yellow Cake Mix (not prepared, break lumps while in bag)

Frosting:

1  8oz cream cheese

1 tub of Cool Whip

1/2 cup of powdered sugar

1/2 tsp vanilla extract

Directions

Preheat oven at 350

Line a 9x13 baking pan with wax paper.   Spray sides with non-stick spray.  Mix pumpkin mix, eggs, pumpkin spice, nutmeg, sugar, cinnamon and evaporated milk in large bowl with mixer.  When finished pour mixture into pan.  Next, take the yellow box of cake mix and spread evenly over top or mixture.  Now spread chopped nuts evenly as well across entire cake.  Take your cup of melted butter and trickle evenly over cake. Bake cake for 1 hour at 350 or until top of nuts are golden brown, and cake has risen slightly.    Cool, and turn over onto a flat cookie sheet.   Peel off wax paper and frost. Yummy, Yummy

Frosting:

While cake is baking prepare the frosting.  Combine cream cheese, powdered sugar, vanilla extract and cool whip together. A Kitchen Aid works well for this (saves a lot of elbow grease.) Beat the mixture until you have high peaks. Store in refrigerator until ready for use.

Great Grandma Bobbi’s Pumpkin Cake Roll

 CAKE:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

½ teaspoon salt

1 cup nuts

FILLING:

1 cup powdered sugar

6 oz. cream cheese

4 tablespoons butter

½ teaspoon vanilla

1. Beat on "hi" for 5 minutes: 3 eggs, gradually beating in 1 cup sugar.

     Stir in 2/3 cups pumpkin and 1 teaspoon lemon juice.

2. Stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoon cinnamon,

     1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, Fold into pumpkin mixture.

3. Spread into greased and floured 15" x 10" x 1" pan.

4. Top with 1 cup finely chopped nuts.

5. Bake at 375 degrees for 15 minutes.

6. Turn out onto towel sprinkled w/powdered sugar. Starting at narrow end, roll towel and cake

     together. Cool, then unroll to fill.

Combine and beat until smooth:

1 cup powdered sugar

6 oz. cream cheese

4 tablespoons butter

1/2 teaspoon vanilla

Spread over cake, roll, chill and serve.

Enjoy!

Pumpkin Dump Cake

This is a super easy dessert for busy moms.  Best of all, everyone loves it!

Ingredients:

1 - 15 ounce can pumpkin

1 - 12 ounce can evaporated milk

3 eggs

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1 tsp cinnamon 

3/4 cup sugar

1 box yellow cake mix

1 cup chopped walnuts or pecans

3/4 cup or 1-1/2 sticks butter, melted

Preparation:

Preheat oven to 350 degrees. Lightly grease a 9x13 pan. In a bowl, combine pumpkin, milk, eggs, spices and sugar. Pour into pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes or until firm. Cool and serve.

Debby’s Pumpkin Cake 

1 can pumpkin (3 cups)

½ tsp salt

1 can sweetened condensed milk

3 eggs, beaten

¾ cup sugar

1 box spice cake mix

1 ½ cup butter (melted)

½ cup walnuts (optional)

Cool whip

1.      Combine pumpkin, salt, milk, eggs, and sugar. 

2.      Beat well, spread into greased 9x13” pan.

3.      Sprinkle dry cake mix on top.

4.      Drizzle melted butter on top.

5.      Scatter walnuts

Bake 350° for 50 min.

Top with cool whip.

Popp"s Pumpkin Bars

Mix together until all crumbly:  2 cup quick oats , 2 cups flour , 1 cup dark brown sugar , 1 cup chopped pecans ,  1 t baking soda , 1 cup butter (softened). Set aside 2 cups of this crumb mixture; pack remaining crumb mixture into a 13x9x2 pyrex dish sprayed with Baker's Joy.  Bake this for 15 minutes at 350.       &nb sp;      While this is baking mix together 2 cups of pumpkin puree, 1 cup half and half, 1/2 cup dark brown sugar, 1 egg, 2 T pumpkin pie spice, 1 t ginger. Mix until smooth. Pour filling over the cooked crust then top with saved crumb mixture. Bake an additional 30 minutes. When cool cut into bars. . .  then enjoy!       & nbsp;     

Pumpkin Cheesecake

Ingredients for filling:

• 24 oz cream cheese
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 5 eggs
• 1/4 cup heavy cream
• 16 oz can pumpkin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground ginger

Ingredients for graham cracker crust

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C)
2. Mix cream cheese with brown & white sugar in electric mixer
3. Add eggs one at a time while mixing
4. Add cream, pumpkin and spices while mixing
5. Mix the crust ingredients
6. Press the crust into the bottom of a spring form pan (use either one 10-inch pan or two pans: an 8-inch and a 6-inch)
7. Pour cream cheese mixture into sprinform pan with the graham cracker crust. The mixture rises slightly so do not top off the pan
8. Bake 1 hour
9. Cool in the pan and refrigerate

Pumpkin Crunch

1 package (box) Yellow cake mix.

1 can (15 oz.) solid pack pumpkin.

1 can (12 oz.) evaporated milk.

3 eggs.

11/2 cup s sugar.

1tspn. cinnamon.

1/2 tspn. salt.

1/2 cup chopped pecans.

1 cup butter.

whipped cream.

pre heat oven to 350 degrees. grease bottom of a 9x13 inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a bowl and stir.

pour into pan. sprinkle dry cake mix evenly over pumpkin mixture, top with pecans.Drizzle melted butter over pecans. Bake for 30-55 minutes or until golden brown.

Cool........ Serve chilled. topped with whipped cream.

Pumpkin Chocolate Chip Cupcakes with Spiced Cream Cheese Icing

Cupcakes: 

1 box spice cake mix ( I prefer Duncan Hines)

1 ¼ c. water

1/3 cup vegetable oil

3 eggs

1 15 ounce can pumpkin puree

1 cup miniature semisweet chocolate chips

Preheat over to 350 degrees.  Prepare cake mix a directed on the box.  Mix in the pumpkin puree, then the chocolate chips.  Pour into cupcake liners in a muffin pan.  For standard sized cupcakes, bake 16-21 minutes, for miniature cupcakes, bake 15-20 minutes.  Bake until cupcakes spring back when lightly touched.  (The testing with a toothpick trick doesn’t work well because you’re likely to pierce a chocolate chip and have a “dirty” toothpick!)  Remove from oven and cool completely before icing.

Icing:

1 pound cream cheese (two 8 ounce packages)

¼ - ½ cup heavy whipping cream (depending on preferred consistency of icing)

1 tsp cinnamon

½ tsp nutmeg

1 ½ tsp vanilla extract

¼ tsp salt

4-6 cups powdered sugar (depending on preferred consistency of icing)

Whip cream cheese and whipping cream until thoroughly combined.  Add cinnamon, nutmeg, vanilla and salt.  Slowly add powdered sugar, one cup at a time and mix on low until incorporated.  If the icing is too thick, add a SMALL amount of whipping cream (1 teaspoon at a time) and mix well on low until it reaches spreading consistency.  Smooth onto cupcakes with a knife or spatula. Alternatively, use a ziptop bag with one corner cut off, and insert a decorating tip (I recommend 1M – available at craft supply stores) and put icing into bag.  Squeeze bag and move it in a circular motion to make spirals on the top of the cupcakes.  Garnish with a sprinkle of cinnamon sugar, candy corn or a candy pumpkin.

Perry's Pumpkin Cake

4 eggs

2 cups sugar

1 cup vegetable oil

2 tsp vanilla

2 cups flour

1/2 tsp salt

2 tsp cinnamon

2 tsp baking soda

2 cups canned pumpkin

Frosting:

1 pkg (8 oz) cream cheese

6 Tbs butter

1 tsp vanilla

1 Tsb milk

1 3/4 cup powdered sugar

Put all ingredients for cake into bowl.  Use electric mixer until well blended. Pour into greased and floured 13x9 in pan. Bake at 350 for 45-50 min or until toothpick comes out clean.

Let cool.

Mix all ingredients for frosting with electric mixer, and frost cake. Simple, but the best cake I have ever tasted!

6 Eggs

2 1/2 cups pumpkin (I used canned but fresh could be used)

1 can of evaporated milk (I use fat-free to cut calories)

1/4 tsp. each of cloves, ginger, and nutmeg ; 1 1/4 teaspoon cinnamon (I use 2 1/4 tsp. pumpkin spice seasoning to make it easier); 1 tsp. salt.

1 stick of butter;  1 box of yellow cake mix.

Lightly beat the eggs, pumpkin, evaporated milk and the spices together until blended and pour into 9x13 pan.  

Blend the butter and cake mix together until crumbly.  Sprinkle evenly over the top of the pumpkin mixture.

Bake at 350 for 60 minutes.  To test for doneness insert a knife into the center and it should come out clean.

Best served warm topped with whipped cream!