Pumpkin, Pumpkin and more Pumpkin.... 32 of my favorite recipes using Pumpkin!
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • Cake Ingredients
  • 1/2 C vegetable oil
  • 3 eggs
  • 3/4 C granulated sugar
  • 1 tsp maple extract
  • 1 C sour cream
  • 1/4 C whole milk
  • 2 C flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  •  
  • Filling ingredients
  • 1 - (15oz.) can of pumpkin puree ( not pie filling)
  • 3/4 C granulated sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 2 eggs
  •  
  • Topping ingredients
  • 1/3 C butter, softened
  • 1 C brown sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • nutmeg
  • Bake for 50 - 60 minutes, until a toothpick in the center comes out clean.
  • Remove the pan to a rack and cool completely before serving.
  • 1 1/2 C Flour
  • 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 10 TBS Butter, melted
  • 1/2 C Packed Brown Sugar
  • 1 C Granulated Sugar
  • 2 tsp Orange Zest
  • 3 Eggs, beaten
  • 1 C Pumpkin Puree
  •  
  • Glaze
  • 3/4 C Water
  • The Zest of 1 Orange
  • 2 TBS diced candied Ginger
  • 1/2 C Granulated Sugar
  • Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
  • Transfer the pan to a rack for 15 minutes.
  • 1 Egg White
  • 2 1/2 C Pecan Halves
  • 1 tsp Water
  • 3/4 C Granulated Sugar
  • 1 TBS Pumpkin Pie Spice Mix
  • 3/4 tsp Salt
  •  
  • In a large bowl
  • Beat Eggs Whites until stiff.
  •  
  • Add
  • Pecans and toss to coat well.
  • "Blend together": - all ingredients.
  • "Fold in 3 stiffly beaten egg whites."
  • "Turn into 9" unbaked pie shell."
  • "Bake 450 degrees for 10 min. then 325 degrees for 45 - 50 min. more."
  • "Top with cool whip & nuts."
  • 16 TBS Butter
  • 1/2 C Corn Syrup
  • 1 C Brown Sugar
  • 1 C Granulated Sugar
  • 1 tsp Salt
  • 3 TBS Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla
  • 1/2 C Milk Chocolate Chips
  • Increase heat to medium until it begins to boil, stirring constantly.
  • Once it reaches a boil, continue for 5 minutes, without stirring.
  • Gently pour 1/2 of the caramel mixture over the popcorn, toss well with a wooden spoon.
  • Add remaining until evenly coated.
  • 1 box yellow cake mix
  • 8 TBS butter, room temperature
  • 4 eggs
  • 2- 26 0 z. cans pumpkin
  • 1- 50 z. can evaporated milk
  • 1/2 C brown sugar
  • 1/2 C sugar
  •  
  • Topping
  • 2 TBS cinnamon
  • 4 TBS chilled butter, cut into pieces
  • 1/4 C sugar
  • 1 C chopped pecans
  • 2 TBS butter
  • 3/4 C sugar
  • 3 eggs
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 C canned pumpkin
  • 1 C evaporated milk or heavy cream
  • 1/4 C Irish Whiskey
  • 1-9 " unbaked pie shell
  • Cream butter & sugar
  • Add eggs, one at a time, beating after each addition
  • Add remaining ingredients, beating well
  • Pour into the shell
  • Bake 450 degrees for 10 minutes
  • Reduce heat to 325 degrees and continue baking for another 45 minutes
  • 1/2 C white chocolate chips
  • 2 C white chocolate almond bark ( 4-5 squares)
  • 1/3 C gingerbread cookie crumbs + more for garnish
  • 1/4 C graham cracker crumbs + more for garnish
  • 1/4 C canned pumpkin puree
  • 1 TBS powdered sugar
  • 1/2 tsp orange zest
  • 1/8 tsp cinnamon
  • a pinch of salt
  • 2 oz cream cheese, softened
  • 1 C Pecans, roasted. ( preheat the oven to 350 degrees and roast the nuts in a single layer on a baking sheet for 8 minutes, or until golden brown.
  • Cool completely and roughly chop.
  • 1/2 stick butter, room temperature
  • 1 C firmly packed brown sugar
  • 1 egg
  • 1 15 oz. can pure pumpkin
  • 1 tsp vanilla
  • 2 C all purpose f;our
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 C chopped dates ( I know, you say you don't like dates, but this is a necessary ingredient and once you taste these, you'll agree)
  •  
  • Icing
  • 1 3 oz. package of cream cheese room temperature
  • Zest of 1 orange
  • 1 tsp of the orange juice
  • 2 C powdered sugar
  • Spoon the batter into the muffin cups, filled just to the top.
  • Bake 20 minutes
  • Cool them in the pan for 10 minutes and then invert onto a cooling rack and cool completely( at least 30 minutes before frosting them)
  • Frost the muffins.
  • The icing will set after 45 minutes and you can wrap them individually in plastic wrap to store in the refrigerator, if you have any left!
  • 4 oz gingersnap cookies (20- 1 3/4-inch cookies)
  • 1 C walnut halves, divided
  • 4 teaspoons canola oil
  • 12 oz cream cheese
  • 1/2 C granulated sugar
  • 1/2 C packed dark brown sugar
  • 2 tsp pumpkin pie spice ( my homemade recipe can be found under Tips, Hints and More on the Blog) I keep it in a jar in the pantry.
  • 3 large eggs
  • 1 TBS vanilla extract
  • 1 16- oz container cottage cheese
  • 1 15- oz can unseasoned pumpkin puree
  •  
  • Cookie Base
  • 1 pouch (1 lb 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
  • 1/2 C crushed gingersnap cookies
  • 1/2 C chopped pecans
  • 1/2 C cold butter
  •  
  • Filling
  • 2 packages (8oz. each) cream cheese, softened
  • 1 C sugar
  • 1 C canned pumpkin ( not pie filling)
  • 2 TBS flour
  • 1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
  • 2 TBS heavy cream
  • 2 eggs
  •  
  • Toppings
  • 1/3 C Chocolate Topping ( store bought in a jar)
  • 1/3 C Caramel Topping (store bought in a jar)
  • Press remaining mixture in the bottom of an un greased 9"X13"pan
  • Bake at 350 degrees for 10 minutes
  • Cool 10 minutes
  • Bake at 350 degrees for 35 - 40 minutes or until center is set
  • Cool 30 minutes
  • Refrigerate 2 hours
  • Bake at 400 degrees for 5 minutes
  • Remove and cool completely on a wire rack.
  • Create Napoleons with 2 wontons layered with mousse in between them.
  • Top with a dusting of powdered sugar.
  • 1 can pumpkin
  • 3 C heavy cream
  • 3/4 C sugar
  • 1/2 tsp pumpkin pie spice
  • 1 TBS vanilla
  • Gingersnaps for garnish when served alone.
  • 1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
  • 4 Cups of Croutons
  • 1 1/4 C Grated Swiss or Emmenthal Cheese
  • 4 C Half and Half
  • Salt
  • Fresh Ground Pepper
  • Ground Nutmeg, a good pinch
  • 2 beaten eggs
  • 1/2 C pumpkin
  • 1/2 C milk
  • 1/4 C vegetable oil
  • 1 1/2 C flour
  • 1/2 C sugar
  • 3 tsp baking powder
  • 1 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/4 C flour
  • 2 TBS + 1tsp sugar
  • 1 TBS + 1tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 3/4 C canned pumpkin puree
  • 1/4 C butter, melted
  • Place on a sheet pan
  • Bake at 400 degrees 10 to 12 minutes
  •  
  • Honey Butter
  • 1 C butter, softened
  • 1/4 C honey
  • Whisk together until smooth
  • 3 eggs
  • 1 (12oz.) can of evaporated milk
  • 1/2 C milk (or Egg Nog) I make mine with Egg Nog
  • 3/4 C sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1-9 " unbaked deep dish pie crust
  • Pour filling into the pie shell ( if you have more than you need, save for mini pie tarts)
  • Place pie pan on a cookie sheet
  • Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
  • Use a pie crust shield if needed halfway through to avoid burning the crust.
  •  
  • Crust
  • 1 1/2 sleeves of graham crackers + extra for garnish
  • 1/2 C powdered sugar
  • 1 stick of butter, melted, melted
  •  
  • Filling
  • 1 (3oz.) box of Vanilla Cook and Serve Pudding mix
  • 1 C half and half
  • 1 C heavy cream, divided
  • 1/8 tsp of each: cinnamon, nutmeg, ground cloves
  • 2 TBS Brandy
  • 1/2 C + 3TBS pumpkin puree
  • 2 TBS brown sugar
  • 2 eggs
  • 1/4 cup maple syrup (can substitute honey)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice (see note)
  • 1/4 cup melted butter (can also use coconut or canola oil)
  • 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1 small apple, grated (I leave skin on)
  • 1 1/4 cups milk
  • 3 cups old-fashioned oats
  • 1/4 – 1/3 cup brown sugar
  • 1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
  • 1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
  • 2 Eggs
  • 1 C cold Water
  •  
  • Glaze
  • 1/4 C warm Water
  • 3 TBS Lemon Juice
  • 1/4 C Confectioner's Sugar
  • Preheat the oven to 325 degrees
  • Spray Doughnut Pans with vegetable cooking spray
  • 1 small can of Pure Pumpkin, not Pumpkin Pie Filling
  • 1 boxed Spice Cake, your choice, I use Duncan Hines
  • Scoop into Muffin Tins with a large cookie scoop.
  • Bale at 350 degrees for 15 - 20 minutes, until the center comes out clean with a toothpick
  •  
  • Topping
  • 3/4 C suar
  • 2 1/2 tsp Cinnamon
  • Mix together in a medium bowl,( you'll be tossing the muffins to coat them so the bowl has to be large enough to accommodate a muffin)
  • 1/4 C (1/2stick) butter, melted
  • Combine the butter with the cinnamon/sugar mixture
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ginger powder
  • 1/8 tsp salt
  • 1 1/4 sticks (10 TBS) butter, softened
  • 1 C sugar
  • 1/2 C brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 C pumpkin puree
  • 1 apple, peeled, cored, chopped
  • 1 C dried cranberries
  • 1 C roughly chopped toasted pecans ( I add more because I'm a Texan and we love pecans)
  • Scrape batter into the prepared pan.
  • Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.
  • Cool pan on a cooling rack for 10 minutes
  • Un mold the cake onto the cooling rack and cool completely.
  • 1 can (15oz.) Solid Packed Pumpkin
  • 1 can Evaporated Milk
  • 3 Eggs
  • 1 1/2 C Granulated Sugar
  • 4 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 Yellow Cake Mix
  • 1 C Butter, melted
  • 1 C Chopped Pecans
  • 1 box of Yellow Cake Mix
  • 4 Eggs
  • 1 1/2 Sticks of Butter (12 TBS) softened
  • 1 1/2 C Canned Pumpkin
  • 1/2 C Brown Sugar
  • 3/4 C White Sugar, divided
  • 1/2 C Heavy Cream
  • 1 tsp Cinnamon
  • 1 C chopped Pecans
  •  
  • In another mixing bowl
  • 1 C of the Cake Mix
  • 1/2 C chopped Pecans
  • 4 TBS Butter
  • 1/4 C White Sugar
  • Mix with your hands and form a crumble.
  • Sprinkle over the Pumpkin Mixture.
  • Bake at 350 degrees for 50 - 55 minutes.
  • Serve with Whipped Cream or Vanilla Ice Cream.
  • 3/4 C Butter, softened
  • 3/4 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 1 small package of Pumpkin Spice Instant Pudding Mix
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 2 1/4 C Flour
  • 2 C Chocolate Chips
  • 2 C Brown Sugar
  • 1 1/2 C Canned Pumpkin Puree
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • 2 tsp Baking Soda
  • 1 1/4 tsp Ground Ginger
  • 3/4 tsp Cardamom
  • 4 tsp Grated Orange Zest
  • 1/2 tsp Salt
  • 1 C Chopped Walnuts
  • 1 1/2 C Chopped Dried Pears.
  • 2 1/2 C Flour
  • 2 Eggs
  • 1 C Whole Milk
  • 1/2 C canned pumpkin
  • 1 3/4 C Bisquick Baking Mix (homemade Bisquick recipe at the end)
  • 2 TBS Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Powdered Ginger
  • 1/4 C Vegetable Oil
  •  
  • In a medium bowl, with a hand mixer
  • Eggs, beat on high for 5 minutes
  • 10 C flour
  • 1/3 C baking powder
  • 1/4 C sugar
  • 4 tsp salt
  • 2 C shortening ( Crisco) or any non refrigerated shortening
  • 4 C flour
  • 2 C packed brown sugar
  • 2 tsp cinnamon
  • 2 TBS baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 C canned pumpkin (not Pie Pumpkin)
  • 1 C milk
  • 2/3 C butter, softened
  • 4 eggs

Instructions

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