Kathy's Recipe Korner
mom's kitchen
PUMPKIN ARCHIVES

pumpkin

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Appetizers-Breads-Entrees-Sides-Desserts-Misc

-APPETIZERS

spacerPUMPS Pumpkin Cheeseball

spacerPUMPS Pumpkin Seeds

spacerPUMPS Spicy Pumpkin Dipnew

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pumpkin


Bread

spacerPUMPS Apple-Pumpkin Streusel Muffins
spacerPUMPS Apple-Pumpkin Streusel Muffins #2
spacerPUMPS Pull-Apart Breadnew
spacerPUMPS Pumpkin Breadnew
spacerPUMPS Pumpkin Cheesecake
spacerPUMPS Pumpkin Cranberry Bread
spacerPUMPS Pumpkin Muffins
spacerPUMPS Pumpkin Pecan Breadnew
spacerPUMPS Pumpkin Ribbon Breadnew
spacerPUMPS Pumpkin Soft Yeast Rolls
spacerPUMPS Streusel-Topped Pumpkin Muffins

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pumpkin

Entree

spacerPUMPS Crispy Phyllo Wrapped Hot Dog Mummies

spacerPUMPS Dinner in a Pumpkin

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pumpkin

Sides

spacerPUMPS Creamy Pureed Pumpkin Soupnew
spacerPUMPS Pumpkin Soup
spacerPUMPS Tuscan Pumpkin-White Bean Soup

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pumpkin

Desserts
Bars-Cake-Cheesecake-Pies-Pudding-Misc-

Bars

spacerPUMPS Pecan Pumpkin Crunchnew
spacerPUMPS Pumpkin Dessertnew
spacerPUMPS
Pumpkin White Chocolate Macadamia Nut
spacerPUMPS Pumpkin Squares new
spacerPUMPS Spicy Pumpkin Bars

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Cake

spacerPUMPSJack-o'-Lantern "Cake" (photo)

spacerPUMPS Pumpkin Angel Food Cake

spacerPUMPS Pumpkin Cake

spacerPUMPS Pumpkin Cake Roll With Cream Cheese

spacerPUMPS Pumpkin Gooey Butter Cakes

spacerPUMPS Pumpkin Magic Cakenew

spacerPUMPS Pumpkin Pie Cake

spacerPUMPSSpiced Pumpkin Icebox Cake(photo)new

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Cheesecake

 

spacerPUMPS California Pumpkin Cheesecake
spacerPUMPS Impossible Pumpkin Cheesecake
spacerPUMPS Pumpkin Cheesecake
spacerPUMPS
Pumpkin-Cream Cheesecake
spacerPUMPS Pumpkin Marble Cheesecake
spacerPUMPS Pumpkin Swirl Cheesecake (Light)
spacerPUMPS Pumpkin Swirl Cheesecake
spacerPUMPS Sensational Double Layer Pumpkin Pie

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Cookies

spacerPUMPS Jack-O-Lantern Cookies

spacerPUMPS Make-A-Face Pumpkin Cookies

spacerPUMPS Pumpkin Choc. Chip Pecan Cookies

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Pies


spacerPUMPS Apple-Pumpkin Galettenew

spacerPUMPS Better Than Pumpkin Pie

spacerPUMPS Caramel-Pecan Pumpkin Pienew

spacerPUMPS Creamy Pumpkin Pie

spacerPUMPS Impossble Pumpkin Pie(WW)

spacerPUMPS Pecan Pumpkin Pie

spacerPUMPS Pumpkin Chiffon Pie

spacerPUMPS Pumpkin Crunch

spacerPUMPS Pumpkin Hazelnut Pienew

spacerPUMPS Pumpkin Pie

spacerPUMPS Pumpkin Pie Cannoli Conesnew

spacerPUMPS Mini Pumpkin-Pecan Tartlets(WW)

spacerPUMPS Too Good To Deny Pumpkin Pie

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Pudding

spacerPUMPS Apricot-Pumpkin Bread Pudding

spacerPUMPS Pumpkin Flannew

spacerPUMPS Pumpkin Gingerbread Trifle

spacerPUMPS Pumpkin Fluffy

spacerPUMPS Pumpkin Tiramisu

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pumpkin

Miscellaneous

spacerPUMPS Easy Pumpkin Pretzels (photo)

spacerPUMPS Halloween Ice Cream

spacerPUMPS No-Churn Pumpkin Pie Ice Creamnew

spacerPUMPS Slow Cooker Pumpkin Oatmeal


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Recipes

 


Apple-Pumpkin Galette

For the crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup chopped pecans, plus more for sprinkling
3 tablespoons granulated sugar
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
Cooking spray

For the filling:
1/2 cup canned pure pumpkin
3 tablespoons sour cream
1/4 cup granulated sugar
1 large egg yolk, plus 1 beaten egg for brushing
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of salt
2 crisp apples (such as Braeburn, Empire or Golden Delicious)
2 teaspoons fresh lemon juice
Turbinado sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon apricot jam

Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use.
Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.

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No-Churn Pumpkin Pie Ice Cream

1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream

Caramel sauce, for drizzling
Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

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Pumpkin Pie Cannoli Cones

SmartPoints® value 6

1/2 cup reduced-fat cream cheese
2 no-calorie sweetener packets (like Truvia or Splenda)
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
Dash salt
1/2 cup light/low-fat ricotta cheese
1/2 cup canned pure pumpkin (not pumpkin pie filling)
1/4 tsp. vanilla extract
1 tbsp. plus 1 tsp. mini semi-sweet chocolate chips
1/2 sheet (2 crackers) low-fat graham crackers, finely crushed
6 sugar cones (the pointy-bottomed kind)

Optional toppings: Fat Free Reddi-wip, additional cinnamon

In a medium bowl, combine cream cheese, sweetener, cinnamon, pumpkin pie spice, and salt. Mix until smooth and uniform.
Add ricotta cheese, pumpkin, and vanilla extract. Stir until uniform. Stir in 1 tbsp. chocolate chips and half of the crushed graham crackers (about 1 tbsp.).
Evenly spoon mixture into the cones. Top with remaining crushed graham crackers and remaining 1 tsp. chocolate chips. Enjoy! Makes 6 servings

HG Alternative: For fancy cones with minimal effort, pipe the mixture into the cones. Just transfer the filling mixture to a large plastic bag and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a hole for piping the mixture.(photo-food images)
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pumpkins

 

Pull-Apart Bread

1 tube Pillsbury Grands Biscuits
1 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. pumpkin purée
1/2 tsp. vanilla extract

Cream Cheese Frosting

1/2 (4-oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
1/4 c. milk

Preheat oven to 350 degrees F. Grease the bottom and sides of a loaf pan.
Make the pull-apart bread: Cut biscuits in half, like you’re making a biscuit sandwich (or pulling apart those flaky layers while it’s still dough).
Pour sugar and 1 teaspoon pumpkin pie spice into a gallon-sized plastic bag, shaking to combine. Drop the biscuit slices 2 to 3 at a time into the bag, sealing and shaking it to coat the biscuits, until all are covered. Set biscuits aside.
In a medium-sized mixing bowl, combine pumpkin puree, 1/2 teaspoon pumpkin pie spice, and vanilla extract. Use a butter knife to slather one biscuit. Top with another biscuit. Cover the top of that biscuit with the pumpkin mixture, and repeat the process until you’ve created a towering stack of the biscuits, almost like a massive sandwich or layer cake. (This may be easiest to break into two stacks of biscuits—otherwise they might topple.)
Place the biscuit stack in the loaf pan on its side so you see the layers of pumpkin filling. (It should look like Oreos when you pull them out of the package.) Bake in the oven until the biscuits have puffed up and turned lightly golden on top, 35 to 40 minutes.
Make the cream cheese frosting: Use an electric mixer to beat the cream cheese until light and fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it’s a pourable consistency. Pour on top of warm pull-apart bread and serve.

 

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Pumpkin Dessert

CRUST: 1 pkg cake mix (less 1 cup)
Combine until smooth dough.
½ cup melted margarine or butter
Press into 13 x 9 baking dish 1 egg, slightly beaten or 2 8x8 dishes.

FILLING: 2 ½ cups pumpkin (small can)
½ cup brown sugar Combine and pour on top of
2 ½ tsp pumpkin pie spice crust.
2 eggs, slightly beaten
2/3 cup milk

TOPPING: 1 cup reserved cake mixMix dry ingredients. Cut
¼ cup sugar butter in to make course
1 tsp cinnamoncrumbs. Sprinkle atop
¼ cup butter atop filling.

Bake at 350 F. for 45 minutes to 1 hour. Cool. Top with whipping cream to serve.
Serves 12
Source: Marcia Kebel

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Pumpkin Squares

1 18-ounce yellow cake mix
1 stick butter (or 1/2 cup or 8 tablespoons)
1 beaten egg
1 16-ounce can plain pumpkin (not pie filling)
1/2 cup sugar
1 teaspoon cinnamon
2 eggs, beaten
1 5-ounce can evaporated milk

Preheat the oven to 350°F. Dump the cake mix in a bowl and use two knives or a pastry blender to cut the butter into the mix until it is crumbly. Stir the beaten egg into the crumbs. Save 1 cup of this mixture to use as topping. Pat the rest of the crumbs into a 9x13-inch glass baking pan. Bake 10 to 12 minutes until the crust is set and just beginning to brown. Remove from the oven and cool 5 minutes.
Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.

To serve, cut into squares and top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.
From Texas Cooking Online


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pumpkins

Pumpkin Flan

1/3 cup sugar
5 eggs
3/4 cup sugar
1/4 teaspoon salt
1/3 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup pumpkin purée (canned or fresh cooked)
1-1/2 cups whole milk


First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (like a roasting or broiler pan). Hold down the cake pan so it won't float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.
Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but that's okay.

Beat together the eggs and the 3/4 cup sugar. Add the salt, water, cinnamon, vanilla, pumpkin and milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 25 minutes. Test doneness by gently pushing custard in center with back of a spoon -- when done a crevice about 3/8 inch deep will form.

Carefully remove the flan from the hot water and chill at once. (As the flan cools, the caramel dissolves.) When cold, loosen custard edge with a knife, then cover pan with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce flow out. To serve, cut in wedges, spoon on sauce. Makes about 8 servings. From Texas Cooking Online

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Caramel-Pecan Pumpkin Pie


1 recipe Pastry for Single-Crust Pie (see Recipe Center)
2 slightly beaten eggs
1 15-ounce can pumpkin
1/4 cup half-and-half, light cream, or milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.

Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings. Source: Better Homes and Garden

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Pumpkin Hazelnut Pie

3 slightly beaten eggs
1 15-ounce can pumpkin
3/4 cup sugar
1/2 cup light-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch pie crust
1 cup chopped hazelnuts
Whipped cream (optional)

In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time.
If desired, serve with whipped cream. Makes 8 servings.

Make-Ahead Tip: Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.

*Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie. Source: Better Homes and Gardens

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pumpkins

Pumpkin Bread

4 Egg
2/3 Cup Water
1 Cup Oil
1 Can Pumpkin Pie filling -- (14 -17 1/2z)
3 ½ Cups Flour
2 Teaspoons Baking soda
1 Teaspoon Baking powder
1 ½ Teaspoons Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Clove
2 ½ Cups Sugar

Mix together first 4 ingredients. Add the remaining ingredients. Beat and pour into 2 loaf pans that were greased and floured. Bake 1 hr at 350°

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pumpkins

Pumpkin Pecan Bread

2-3/4 c. flour 1 c. marg., soft
2 tsp. baking powder 1 c. gran. sugar
1 tsp. baking soda 1 c. dark brown sugar
1 tsp. salt 4 eggs
1 tbl. pumpkin spice 1 c. pumpkin
1 c. pecans, chopped

In small bowl, combine flour, baking powder, baking soda, salt, spice, and pecans; set aside. In large mixer bowl, cream marg. and sugars until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured 8x4" loaf pans. Bake in preheated 350° oven for 1 hour 10 min. Cool 10 min. Remove from pans.

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pumpkins

Pumpkin Ribbon Bread

For Filling:
2 3-oz. pkgs. cream cheese, softened 1/3cup sugar
1 Tbs. flour 1 egg
2 tsp. grated orange peel
For Bread:
1 cup cooked pumpkin ½ cup vegetable oil
2 eggs 1 ½ cups. sugar
½ tsp. salt ½ tsp. cloves
½ tsp. cinnamon 1 2/3 cups flour
1 tsp. baking soda 1 cup chopped pecans (opt.)
For Filling:
Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside.
Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7 ½" x 3 ½" loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325° for 1 ½ hours or until bread tests done with a wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes 2 loaves.

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pumpkins

Pecan Pumpkin Crunch

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
One 15-ounce can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour

Bourbon Whipped Cream, recipe follows
Ice cream, optional
Bourbon Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.

Bourbon Whipped Cream:

Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form. Yield: 8 servings From: Food Network Magazine

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Spicy Pumpkin Dip

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper

In a food processor, process pumpkin and chickpeas until fairly smooth.
Add remaining ingredients to food processor and process until smooth.
Season to taste. Serve with pita chips

Source: http://www.foodnetwork.com/recipes/spicy-pumpkin-dip-recipe/index.html?oc=linkback

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