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Posts tagged ‘pumpkin’

Pumpkin Pie

pumpkin pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

  • 15 ounces Pumpkin
  • 1 tbsp. Cornstarch
  • 1/2 tsp. Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Allspice 
  • 1/4 teaspoon Cloves
  • 1/2 tsp. Salt
  • 1 1/2 tbsp. Butter,unsalted, melted
  • 1-12 oz. can Evaporated Milk
  • 1 cup Brown sugar
  • 3 Eggs, large, beaten 
  • Dash lemon juice 

Directions:

  1. Preheat oven to 450 degrees.
  2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
  3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
  4. Line a 9-inch pie plate, pour in contents.
  5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.

Pumpkin Pie Dip

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Directions:

In a large bowl, beat cream cheese, brown sugar and confectioners’ sugar until smooth.

Beat in the pumpkin, sour cream, molasses, cinnamon and pumpkin pie spice  until blended.

Good with gingersnap cookies, Also great with apple and pear slices or  spread on breads like zucchini or any nut bread.

Refrigerate leftovers.

Yield: 4 cups.

Pumpkin Streusel Coffeecake

Adapted from Very Best Baking.

Ingredients

STREUSEL TOPPING

  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 tablespoons butter or margarine
  • 1/2 cup coarsely chopped nuts

COFFEECAKE

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup  butter or margarine, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 can (150z.) LIBBY’S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350° F. Grease and flour 9-inch round cake pan.

FOR STREUSEL TOPPING:
Combine flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.

FOR COFFEECAKE:
Combine flour, baking powder, spices, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.Spoon half of batter into prepared cake pan.
Sprinkle 3/4 cup Streusel Topping over batter.
Spoon remaining batter evenly over Streusel Topping.

Sprinkle with remaining Streusel Topping.
Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Pumpkin Brownies

Pumpkin Brownies

ImageIngredients:

  • 1/2 cup butter, room temperature
  • 1/2  cup sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup graham cracker crumbs
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup all purpose flour
  • 2/3 cup chopped nuts

Directions:

  1. Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
  2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in spices, salt, graham cracker crumbs, egg and  pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in nuts and stir to evenly distribute the nuts.
  3. Pour batter into prepared baking dish and spread into an even layer.
  4. Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.

Makes 16-20 bars

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