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Pumpkin Recipes Easy and Delicious
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Pumpkin Pies Cakes Cookies and More Pumpkin Dessert Recipes
Index
Pumpkin Pie
Pumpkin Pie Bars
Pumpkin Pie Cake.
Pumpkin Cheesecake Pie With Gingersnap Cookie Crust
Traditional Pumpkin Pie
Paradise Pumpkin Pie
Maple Golden Pumpkin Pie
Pumpkin Chiffon Pie
Thanksgiving Pumpkin Pie
Pecan Pumpkin Party Pie
Pumpkin Crunch Cream Pie
Best Ever Pumpkin Pie
Pumpkin Pie Cookies
Double Layer Pumpkin Pie
Apple & Pumpkin Pie
Honey Pumpkin Pie
Pumpkin Gingersnap Pie
Praline Pumpkin Pie
Spicy Pumpkin Pie Squares
Pumpkin Pie Cheesecake
Frost On The Pumpkin Pie
Pumpkin Pie Upside Down Cake
Pumpkin Pie Delight
Apple Butter Pumpkin Pie
Pumpkin Pie With Spiced Crust
Pumpkin Pie
3 eggs, slightly beaten
2 cups of pumpkin
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 cup of corn syrup
1 teaspoon of vanilla
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of ground cloves
With mixer or blender, mix above ingredients.
Pour into prepared pie crusts and bake at 350 for approximately 40 minutes.
Makes two pies.
Pumpkin Pie Bars
1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve.
In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten egg.
Press into prepared pan.
In a large bowl, lightly beat remaining 3 eggs.
Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon.
Pour over cake mixture in pan.
To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture.
Bake 50 to 60 minutes.
Serve warm or cool.
Pumpkin Pie Cake
4 eggs
1 1/4 cups of sugar
1 large can of evaporated milk
1 teaspoon of cinnamon
1 (No. 303) of can pumpkin
Mix above ingredients and pour into an ungreased 13 x 9 inch pan.
Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean.
Serve plain or with whipped cream topping.
Pumpkin Cheesecake Pie With Gingersnap Cookie Crust
1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees.
Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.
Pour into large bowl, add gingersnap crumbs and mix.
Pour in the butter and stir well to combine.
Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust.
Bake for 10 minutes.
Set aside to cool.
(Leave oven on.)
In large bowl, beat cream cheese and brown sugar until soft and well blended.
Stir in sour cream and pumpkin.
Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger.
Place pie dish on baking sheet and pour in filling.
Bake in middle of oven for 45 minutes or until filling is set.
Let cool on rack.
Arrange pecan halves around edge of pie. Makes 12 servings.
Traditional Pumpkin Pie
1 (9") pastry shell
1 (16 oz.) can of pumpkin
1 (14 oz.) can of sweetened condensed milk
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon each of ground ginger, nutmeg & salt
In large bowl combine all ingredients except pastry shell; mix well and turn into shell.
Bake for 15 minutes at 425 degrees.
Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1"
from edge comes out clean.
Cool before cutting.
Garnish as desired.
Refrigerate leftovers.
Some of these are recipes made with real pumpkin and some use pumpkin in a can. Some are easy and some are a lot more complicated.Â
PDF 630 pages.
Index
Pumpkin Pie
Pumpkin Pie Bars
Pumpkin Pie Cake.
Pumpkin Cheesecake Pie With Gingersnap Cookie Crust
Traditional Pumpkin Pie
Paradise Pumpkin Pie
Maple Golden Pumpkin Pie
Pumpkin Chiffon Pie
Thanksgiving Pumpkin Pie
Pecan Pumpkin Party Pie
Pumpkin Crunch Cream Pie
Best Ever Pumpkin Pie
Pumpkin Pie Cookies
Double Layer Pumpkin Pie
Apple & Pumpkin Pie
Honey Pumpkin Pie
Pumpkin Gingersnap Pie
Praline Pumpkin Pie
Spicy Pumpkin Pie Squares
Pumpkin Pie Cheesecake
Frost On The Pumpkin Pie
Pumpkin Pie Upside Down Cake
Pumpkin Pie Delight
Apple Butter Pumpkin Pie
Pumpkin Pie With Spiced Crust
Pumpkin Pie
3 eggs, slightly beaten
2 cups of pumpkin
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 cup of corn syrup
1 teaspoon of vanilla
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of ground cloves
With mixer or blender, mix above ingredients.
Pour into prepared pie crusts and bake at 350 for approximately 40 minutes.
Makes two pies.
Pumpkin Pie Bars
1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve.
In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten egg.
Press into prepared pan.
In a large bowl, lightly beat remaining 3 eggs.
Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon.
Pour over cake mixture in pan.
To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture.
Bake 50 to 60 minutes.
Serve warm or cool.
Pumpkin Pie Cake
4 eggs
1 1/4 cups of sugar
1 large can of evaporated milk
1 teaspoon of cinnamon
1 (No. 303) of can pumpkin
Mix above ingredients and pour into an ungreased 13 x 9 inch pan.
Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean.
Serve plain or with whipped cream topping.
Pumpkin Cheesecake Pie With Gingersnap Cookie Crust
1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees.
Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.
Pour into large bowl, add gingersnap crumbs and mix.
Pour in the butter and stir well to combine.
Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust.
Bake for 10 minutes.
Set aside to cool.
(Leave oven on.)
In large bowl, beat cream cheese and brown sugar until soft and well blended.
Stir in sour cream and pumpkin.
Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger.
Place pie dish on baking sheet and pour in filling.
Bake in middle of oven for 45 minutes or until filling is set.
Let cool on rack.
Arrange pecan halves around edge of pie. Makes 12 servings.
Traditional Pumpkin Pie
1 (9") pastry shell
1 (16 oz.) can of pumpkin
1 (14 oz.) can of sweetened condensed milk
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon each of ground ginger, nutmeg & salt
In large bowl combine all ingredients except pastry shell; mix well and turn into shell.
Bake for 15 minutes at 425 degrees.
Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1"
from edge comes out clean.
Cool before cutting.
Garnish as desired.
Refrigerate leftovers.
Some of these are recipes made with real pumpkin and some use pumpkin in a can. Some are easy and some are a lot more complicated.Â
PDF 630 pages.
