Give up your favorite pumpkin recipes for everyone to share. Leave one or take one, or even take them all, but if you can please leave one.
Here is one to get us started.
Pumpkin Dump Cake


1 29 oz can pumpkin
1 12 oz. can evaporated milk
1 1/2 cup sugar
4 eggs
1/2 tsp salt
1 1/2 tsp. cinnamon
1/4 tsp cloves
1/4 tsp ginger
(May substitute 3 tsp. of pumpkin pie spice in place of the other spices)
1 box yellow cake mix
2 sticks of butter
1 cp. pecans
cool whip

Beat together pumpkin, milk, sugar, and eggs.
Add, salt and spices.
Mix well.
Pour into13x9x2 pan.
Sprinkle dry cake mix evenly over top of pumpkin mixture.
Melt 2 sticks of butter and drizzle evenly over top of all.
Sprinkle on nuts.
Bake at 350 for 1 hour.
Cool.
Top with Cool whip.
Store in fridge.

THE BEST PUMPKIN PUDDING

1 cup pumpkin (canned)
2/3 milk
1 package vanilla instant pudding
1 teaspoon nutmeg
1 tablespoon cinnamon
2 cups Cool Whip
graham crackers (to crumble on top)

Combine pumpkin, milk, vanilla, and instant pudding together in a bowl.
Add the nutmeg, cinnamon, and fold in the Cool Whip.

Sprinkle the crumbled graham crackers on top.

Serves 6.

Pumpkin Bread
1 cup pumpkin
2 eggs (plus 1 egg yolk)
1 cup salad oil
Beat this until smooth and add 1 package of coconut cream pie filling. Beat 1 min.
1 cup sugar
1/2 tsp nutmeg
1 1/2 cups flour
1/2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 cup nuts
add to first mixture and beat until smooth. Bake in greased loaf pan for 1 hour at 325 deg. Candied fruit may be added.

Pumpkin Cheesecake Soup

2 cans (30 ounces each) pumpkin pie mix
2 cans (14 ounces each) chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional


In a soup pot, whisk the pumpkin pie mix and chicken broth over
medium-high heat and cook for 7 to 8 minutes, until hot.
Slowly stir in the half-and-half and cook for 2 to 3 minutes,
until heated through.
Top each serving with a tablespoon of sour cream and, if desired,
a sprinkle of nutmeg

pumpkin spice, pecan cake



1 chocolate cake mix
Moist Deluxe Devil's Food Mix)
2 tablespoon(s) pumpkin-pie spice
2/3 cup pumpkin
1/4 cup unsalted butter, softened
3 whole (large) eggs
1 cup (finely ground) pecans
DIRECTIONSHeat oven to 350 degrees F.
Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans -- 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean -- about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.
Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners' sugar with 2 to 3 tablespoons lemon juice until it's the consistency of molasses. Drizzle over cake.

i flunked pie crust making, and had given up trying, but i am going try this recipe, it's called grandma's pie crusts.


4 cup(s) all-purpose flour
.75 teaspoon(s) salt
1 tablespoon(s) sugar
1.75 cup(s) unsalted butter, cold, cut into small pieces
1 tablespoon(s) white vinegar
1 (extra large) egg
DIRECTIONSCombine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

Jbnww, Wilmar is the pie crust making guru in our family. I use the crust from the store that is already rolled out. I even take off the wax paper when I use it, too. Your pumpkin recipe looks great, I am going to have to print these off and go on a pumpkin cooking spree.

i can make great pumlin pie filling,, i use dark brown sugar instead of white, and pretty much follow the recipe on the libby's can.i always used store bought pie crusts, but because i am a glutton for punishment, i will try this pie crust recipe. my mom made the best pumpkin pie, with her eyes closed, i have ever tasted. she told me once that my filling was just about as good as hers, but my crust was, well store bought,,, and she knew it.i even used a regular pie pan, and crimped the edges, like she always did, but she still knew my crust was phony baloney.lol

Mothers are like that, jbnww!
Magee has suggested I put up my 3 year plan for making pumpkin pies, so here goes.
Year 1-Make a pumpkin pie using the filling recipe on the can. Fail to notice that the recipe now calls for sweetened condensed milk, rather than regular condensed milk. Fail to put any sweetener in the pie. Try to convince Thanksgiving guest if they mix in enough cool whip it is edible. Fail miserably and feed it to the dog, who also refuses to eat it.
Year 2-Having decided at the last minute to once again make pumpkin pie (what can go wrong after last year?), buy store bought crusts because of the shortness of time. Look for the wax paper and fail to find it. Assume there is no wax paper, fill and bake. Cut pies, only to find the missing waxed paper. However, filling is good!
Year 3-Buy Mrs. Smith pumpkin pie, having been banned forever from making pumpkin pies by your chidren!

Has anyone tried any of these recipes yet?

quote:

Originally posted by mageepet:
Jbnww, Wilmar is the pie crust making guru in our family.

That is no kidding!

People, you have not lived until you eat one of Wilmar's pies with that fantabulous crust of hers.

I think she should hold a workshop on making pie crust.

quote:

Posted October 06, 2008 22:40 Hide Post
quote:
Originally posted by mageepet:
Jbnww, Wilmar is the pie crust making guru in our family.


That is no kidding!

People, you have not lived until you eat one of Wilmar's pies with that fantabulous crust of hers.

I think she should hold a workshop on making pie crust.

JUST MAKE SURE SHE STICKS TO APPLE PIE!!!!

CINNAMON PUMPKIN BRITTLE- MARTHA STEWART


1/4 cup butter, cut into chunks, plus more for pan
1 teaspoon baking soda
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/2 cups toasted hulled pumpkin seeds (see Notes)
Preparation

1. Lightly butter a 10- by 15-in. baking pan. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon and salt (to help the cinnamon distribute evenly when it's stirred into the sugar mixture).

2. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, 1/2 cup water, corn syrup, and 1/4 cup butter until butter is melted and sugar is completely dissolved (see ���Caramelizing Sugar: Watch Closely,���? below). Increase heat to medium and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 335° to 340° on a candy thermometer (see ���Using a Candy Thermometer,���? below), 8 to 12 minutes.

3. Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.

4. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Using a candy thermometer

It can be tricky to know when a sugar mixture has reached the temperature that will yield the texture you're after. Thankfully, candy thermometers eliminate the guesswork. You'll find them at supermarkets and some hardware stores; make sure to choose one that measures temperatures up to 400°.

Test it first: If you have an old thermometer in the back of your gadget drawer, test its accuracy by immersing it in boiling water; it should read 212°. (If it doesn't, get a new thermometer.) Our favorite in the test kitchen is the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), an inexpensive model that's easy to read and attaches securely to the pan's side.

Read it accurately: Attach the thermometer to the side of the pan after the sugar mixture has come to a boil. The placement of the heat sensor varies among brands, but generally the bottom of the thermometer must be completely submerged in the sugar mixture to get an accurate reading. If the mixture is too shallow, carefully tilt the pan until liquid completely covers the bottom of the thermometer when you want to check the temperature

This message has been edited. Last edited by: jbnww,

PUMPKIN COOKIES


8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2 1/2 cups all-purpose flour
Add to Recipe Box



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

PUMPKIN WAFFLES

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 teaspoons canola oil
1 teaspoon molasses
1/4 cup canned pumpkin
1 cup buttermilk
1 large egg
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups maple syrup sweetened with SPLENDA® Brand Sweetener
Directions Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
Whisk together eggs and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
Note
Serving Size: 1 waffle

I made pancakes from this too. Make batter thinner with a little more milk.