Tag: pumpkin

Paradise Pumpkin Pie

Paradise Pumpkin Pie

1 ready-to-use refrigerated pie crust 8 oz Cream Cheese, softened 3/4 cup sugar, divided 1/2 tsp. vanilla 3 eggs, divided 1-1/4 cups canned pumpkin 1 cup canned evaporated milk 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 12 pecan halves 3 

Pumpkin Pancakes

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 

Beetle Bread

1 3/4c Flour
1/4tsp Baking Powder
1tsp Baking Soda
1tsp Salt
1/2tsp Cinnamon
1/4tsp Ground Cloves
1 1/3c Sugar
1/3c Shortening
2 Eggs
1c Cooked Pumpkin (fresh or canned)
1/3c water
1/2tsp Vanilla
1c Semi Sweet Chocolate Chips
1/2c Pine Nuts

Preheat oven to 350′ Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. In a large bowl, beat until fluffy: sugar, shortening and eggs. Fold in pumpkin and mix well. Stir in dry mixture, adding water, vanilla, chocolate and nuts. Pour into lightly greased loaf pans and bake for 45 min to 1 hour or until toothpick inserted in the middle comes out clean

OR

Pour into individual cupcake papers and bake for 20 min or until toothpick inserted in the middle comes out clean.

courtesy of Nod Hill Farm