Pumpkin Sheet Cake

This is from Taste of Home's 1995 Oct/Nov magazine.  Allen made it 4/28/96 (he was 8 years old).  He liked it best with no frosting.  I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.

2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well.  Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended.  Pour into a greased 15 x 10 in. x 1 in. baking pan.  Bake at 350 degrees for 25 - 30 minutes or until cake tests done.  Cool.  For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.  Gradually add sugar; mix well.  Add milk until frosting reaches desired spreading consistency.  Frost cake.  Sprinkle with nuts.  Yield: 20-24 servings.  

Pumpkin Spice Bread Deluxe

This is terrific, and I would make it to give as a gift!  I used homegrown pumpkin, so it was a bit more fibrous than the canned stuff, but I think that made it even better.  I got the recipe from my old Good Housekeeping Cookbook (1986) that I found at a thrift store.
3 cups all-purpose flour
1 1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
2 eggs
2 cups pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/4 cup canola oil
1/4 cup golden raisins
1/2 cup chopped pecans

1. Preheat oven to 350 degrees.  Grease 9" by 5" loaf pan.
2. In large bowl, mix first 6 ingredients.  In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup and salad oil; stir into flour mixture just until flour is moistened.  Gently stir in raisins and pecans.  Spoon batter evenly into loaf pan.
3. Bake 1 1/4 hours or until toothpick inserted into center comes out clean.  Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

Pumpkin Bars

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)

Directions
Set out the cream cheese and butter to reach room temperature.  Get out the eggs right away also.

Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy.  Add the dry ingredients, gradually.  Mix well.

Spread batter in a greased 15x10x1 inch baking pan.  (Not dark)  Can line with parchment paper, greased.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.

Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk

Cream together butter and cream cheese until soft and fluffy.  Add powdered sugar, vanilla, and milk or cream.  Mix on high speed until smooth and creamy.

These make a great breakfast treat!

Pumpkin Pancakes

Pumpkin pancakes are delicious - Mom made them for Bart and me this morning.  We are in Berne for Bart's birthday weekend.  They didn't puff up as much as I would like, so I'm going to increase the baking powder.  We had them with great breakfast sausage on the side, and homemade maple syrup on top.
1/4 cup pumpkin puree
1 egg
1 cup milk
1 cup flour
1 Tbls sugar
1 Tbl baking powder
1 1/2 Tbl pumpkin pie spice

Whisk pumpkin and egg until smooth.  Mix dry ingredients, and add to wet ones.  Fry on cast iron skillet or griddle.

The extra pumpkin (if you get it from a can) would make great smoothies.  You could even freeze it in ice cube trays.  Or make pancakes again soon :)

Pumpkin Custard Pie

This has a different, and interesting crust.  I made it with Blue Hubbard from our garden this time. Kim Merchant really liked it and asked me to bring it next time I bring a dish to share to one of our pot luck dinners.  You really shouldn't make just one.

Ingredients

3/4 cup chopped pecans, toasted

1 cup plus 2 Tbl flour

1/2 tsp ground ginger

1/2 tsp salt

7 Tbl Butter flavored Crisco

6 Tbl ice water

1 tsp vinegar

Filling

2 eggs

1/2 tsp salt

1 Tbl pumpkin pie spice

15 oz solid pack pumpkin or Blue Hubbard squash, cooked and drained.

1 can sweetened condensed milk (14 oz)

Directions

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. For filling, in a large bowl, beat the eggs, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers (ha ha). Yield: 8 servings.