Annie's Stuff - Recipes for pumpkin seeds, diabetic pumpkin recipes and other recipes using pumpkin.


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Favorite Pumpkin Recipes

IMPOSSIBLE PUMPKIN PIE

3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth one minutes in blender on high or two minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.

PUMPKIN PIE

3 eggs, slightly beaten
2 c. pumpkin
1/2 c. reg. sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. 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 CASHEW PIE

1/2 c. cashews
2/3 c. dates, pressed down
2 1/4 c. water
3/4 c. well cooked rice
1/4 c. honey
1 c. pumpkin
2 tsp. vanilla
1 tsp. mapeline
1/8 tsp. salt
4 tbsp. cornstarch

Blend all ingredients. Add water as needed to permit smooth blending. Place in kettle, bring to a boil. Add the 2 1/4 cup water as needed. Pour into 9-inch pastry shell unbaked. Bake at 425 degrees for 15 minutes. reduce oven temperature to 350 degrees and bake for 50 minutes or until knife comes out clean.

MAPLE FLAVORED PUMPKIN PIE

1 1/2 c. pumpkin, cooked and strained
1/3 c. white sugar
2 tbsp. brown sugar
2 1/2 tbsp. maple syrup
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg (keep on the generous
side with these spices)
1 3/4 c. light cream (or half rich cream)
2 eggs, slightly beaten

Scald the cream and add to the pumpkin, which has been mixed with the maple syrup and dry ingredients. Add the lightly beaten eggs. Pour into a short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and bake for about 30 minutes.

PUMPKIN CHIFFON PIE

1 (9") graham cracker pie shell
1 env. unflavored gelatin
1/2 c. light brown sugar, firmly
packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar

Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. 8. Beat pumpkin mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.

PUMPKIN PIE CAKE

4 eggs
1 1/4 c. sugar
1 lg. can evaporated milk
1 tsp. cinnamon
1 (No. 303) 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

1 Pet Ritz deep dish pie crust shell
1 pkg. (8 oz.) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 c. canned pumpkin
1/3 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 tsp. cinnamon
Dash salt
1 sm. can (5 fluid oz) Pet evaporated
milk
2 eggs, slightly beaten

Preheat oven and baking sheet to 350 degrees. In a small bowl, combine cream cheese, 1/4 cup sugar, vanilla and egg. Beat until smooth and creamy. Spread on unbaked pie crust. In a medium bowl, combine pumpkin, 1/3 cup sugar, spices and salt. Add milk and eggs; mix well. Pour over cream cheese mixture. Bake on preheated baking sheet for 50-55 minutes or until puffy and sets. Cool on a wire rack. Makes one 9 inch pie.

PUMPKIN RICOTTA PIE

2 eggs
1 c. ricotta cheese
1 (16 oz.) can solid pack pumpkin (2 c.)
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9" unbaked pastry shell

Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in remaining ingredients until well blended. Pour into pastry shell and bake at 375 degrees for 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seeds or, if you prefer, whipped cream.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20
cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 c. brown sugar, packed
1/2 c. sour cream, room temperature
1 c. canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. 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.

NO CRUST PUMPKIN PIE

3/4 c. sugar
1/2 c. buttermilk baking mix
2 tbsp. melted margarine
1 (13 oz.) can evaporated milk
1 3/4 c. prepared pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
2 eggs, slightly beaten

Put all ingredients in large bowl. Beat until smooth. Pour into greased 9-inch pie pan and bake in 350 degree oven 55-60 minutes. Serves 8.

BROWN SUGAR PUMPKIN PIE

1 3/4 c. mashed cooked pumpkin
1/2 tsp. salt
1 3/4 c. milk
2 lg. eggs
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2/3 c. brown sugar
2 tbsp. sugar

Mix everything together in a blender. Pour into pastry-lined pie pan. Oven 425 degrees. Cook for 45-55 minutes.

ONE CRUST PIE
Mix together: 1 c. sifted flour
1/2 tsp. salt

Cut into with pastry blender: 1/3 c. shortening (Crisco)

Sprinkle with 2 tablespoons water. Gather dough into a ball. Roll dough out about 1 inch larger than pan all around.

TRADITIONAL PUMPKIN PIE

1 (9") pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed
milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. 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.

CREAM CHEESE PUMPKIN PIE

1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 (9 inch) pastry shell, unbaked
1/2 c. sugar
1 tsp. cinnamon
Dash of salt
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs, slightly beaten
1 c. evaporated milk

Heat oven to 350 degrees. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees one hour and 5 minutes or until done. Cool; brush with maple syrup and garnish with nuts, if desired.

FLUFFY PUMPKIN PIE

1/2 c. sugar
1 env. Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp.
cinnamon, 1/4 tsp. nutmeg & 1/4 tsp. ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell

Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Gradually stir into egg, in a large bowl. Blend in pumpkin; chill until very thick, then fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip and chopped nuts.

ROASTED PUMPKIN SEEDS

2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).

TOASTED PUMPKIN SEEDS

2 c. unwashed pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt

1. In bowl combine seeds, Worcestershire sauce, butter and salt, until seeds are coated. 2. Spread on large shallow baking pan. 3. Bake at 250 degrees approximately 1 hour, stirring occasionally until crisp, dry and golden brown.

SPICY NUT MIX

1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin
seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce

Combine nuts and seeds in large bowl. Place oil and spices in covered container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat. Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in covered containers in refrigerator.

PUMPKIN SCONES

2 c. self-rise flour
1/2 c. sugar
1 egg
Pinch of salt
1 c. mashed pumpkin (cold)
1 tbsp. butter
1 tbsp. hot water

Cream butter and sugar with hot water. Add egg and beat well. Add pumpkin, then flour and salt. If too stiff, add a little milk. Roll out (add more flour if needed to give correct consistency). Cut in rounds and bake at 375 degrees for 10 minutes.

CIDER BREAD

3 1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt

Stir together. Make a well in center and add, in order: 1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce

Mix everything until smooth. Pour into greased and flour pan. Makes two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound coffee cans. If baked in can, fill 2/3 full. Makes 3 baked 1 hour at 350 degrees.

PUMPKIN BREAD

1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 c. chopped nuts
1/2 c. raisins

Preheat oven to 350 degrees. Sift together the flour, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together. Then combine with the dry ingredients. Do not mix too thoroughly. Stir in the nuts and raisins. Pour into a buttered 9x5x3 inch loaf pan. Bake 50-60 minutes at 350 degrees.

PUMPKIN NUT BREAD

2 c. sifted flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1 c. Libby's solid pack pumpkin
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped pecans

Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased standard (9 x 5 x 3 inch) loaf pan. Bake in 350 degree oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes one loaf.

NOTE: For 2 loaves, use 1 can (16 ounce) Libby's Pumpkin and double remaining ingredients. Bread may be frozen.

PUMPKIN PIE

PUMPKIN PIE BARS

1 (18 1/2 oz.) box yellow cake mix
1/2 c. butter or margarine, melted
4 eggs
1 (30 oz.) can solid pack pumpkin (3 cups)
1 c. sugar, divided
1/2 c. light brown sugar (firmly packed)
2/3 c. evaporated milk
1 1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 c. 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

PUMPKIN CHEESECAKE PIE

1 Pet Ritz deep dish pie crust shell
1 pkg. (8 oz.) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 c. canned pumpkin
1/3 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 tsp. cinnamon
Dash salt
1 sm. can (5 fluid oz) Pet evaporated milk
2 eggs, slightly beaten

Preheat oven and baking sheet to 350 degrees. In a small bowl, combine cream cheese, 1/4 cup sugar, vanilla and egg. Beat until smooth and creamy. Spread on unbaked pie crust. In a medium bowl, combine pumpkin, 1/3 cup sugar, spices and salt. Add milk and eggs; mix well. Pour over cream cheese mixture. Bake on preheated baking sheet for 50-55 minutes or until puffy and sets. Cool on a wire rack. Makes one 9 inch pie.

PUMPKIN RICOTTA PIE

2 eggs
1 c. ricotta cheese
1 (16 oz.) can solid pack pumpkin (2
c.)
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9" unbaked pastry shell

Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in remaining ingredients until well blended. Pour into pastry shell and bake at 375 degrees for 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seeds or, if you prefer, whipped cream.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 c. brown sugar, packed
1/2 c. sour cream, room temperature
1 c. canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. 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.

NO CRUST PUMPKIN PIE

TRADITIONAL PUMPKIN PIE

1 (9") pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. 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.

IMPOSSIBLE PUMPKIN PIE

PUMPKIN PIE SQUARES

CRUST
1 c. sifted flour
1/2 c. oatmeal
1/2 c. firmly packed brown sugar
1/2 c. butter

Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.

FILLING
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 c. sugar

Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes at 350 degrees.

TOPPING
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine ingredients. Sprinkle over pumpkin filling. Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.

PUMPKIN CHIFFON PIE

2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.

3. Add molasses, egg yolks, milk and pumpkin; mixing well.

4. Bring to boiling, stirring. Remove from heat.

5. Transfer to medium bowl, cool, then refrigerate, covered until firm.

6. Meanwhile in small bowl, beat egg whites until foamy.

7. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

8. Beat pumpkin mixture until smooth.

9. Gradually beat egg-white mixture into pumpkin mixture, only until just combined.

10. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.)

11. Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.

OLD FASHIONED PUMPKIN PIE

Email1 stick or 1/2 packet of Betty
Crocker's pie crust mix
2 eggs
1 can (16 oz.) pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated whole or
skim milk (1 2/3 c.) or light cream

Heat oven to 425 degrees. Prepare pastry for 9 inch one crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below) or whipped cream. Honey-Ginger Cream: In chilled bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving.

FLUFFY PUMPKIN PIE

1/2 c. sugar
1 env. Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, 1/4 tsp. nutmeg & 1/4 tsp. ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell

Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Gradually stir into egg, in a large bowl. Blend in pumpkin; chill until very thick, then fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip and chopped nuts.

TWO-TONE HOLIDAY PIE

1 (9 inch) unbaked pastry shell
1 c. canned mincemeat
1 (1 lb. 20 oz.) can pumpkin pie filling
1/4 c. orange juice
1 c. evaporated milk
1/2 grated orange peel
Whipped cream

Prepare pie shell. Spread mincemeat in bottom of shell. Prepare pumpkin pie filling following label directions but substitute the orange juice and evaporated milk for liquid called for. Stir in orange peel. Pour over mincemeat in shell. Bake in hot oven 450 degrees, 10 minutes and then bake at reduced temperature of 350 for 50 minutes or until a knife inserted in center comes out clean. Garnish with whipped cream or a scoop of ice cream.

PUMPKIN FLAN PIE

1 env. unflavored gelatin
1/4 c. granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 egg yolks
1 c. dairy eggnog
16 oz. mashed, cooked pumpkin
4 egg whites
1/2 c. sugar
2 c. graham crackers
1/4 c. granulated sugar
1/3 c. margarine
Cool Whip

In a medium saucepan, mix gelatin, 1/4 cup sugar, spices and salt. Add yolks, eggnog and pumpkin. Beat until mixture is evenly blended. Cook very slowly, stirring constantly, until gelatin dissolves and mixture thickens slightly. Pour into a large bowl. Chill about 20 minutes, until cold. In a plastic bag, finely roll 1 package of graham crackers. Blend crackers, 1/4 cup sugar and melted margarine together with a fork. Press onto bottom of a flan pan. Chill 30 minutes. Beat egg whites until foamy. Slowly beat in 1/2 cup sugar until meringue forms firm peaks. Fold into pumpkin mixture. Spoon into flan pan. Chill overnight. Serve topped with Cool Whip.

SUGAR FREE PUMPKIN PIE

1 (16 oz.) can pumpkin
1 1/2 c. skim milk
2 eggs
1/2 c. biscuit mix
20 to 22 pkts. Equal bran sweetener
1/4 tsp. ground cloves
1 tsp. cinnamon
2 tsp. vanilla

Grease a 9 inch pie plate or a 6 x 10 inch Rubbermaid container. Beat eggs and add pumpkin, spices, biscuit mix and sweetener mix well. Microwave on half power until thoroughly heated, stirring frequently. Pour into plate and microwave on half power 20 to 30 minutes or until set. May need to shield edges with foil to prevent over cooking. You will need a turn table for this. Don't substitute any other sweetener in this pie.

LOW CALORIE NO BAKE PUMPKIN PIE

1/2 c. canned pumpkin
1/4 c. Cool Whip
2-3 pkg. Equal or Sweet `n Low
Dash of nutmeg
1/8 tsp. cinnamon

Whip with wire whip and pour into pie shell.

DIABETIC PUMPKIN PIE

1 c. pumpkin
1 egg
2 egg whites
1/2 c. biscuit mix
1/8 tsp. salt
2 tsp. pie spice
2 tsp. vanilla
3 tsp. Sweet and Low
1 can skim evaporated milk

Put all ingredients in a blender and mix well. Spray a 9-inch pie pan with Pam. Bake at 350 degrees until set, about 35-45 minutes. Makes own crust.

DIABETIC PUMPKIN PIE

2 eggs
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp.nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell

Combine eggs, liquid sweetener, spices and pumpkin; blend well. Add milk and orange juice gradually, stirring until blended. Pour into unbaked pie shell. Bake for 10 minutes at 350 degrees.

LOW - CALORIE PUMPKIN PIE

1 (16 oz.) can solid-pack pumpkin
1 (13 oz.) can evaporated skim milk
1 egg
2 egg whites
1/2 c. biscuit mix
8 packets sugar substitute
2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Lightly grease or spray a 9 inch pie pan with vegetable pan spray. Place all ingredients in a blender, food processor or mixing bowl. Blend one minute or beat two minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Sprinkle with graham cracker crumbs and/or nutmeg or cinnamon. Makes 8 servings: 114 calories per serving.

SUGARLESS PUMPKIN PIE

1 1/2 c. pumpkin
1/4 c. granulated sugar substitute
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 c. undiluted condensed milk

NOTE: Equal cannot be used as sugar substitute. Mix all ingredients. Pour into unbaked pie shell. Bake 45 minutes at 375 degrees.

LAYERED PUMPKIN PIE (SUGAR FREE)

CRUST
1 box diabetic vanilla cookies
1/3 c. melted butter

CREAM LAYER
4 oz. cream cheese
1 c. heavy cream
15 individual packets Equal brand
sweetener

PUMPKIN LAYER
1 c. milk
2 sm. pkgs. vanilla sugar free
instant pudding
1 sm. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Finely crush cookies into crumbs and combine with melted butter. press onto bottom and sides of 9 inch pie pan. Chill. Whip cold cream until stiff. Combine with Equal. Reserve 1/2 cup of this mixture. Combine remaining with softened cream cheese. Spread evenly into pie crust. Combine milk and pudding mix. Fold in pumpkin and spices until well combined. Spread over cream cheese layer. Chill for 3 hours. Garnish with dollops of remaining whipped cream. Sprinkle dollops lightly with nutmeg. Serves 6 to 8.

PUMPKIN PUFF CASSEROLE

1 (29 oz.) can solid pack pumpkin
1/3 c. brown sugar
5 tbsp. margarine, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 c. cream or milk
2 tbsp. honey
1/2 c. walnuts, chopped

Mix pumpkin, sugar, margarine, salt, and spices in large bowl. Add eggs and cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle honey on top. Sprinkle with walnuts. Bake at 375 degrees in preheated oven for 50 minutes or until slightly puffed. Serve at once. Great with ham or turkey.

PUMPKIN - CUSTARD CASSEROLE

3 eggs
1 (16 oz.) can pumpkin
1/4 c. sugar
1 1/2 tsp. grated orange peel
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
3 tbsp. butter or margarine
1/2 tsp. ground allspice

About 1 hour before serving: 1. Preheat oven to 350 degrees. In large bowl with mixer at low speed, beat eggs with pumpkin, sugar, grated orange peel, salt, ground nutmeg, pepper, 1 tablespoon butter or margarine, softened and 1/4 teaspoon ground allspice until pumpkin mixture is well blended and smooth, occasionally scraping bowl with rubber spatula. Increase speed to medium . . . beat 1 minute longer. 2. Spoon pumpkin mixture into 1 quart buttered (1 tablespoon) casserole. Bake casserole uncovered for 45 minutes or until heated through (edges will be slightly set but center will be soft and creamy). 3. To serve, lightly sprinkle pumpkin custard with 1/4 teaspoon ground allspice and top with 1 tablespoon butter or margarine. . . makes 6 accompaniment servings

FLUFFY PUMPKIN CASSEROLE

(If using fresh squash or pumpkin, add 1 teaspoon pumpkin spice).

1 (1 lb.) can pumpkin with spices
3 eggs
2 tsp. orange juice
1/3 c. sugar
1/2 c. milk
1 tsp. salt
1/4 c. melted oleo or butter
1/2 tsp. baking powder

Combine pumpkin, eggs, juice, sugar and milk. Add salt and melted butter. Mix well. Whip in baking powder. Pour into greased deep baking dish. Bake at 375 degrees for 60 minutes. Serves 6.

CREAM CHEESE AND PUMPKIN MUFFINS

2 eggs, slightly beaten
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1/3 c. sugar
3 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg

CREAM CHEESE FILLING
3 oz. cream cheese
1 tbsp. sugar
1 tbsp. milk

Preheat oven to 400 degrees. Grease bottom of 12 muffin tins or line with paper cups. Combine ingredients for filling, mixing until smooth. Set aside. Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients until flour is moistened. Fill muffin cups 2/3 full. Divide cream cheese filling among muffins, about 1 teaspoon for each. Place filling on top of each muffin and swirl into batter with knife. Bake 20-22 minutes.

PUMPKIN MUFFINS

2/3 c. flour
1 1/2 c. whole wheat flour
1 tsp. salt
2 tsp. baking powder
1/4 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg

1 (16 oz.) can pumpkin
1 egg
2 tbsp. molasses
1 c. skim milk
3 tsp. melted margarine
1/2 tsp. nutmeg, allspice
1 tsp. cinnamon

Combine liquid and dry ingredients with few swift strokes. Place in mini muffin tins. Bake for 20 minutes in the oven at 375 degrees.

PUMPKIN COOKIES

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 c. raisins
1 c. nuts

Cream shortening, sugar, pumpkin, egg and vanilla. Add flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in raisins and nuts. Drop cookies on cookie sheet. Bake 350 degrees 10 minutes. Makes 4 dozen.

LIGHT AND SPICY PUMPKIN BARS

1 c. flour
1 c. whole wheat flour
1 1/2 c. firmly packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 c. oil
1/2 c. apple juice
1 (16 oz.) can pumpkin
2 eggs

Heat oven to 350 degrees. Grease and flour 15x10x1-inch baking pan. In large bowl beat all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Spread in greased and floured pan. Bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost and chill.

FROSTING
1 1/2 c. powdered sugar
2 tbsp. margarine, softened
1/2 tsp. vanilla
2-3 tbsp. plain yogurt

In medium bowl combine all ingredients, adding enough yogurt for desired spreading consistency. Beat until smooth. Frost cooled bars; sprinkle with nutmeg if desired. Refrigerate to set frosting. Yield: 48 bars.

PUMPKIN BROWNIES

1 lg. can pumpkin
1 c. oil
1/2 tsp. cloves
2 c. flour
1/2 tsp. nutmeg
2 c. sugar
4 eggs
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Mix together and put into greased dish, 13"x9". Bake 25 minutes in 350 degree oven.

FROSTING
6 oz. cream cheese
1/2 c. margarine
2 tsp. vanilla
2 c. powdered sugar

Beat all together. Frost brownies when cool.

PUMPKIN FUDGE

3 c. sugar
1/2 c. (1 stick) margarine
2/3 c. evaporated milk
1/2 c. pumpkin
1 tsp. pumpkin pie spice

Combine. Bring to a boil, stirring constantly. Boil 10 minutes. Remove from heat and add:

12 oz. pkg. butterscotch morsels
7 oz. marshmallow creme
1 c. walnuts
1 tsp. vanilla

Mix well. Pour in pan. Cool and cut.

SPICED PUMPKIN FUDGE

3 c. sugar
3/4 c. butter or margarine
1 (5 1/3 oz.) can evaporated milk
(2/3 c.)
1/2 c. Libby's solid pack pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped toasted almonds or pecans
1 tsp. vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.

PUMPKIN CANDY

1 c. canned pumpkin
1 c. sugar
1 (7 oz.) pkg. grated coconut
1/2 tsp. cinnamon
1/4 tsp. ground cloves

In 2 quart saucepan, combine pumpkin, sugar, 1 1/4 cup of coconut, add spices and cook stirring over medium heat. Heat until mixture pulls away from sides of pan - about 18 to 20 minutes. Turn mixture out on buttered platter. Cool; shape mixture into balls. Roll in remaining 1/2 cup coconut.

PUMPKIN PRESERVES

3 lbs. pumpkin flesh, cut in 1/2 inch
cubes (about 11 c.)
6 1/2 .c sugar

Alternate pumpkin and sugar in layers. Let stand 30 minutes. Simmer 1 lemon, shaved into slices, and 1/2 cup water 20 minutes. Cook pumpkin and sugar over low heat until transparent, about 25 minutes. Lemon and juice
1/4 tsp. ginger
1/4 tsp. cinnamon

Boil 5 minutes. Add 1 package Sure-Jell. Boil 2 minutes. Put into jars. Seal. Can use squash in place of pumpkin.

PUMPKIN MARMALADE

1 good-sized pumpkin
2 lbs. sugar
2 lemons
5-6 pieces ginger root or 2 tsp.
ground ginger
1 tsp. salt

Peel the pumpkin and scoop out the inside. Discard the rind and seeds. Cut the flesh into cubes. Measure out 3 quarts of pumpkin cubes into a bowl, add the sugar and let stand overnight. Next morning, there will be a lot of juice. Take out the pumpkin fruit and set aside. Add to the juice the lemons (seeded and cut up, rind and all), ginger and salt. Boil this mixture hard, adding the pumpkin fruit slowly as it boils. Cook until the pumpkin is clear. Pour and seal. Wonderful on hot toast.

PUMPKIN BUTTER

8 c. sugar
16 c. thick pumpkin pulp
1 c. vinegar
1 tsp. ground ginger
1 tsp. nutmeg
4 tsp. cinnamon

Cook for approximately 1 1/2 hours. Stir frequently to keep from sticking and burning. Seal in pint jars.

PUMPKIN WAFFLES

3 eggs
2/3 c. milk
1/2 c. cooked pumpkin
2 c. Bisquick mix
2 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 c. salad oil

Beat eggs until thick and lemon colored. Stir in remaining ingredients.

PUMPKIN PANCAKES

2 c. Bisquick
2 tbsp. brown sugar
2 tsp. cinnamon
2 tsp. ground allspice
1 1/2 c. evaporated milk
1 1/2 c. solid pack pumpkin
2 tbsp. vegetable oil
2 eggs
1 tsp. vanilla

In large mixing bowl, combine biscuit mix, cinnamon and allspice. Add evaporated milk, pumpkin, oil and eggs. Add vanilla and heat until smooth. Pour 1/4 to 1/2 cup onto heated, slightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn. Cook until golden. Serve with syrup or honey.

PUMPKIN RAISIN MUFFINS

1 can (30 oz.) Libby's pumpkin pie mix
2 pkg. (16 oz.) nut bread mix
1 egg, beaten
1 c. raisins
2 tsp. sugar
1 tsp. cinnamon

Preheat oven to 400 degrees. In a large bowl combine pumpkin pie mix, nut bread mix and egg. Stir until thoroughly mixed. Stir in raisins. Spoon into greased muffin cups filling about 2/3 full. Sprinkle top with mixed sugar and cinnamon. Bake at 400 degrees for 15-20 minutes until golden brown. Serve warm. Yields about 30 muffins.

PUMPKIN CUSTARD

1 sm. can pumpkin (1 1/2 c.)
2 eggs, beaten
8 to 10 shakes liquid sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
2/3 c. dry milk, scald with 1 1/2 c.
water

Pour and mix into blender. Pour into custard cups. Put into a pan with 1/2 to 1 inch water. Bake at 350 degrees for 45 minutes. Good with hard cheese and glass of milk. Serves 3.

PUMPKIN PUDDING CAKE

4 eggs, slightly beaten
3 c. canned pumpkin
1 1/2 c. sugar
1 tsp. salt
2 tbsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
2 1/2 c. light cream or evaporated
milk
1 box (non pudding) yellow cake mix
1 c. butter (scant)
1 c. chopped nuts

Mix together in order given all but last 3 ingredients. Pour into ungreased 9"x13" pan. Sprinkle cake mix over pie filling. Pour melted butter over cake mix. Sprinkle with nuts. Bake at 350 degrees for 1 hour. Serve with whipped cream.

NUTTY PUMPKIN BREAD PUDDING

2 slightly beaten egg yolks
1 c. canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy (optional)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 c. milk
4 c. whole wheat bread cubes (5 1/2 slices)
1/2 c. chopped pecans
1/2 c. snipped pitted dates
2 stiffly beaten egg whites
Light cream or whipped cream

In a large bowl, combine egg yolks, pumpkin, brown sugar, brandy, and spices. Stir in milk. Fold in bread cubes, pecans and dates. Fold in stiffly beaten egg whites. Turn mixture into a 6x10x2 inch pan and bake at 350 degrees 45 to 50 minutes or until knife inserted near center comes out clean. Serve warm with light cream or whipped cream. Yield: 8 servings.

PUMPKIN OAT PUDDING

1 1/4 c. Quaker Oats (quick or old fashioned), uncooked
3 c. evaporated milk
1 lb. 13 oz. can pumpkin (slid pack)
1 c. (4 lg.) eggs, slightly beaten
1 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1/2 tsp. ground cloves
3/4 c. pecans, chopped (optional)

Blend ingredients on low speed. Pour mixture into a greased 12 x 10 x 2 inch half steamtable pan. Bake, until a knife inserted comes out clean, at 350 degrees for 1 hour. Serve warm with whipped topping.

PUMPKIN PIE PUDDING

1 lg. can pumpkin pie mix
1 c. evaporated milk
3 eggs

Beat together. Pour in 9 x 13 inch pan (ungreased).

1 package spice cake mix,
sprinkle on top
1 1/2 sticks margarine, melt and
drizzle on top
1 c. chopped walnuts, sprinkle on top

Bake at 350 degrees for 1 hour. The last 25 minutes, turn heat down to 325 degrees.

PUMPKIN SOUP

6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack
pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out
(optional)
Fresh parsley (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.

PUMPKIN BISQUE

1 lb. can of unseasoned pumpkin (or 2
1/2 lbs. peeled fresh pumpkin)
4 c. of seasoned chicken stock
1/4 c. finely chopped onion
3 scallions, minced
1/2 tsp. salt
1 c. light cream
1/4 c. sour cream
2 med. tomatoes

Bring chicken stock, with onions and white part of scallions to a boil. Add canned pumpkin after simmering stock 15 minutes. (If fresh pumpkin is used, add to stock with onion), blend well, reboil, simmer another 5 minutes. Remove to blender and puree until smooth. Cool, add light cream and blend. Garnish with thinly sliced and peeled tomato topped with dab of sour cream and green minced scallion.

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