Author Archives: Sanora

Fall Pumpkin Recipes

I have put together some good pumpkin desserts and snacks that compliment the fall and Thanksgiving perfectly.

Pumpkin Bread (90 minutes bake,
10 minutes cool)

3 cups sugar
1 teaspoon baking powder
1 cup vegetable oil
1 teaspoon nutmeg
4 beaten eggs
1 teaspoon allspice
16 oz pumpkin puree
1 teaspoon cinnamon
3 ½ cups sifted flour
½ teaspoon ground cloves
2 teapoons baking soda
2/3 cup water
2 teaspoons salt

Preheat oven to 350°F.

Cream together the sugar and vegetable oil. Add eggs and pumpkin and mix. Stir in the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add in water to the mixture slowly. Mix it all well.

Pour mixture into greased and floured 9 by 5 inch loaf pans. Bake in oven at 350 for 90 minutes. Let it stand for 10 minutes.

Pumpkin Pie (55-65
minutes bake, 30 minutes cool)

1 9-inch deep dish pie shell
1 teaspoon ground cinnamon
2 eggs
½ teaspoon ground ginger
16 oz can solid pack pumpkin
½ teaspoon ground cloves
¾ granulated sugar
1 can undiluted evaporated milk
½ teaspoon salt

Prepare pie shell and preheat oven to 425°F. Beat the eggs lightly in a large bowl. Stir in pumpkin, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and evaporated milk. Pour ingredients into pie shell. Bake shell for 15 minutes at 425°F. Turn the temperature down to 350°F and bake for 40 to 50 minutes (or until you insert a knife/toothpick in center and it comes out clean). Let it cool on wire rack. Top it with cool whip.

Pumpkin Dip (15

8 oz softened cream cheese
1 tbsp pumpkin pie spice
2 cups sugar
1 tsp orange juice frozen concentrate
15 oz solid pack pumpkin
1 tbsp ground cinnamon

In a medium bowl, blend cream cheese and sugar until smooth. Slowly mix in pumpkin. Stir in cinnamon, pumpkin pie spice, and orange juice concentrate until smooth and well blended. Chill until serving.

12 Apr 2016