I have quite an addiction to pumpkin. :) My amazing friend, Rachel showed me this decadent recipe for Pumpkin Fluff, and that got me thinking. Now that October has hit, I am anxious to start making as much with this beautiful squash as possible. I loved this recipe for Easy-as-Cake-Muffins (with pumpkin) by Two Curlytops that i saw in the comments as well!
Do you have a favorite pumpkin recipe? I'd love to give it a try!
DOUBLE LAYER PUMPKIN PIE
ReplyDelete1 prepared 8-inch (6oz) graham cracker pie crust
4 oz. cream cheese, softened
1 TBSP Carnation Evaporated Milk , chilled
1 TBSP Granulated Sugar
1 1/2 C. frozen whipped topping, thawed
1 C. Carnation Evapored Milk, chilled
1 pkgs. (3.4 oz each) vanilla & Pie filling mix
1 can (15 oz) Libby's 100% Pure Pumpkin
2 tsp. pumpkin pie spice
Whipped topping (optional)
combine cream cheese, 1 TBSP evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping, Spread on bottom of pie crust.
pour 1 c. evapored milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
refrigerate for 4 hours or until set. Garnish with additional whipped topping if desired.
by Laurie Lively
Pumpkin Fluff...I am so trying this. We love pumpkin over here. I love pumpkin pancakes (with mini-chocolate chips) especially. Thanks for sharing
ReplyDeleteHolly @ 504 Main
My friend has this one on her blog...
ReplyDeletehttp://food.jitterbeangirl.com/archives/000736.html#more
it is for pumpkin spice cookies. Very tasty.
last year I actually baked a pumpkin and made pies and such we even made pumpkin soup. this year I am trying a recipe for pumpkin cheese cake if it is good I will send you the recipe,
ReplyDeleteyummmm!! thank you guys for these recipes! I can't wait to try them!
ReplyDeleteI love pumpkin as well, in fact I can't get enough. My favorite new thing from last year was pumpkin butter. You have to try it, so good spread on fresh bread.
ReplyDeleteThe pumpkin chocolate chip muffins from the angry chicken's blog are the best - even sorta good for you too! http://angrychicken.typepad.com/angry_chicken/2007/09/mackin-good-yal.html
ReplyDeletePumpkin cookies with butterscotch chips and craisins. YUM. They're more cake-y than cookie-y, which I love.
ReplyDeleteYes! I'll post my recipe on my blog later this month for Pumpkin Muffins (or bread), but I wanted to share this with you:
ReplyDeleteWhen pumpkins go on sale the day after Halloween, I always buy 2 or 3 med-large ones. I cut them in half, gut them (and toast the seeds!), peel them, and roast them in the oven at 350 for 30 minutes, insides facing upwards. I pull them out, let them cool, and cut them up into cubes.
Stick them in the freezer in a gallon bag and thaw them next time a recipe calls for "pumpkin puree." Puree the thawed cubes in a blender (or with an immersion blender) and you've got a healthy, no sugar added and no HFCS way of adding pumpkin to your favorite recipes.
Oh my mom is obsessed with anything pumpkin! Thanks for all the recipes, but where's the one from Meadowlark for the Pumpkin cookies? She would love those!
ReplyDeleteMy signature baked good are these pumpkin cream cheese muffins: http://musingsofamommy.blogspot.com/2005/10/almost-like-starbucks-pumpkin-cream.html
ReplyDeleteHope you like them!
Here's my very best muffin recipe - made with pumpkin of course.
ReplyDeletehttp://pinkrosecottage.blogspot.com/2009/10/autumn-recipe-for-you.html