Category: autumn

If you’re inclined to say–“What?! More pumpkin?” here’s the thing. This pumpkin stuff is self-perpetuating–I swear. See, you open a can and use half of it for Pumpkin Chocolate Chip Cake, and you have a bit left. So to use that bit for Pumpkin Crisp–so you aren’t wasting food, you open another can to add to it. Then you have a bit left–but not quite enough for Pumpkin Pie Dip…so you open another can…

It goes on, and on, and on. And still there is a Ziploc bag in the fridge right this minute, with a cup of pumpkin leftovers in it.

Someone stop me.

Pumpkin Pie Dip

Ingredients

1- 8oz. pkg cream cheese, softened
2-1/4 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Directions

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps or Snickerdoodles or Molasses cookies or fruit or if you’re really adventurous–try it on banana bread. Do you get the idea that the possibilities are truly endless? All I can say about that is Yee Haw!

Be sure to store the leftovers in the refrigerator.

Makes 4 cups.

Pumpkin Pie Dip

 

Print

Ingredients

• 1- 8oz. pkg cream cheese, softened
• 2-1/4 cups confectioners' sugar
• 1 cup canned pumpkin
• ½ cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground ginger

Instructions

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Be sure to store the leftovers in the refrigerator.

#version#

I suppose you’ve heard of Apple Crisp, or Peach Crisp or even Berry Crisp. Well now it’s time to meet their little brother…

Pumpkin Crisp!

So crunchy and spicy and perfect for the holidays. Whether you are sharing with company or sneaking off alone to nibble a bowl with your favorite ice cream–you’ll love this twist on an old crisp.

Pumpkin Crisp

Ingredients

1 can (30-ounces) pumpkin
1-1/2 cans evaporated milk
2 tsp. cinnamon
1 tsp. ginger
4 eggs, beaten
1 1/2 cup sugar
1 tsp. salt

1/2 tsp. cloves
1 yellow cake mix
2 sticks of butter, melted
1 cup chopped pecans (optional)

Directions:

Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. Pour into a well-greased 9×13 pan.
Sprinkle with cake mix & drizzle with melted butter. Then sprinkle with chopped pecans–if you want.
Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean. Let it set for about 15 minutes.

Serve over French Vanilla ice cream—you won’t be sorry.

Pumpkin Crisp

 

Print

Ingredients

• 1 can (30-ounces) pumpkin
• 1-1/2 cans evaporated milk
• 2 tsp. cinnamon
• 1 tsp. ginger
• 4 eggs, beaten
• 1½ cup sugar
• 1 tsp. salt
• ½ tsp. cloves
• 1 yellow cake mix
• 2 sticks of butter, melted
• 1 cup chopped pecans (optional)

Instructions

1. Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
2. Pour into a well-greased 9x13 pan.
3. Sprinkle with cake mix & drizzle with melted butter.
4. Then sprinkle with chopped pecans--if you want.
5. Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean.
6. Let it set for about 15 minutes.

#version#