Category: Thanksgiving

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Pumpkin Pie Dip

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.

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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
 
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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.

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Pumpkin Pie Playdough

Yes. You heard me right. I truly did say Pumpkin Pie. Playdough. I really think you’re going to love this…

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If you’ve ever made your own playdough, you’ll recognize the recipe—except that we’ve added some lovely spices that might just make you want to play with this stuff right alongside your kids. I first saw this on Dresses ‘n Messes. Be warned though, this recipe makes a lot–all that you see here–7 portions the size of large oranges. With any luck, you’ll have enough to share with all the neighbors–or to use as Christmas presents. Oh, and by the way–it was so easy–I was stunned.

Fun, yummy smelling stuff.

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Pumpkin Pie Playdough

5 1/2 cups flour

2 cups salt

8 teaspoons cream of tartar

3/4 cup oil

1 tsp. cinnamon

1 small container pumpkin pie spice

orange food coloring–if you want–2 parts yellow, 1 part red

4 cups water

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Directions

Mix all ingredients together. Cook and stir constantly over medium heat until lumps disappear. Knead the dough on floured surface until smooth.

Seal in clean, decorated frosting tubs, labeled “Playdough.” Snap on the lid and there you have it. You could even add some playful cookie cutters to a ribbon tied on top.

Pumpkin Pie Playdough
 
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Ingredients
  • 5½ cups flour
  • 2 cups salt
  • 8 teaspoons cream of tartar
  • ¾ cup oil
  • 1 tsp. cinnamon
  • 1 small container pumpkin pie spice
  • orange food coloring--if you want--2 parts yellow, 1 part red
  • 4 cups water
Instructions
  1. Mix all ingredients together.
  2. Cook and stir constantly over medium heat until lumps disappear.
  3. Knead the dough on floured surface until smooth.
  4. Seal in clean, decorated frosting tubs, labeled "Playdough."

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So much…

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Some days–doesn’t it just feel like there is so much on the plate–in so many directions?

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So much to do—a couple of  lessons to prepare, hats and slippers to make, packages to mail,

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pants to sew and a ton of grocery bags to sort, cut or recycle.

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So much to think about–books to read, letters to write, dates to remember, lists to make.

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But, on the other hand, there is so much to see–the beautiful leaves, the shedding trees,

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the snowy mountains,

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and Autumn working it’s delicious magic everywhere we go.

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So much to plan–all the baking, all the meals, all the treats and gifts and pies and candy that Thanksgiving and Christmas bring.

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So much to be thankful for—my sweet babies—the big ones and the small ones,

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and kind friends who make the planet so much better of a place.

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Best of all…

this–our most favorite month—made especially for counting all our blessings.

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———————-

Week #35 Food Storage Prompt: 10lbs. powdered milk

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Pumpkin Crisp

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…

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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)

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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
 
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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.

 

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Pumpkin Pie Hot Pad Pattern

What do you think?

Perhaps you’ll  remember that I’m not a big fan of pumpkin pie–pumpkin bread, pumpkin cake, pumpkin soup, yes–just not pie.

However… I’m about to make an exception here. Isn’t this the cutest little Thanksgiving hot pad on earth? It goes together pretty fast and is as sweet to hang up somewhere pretty as it is to use when lifting REAL pumpkin pies out of the oven. Either way–you’ll enjoy the comments from friends and neighbors. In fact, if you’re really ambitious, it makes a very nice Hostess gift if you are invited out for the holidays. Tie some raffia at the top and there you have it.

If you give this cute thing a try–please come back and show us how it turned out. It was really fun and starts the season off with just the right dash of spice…

pumpkin pie spice–of course!

~NOTE: The original pattern link no longer works, but I found the pattern below nearly the same, with just a slight variation in the “crust.” I hope you like it.

Pumpkin Pie Hot Pad
You will need a ‘pie’ colored worsted weight yarn such as gold, burnt orange, brown, or yellow; and a ‘crust’ colored yarn such as a winter white, or taupe

In Pie Color, Ch 4 and connect to form circle.
Round 1: ch 3 (serves as first dc here and throughout) 13 dc into ring, connect.
Round 2: Ch3, 2dc into each st and connect.
Round 3: ch3, dc into same st, *1 dc into next st, 2 dc into next st. *Repeat around circle connect and end off.
Round 4: Ch 3, Dc into same st. * 1 Dc into next 2 sts, 2 Dc into next st. Repeat from * around circle. Connect to beg ch, end off and weave threads.

Make 2 of these circles.  I like to make each circle a different color so I have two different Pies, depending on which side is up.
Match two circles together with the Right sides out.

PIE CRUST TRIM:
Attach Crust Color to any Dc, making certain to go through both circles.
Round 1: Ch 1. *Making certain to go through both circles, Sc into each st around circle.  Connect to beg ch.
Round 2: Ch 3. * 5 Dc into same st. Sl st into next st.  Ch 3, 5 Dc into next st. Repeat from * around circle connecting to base of beg ch.  End off and weave threads.