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Pumpkin RollIngredients:3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground c...
09/04/2024

Pumpkin Roll

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup white sugar
2/3 cup canned pumpkin puree
1 cup confectioners' sugar, divided
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
Additional confectioners' sugar for dusting
Directions:

Preheat your oven to 375°F (190°C). Grease a 15x10-inch jellyroll pan and line it with parchment paper. Grease and flour the paper.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat the eggs and sugar until thick. Add the pumpkin puree and mix until well combined. Stir in the flour mixture and spread the batter evenly into the prepared pan.
Bake for 13 to 15 minutes or until the top of the cake springs back when touched. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with 1/4 cup of confectioners' sugar.
As soon as the cake is done, loosen it from the edges of the pan and turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting with the narrow end, roll the cake up in the towel. Let it cool completely on a wire rack.
To make the filling, beat together the cream cheese, butter, 3/4 cup of confectioners' sugar, and vanilla extract until smooth and creamy.
Carefully unroll the cake and spread the cream cheese filling evenly over it. Reroll the cake without the towel and place it on a serving platter. Dust with additional confectioners' sugar before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 20 minutes (includes cooling time)

Kcal: 210 kcal per serving | Servings: 10 servings

Pumpkin SquaresIngredients:4 eggs1 2/3 cups white sugar1 cup vegetable oil1 can (15 ounces) pumpkin puree2 cups all-purp...
09/04/2024

Pumpkin Squares

Ingredients:

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 can (15 ounces) pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat together the eggs, sugar, oil, and pumpkin until smooth and well combined.
In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and baking soda. Gradually add the dry ingredients to the pumpkin mixture and beat until just blended.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the confectioners' sugar and vanilla, and beat until the mixture is fluffy.
Once the cake has cooled, spread the frosting evenly over the top. Cut into squares and serve.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 250 kcal per serving | Servings: 24 squares

Pumpkin DessertIngredients:1 package (18.25 ounces) yellow cake mix, divided1/2 cup butter, melted1 egg3 cups canned pum...
09/04/2024

Pumpkin Dessert

Ingredients:

1 package (18.25 ounces) yellow cake mix, divided
1/2 cup butter, melted
1 egg
3 cups canned pumpkin
2/3 cup evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup butter, softened
Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a medium bowl, combine 1 cup of the cake mix, melted butter, and 1 egg. Mix well and press the mixture into the bottom of the prepared baking dish to form a crust.
In another bowl, mix together the pumpkin, evaporated milk, 2 eggs, sugar, cinnamon, nutmeg, and cloves until smooth. Pour this pumpkin mixture over the crust in the baking dish.
In a separate bowl, mix the remaining cake mix with softened butter until crumbly. Sprinkle this topping evenly over the pumpkin layer.
Bake in the preheated oven for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let it cool completely before cutting into bars.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 290 kcal per serving | Servings: 16 servings

Pumpkin SoupIngredients:2 tablespoons butter1 large onion, chopped2 cloves garlic, minced1 can (15 ounces) pumpkin purée...
09/04/2024

Pumpkin Soup

Ingredients:

2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 can (15 ounces) pumpkin purée or 2 cups homemade pumpkin purée
4 cups chicken broth
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish
Directions:

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
Stir in the pumpkin purée, chicken broth, nutmeg, ginger, and cinnamon. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
Using an immersion blender, purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not bring to a boil.
Serve hot, garnished with fresh parsley and a swirl of cream if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 210 kcal per serving | Servings: 6 servings

Pumpkin PuréeIngredients:1 medium sugar pumpkin (about 2-3 pounds)Water (for steaming)Directions:Preheat your oven to 32...
09/04/2024

Pumpkin Purée

Ingredients:

1 medium sugar pumpkin (about 2-3 pounds)
Water (for steaming)
Directions:

Preheat your oven to 325°F (165°C).
Start by cutting the pumpkin in half and removing the seeds and stringy pulp. Save the seeds for roasting if desired.
Place the pumpkin halves cut-side down in a baking dish. Add about 1/2 inch of water to the dish to help keep the pumpkin moist during cooking.
Bake in the preheated oven for 1 to 1.5 hours, or until the pumpkin flesh is tender when pierced with a fork.
Remove from the oven and allow the pumpkin to cool.
Once cooled, scoop the flesh from the skin and place it in a food processor or blender. Puree until smooth. If the purée is too thick, add a bit of water until you reach the desired consistency.
Use immediately in your favorite pumpkin recipes, or store in the refrigerator for up to a week. For longer storage, freeze the purée in portions.
Prep Time: 15 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 45 minutes

Kcal: 83 kcal per cup | Servings: About 2 cups

Downeast Maine Pumpkin BreadIngredients:1 (15 oz) can pumpkin puree4 eggs1 cup vegetable oil2/3 cup water3 cups white su...
09/04/2024

Downeast Maine Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans.
In a large mixing bowl, combine the pumpkin puree, eggs, oil, water, and sugar until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually stir the dry ingredients into the pumpkin mixture until just combined. Pour the batter evenly into the prepared loaf pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Cool the bread slightly in the pans before removing to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 225 kcal per slice | Servings: 24 slices

Delicious Pumpkin BreadIngredients:1 (15 oz) can pumpkin puree4 eggs1 cup vegetable oil2/3 cup water3 cups white sugar3 ...
09/04/2024

Delicious Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans.
In a large mixing bowl, combine pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually stir the dry ingredients into the pumpkin mixture until just blended. Pour the batter evenly into the prepared loaf pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Allow the bread to cool slightly in the pans before removing it to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 225 kcal per slice | Servings: 24 slices

Homemade Fresh Pumpkin PieIngredients:2 cups fresh pumpkin puree1 (14 oz) can sweetened condensed milk2 large eggs1 teas...
09/04/2024

Homemade Fresh Pumpkin Pie

Ingredients:

2 cups fresh pumpkin puree
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the fresh pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until the ingredients are well combined and smooth.
Pour the pumpkin mixture into the unbaked pie crust, spreading it out evenly.
Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Allow the pie to cool on a wire rack before serving. Serve with whipped cream if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 290 kcal per slice | Servings: 8 slices

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