#415 - Pumpkin Spice Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 egg
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup chopped walnuts
1 cup raisins (cover with water in a saucepan, bring to a boil, then boil them for 5 minutes--drain completely)

In a mixer, combine butter and sugar. Add egg, pumpkin and vanilla. Add baking powder, salt, cinnamon, allspice and flour--mix well. Remove from mixer and use a wooden spoon to stir in walnuts and raisins. Drop by tablespoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#261 - Pumpkin Bread

(by Rachel Guarini - friend)

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans


Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.

#112 - Impossible Pumpkin Pie

(by Mitzie [Shade] Williams - friend)

5 eggs
1/2 stick Parkay margarine
1/2 cup Bisquick mix
1 cup milk
3/4 cup white sugar
2 cups canned pumpkin
1 TBSP vanilla

In a blender, combine eggs, margarine, Bisquick, milk, sugar, pumpkin, and vanilla. Blend on low for 3 minutes. Pour into a greased 9" pie pan. Bake at 350 degrees for 55 minutes. Don't open the oven door while baking.

#108 - Pumpkin Pie

(by Shirley McNevich)

1 - 15 oz. can Libby's 100% pure pumpkin
3/4 cup white sugar
1/2 tsp. cinnamon
1 tsp. salt
3 large eggs
1 cup 2% milk (for a creamier pie, use 1 cup Carnation evaporated milk instead of 2%)
1 unbaked 9" pie shell (4 cup volume) (our pie crust recipe is #33 on this blog)

By hand, mix pumpkin, sugar, salt, cinnamon. In a separate bowl beat the eggs with a fork. Add the eggs to the mixture and stir them in. Stir in the milk. Spray the pie plate with Pam, then put in the pie dough and flute the edges. Spray the inside of the pie dough with Pam. Pour the pumpkin mixture into the pie shell. Sprinkle the cinnamon over the top of the pumpkin. Put small pieces of foil around just the edge of the pie crust all the way around the pie so it doesn't burn. Pre-heat oven to 425 degrees. Place in oven and bake for 15 minutes. Turn the temperature back to 350 degrees. Bake for another 35 minutes. Open oven door and remove the foil from the pie crust edges. Return to oven and bake another 15 minutes. When you think it's done, insert a knife through the middle of the pie. If it's clean when it comes out, it's done. If not, bake a few more minutes and retest.

#86 - Pumpkin Cake

(by Shirley Ross)

4 eggs
1 2/3 cups white sugar
2 cups flour
2 tsp. baking powder
1 cup canola oil
2 tsp. cinnamon
1 - 15-16oz. can pumpkin
1 tsp. baking soda
1 tsp. salt

In a mixer, combine eggs, sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix thoroughly. Spread batter in greased and floured 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with toothpick for doneness. Cool and frost with this topping: 1 - 3oz. box instant vanilla pudding, 1/4 cup powdered sugar, 1/2 cup cold milk, 1 - 8oz. Cool Whip. In a mixer, combine pudding, powdered sugar and milk. Remove bowl from mixer, then using a spoon fold in Cool Whip. Spread evenly on cake. Best if kept refrigerated.