#3720 - Layered Pumpkin Cheese Pie

(by Shirley McNevich)

(this recipe is for Dec. 29th)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1 - 9" ready-made graham cracker crust
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a pinch of ground cloves
a pinch of nutmeg
1/2 cup Cool Whip (thawed)

In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Measure out 1 cup of the cream cheese batter and spread it on the bottom of the graham cracker crust, leaving remaining cream cheese batter in the mixer. Add the pumpkin to the mixer with the remaining cream cheese mixture--beat. Add cinnamon, cloves and nutmeg--beat. Spread the pumpkin batter into the crust. Bake at 325 degrees 35-40 minutes or until almost set. Cool completely. Refrigerate overnight. Spread thawed Cool Whip over the top before cutting and serving.

#3641 - Raisin Walnut Pumpkin Cookies

(by Shirley McNevich)

1 cup white sugar
1 egg
1 cup Crisco shortening
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup Libby's canned pumpkin
1/2 cup raisins (optional)
1/2 cup chopped walnuts

Place raisins in a saucepan, cover them with water, bring to a boil over medium heat and boil them for 5 minutes. Drain the raisins and set aside. Into a bowl sift the flour, baking soda, baking powder, salt and cinnamon, then stir with a whisk--set aside. In a mixer add white sugar and Crisco--beat. Add egg and vanilla--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool completely. Frost or glaze if desired.

#3617 - Spicy Pumpkin Muffins

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. ginger
1 tsp. vanilla
Domino's powdered sugar (optional)

In a bowl add pumpkin, eggs canola oil, water, vanilla and white sugar--mix well. In a separate bowl add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger--whisk to mix. Slowly add dry mixture to wet mixture while stirring--stir just until blended. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool completely. Optional: dust the tops of the cooled muffins with powdered sugar.

#3466 - Glazed Pumpkin Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups white sugar
1/2 cup softened butter
1 cup Libby's canned pumpkin
1 egg
2 tsp. vanilla
Icing: 2 cups Domino's powdered sugar (sift after measuring); 3 TBSP milk; 1 TBSP butter (melted); 1 tsp. vanilla

In a bowl add flour, baking soda, baking powder, cinnamon, nutmeg and salt--stir to mix. In a mixer add white sugar and softened butter--beat. Add pumpkin--beat. Add egg and 2 tsp. vanilla--beat. Slowly add flour mixture beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 15-17 minutes or until edges of the cookie are firm. Cool completely. Icing: in a bowl add sifted powdered sugar, milk, melted butter and 1 tsp. vanilla--beat with a spoon. If not thick enough, add a little more powdered sugar and beat again. Place cooled cookies in a single layer on paper towels (they SHOULD be touching each other). Scoop the icing mixture into a small plastic bag. Use a toothpick to poke a hole in the corner of the bag. Close the top of the bag and squeeze the icing into the corner of the bag and squeeze lines of icing all over the tops of the cookies.

#3260 - Frosted Pumpkin Bars

(by Shirley McNevich)

Batter: 4 eggs; 1 2/3 cups white sugar; 1 cup canola oil; 1 - 15oz. can Libby's canned pumpkin; 2 cups flour; 2 tsp. cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; chopped walnuts (optional)

Frosting: 6oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1/4 cup softened butter; 2 tsp. vanilla; milk as necessary

In a mixer add eggs, white sugar and canola oil--beat. Add pumpkin--beat. Add baking powder, cinnamon, baking soda and salt--beat. Slowly add flour--beat. Pour batter into a greased 15" x 10" (by 1" deep) jelly roll pan. Slightly lift and drop the pan on to your counter to get rid of any air bubbles. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add butter and vanilla--beat. Slowly add powdered sugar--beat. If too thick, add 1 TBSP milk at a time and beat again. If too thin, add more powdered sugar and beat again. Frost the whole top of the cooled pumpkin mixture. Cut into squares or bars. Optional--sprinkle chopped walnuts all over the cream cheese frosting before cutting.

#2890 - Cinnamon Pumpkin Cake

(by Aunt Eileen [Knouse] Carter)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1/2 cup softened Parkay margarine

Filling: 3 cups Libby's canned pumpkin; 2 eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix; 1/2 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1 tsp. cinnamon

Open up the box of yellow cake mix, measure out 1 cup and set it aside for later. In a bowl add the remaining cake mix, 1 beaten egg and 1/2 cup softened Parkay margarine--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Filling: in a mixer add canned pumpkin, 2 eggs, evaporated milk, white sugar and 1 tsp. cinnamon--beat until mixed, then beat until smooth. Pour the filling over the unbaked crust. In a bowl add 1 cup reserved cake mix, brown sugar, 1/2 cup softened Parkay margarine and 1 tsp. cinnamon--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cake. Bake at 350 degrees for 50-60 minutes. Cool completely. Refrigerate until cold.

#2868 - Pecan Pumpkin Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 beaten eggs
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
Topping: 1/2 cup flour; 1/3 cup Domino's dark brown sugar (packed); 3 TBSP butter (cut into small pieces); 1/2 cup chopped pecans; 1/2 tsp. salt; 1/4 tsp. cinnamon

In a bowl add pumpkin, white sugar and beaten eggs--stir with a spoon until mixed. Add 1/2 tsp. salt and 1 tsp. cinnamon--stir to mix. Add evaporated milk--stir until smooth. Grease a pie plate--insert pie dough, flute the edges and spray the inside of the dough with Pam. Pour the pumpkin mixture into the pie dough. In a separate bowl add flour, brown sugar, butter pieces, 1/2 tsp. salt and 1/4 tsp. cinnamon--mix with a pastry blender to make crumbs. Add the chopped pecans to the topping crumbs--stir to mix. Sprinkle the crumbs all over the top of the pie. Use small strips of foil to cover just the crust edges of the pie. Bake at 350 degrees for 40 minutes, remove foil strips from the crust edges, then bake another 15-20 minutes. To test for doneness, insert the blade end of a tableknife into the center of the pie--if knife comes out clean the pie is done.

#2837 - Vanilla Pumpkin Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a dash of ground cloves
a dash of nutmeg

In a mixer add cream cheese and white sugar--beat. Add eggs and vanilla--beat. Add pumpkin, cinnamon, ground cloves and nutmeg--beat until mixed, then beat on high speed until smooth. Pour batter into the graham cracker crust. Bake 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2827 - Pumpkin Cupcakes

(by Shirley McNevich)

4 eggs
1 - 15oz. can Libby's canned pumpkin
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 cup canola oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour

Frosting: 1 - 3oz. softened Philadelphia cream cheese; 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs, white sugar and brown sugar--beat. Add oil--beat well. Add pumpkin--beat. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt--beat. Slowly add flour--beat. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese, butter and vanilla--beat well. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. Frost the cupcakes.

#2702 - Butterscotch Pumpkin Cookies

(by Aunt Faye [Herman] Minier)

2 cups white sugar
3 cups Libby's canned pumpkin
1 cup Crisco shortening
2 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 - 12oz. bag Nestle's butterscotch bits
4 cups flour

In a mixer add white sugar and Crisco--beat. Add pumpkin--beat. Add vanilla, baking soda, baking powder and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add butterscotch bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#2594 - Vanilla Pumpkin Pie

(by Mitzie [Shade] Williams - friend)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 1/3 cups milk
1 tsp. cinnamon (more if you wish)
1 - 9" pie dough (baked) OR 1 ready-made graham cracker crust
4 cups Cool Whip
1 - 15oz. can Libby's pumpkin

In a mixer add both pudding mixes and milk--beat on low speed for 1 minute. Add cinnamon and 2 cups of Cool Whip--beat. Add the whole can of pumpkin--beat until smooth. Pour the mixture into the baked pie dough OR the graham cracker crust. Refrigerate until cold. Spread remaining 2 cups Cool Whip over the top before serving.

#2593 - Quick Pumpkin Pie

(by Shirley McNevich)

2 cups Libby's canned pumpkin
1 cup milk
5 eggs
1/2 stick softened butter
1 tsp. vanilla
1/2 cup Bisquick
3/4 cup white sugar
a dash of cinnamon

In a mixer add milk, butter, vanilla, Bisquick, white sugar and cinnamon--beat. Add eggs and pumpkin--beat until smooth. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 40-45 minutes.

#2577 - Chocolate Pumpkin Cake

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup Hershey's cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup Libby's canned pumpkin
2 tsp. vanilla
1 1/2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs + 1 egg yolk

Into a bowl sift the flour, cocoa, baking powder, baking soda and salt--stir with a spoon. In a separate bowl add buttermilk, pumpkin and vanilla--stir until mixed. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and egg yolk--beat. Slowly add buttermilk mixture--beat. Slowly add flour mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2574 - Pumpkin Ginger Cheesecake

(by Shirley McNevich)

Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves

Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#2570 - Creamy Pumpkin Pie

(by Shirley McNevich)

1 - 9" baked pie dough (cooled)
2 cups cold milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 cup Libby's pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip (thawed)

In a mixer add milk and both boxes of vanilla pudding--beat. Add pumpkin--beat. Add pumpkin pie spice and Cool Whip--beat until mixed, then beat for 1 minute. Pour batter into baked crust. Refrigerate overnight. Top with more Cool Whip before serving if desired.

#2557 - Spice Pumpkin Muffins

(by Shirley McNevich)

1/2 cup Libby's pumpkin
1/2 cup milk
1 egg
2 cups Bisquick
1/4 cup white sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

In a bowl add Bisquick, white sugar, nutmeg, cinnamon and ginger--stir to mix. In a separate bowl add pumpkin, milk and egg--stir with a fork until mixed. Pour the Bisquick mixture into the pumpkin mixture--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 400 degrees for 15 minutes or until tops are golden brown.

#2508 - Pumpkin Raisin Mufins

(by Shirley McNevich)

2 cups Libby's pumpkin
3 eggs
3/4 cup water
3/4 cup canola oil
1 cup raisins
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. ground cloves
3 cups white sugar
1/2 tsp. salt
2 1/2 cups flour

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add pumpkin, eggs, water and canola oil--beat on low speed for 1 minute. Add baking powder, baking soda, cinnamon, ground cloves, white sugar, salt and flour--beat 3 minutes on medium speed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 23-28 minutes. If you want the muffins higher, bake at 400 degrees for 18-20 minutes.

#2474 - Quick Pumpkin Cheesecake

(by Shirley McNevich)

1 - 16oz. can Libby's pumpkin
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
3/4 cup white sugar
1/2 cup Bisquick
1 tsp. cinnamon

In a mixer add cream cheese, white sugar and eggs--beat. Add pumpkin--beat. Add vanilla and cinnamon--beat. Add Bisquick--beat. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 45 minutes or until center puffs up. Cool completely.

#2470 - Pumpkin Meringue Pie

(by Shirley McNevich)

3 eggs
1 - 16oz. can Libby's pumpkin
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 can Carnation evaporated milk (NOT condensed)
1 - 9" pie crust dough (or make your own)
a dash of salt
1 - 7oz. jar Fluff marshmallow

In a mixer add 3 egg yolks and white sugar--beat. Add pumpkin, cinnamon and vanilla--beat. Add 1 tsp. salt and the evaporated milk--beat. Grease a pie plate, insert pie crust dough, spray the inside of the dough with Pam and flute the dough edges. Pour the pumpkin batter into the pie dough. Bake at 425 degrees for 15 minutes, then without opening the oven door reduce the heat to 350 degrees and bake for 45 minutes longer or until inserted knife comes out clean. Set pie aside. In a mixer add 3 egg whites and a dash of salt--beat until stiff peaks form. Add Fluff marshmallow--beat again until stiff peaks form. Spread the meringue all over the top of the pie making sure the whole top of the pie is covered. Bake at 350 degrees for 15 minutes or until meringue is lightly browned.

#2431 - Applesauce Pumpkin Muffins

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 - 16oz. can Libby's pumpkin
3/4 cup plain applesauce
3/4 cup canola oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 - 12oz. bag Nestle's semi-sweet chocolate bits (optional)

In a mixer add eggs, white sugar, oil, pumpkin and applesauce--beat. Add baking soda, baking powder, cinnamon and salt--beat. Add flour--beat just until mixed. Remove bowl from mixer--add chocolate bits--stir. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 16-20 minutes. Cool muffins for 10 minutes before removing them from the muffin tins.