#680 - Pumpkin Sponge Pies

(by Shirley McNevich)

1 cup white sugar
4 eggs (separated)
2 TBSP butter
2 heaping TBSP flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups hot milk
1/2 cup minute tapioca mix
1 cup canned pumpkin
2 unbaked pie crust doughs (or make your own pie dough)

In a mixer add the 4 egg whites--beat until stiff and set aside. In a separate mixer bowl add white sugar, egg yolks, butter, flour--beat. Add pumpkin, cinnamon, nutmeg, salt and vanilla--beat. Remove bowl from mixer and add the egg whites and hot milk--stir. Spray two 9" pie plates with Pam, add an unbaked pie dough to each, spray the inside of each pie dough with Pam. Flute the edges. Pour 1/4 cup of the minute tapioca evenly on the bottom of each pie dough. Pour half of the pumpkin filling into each pie dough. Sprinkle a little cinnamon on the top of each pie. Place a cookie sheet under each pie to catch drips. Bake at 425 degrees for 40-45 minutes.

#519 - Pumpkin Crunch

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk
3 eggs
1 1/2 cups white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped pecans
1 cup melted butter
1 - 8oz. Cool Whip (thawed)

In a large bowl add eggs--beat with a fork. Add pumpkin, evaporated milk, white sugar, cinnamon, and salt to the eggs--mix with a spoon until thoroughly mixed. Pour this mixture into a greased 9 x 13 x 2 cake pan and sprinkle dry cake mix evenly over the pumpkin batter. Spread chopped pecans over the top. Drizzle the melted butter over the pecans. Bake at 350 degrees for 50-55 minutes or until golden brown. When completely cool, spread Cool Whip over the top and refrigerate overnight.

#209 - Pumpkin Swirl Pie

(by Shirley McNevich)

1 ready made pie crust (or you can make your own)
1 - 8oz. Philly cream cheese (softened)
1/2 cup light corn syrup (clear)
1 tsp. vanilla
1 cup Libby's canned pumpkin
2 eggs
1/2 cup Carnation evaporated milk
1/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. salt

Prepare pie crust according to package directions using a 9" pie plate. Spray pie plate with Pam before inserting the dough; spray Pam on the top of the pie dough also (where you will be inserting the filling). Flute the edge of the pie crust. Heat oven to 325 degrees. Using a mixer at medium speed, combine cream cheese, 1/4 cup of the light corn syrup, vanilla and beat until smooth. Spread this mixture evenly over the bottom of the pie crust. Using the mixer, combine pumpkin, eggs, other 1/4 cup light corn syrup, Carnation milk, white sugar, and all spices and salt listed on the ingredients. Mix well. Pour this mixture over the cream cheese mixture in the pie shell. With a knife, swirl the mixture to give it a marbled effect. Bake at 325 degrees for 45-50 minutes or until knife inserted comes out clean.

#189 - Pumpkin Whooppee Pies

(by Shirley McNevich)

2 cups Libby's canned pumpkin
2 egg yolks
2 cups Domino's dark brown sugar
1 cup canola oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3 cups flour
(frosting) = 2 egg whites, 2 tsp. vanilla, 4 TBSP flour, 2 TBSP milk, 1 1/2 cups Crisco, 1 - 16oz. box Domino's powdered sugar.

In a mixer, combine pumpkin, egg yolks (save whites for frosting), brown sugar, and canola oil. Beat well. Add cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla, and flour. Beat well. Drop batter by teaspoonsful on a greased cookie sheet. Don't place too close together. Bake in preheated 350 degree oven for 8-10 minutes, watching carefully so they don't burn. Remove from oven and cool completely. Frosting: beat egg whites until stiff. Add vanilla, flour and milk--beat well. Add Crisco and gradually add powdered sugar. The more you beat it the fluffier it will get. Spread frosting on one cookie (flat part) and cover with another cookie so that both flat parts are facing the icing. You can freeze these if you wrap them individually in Saran wrap and then store inside of a container with a lid.

#186 - Pumpkin Pudding

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1 1/2 cups milk
1-6oz. box Jell-O vanilla instant pudding
1 cup Cool Whip (thawed in refrigerator if frozen)
cinnamon to sprinkle on top

In a mixer, combine pudding mix, milk, and pumpkin. Beat until smooth. Remove from mixer and stir in Cool Whip. Pour into serving bowl and sprinkle top with cinnamon. Refrigerate before serving. Keep refrigerated.

#163 - Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 tsp. cinnamon
2 eggs
1 cup canned pumpkin
1 cup finely chopped nuts
1/3 cup water
1 cup powdered sugar
2 tsp. lemon juice
Enough milk to make glaze runny

In a mixer, add cake mix, cinnamon, eggs, pumpkin, water and beat until smooth. Add the nuts. Pour into a greased angel food cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness, Let cake cool for 5 minutes after removing from oven, then remove cake by sliding a knife around the edge and turning upside down. Glaze - by hand with a spoon, mix powdered sugar, lemon juice, and enough milk to make the glaze runny. Put glaze on the top and let the glaze run down the sides and through the hole. Does not have to be refrigerated.