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Old 09-18-2008, 12:06 PM
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Thumbs up ISO of pumpkin dessert recipes

I'm on the lookout for some new pumpkin dessert recipes. I LOVE pumpkin pie, cake, cookies, dip...you name, I will probably try it. lol!!

Would you share your favorite recipes with me, please?

Thanks!
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Old 09-18-2008, 12:31 PM
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not tried this yet but it one I want to.
Pumpkin Bars
INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an un greased 10x15 inch jelly roll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
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Old 09-18-2008, 12:32 PM
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another one that I received from Recipezaar.com

Pumpkin Bars
STEP 1
1 3/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
STEP 2
2 eggs
3/4 cup sugar
1 (8 ounce) package cream cheese, softened
STEP 3
1 (16 ounce) can pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1 (1/4 ounce) envelope Knox unflavored gelatin
1/4 cup cold water
STEP 4
3 egg whites
1/4 cup sugar

Step 1 Directions
Mix crumbs with sugar; stir in melted butter. Pat into 13x9x2 baking dish.
Step 2 Directions
Beat eggs, sugar and cream cheese until light and fluffy. Spread over crumbs. Bake for 20 minutes at 350*.
Step 3 Directions
Mix pumpkin, egg yolks, sugar, milk, salt and cinnamon in top of a double boiler. Cook over boiling water until thick about 5 minutes. Meanwhile sprinkle gelatin on 1/4 cup of cold water in small saucepan; stir over low heat just until dissolved. Stir into pumpkin mixture when through cooking. Cool.
Step 4 Directions
Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff and glassy. Fold into pumpkin mixture. Pour over baked mixture and chill. Top with Cool Whip if desired.
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Old 09-18-2008, 12:33 PM
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Pumpkin Bread
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/2 cup water
1 cup raisins

Preheat oven to 350*. Grease 9 X 5 x 3 inch loaf pan. In large bowl combine first 8 ingredients (flour through sugar). Add oil, eggs, pumpkin and water. Beat until smooth. Add one or more of the
following ingredients: raisins, nuts or dates. Pour batter into prepared pan. Bake one hour. Makes one loaf.
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Old 09-18-2008, 12:34 PM
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Pumpkin Butter
1 15 ounce can 100% pure pumpkin (no other additives)
1 1/2 tsp.ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup granulated sugar or brown sugar
Mix all ingredients in medium sized pan and cook until heated
but do not let it boil. Cook slowly for 15 minutes to dissolve
sugar. Stir often. Cool and put into containers. This can be
frozen or kept for about a week in the refrigerator.
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Old 09-18-2008, 12:34 PM
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From: Texas Cooking Online
Recipe: Pumpkin Marble Cheesecake
This is one of our most highly-praised recipes.
1-1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
24 ounces cream cheese, softened
1+ cup sugar (1 cup plus 2 tablespoons)
1-1/2 teaspoons vanilla extract
4 large eggs
1-1/2 cups pumpkin purée (fresh cooked or canned)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350°F.
Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350°F oven. Remove and allow to cool.
Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup batter from mixture and chill.
Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.
Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
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