Pumpkin Perfection
Pumpkins are not only beautiful and festive, they are good for you as well. They are loaded with the important antioxidant Beta-Carotene, which is believed to reduce the risk of certain types of cancer, protect against heart disease and ward off degenerative aspects of aging. In addition to being loaded with Vitamin A and antioxidant carotenoids, pumpkins are a good source of Vitamins C and E, as well as the minerals magnesium, potassium and iron. Pumpkin seeds are also a good source of minerals. They have an anti-inflammatory effect and can help protect the body against prostate cancer and osteoporosis.Double Layer Pumpkin Pie ¤ May 23, 2008
1/2 - 8oz light cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 - 8oz lite whipped topping, thawed
1 graham cracker pie crust
1 cup milk
1 - 15oz can pumpkin
2 - 4 serving packages sugar-free vanilla instant pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1.)Mix first 3 ingredients with wire whisk until well blended.
Stir in half of whipped topping. Spread onto crust.
2.)Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes
& spices. Beat with wire whisk for 2 minutes. Spread over
cream cheese layer.
3.)Refrigerate 4 hours until set. Top with remaining whipped topping.
Makes 10 servings
1 tablespoon milk
1 tablespoon sugar
1 - 8oz lite whipped topping, thawed
1 graham cracker pie crust
1 cup milk
1 - 15oz can pumpkin
2 - 4 serving packages sugar-free vanilla instant pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1.)Mix first 3 ingredients with wire whisk until well blended.
Stir in half of whipped topping. Spread onto crust.
2.)Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes
& spices. Beat with wire whisk for 2 minutes. Spread over
cream cheese layer.
3.)Refrigerate 4 hours until set. Top with remaining whipped topping.
Makes 10 servings
FILED UNDER; Recipes, Desserts, Pumpkin
Pumpkin Pie Bars ¤ May 23, 2008
1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup sugar
3/4 cup [1 1/2 sticks] light butter
1 cup quick cook oats, uncooked
1/2 cup chopped pecans
1 - 8oz light cream cheese, softened
3 eggs
1 - 15oz can pumpkin
1 tablespoon pumpkin pie spice
1.)Preheat oven to 350*F. Line 13x9 pan with foil,
folding ends over sides of pan. Grease foil.
2.)Mix flour, brown sugar & 1/4 cup sugar in medium bowl.
Cut in butter making a coarse mixture. Stir in oats & pecans.
Reserve 1 cup of mixture; press remaining mixture into pan.
Bake 15 minutes.
3.)Beat cream cheese, remaining sugar, eggs, pumpkin & spice
with electric mixer on medium until well blended. Pour over crust.
Sprinkle with remaining crumb mixture.
4.)Bake 25 minutes. Cool completely on wire rack. Use foil to
lift from pan. Cut into bars.
Makes 24 servings
1/2 cup firmly packed brown sugar
3/4 cup sugar
3/4 cup [1 1/2 sticks] light butter
1 cup quick cook oats, uncooked
1/2 cup chopped pecans
1 - 8oz light cream cheese, softened
3 eggs
1 - 15oz can pumpkin
1 tablespoon pumpkin pie spice
1.)Preheat oven to 350*F. Line 13x9 pan with foil,
folding ends over sides of pan. Grease foil.
2.)Mix flour, brown sugar & 1/4 cup sugar in medium bowl.
Cut in butter making a coarse mixture. Stir in oats & pecans.
Reserve 1 cup of mixture; press remaining mixture into pan.
Bake 15 minutes.
3.)Beat cream cheese, remaining sugar, eggs, pumpkin & spice
with electric mixer on medium until well blended. Pour over crust.
Sprinkle with remaining crumb mixture.
4.)Bake 25 minutes. Cool completely on wire rack. Use foil to
lift from pan. Cut into bars.
Makes 24 servings
FILED UNDER; Recipes, Desserts, Pumpkin
Turtle Pumpkin Pie ¤ May 23, 2008
1 jar caramel topping
1 graham cracker pie crust
1/2 cup pecan pieces
2 tablespoons pecan pieces
1 cup cold skim milk
2 - 4 serving packages sugar-free vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 - 8oz lite whipped topping, thawed
1.)Pour 1/4 cup caramel topping into pie crust. Sprinkle with 1/2
cup of pecans.
2.)Beat milk pudding mixes, pumpkin & spices with whisk until blended.
Stir in 1 1/2 cups whipped topping. Spread into crust. Top with
remaining whipped topping.
3.)Refrigerate 1 hour. Top with pecans and drizzle with remaining
caramel topping.
Makes 10 servings
(originally from my Granny modified by me)
1 graham cracker pie crust
1/2 cup pecan pieces
2 tablespoons pecan pieces
1 cup cold skim milk
2 - 4 serving packages sugar-free vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 - 8oz lite whipped topping, thawed
1.)Pour 1/4 cup caramel topping into pie crust. Sprinkle with 1/2
cup of pecans.
2.)Beat milk pudding mixes, pumpkin & spices with whisk until blended.
Stir in 1 1/2 cups whipped topping. Spread into crust. Top with
remaining whipped topping.
3.)Refrigerate 1 hour. Top with pecans and drizzle with remaining
caramel topping.
Makes 10 servings
(originally from my Granny modified by me)
FILED UNDER; Recipes, Desserts, Pumpkin
Easy Pumpkin Cookies ¤ May 23, 2008
1 box spice cake mix
1 cup canned pumpkin
1 egg
1/4 cup [1/2 stick] light butter, melted
2 teaspoons pumpkin pie spice
1/2 cup raisins [optional]
1/2 cup walnuts [optional]
1.)Preheat oven 350*F.
2.)Mix all ingredients in medium bowl until well blended.
3.)Drop by spoonfuls on greased cookie sheet. Press down with fork.
4.)Bake for 10 to 12 minutes.
1 cup canned pumpkin
1 egg
1/4 cup [1/2 stick] light butter, melted
2 teaspoons pumpkin pie spice
1/2 cup raisins [optional]
1/2 cup walnuts [optional]
1.)Preheat oven 350*F.
2.)Mix all ingredients in medium bowl until well blended.
3.)Drop by spoonfuls on greased cookie sheet. Press down with fork.
4.)Bake for 10 to 12 minutes.
FILED UNDER; Recipes, Desserts, Pumpkin
Sweet Roasted Pumpkin Seeds ¤ May 23, 2008
Seeds from large pumpkin, rinsed & drained
1 tablespoon melted light butter
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1.)Preheat oven to 250*F.
2.)Mix butter, sugar & spices & toss with seeds.
3.)Spread seeds in single layer on cookie sheet. Bake for 7 minutes.
(my Mother's recipe)
1 tablespoon melted light butter
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1.)Preheat oven to 250*F.
2.)Mix butter, sugar & spices & toss with seeds.
3.)Spread seeds in single layer on cookie sheet. Bake for 7 minutes.
(my Mother's recipe)
FILED UNDER; Recipes, Appetizers, Party Foods, Snacks, Pumpkin
Content Management Powered by CuteNews
Header & layout are copyrighted by Lemonbirdy Designs. Other credits are located