What You Need:

1/2 C margarine, softened
1 C brown sugar, packed firm
1 1/2 C all purpose flour
1 C old fashioned oats
1 tsp. baking powder
1 tsp. salt, divided
2 C pumpkin puree
1 (14 oz.) can Sweetened condensed milk
2 eggs, slightly beaten
2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 C pecans, coarsely chopped

How to Make It:

Place the margarine in a large mixer bowl.
Add the brown sugar and beat with an electric mixer on low speed until creamy.
Place the flour, oats, baking powder and 1/2 tsp. salt into the bowl.
Mix with a wooden spoon until mixture becomes coarse.
Remove 1/2 C of the coarse mixture and set aside.
Press the remaining mixture into the bottom of an ungreased jellyroll pan.
Set the oven temperature to 350 degrees and allow it to heat up.
Bake the crust 18 minutes, remove and set aside being sure to leave the oven on.
Place the pumpkin puree in another large bowl.
Add the milk and the beaten egg.
Mix until the two ingredients are combined well.
Add the remaining 1/2 tsp. salt, spice and vanilla and continue to mix until incorporated together.
Spread the mixture over the prepared crust.
Add the pecans to the reserved coarse mixture and stir to combine.
Layer the coarse mixture over the top of the pumpkin mixture.
Bake 32 minutes.
Cool completely before cutting into slices.

12 Servings

Sprinkle the top with a little confectioners’ sugar for a special treat. These can be stored for up to 1 week in an airtight container in the refrigerator.

What You Need:

3/4 C all purpose flour
31/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 C brown sugar
12/3 C pumpkin puree
1/4 C canola oil
1/2 C walnuts, chopped
Cream cheese frosting

How to Make It:

Sift the flour into a mixing bowl.
Sift the baking soda into the flour.
Sprinkle in the salt, nutmeg and cinnamon.
Toss the dry ingredients to combine well.
Place the eggs in a separate bowl.
Whisk until the eggs become slightly foamy.
Pour the brown sugar into the eggs and whisk until dissolved.
Pour in the canola oil and continuing stirring until all the ingredients are incorporate together well.
Add the dry ingredients to the wet ingredients and mix until completely moistened.
Carefully stir in the pumpkin and walnuts just until combined.
Bring the oven temperature to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Spread the batter into the prepared pan.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Allow squares to cool and the frost with the cream cheese frosting before cutting.

8 Servings

The walnuts and the frosting are both optional in this recipe. If you want it a little sweet and would rather not use the cream cheese frosting dust them with a little powdered sugar after they come out of the oven.

What You Need:

2 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 C pumpkin puree
1 C sugar
1/2 C skim milk
2 eggs, slightly beaten
1/4 C canola oil
1 C pecan pieces

How to Make It:

Sift the flour into a large mixing bowl.
Sift in the baking powder and soda together.
Sift the cinnamon, nutmeg and salt into the mixture and toss to be sure all ingredients are combined well.
Place the pumpkin puree into a large bowl.
Add the sugar, milk and beaten eggs.
Stir well to incorporate all the ingredients together.
Add the dry ingredients to the pumpkin mixture.
Do not stir until after adding the oil and the nuts.
Then stir just until all the dry ingredients are moistened through.
The batter will be lumpy so be careful not to over mix.
Bring the oven temperature to 350 degrees.
Spray 2 mini loaf pans with a non stick cooking spray.
Fill both pans with the batter.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Cool before slicing.

24 Servings

This bread is great for snacks, breakfast or even as a dessert. You can make one large loaf just bake for 55 minutes instead of 45 minutes. You can also freeze these by placing them on a plate in the freezer for 5 hours. Remove and cover tightly with aluminum foil and place in the freezer for up to 4 months. These also make great gifts.

What You Need:

4 eggs
1 C plain yogurt
3 C pumpkin puree
1 C light brown sugar, firmly packed
1/2 C sugar
16 TBSP unsalted butter, melted
4 C all-purpose flour
2 TBPS baking powder
1 tsp. baking soda
1 tsp. salt
3 TBSP cinnamon
3 TBSP ginger
1 1/2 C golden raisins

How to Make It:

Break the eggs into a large mixing bowl.
Add the yogurt, pumpkin, brown sugar, regular sugar and butter to the eggs.
Whisk until completely combined.
In a separate bowl sift together the flour, baking powderand the soda.
Sift in the salt, cinnamon and ginger.
Toss the dry ingredients to insure it is combined.
Slowly add the dry ingredients to the pumpkin mixture.
Mix just until the dry ingredients has been moistened through.
Gently fold in the raisins.
Set the oven heat to 350 degrees.
Place paper muffin cups into a muffin tin.
Fill each up 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.

24 Servings

These muffins not only taste great with pumpkin puree but with apple or pear puree too. If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.

What You Need:

Cooking spray
Sugar for dusting
6 eggs, separated
3/4 tsp. cream of tartar
1/2 C sugar
1/2 C pumpkin puree
1/2 tsp. pumpkin pie spice

How to Make It:

Place the 6 egg whites into a bowl.
Add the cream of tartar and blend on medium speed with an electric mixer until frothy.
While still beating the mixture add 2 TBSP of sugar and continue beating until the sugar dissolves.
Continue adding the sugar 2 TBSP at a time beating continuously until all the sugar is used.
In a separate bowl beat the egg yolks until they thicken.
Fold in the pumpkin puree with a rubber spatula until well combined.
Fold the pumpkin mixture into the egg white mixture.
Spray 6 oven safe dessert cups (5 oz. each) with the cooking spray.
Dust each dessert cup with sugar.
Place the pumpkin mixture into the 6 dessert cups.
Bring the oven temperature to 375 degrees.
Place the dessert cups into a large baking pan.
Fill the baking pan with hot water to where it almost reaches the top of the dessert cups.
Be careful not to get any water into the cups.
Bake 18 minutes or until they become a light brown and the tops begin to puff.

6 Servings

There make great dessert cups for your Thanksgiving dinner. Try topping them with a little powdered sugar or crushed gingersnaps. If you do not have the pumpkin pie spice you can use 1/4 tsp each of cinnamon and nutmeg and 1/8 tsp of ginger in its place.

What You Need:

1/3 C lite margarine, at room temperature
2 C graham-cracker crumbs
1 (24 oz.) container no fat cottage cheese
1 (12 oz.) container lite cream-cheese
1 1/4 C light brown sugar, packed firm
2 lg. egg whites
2 lg. whole eggs
2 C pumpkin puree
2 TBSP cornstarch
2 tsp. pumpkin-pie spice
1 tsp. vanilla extract

How to Make It:

Place the margarine in a small mixing bowl.
Add the graham cracker crumbs and mix together until the crumbs are completely moist and stick together well.
Spray a spring form pan with a non stick cooking spray.
Press the graham cracker mixture into the bottom and up the sides of the pan and set aside.
Place the cottage cheese into the blender or food processor.
Add the cream cheese and blend for 2 minutes until mixture is thick and smooth.
Place the brown sugar into the cream cheese mixture and blend until dissolved.
Add the egg whites and the whole eggs and blend until completely combined.
Use a rubber spatula to scrape the mixture into a large mixing bowl.
Add the pumpkin, cornstarch, pie spice and vanilla.
Mix with a rubber spatula until completely combined and smooth.
Pour the mixture into the prepared pie crust.
Place the oven temperature on 325 degrees and allow the oven to heat.
Bake for 1 hour 15 minutes until set.
Cool to room temperature then cover and refrigerate for at least 4 hours.

8 Servings

Be sure to allow the pie to come to room temperature before covering and placing in the refrigerator. This keeps condensation from building on the top of the pie which leads to a mushy consistency. The pie can be kept in the refrigerator, covered, for up to 4 days.

What You Need:

3 eggs
1 C sugar
2/3 C pumpkin puree
1 tsp. lemon juice
3/4 C flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, room temperature
4 TBSP butter
1/2 tsp. vanilla
1/3 cup nuts
1 cup powdered sugar

How to Make It:

Break the eggs into a large mixing bowl and beat on high speed 4 minutes.
Continue beating the eggs while gradually adding the sugar.
Add the pumpkin and stir with a rubber spatula to combine.
Pour in the lemon juice and mix until well incorporated.
Sift the flour into a separate bowl.
Sift the baking powder, cinnamon, ginger, nutmeg and salt in with the flour.
Add the dry mixture to the pumpkin mixture and stir to combine together well.
Bring the oven temperature to 375 degrees.
Line a 15 in X 10 in pan with wax paper.
Spread the batter into the pan evenly.
Bake 12 minutes or until a knife inserted in the center of the cake comes out clean.
Sprinkle the powered sugar completely over a kitchen towel.
Turn the cake out onto the towel and roll up together.
Place the cream cheese, butter and vanilla together and beat until light and fluffy.
Unroll the cake and spread the mixture evenly on the cake.
Sprinkle with the nuts.
Roll the cake again and place in the refrigerator for 2 hours or until completely chilled.
Remove and cut into 1 1/2 in slices before serving.

14 Servings

What You Need:

2 1/2 C cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger, ground
1/2 tsp. nutmeg, ground
1 1/2 tsp. cinnamon, ground
1/2 tsp. cardamom, ground
1 C unsalted butter, room temperature
2 tsp. vanilla extract
2 C brown sugar, packed
4 eggs, room temperature
1 C pumpkin puree
1/2 tsp. cream of tartar

How to Make It:

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.
Place the butter into a large mixing bowl and beat with an electric mixer until creamy.
Pour the brown sugar 1/2 C at a time being sure to beat well each time.
Pour in the vanilla extract and continue beating for 2 minutes.
Separate the eggs into two separate bowls setting the whites off to the side.
Beat the egg yolks slightly then add them to the butter mixture and mix to combine.
Place the pumpkin puree into the butter mixture and continue beating until smooth.
Beat in the flour mixture 1/3 at a time and only mixing until moist.
Place the cream of tartar into the bowl with the egg whites.
Beat on low speed until soft peaks begin to form when beaters are lifted out.
Fold into the batter.
Heat the oven to 350 degrees.
Coat a 10 in tube pan with a non stick cooking spray.
Spread the batter evenly into the prepared pan.
Bake 40 minutes or until the top springs back when lightly touched with a finger.
Cool well before cutting into slices.

16 Servings

The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.