Pumpkin Recipes

PUMPKIN GINGERSNAP DESSERT





CRUST:



1-1/2 cups finely crushed gingersnaps (about 32 cookies)

1/4 cup butter or margarine, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg



FILLING:



2 packages (3.4 ounces each) instant vanilla pudding mix

1-1/3 cups cold milk

1 can (16 ounce) solid pack pumpkin

1-1/2 teaspoons ground cinnamon

1/2 teaspoon each: ground ginger, cloves and nutmeg

2 cups whipped topping



TOPPING:

1-1/2 cups evaporated milk

1 cup packed brown sugar

1 cup chopped pecans

2 teaspoons vanilla extract



Combine the first four crust ingredients; press onto the bottom of a greased 13x9x2 baking pan. Bake at 350 for 8 minutes; cool completely.



For filling, beat pudding mixes and milk in a mixing bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours.



For topping, in a saucepan, bring milk and sugar to a boil over low heat. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert into squares, drizzle with topping.



Makes 16 servings

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FROSTED PUMPKIN CRANBERRY BARS



1-1/2 cups all purpose flour

1-1/4 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground ginger

3 eggs

1 can (16 ounce) solid pack pumpkin

3/4 cups butter (no substitutes), melted

3/4 cups chopped dried cranberries



Brown Butter Frosting:



1/2 cup butter

4 cups confectioners' sugar

1 teaspoon vanilla extract

4-6 tablespoons milk





In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15x10x1 baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.



For frosting, heat butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.



Makes about 4 dozen

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LOW-FAT PUMPKIN BREAD



2 cups sugar

1 can (16 ounce) solid pack pumpkin

1 can unsweetened applesauce

1/2 cup egg substitute

3-1/3 cups all purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or allspice

1 cups chopped nuts or raisins, optional



In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to the pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4x2 loaf pans coated with nonstick cooking spray. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.



Makes 2 loaves



Nutritional Analysis: One slice (calculated without nuts or raisins) equals 122 calories, trace fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1-1/2 starch.

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PUMPKIN CHEESECAKE BARS





2 cups crushed windmill cookies* (about 12 cookies)

1/2 cup butter or margarine, melted

4 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

1 cup canned pumpkin

1/4 cup heavy whipping cream

3 tablespoons all purpose flour

1/2 teaspoon each: ground nutmeg, ginger, cinnamon and cloves

1/2 teaspoon salt

1/4 teaspoon vanilla extract

4 eggs

2 egg yolks



TOPPING:



1/2 cup sugar

1 cup pecan halves

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/4 teaspoon vanilla extract



Combine cookie crumbs and butter; press into a greased 13x9x2 baking dish. Bake at 325 for 8-10 minutes until set. Cool on a wire rack.



In large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, four, spices, salt and vanilla. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire reack for 1 hour. Refrigerate for 3 hours or until chilled.



Sprinkle surgar ino a large nonstick skillet. Without stirring; heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil, cool. Break pecans into pieces.



In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; berat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.



Makes 2 to 2-1/2 dozen bars





*This recipe was made with Archway windmill cookies.