October 2019 – Pumpkin

Pumpkin Chili

Dorothy Yeager, Ephrata

• 2 lbs. ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 cans kidney beans, drained
• 1 can tomato juice
• 1 can tomatoes (peeled and diced, with juice)
• ½ cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• ¼ cup sugar

In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer for 1 hour.

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Pumpkin Smoothie

Dorothy Yeager, Ephrata

• ¹/₃ cup canned pumpkin puree
• 1 cup plain Greek yogurt (not non-fat)
• ¾ cup apple cider
• ½ cup whole milk
• ¼ teaspoon pumpkin pie spice (plus more for garnish, optional)
• 3 tablespoons maple syrup
• ½ cup ice

Make as directed by the ingredients. Done by the manufacturers directions. Add all ingredients to the smoothie and make sure it tastes good.

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Halloween Pumpkin Fudge

Dorothy Yeager, Ephrata

• ²/₃ cup evaporated milk
• 2½ cups sugar
• ¾ cup pumpkin puree (cooked, drained and mashed)
• 1 teaspoon cinnamon
• 200 gr. White marshmallows
• 2 tablespoons butter
• 1 cup white chocolate chips
• 1 teaspoon vanilla essence

Line a square cake tin with parchment paper and set aside.

Heat the evaporated milk and sugar over medium heat in a medium sized saucepan. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin and cinnamon; return to boil. Stir in marshmallows and butter. Bring to a rolling boil. Cook, stirring occasionally, for 15 minutes.

Remove from heat. Add white chocolate chips and vanilla. Stir until creamy and all the chocolate is melted. Pour into prepared tin. Cool.

Remove from pan and cut into squares. Store in a cool, dry place.

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Grand Champion Pumpkin Pie

Jamie Zimmerman, Akron

• 2 cups pumpkin
• ½ cup sugar
• ½ cup brown sugar, packed
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 teaspoon salt
• 1 tablespoon flour
• 3 eggs, beaten
• ½ cup cream
• 1 cup milk
• 1 unbaked 9” pie shell

Mix all ingredients except pie shell together. Pour mixture into pie shell.

Bake in 425°F oven for 10 minutes. Reduce heat to 375° and bake for 45 minutes or until knife inserted in center comes out clean.

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Pumpkin Cheese Cupcakes

Lauren Zimmerman, Akron

Cupcake:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1½ cups sugar
• 2 cups pumpkin
• 4 eggs
• 1 cup chopped nuts, optional
• 1 cup vegetable oil

Filling:

• 8 oz. cream cheese
• 1 egg
• ½ cup sugar
• 1 cup chocolate chips

Combine all cupcake ingredients. Fill cupcake papers half full with batter.

Beat cream cheese, egg and sugar. Stir in chocolate chips. Drop 1 teaspoon of filling on each cupcake.

Bake at 350°F for 25 minutes.

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Pumpkin Cheesecake

Janice Martin, East Earl

• Crust:
• 1½ cups graham cracker crumbs
• 2 tablespoons sugar
• ¹/₃ cup butter, melted

Filling:

• 24 oz. cream cheese, softened
• ½ cup brown sugar
• 2 cups canned pumpkin
• 2 tablespoons cornstarch
• 1¼ teaspoon cinnamon
• ½ teaspoon nutmeg
• 5 oz. evaporated milk
• 2 eggs

Topping:

• 2 cups sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla

Mix together crust ingredients and press into a 9” springform pan.

Mix cream cheese and sugar, then add pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs. Pour over crust.

Bake at 350°F for 55 minutes.

Combine topping ingredients. Pour over cheesecake and return to oven. Bake 5 minutes longer.

Cool for 15 minutes. Refrigerate overnight.

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Pecan Pumpkin Dessert

Janice Martin, East Earl

Cake:

• (2) 15 oz. cans solid pack pumpkin
• 12 oz. can evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 18 oz. box yellow cake mix
• 1 cup butter
• 1½ cups chopped pecans

Frosting:

• 8 oz. package cream cheese
• 1½ cups powdered sugar
• 1 teaspoon vanilla
• 12 oz. package whipped topping

Line 9”x13” pan with wax paper. Coat with nonstick spray.

In mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.

Bake at 350°F for 1 hour.

Cool completely. Invert onto serving platter and carefully remove wax paper.

In mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Frost dessert.

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Pumpkin Chip Muffins

Sharon Wenger, Denver

• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1½ cups oil
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups chocolate chips

Beat eggs, sugar, pumpkin and oil until smooth. Blend in dry ingredients. Stir chocolate chips into batter. Place in greased muffin tins.

Bake at 400°F for 16 to 20 minutes. For mini muffin tins, bake for 8 to 10 minutes.

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Sour Cream Pumpkin Coffee Cake

Pat Brendle, Stevens

• Batter:
• ½ cup butter
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• ¾ cup sugar
• 3 eggs
• 1 teaspoon baking soda
• 1 cup sour cream

Pumpkin Mixture:

• 1¾ cup (16 oz.) pumpkin
• 1 egg, slightly beaten
• ¹/₃ cup sugar
• 1 teaspoon cinnamon

Streusel:

• 1 cup brown sugar
• 2 teaspoons cinnamon
• ¹/₃ cup butter

Second Half of Streusel:

• ½ cup chopped nuts
• ½ cup flour

Make streusel first. Mix brown sugar, butter and cinnamon. This will be doughy. Divide in half. To one half, mix flour and nuts to make crumbs. Set both aside.

Combine pumpkin mixture ingredients. Set aside.

Cream butter, sugar and vanilla in bowl. Add eggs, beating well. Combine flour, baking powder and soda. Add dry ingredients to butter mixture with sour cream.

Spoon half of batter into a 9”x13” greased and floured pan. Spread to cover. Sprinkle doughy half of streusel over batter. You just have to crumble it over as best you can. Spread pumpkin mixture over streusel carefully. Spread remaining batter over pumpkin mixture. Sprinkle streusel crumbs with nuts over top.

Bake at 325°F for 50 to 60 minutes.

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Pumpkin Snickerdoodles

Pat Brendle, Stevens

• 1 stick butter, soft
• ½ cup shortening
• 1 cup sugar
• ½ cup brown sugar
• ¾ cup pumpkin
• 1 egg
• 3¼ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Cinnamon Sugar:

• ½ cup sugar
• 1 tablespoon cinnamon

Combine butter, shortening, sugar, brown sugar, pumpkin and egg. Mix well. Add flour, baking powder, baking soda, salt and cinnamon. Mix well. Chill dough 30 minutes.

Roll dough into teaspoon size balls, then roll in cinnamon sugar.

Bake at 350°F for 7 to 9 minutes.

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Pumpkin Chiffon

Pat Brendle, Stevens

• 1 small can 100% pumpkin
• 1 small container Cool Whip
• 2 teaspoons pumpkin pie spice
• 2 small boxes instant vanilla pudding

Prepare pudding as directed but only use 1 cup of milk instead of 2 cups as directed on the box.

After pudding is made, stir in all other ingredients. Refrigerate and enjoy!

Note: Can also be made with sugar-free Cool Whip and sugar-free pudding.

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Pumpkin Angel Food Cake

Gloria Dougherty, Akron

“Simple but delicious!”

• 1 angel food cake mix
• 3 tablespoons pumpkin

Preheat oven to 350°F and put rack on lowest position. Remove the other racks.

Beat the angel food cake mix as directed on the package, adding 1¹/₃ cups water. Add 3 tablespoons pumpkin and beat until it’s incorporated using mixer. Put in angel food cake pan. Smooth top.

Bake for 35 to 40 minutes, covering with aluminum foil for the last 5 minutes, until it looks dry and golden brown on top. Do not underbake. Refrigerate after 3 days if not eaten.

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Slow Cooker Pumpkin Pie Pudding

Gloria Dougherty, Akron

• 15 oz. can solid pack pumpkin
• 12 oz. can evaporated milk
• ½ to ¾ cup sugar
• ½ cup baking mix
• 2 eggs, beaten
• 2 tablespoons butter, melted
• 1 tablespoon cinnamon
• 2 teaspoons vanilla
• Cool Whip

Mix ingredients together except Cool Whip. Pour into greased slow cooker. Cover and cook on low for 4 hours or until set.

Serve with Cool Whip or frozen yogurt.

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Pumpkin Rice Pudding

Pat Roth, Ephrata

“This is very good served warm with ice cream.”

• 4 cups milk
• 15 oz. can solid pack pumpkin
• ¾ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 2 eggs, beaten
• 3 cups cooked rice
• ½ teaspoon vanilla

In a large saucepan, combine the milk, pumpkin, sugar and spices. Bring to a boil over medium heat, stirring constantly.

Gradually stir a small amount into the eggs, then return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat and stir in the rice and vanilla.

Pour into a greased 13”x9”x2” baking dish. Bake uncovered at 375°F for 25 to 30 minutes or until a knife inserted in the middle comes out clean.

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Frosted Pumpkin Cranberry Bars

Pat Roth, Ephrata

“These bars are very good, especially good for the holidays.”

• 1½ cups flour
• 1¼ cups sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ginger
• 3 eggs
• 15 oz. can solid pack pumpkin
• ¾ cup butter, melted (no substitutes)
• ¾ cup chopped dried cranberries

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter. Stir this into the dry ingredients until combined. Stir in the cranberries.

Spread in a greased 15”x10”x1” baking pan. Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean.

Frosting:

• ½ cup butter
• 4 cups confectioners sugar
• 1 teaspoon vanilla
• 4 to 6 tablespoons milk

Heat butter in a saucepan over medium heat until golden brown. Take off the heat and cool for 5 minutes. Stir in confectioners sugar, vanilla, and enough milk to get a spreading consistency. Spread over the bars.

Makes about 4 dozen.

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Crunchy Topped Spice Cake

Pat Roth, Ephrata

“If you want something quick and easy for a dessert, this is it!”

• 3 eggs
• ½ cup butter or margarine, melted
• 15 oz. can solid pack pumpkin
• 1 package (18¼ oz.) spice cake mix
• 1½ cups finely chopped walnuts (divided)
• 1 cup butterscotch chips

In a mixing bowl, combine the eggs, butter and pumpkin. Add the cake mix. Beat on medium speed for 2 minutes. Stir in ¾ cup of the walnuts. Pour into a greased 13”x9”x2” baking pan. Sprinkle with butterscotch chips and the rest of the walnuts.

Bake at 350°F for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

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Pumpkin Pie

Elsie Reiff, Ephrata

• 2 cups pumpkin
• 1 cup cream
• 1 cup milk
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1½ cups brown sugar
• 1 tablespoon corn starch
• 2 eggs

Combine all ingredients in a blender. Pour into two 9” pie shells. Bake at 350°F for 30 to 45 minutes.

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Pumpkin Cookies

Elsie Reiff, Ephrata

• ½ cup sugar
• ½ cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 1 cup pumpkin
• 1 teaspoon vanilla
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup chopped nuts

Frosting:

• 3 tablespoons margarine or butter
• ½ cup firmly packed brown sugar
• 1½ to 2 cups powdered sugar
• ¼ cup milk

Heat oven to 350°F.

In a large bowl, combine sugar, ½ cup brown sugar and 1 cup margarine or butter; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Stir in nuts.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350°F for 10 to 12 minutes or until light golden brown around edges.

Immediately remove from cookie sheet. Cool 15 minutes or until completely cooled.

Meanwhile in medium saucepan, combine 3 tablespoons margarine or butter and ½ cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.

Yield: 5 dozen cookies

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Pumpkin Pudding

Pauline Seibel, Lititz

• 2 cups cooked pumpkin (or 2 cups cooked sweet potato – will taste and look like pumpkin!)
• 2 tablespoons flour
• ½ teaspoon salt
• 2 cups milk
• ½ cup sugar
• 2 egg yolks (save whites)
• ¼ teaspoon cloves
• ½ teaspoon ginger
• 1 teaspoon cinnamon

Combine all ingredients in blender. Pour into a 2 quart microwaveable dish.

Microwave on high for 3 minutes; stir. Microwave on high for 2½ minutes; stir. Microwave on high for an additional 2½ minutes; stir. Add 1 to 2 tablespoons brown butter. Mix well.

Beat egg whites until stiff. Beat or whisk into hot pudding.

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Slow Cooker Sticky Caramel Pumpkin Cake

Kris Zimmerman, Lititz

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice or ground cinnamon
• 1¹/₃ cups sugar
• 1 cup butter, softened
• 4 eggs, at room temperature
• 15 oz. can solid pack pumpkin
• 16 oz. jar caramel sauce or ice cream topping

Coat 4½ quart slow cooker with nonstick cooking spray, turn to “high.”

Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.

Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light. Add eggs, one at a time, mixing well after each one. Add packed pumpkin, blend until well mixed. Gradually add flour mixture and beat at low speed for a minute or so until smooth.

Spread evenly in slow cooker and cover. Cook on high setting 2 hours or until center inserted tooth pick comes out clean.

Let cake stand, uncovered 10 minutes. Invert onto wire rack, invert again onto serving plate.

Drizzle half of caramel sauce over cake. Serve warm with additional sauce.

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Pumpkin Dump Cake

Kris Zimmerman, Lititz

• 29 oz. can pumpkin (or 3½ cups pumpkin purée)
• 12 oz. can evaporated milk
• 3 eggs
• 1 cup sugar
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1 box yellow cake mix
• 1 cup chopped pecans (optional)
• ¾ cup melted butter

Preheat oven to 350°F.

Mix first six ingredients until well blended; pour batter into 9”x13” greased pan. Sprinkle cake mix on top, then cover with pecans. Pour melted butter over top.

Bake 50 minutes.

Yield: 12 servings

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Frosted Pumpkin Bars

Kris Zimmerman, Lititz

• 4 eggs
• 1 cup oil
• 2 cups sugar
• 1 cup pumpkin
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon soda
• 1 teaspoon baking powder
• 2 cups flour

Mix ingredients together & pour into greased 10”x15” bar pan.

Bake at 350°F for 20 to 25 minutes.

Frosting:

• 3 oz. cream cheese
• 6 tablespoons butter
• ¾ lb. powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon milk (or more)

Mix frosting ingredients & spread on warm bars.

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Pumpkin Torte

Hope Weaver, Ephrata

“A very delicious dessert!”

Crust:

• 24 graham cracker squares, crushed
• ¹/₃ cup sugar
• ½ cup butter, melted

Cream Cheese Layer:

• 2 eggs, beaten
• ¾ cup sugar
• 8 oz. cream cheese

Pumpkin Layer:

• 2 cups pumpkin, cooked and mashed
• 3 egg yolks, slightly beaten
• ½ cup sugar
• ½ cup milk
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1 envelope unflavored Knox gelatin
• ¼ cup cold water
• 3 egg whites
• ¼ cup sugar

Topping:

• Cool Whip or whipping cream

Mix crust ingredients. Press into 9”x13” pan.

Mix beaten eggs, sugar and cream cheese. Pour over crust and bake at 350°F for 20 minutes. Cool.

Cook pumpkin, egg yolks, ½ cup sugar, milk, salt and spices until mixture thickens. Remove from heat and add gelatin dissolved in cold water. Cool.

Beat egg whites with ¼ cup sugar and fold into pumpkin mixture. Pour over cooled crust.

Top with Cool Whip or sweetened whipped cream.

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Pumpkin Cake

Hope Weaver, Ephrata

“This is a delicious, moist cake!”

• 2 cups pumpkin, cooked and mashed
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon pumpkin spices

Beat the pumpkin, sugar and oil together until creamy. Add the rest of the ingredients.

Pour into a 9”x13” cake pan and bake at 350°F until a toothpick comes out clean.