What is your favorite way to eat pumpkin?

[Cook Chatty Cathy]

Mine is pumpkin pie!!!!

But I also love pumpkin bread, baked pumpkin seeds, and pumpkin cookies too!

There really is nothing to compare to the smell of a pumpkin pie in the oven, except maybe apple pie

[Cook Chatty Cathy]

Anyone ever have pumpkin soup? I am going to try a soup that KYH gave me the recipe for! I just know it will be great!

[chubbyalaskagriz]

Pumpkin/Maple Bundt

2 c. flour
2 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1/4 t. freshly grated nutmeg
pinch of salt
1 1/2 t. grated fresh ginger (or 1 teaspoon ground ginger)
10 T. butter (1-1/4 sticks), at room temperature
1 c. granulated sugar
1/2 c. packed light brown sugar
2 eggs, at room temperature
1 t. pure vanilla extract
1 1/4 c. canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely grated
1 c. cranberries, halved or coarsely chopped
1 c. pecans, coarsely chopped

MAPLE SYRUP ICING (OPTIONAL)
6 T. confectioners' sugar
1 T. butter, melted
2 - 2 1/2 T. maple syrup

Preheat oven to 350 degrees F. Butter 9- to 10-inch bundt pan.

In mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger. Set aside.

In bowl of electric mixer cream butter, granulated sugar and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating for 1 minute after each addition. Beat in vanilla.

Reduce mixer speed to low. Add pumpkin and grated apple. (Note: Mixture may look curdled; that's OK.) On low speed, add dry ingredients, mixing only until incorporated. Using rubber spatula, stir in cranberries and pecans. Scrape batter into pan. Smooth top with rubber spatula.

Bake 60-70 minutes or until thin knife inserted into center of cake comes out clean. Transfer cake to rack. Cool for 10 minutes. Unmold. Cool to room temperature on rack.

TO PREPARE MAPLE-SYRUP ICING:
Sift confectioners' sugar into bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup, little by little, until icing runs nicely off tip of spoon. (Note: Add up to 1/2 tablespoon syrup to get to right consistency.

Put cooled cake on wax paper. Drizzle icing from tip of spoon over cake. Let icing set for a few minutes before serving.

[jglass]

I like pumpkin spice cookies.

[Cook Chatty Cathy]

Hey Kev that sounds wunderfuullll I shall call my cake "Kevins Bundt"! I loved the movie "My Big Fat Greek Wedding" it was so hilarious when they were trying to figure out the Bundt, and when the Grooms parents got tipsy on the Oozo!!! I split a side laughing!!!

Gosh it is so good to have you back Kevin!!! I missed you my "ole bud"!

[chubbyalaskagriz]

Thanks Cathy! Great to be back- I missed you ALL!

I loved "MBFGW" also! I got a kick outta the Dad carrying his bottle of blue Windex around to mist everyone with, to cure all their ailments! Ha! What a nut!

[jglass]

Apple Butter Pumpkin Pie

INGREDIENTS:
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust

STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
3.Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
4.To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

[jglass]

Double Layer Pumpkin Pie

A fluffy cream cheese and whipped topping layer is spread onto the bottom of a graham cracker crust. And then comes the pudding,
pumpkin and spice layer. This luscious pie is then chilled and garnished with ginger-flavored whipped topping."

INGREDIENTS:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

DIRECTIONS:
1.In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2.Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3.Refrigerate 4 hours, or until set.

[jglass]

Mini Pumpkin Butterscotch Muffins

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
2.Sift together the flour, brown sugar, white sugar, cinnamon,ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the
muffin pan to about 3/4 full.
3.Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

[jglass]

Pumpkin Dump Cake

INGREDIENTS:
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3.Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.