Gingersnap Cream Cheese Pumpkin Pie

1 1/2 c. finely crushed gingersnaps (about 32 cookies)
1/4 c. butter, melted
4 oz. cream cheese, softened
1 T. sugar
1 1/2 c. whipped topping
1 c. cold milk
2 packages (3.4 oz. each) instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Additional whipped topping, optional

Crust:
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

Filling:
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yields 6-8 servings.

Helpful Hints: When I made this, I doubled the recipe. I used 1 box of gingersnaps for 2 crusts and it was plenty, so I'm not sure you need 32 cookies for just 1 crust. I'd measure it as you go, don't just crush 32 cookies. The gingersnaps were hard to crush "finely". We found the best thing was to use "the chopper".

Stuffed Pumpkin

1 - 1/2 c. chopped celery
1 can drained mushrooms
1 can cream of mushroom soup
1/4 c. soy sauce
2 Tbsp. brown sugar
1 Tbsp butter
1 lb cooked ground beef
1 c. rice (pre-cooked)



Brown hamburger. Add all other ingredients. Cut a circle around the stem of the pumpkin to make a "lid ". Remove the lid, clean out the inside of the pumpkin. Stuff the pumpkin with the hamburger mixture. Replace the lid. Bake 350 for 1 - 1/2 hours or until a toothpick will insert easily into the side of the pumpkin. You can scoop out the cooked meal after removing the lid, or I slice the pumpkin all around and get the middle stuff out, and then I add brown sugar, butter and salt and pepper to the pumpkin strip and eat the squash.

Pumpkin Bars

2 c. flour
1 ½ c. sugar
2 t. baking powder
2 t. cinnamon
1 t. baking soda
¼ t. ground cloves
¼ t. salt
1 c. oil
1 15 oz. can pumpkin
4 beaten eggs
1 c. chopped walnuts (optional)

Mix flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in oil, pumpkin, and eggs. Thoroughly combine. Spread into ungreased 15x10x1 (cookie sheet) Bake at 350° for 25 min. (or till toothpick comes out clean) Cool in pan.


Cream Cheese Frosting:
3 oz. cream cheese
¼ c. margarine or butter
1 t. vanilla
2 ¼ c. powdered sugar

Beat cream cheese, butter, and vanilla until fluffy. Add 1 cup of sugar until well stirred. Add rest of sugar and mix till combined. Spread on cake.

Recipe from: Missy T.

Pumpkin Chocolate Chip Cookies

1 Spice cake mix
1 can 15 oz. pumpkin
dark chocolate mini morsels

Mix together, drop on cookie sheet & bake @ 350 for 20 minutes.

This is very easy to keep on hand as food storage. I'm told this cookie is worth 1 point @ weight watchers if you only use 3/4 c. chocolate morsals. I use the whole bag!

Pumpkin Cake

Step #1: 1 pkg. Yellow cake mix, ¾ cup soft butter and 1 egg. Combine the ingredients and press into the bottom of a greased 9x13 pan.

Step #2: 2 cups pumpkin puree, ¾ cup brown sugar, 1 tsp. salt, 2 eggs, ¾ cup condensed milk, 1 tsp. vanilla, and pumpkin pie spice, cinnamon or nutmeg to taste. Combine these ingredients and pour over the top of Step #1. I use ½ to 1 tsp of all three spices.

Step #3: 2 cups yellow cake mix, ½ cup sugar, 2 tsp. cinnamon, ½ cup soft butter. Combine and drop in small pieces over Step #2. Bake for 45 minutes at 350 degrees or until toothpick inserted in center comes out clean.

The cake mix on the bottom creates a sweet crust for the pumpkin pie like filling and step three makes a stuesel topping over it all. This is a sweet and tasty alternative to a traditional pumpkin pie.

Heather Holt's recipe.

Grandma Davis' pumpkin pie

Use recipe on Libby's pumpkin can except for the spices use 1 1/4 tsp pumpkin pie spice.  

Pumpkin Chocolate Chip Bread

INGREDIENTS:
½ cup butter or margarine
1 cup sugar
2 eggs
1 ¼ cup canned pumpkin
2 cups flour
1 tsp.baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. pumpkin pie spice
¼ tsp. cloves
¼ tsp. ginger
¼ cup chocolate chips
¼ cups chopped walnuts

GLAZE:
1 Tbls. Heavy cream
½ cup powdered sugar

DIRECTIONS:
In a large bow., cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and floured 9x5 loaf pan. Bake in a preheated 350 F oven for 45-50 minutes until it tests done. Cool on a rack. Stir together cream and powdered sugar and spread over bread.

Notes: I usually use 1-2 cups of chocolate chips and no nuts (for the kids). I also rarely make the glaze the bread is good enough to stand alone!

Pumpkin Cream Cheese Muffins

INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

from: Allrecipes.com

Pumpkin Spice Oatmeal

1 ½ cups skim milk
1 ½ cups water
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 cups quick cooking oatmeal
1 cup canned pumpkin
¼ cup plus 2 tablespoons brown sugar
½ cup raisins

Combine the milk, water, pumpkin pie spice, and cinnamon in a medium saucepan; bring to a boil over medium-high heat. Stir in the oatmeal; return to a boil. Reduce the heat to medium; cook, stirring frequently for 1 to 2 minutes, until the liquid is absorbed. Remove from the heat; immediately stir in the pumpkin and brown sugar and mix well. Let stand until the oatmeal reaches desired consistency, about 3 to 5 minutes. Fold in the raisins. Serve with additional cinnamon, if desired.

Nutrition per serving: Calories 230, Fat 2.1g, Carbohydrates 48g, Protein 7g, Cholesterol 1mg, Dietary fiber 3g, Sodium 40mg

Notes: I adapt this recipe for a single bowl of microwaveable oatmeal by following the directions for preparing the oatmeal using half skim milk and half water and adding the pumpkin pie spice. When I take the oatmeal out of the microwave I add 1 to 2 Tbls. of pumpkin and the brown sugar and raisins to taste.