Pumpkin pull apart bread

These are super yummy. Similar to monkey bread as my kids thought it was. Lol

Dough
2 tbsp butter
1/2 c milk
2 1/4 tsp active dry yeast
3/4 c pumpkin purée
1/4 c sugar
1 tsp salt
2 1/2 c bread flour

Filling
1 c sugar
2 tsp cinnamon
3 tbsp butter
1/2 tsp nutmeg

Glaze
2 tbsp butter
1/8 c brown sugar
1 1/2 tbsp milk
3/4 c powdered sugar
2 tsp vanilla

In a saucepan over med high heat brown 2 tbsp butter. Once browned remove from heat and add the milk.
Return to heat until milk is heated
Pour into the bowl of a mixer with hook and allow to cool until 100•F. Once it has reached the temp add yeast and sugar and let poof about 10 min. Then add pumpkin, salt and 1 c flour. Stir until combined then add the rest of the flour 1 c at a time. And knead 6 min until dough is smooth and elastic and just slightly sticky. If its too sticky add flour a few tbsp at a time. (I had to add about an extra cup or so )

Move dough to a lightly oiled bowl and cover with a towel. Allow to rise 60-90 min or until doubled in size.
While dough is rising brown another 2 tbsp butter. Add the sugar, cinnamon and nutmeg and mix well. Set aside. Next grease a 9x5 ( bread size) pan.
Set aside.

When the dough has doubled punch it down and flip on a floured board. Knead in hands 1-2 min. Roll out to a 20x12 rectangle. Even sprinkle the sugar cinnamon mixture. And press into the dough with your hands. Cut rectangle into 6 even strips then stack on top of each other and cut into 6 pieces. Stack strips vertically in pan.
Cover with a clean towel and let rise for 30-45 minutes.

Preheat oven to 350. Bake 30-40 min
Until very brown.
To prepare the glaze heat butter, milk and brown sugar in saucepan. Bring to a boil then remove from heat and stir in powdered sugar bad vanilla. Poor on bread after baking.

Pumpkin dump cake

This is so easy and yummy!!!

15 oz pumpkin
10 oz evaporated milk
1 c light br sugar
3 eggs
3 tsp pumpkin spice

Mix together put in greased 13x9 baking dish top with boxed yellow cake mix ( just the flour mixture don't add the other stuff). And 1 c chopped nuts and about 1/4 c toffee pieces then put two cubes melted butter on top and bake at 350* for 45 min or until lightly browned and center is set. Top with homemade whipped cream.

Pumpkin Cheesecake

Pumpkin Cheesecake

16 oz cream cheese

½ C. sugar

½ tsp vanilla

2 eggs

½ C. pumpkin

½ tsp cinnamon

dash of ground cloves

dash of nutmeg

1 ready to use graham cracker crust (or you can make your own)

Mix cream cheese, sugar and vanilla with mixer on med until well blended. Add eggs. mix until blended.

Stir pumpkin and spices into 1 CUP of the batter; pour remaining batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 min or until center is almost set. (I did 35 and it was PERFECT!) Refrigerate 2-3 hours. Store in refrigerator. (If you have leftovers). Top with homemade whip cream.

See the finger prints?? Yup Holden got into it before cutting it.

Dinner in a Pumpkin

I Have to say I've never tried this before. I googled some recipes and kinda combined them to do what I wanted.

Brown ground beef (or turkey) with some onions and garlic. Drain grease. Put into a pumpkin (remove seeds and guts). Add a can of cream of chicken soup. Add rice. I used a package of wild rice. Add beans. I used some fresh I had frozen. Next time I will cook the beans first. Add a can of mushrooms. Add a can of tomato sauce. Mix all together. Put on cookie sheet and put top of pumpkin on. Bake at 350 2-3 hours until pumpkin is tender. Be careful when taking lid off. Lots of liquid will come pouring out. When serving cut some of the pumpkin with it.

It is delish!

pumpkin pie cobbler

Pumpkin Pie Cobbler

3 eggs, beaten

15-oz. can pumpkin

12-oz can evaporated milk

1 C sugar

1/8 tsp. salt

1 1/2 tsp cinnamon

1 t ground ginger

2 tsp vanilla

1 pkg. yellow cake mix

1-1/4 c butter or margarine, melted

1 c. chopped pecans

Mix the first 8 ingredients together; pour into an ungreased 13"x9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

pumpkin pie

Pumpkin Pie

1 (15 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 egg whites

1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter, chilled

1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.


Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.


In a large glass or metal bowl, whip egg whites until soft peaks form.

Gently fold into pumpkin mixture.

Pour filling into pie shell




(when using home made pumpkin like i do it tends to be a bit runny so be careful not to spill like i did today)
.

Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping:

In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.


Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.



Mix in the chopped nuts. (you dont have to use them i never have) Sprinkle the topping over the pie.

Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

I usually end up baking 50 minutes.

turtle pumpkin pie

Turtle Pumpkin Pie

¼ C. + 2 Tbsp caramel topping

1 graham cracker crust

½ C. + 2 Tbsp pecan pieces

1 C. cold milk

2 pkg (3.4 oz) vanilla instant pudding

1 C. canned pumpkin

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tub cool whip, thawed

Pour ¼ C. caramel in crust; sprinkle with ½ C. pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C. cool whip. Spread into crust. Refrigerate at least 1 hour .top with remaining cool whip, caramel topping and pecans just before serving.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

1 ½ Sticks butter (1 melted)

1 C. brown sugar

2 eggs, room temp beaten

1 C. canned pumpkin

1 Tbsp pumpkin pie spice

1 ½ tsp vanilla

1 tsp baking powder

1 tsp baking soda

¾ tsp + 2 pinches salt

1 2/3 C. flour

4 oz cream cheese, chilled

1 C. powdered sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl whisk together the melted butter and brown sugar until smooth. Whisk in eggs, pumpkin, pumpkin pie spice, 1 tsp vanilla, baking powder, soda and ¾ tsp salt. Using a rubber spatula fold in flour. Using ice cream scoop or tablespoon drop 12 generous mounds of batter spaced evenly onto each baking sheet. Bake until springy to the touch about 10 min. transfer to a rack to cool completely. Meanwhile using electric mixer cream softened butter with cream cheese. Add powdered sugar and remaining salt and vanilla. Mix on low until blended then beat on med-high until fluffy, about 2 minutes.

Spread flat side of 12 cakes with the cream cheese frosting. Top each with another cake.