...I feel the need to share pumpkin recipes today.
Yes, I may have panicked a bit at the thought of running out of pumpkin. I went to Sam's club hoping for the usual trio of 3 giant cans, but they must have caught on. They only sold pumpkin in the mixes now... so instead of $4.88 (total guess) for my 3 cans, I payed $8.99 (true story) for a mix that has 2 cans inside there. I may or may not use the rest of the stuff in the box. What can I say, ladies all around me were talking about the shortage while hoisting cases of these mixes into their giant carts. I panicked. Then I went to our local grocery store and they still had some, so being the reasonable person that I am, I snatched some up.
I will say that this is the only picture for today as I'm not actually making anything today. Because then I'll eat it and then my favorite jeans won't fit me. If I had somewhere to bring it all I promise y'all I'd make it and take pictures. But what I lack in pictures, I'll make up for in mulitple recipes. I know... try to contain yourselves.
Let's start off with the easiest one, no my favorite one... we'll go easiest first. Yeah. Let's go with that.
2 8oz packages cream cheese- softened
1 15 oz can pumpkin
2 cups sifted powdered sugar ( I never really sift it, just don't pack it)
1 tsp cinnamon
1 tsp ground sugar
Beat cream cheese and pumpkin until smooth, add remaining ingredients.
Cover and refrigerate an hour. Serve with apple wedges, gingersnaps, or my personal favorite- Cinnamon graham cracker sticks.
Okay, now my most favorite pumpkin recipe ever!
3 cups (2 cans) pumpkin
2 cups Evaporated milk
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp ground cloves
Mix all ingredients well and pour into a greased 9x13 pan
Combine 1 box Butter Pecan* cake mix and 1/2c melted butter - this will be crumbly.
Crumble on top of pumpkin mixture in pan
Bake 1 hour at 350*
Serve warm with whipped topping. Store in fridge.
*Other recipes I've seen call for yellow cake or white cake mix, and while those will work fine, give the Butter Pecan a try- it's sooo much better! ;)
Okay, since we're already here I'll give you one more.
Pumpkin Bars with Cream Cheese frosting
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
Mix first 4 ingredients together in mixer until light and fluffy. In a separate bowl mix dry ingredients together. Gradually add to the pumpkin mixture.
Spread into an ungreased jelly roll pan bake 25-35 minutes at 350*
6oz cream cheese
1 stick butter
3 cups powdered sugar
2 tsp vanilla
Beat together and spread over cooled bars
I hope I've given y'all your fill of pumpkin for the month now. Do you have any favorite pumpkin recipes to share? It looks like I won't be having a shortage this year, so I'd appreciate any new recipes!