Pumpkin Crumb Cake

Ingredients

1 (18.25 ounce) package yellow cake mix

1 egg, beaten

1/2 cup butter, melted

1 (15 ounce) can pumpkin puree

3 eggs, beaten

1/2 cup white sugar

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 cup white sugar

3 tablespoons butter, softened

1/2 cup chopped nuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.

In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

Bake in preheated oven for 40 to 45 minutes.

This recipe is from allrecipes.com and can be found by clicking here

We served this for dessert at our Mission Christmas Zone Conference lunch while serving in Belize.  

Black Bean and Pumpkin Chili

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

3 cups chicken broth

2-1/2 cups cubed cooked turkey

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon salt

Cubed avocado and thinly sliced green onions, optional

Directions

In a large skillet, heat oil over medium-high heat. Add onion and

pepper; cook and stir until tender. Add garlic; cook 1 minute

longer.

Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.

Cook, covered, on low 4-5 hours. If desired, top with avocado and

green onions. Yield: 10 servings (2-1/2 quarts).

http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili/print

This is Rachel:  I also added 1 can of kidney beans (drained and rinsed).  I didn't cook mine in the crock pot - just on the stove.  I used ground turkey, but ground beef would work fine too.  I topped it with shredded cheese.  You can't really tasty the pumpkin, but it definitely makes it more hearty and filling.  Nice for a cold day!  I doubled the recipe and put half in the freezer.  

Pumpkin Pie Dip

A pumpkin dip that is perfect for your next party or after school snack.

Ingredients

15 oz can of pumpkin
1 3.4 oz box of instant vanilla pudding powder
16 oz container of fat free cool whip
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon


Instructions

In a large bowl combine all ingredients
Stir until well blended
Cover and refrigerate for at least 1 hour before serving

ENJOY!!

I found this on my fb page by Mary Asbury.  The changes I would make for this is to use one cup of real whip cream (whipped and sweetened with 1/4 c powdered sugar and a 1/2 tsp vanilla added) instead of the cool whip.  

Frozen Pumpkin Yogurt

1 1/2 cups Greek lowfat yogurt
1 1/2 cups whole milk
1 1/2 cups dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Whisk all ingredients in a bowl until combined.  Place in container of ice cream freezer and freeze according to manufacturer's instructions.  Serves 10

I found this recipe in our newspaper last fall and cut it out to post on this blog. 

Pumpkin Crunch

1 package Yellow cake mix

1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup chopped walnuts

1 cup butter, melted (I use 1/2 cup butter and instead of melting it I grate it with a cheese grater.  See picture below)

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

I saw this recipe in the paper this morning. I got off livingonadime.com  On the last step I cut the butter from 1 cup to 1/2 cup. 

2025

I made this for dessert last night and I wanted to add some pictures of our Pumpkin Crunch dessert.

This is what my grated butter looked like before I put it on the dry cake mix 

This is what it looked like just before I put it into the oven. 

Pumpkin Crunch done

 

On the far left of the pan I didn't put on any walnuts because I would rather eat it without nuts. 

I had a friend reach out to me and said this about the recipe: I Love this recipe!. My family and co-workers request this every year for Thanksgiving. I double the recipe every time I make it but instead of 3 cups of sugar I use 2 cups instead, it will still taste the same. Its great with vanilla ice cream. 

Pumpkin Muffins

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup butter or margarine, melted

1 egg

1 cup raisins (optional)

Pre-heat over to 400 F. Stir flour, sugar, baking powder, salt, cinnamon, and nutmeg together in mixing bowl. In a separate bowl, mix wet ingredients with beaters (milk, pumpkin, butter or margarine, egg). Add wet ingredients to dry ingredients. Stir in raisins last if desired. Line muffin tins with liners or grease with spray. Fill each up 2/3 full. Bake for 18-20 min. Makes 12 muffins.

Roasted Pumpkin Seeds

2 cups pumpkin seeds

1 tsp Worcestershire sauce

3 TBS butter or margarine, melted

1 tsp salt

Rinse pumpkin seeds until pulp and strings are washed off.

Boil seeds in salt water for 10 minutes.  Dry seeds on a paper towel.

In a bowl, combine Worcestershire sauce, melted butter/margarine and salt.  

Add seeds and mix until seeds are coated with mixture.  Spread on a baking sheet.

Bake 1-2 hours at 225*.  Stir occasionally and watch for burning.  Seeds should be crisp.

It was an assignment in my 1st grade class to copy this recipe off the chalkboard.  Ma still has the original recipe written in my very best 6 year-old print.

1 small to medium pumpkin
1 onion, chopped
2 Tablespoons vegetable oil
1½ to 2 lbs. ground beef
2 Tablespoons soy sauce
1 Tablespoons brown sugar
1 (4oz) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup
1½ cups cooked rice
1 (8oz) can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 degrees. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar mushroom and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.

I love this recipe. It is so fun to make and eat. We usually have it once a year around the Halloween season.

Rachel used Mel's Kitchen Cafe's recipe this year (2020).  Mel's recipe is made with chicken instead of beef.   

DINNER IN A PUMPKIN

YIELD:  6-8 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  1 HOUR 30 MINUTES

TOTAL TIME:  1 HOUR 55 MINUTES

INGREDIENTS

•  1 medium pumpkin (see note)

SAUCE:

•  1 1/2 cups low-sodium chicken broth
•  1/4 teaspoon poultry seasoning (or sub a pinch each of marjoram, sage and thyme)
•  1/2 teaspoon onion powder
•  1/4 teaspoon garlic powder
•  1/8 teaspoon black pepper
•  1/2 teaspoon salt, more to taste if needed
•  1/8 teaspoon dried parsley
•  1/8 teaspoon paprika
•  1 cup milk
•  1/2 cup all-purpose flour
•  4 ounces light or regular cream cheese, cubed

CASSEROLE:

•  1/2 tablespoon oil (coconut, vegetable or olive oil)
•  1/2 cup finely chopped yellow or white onion
•  2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 cup finely diced carrots
•  1 cup diced broccoli florets
•  1 cup frozen corn kernels
•  2 cups cooked rice or quinoa
•  3-4 cups cooked chicken (see note)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Cut the top off the pumpkin and set aside - try for about a 6-7-inch opening. Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth.
3. For the sauce, in a medium saucepan over medium heat bring the chicken broth and all the seasonings to a simmer. Whisk the milk and flour together until very smooth. Gradually pour it into the simmering broth while whisking quickly and continue cooking until the mixture is bubbly and thick. Off the heat, stir in the cubes of cream cheese and let them melt while preparing the rest of the ingredients.
4. In a large, 12-inch nonstick skillet, heat the 1/2 tablespoon oil over medium heat. Add the onion, garlic (or garlic powder), carrots, broccoli and corn. Cook the mixture, stirring often, until the onion is translucent and the vegetables are slightly tender, 5-8 minutes.
5. In a large bowl, combine the rice or quinoa, chicken, and cooked vegetables. Stir the sauce to combine the soft cream cheese and pour over the other ingredients, mixing to combine. Add additional salt and pepper to taste (don't be shy - it may need another 1/2 teaspoon of salt or so).
6. Lightly salt and pepper the inside of the pumpkin (the sides and bottom) and spoon the casserole into the pumpkin.
7. Place the top back on the pumpkin and place a large rimmed baking sheet covered in foil in the oven. Most likely it will need to be on a rack placed low in the oven to fit the pumpkin. Carefully place the pumpkin on the baking sheet and bake for 90 minutes.
8. Remove the baking sheet and pumpkin from the oven and let the pumpkin rest for 10 minutes before serving. Scoop the casserole out of the pumpkin - don't forget to scrape the soft, delicious sides of the pumpkin to get a bit of the sweet pumpkin meat in with the casserole (that's what makes it so tasty!).
9. Be careful moving the pumpkin after it has baked. It probably should stay on the baking sheet - the sides will be ultra soft and I've learned the hard way that if the pumpkin is being moved from the baking sheet to a platter, it may split in half!

NOTES

Pumpkin: ok, let's talk pumpkins for this recipe. It will vary a little based on the fact that some pumpkins have more guts than others (gross but true); generally speaking, you want to look for a pumpkin that is about 9-10 pounds with dimensions about the equivalent of 10-inches high and about 26 1/2 inches in circumference at the thickest part. It's ok if it's slightly larger and the casserole ingredients don't fill it all the way up. Just make sure with the stem back on that it can fit in your oven.

Chicken: if you have access to good-quality rotisserie chickens (I'm looking at you, Costco), this is a perfect recipe to use the meat in. 

Make Ahead: several of the components can be made ahead of time - the cooked chicken, cooked rice or quinoa (cook it up earlier in the week and keep it in the refrigerator) and even the sauce (it can be prepared days in advance, too, and used straight from the fridge).

HTTPS://WWW.MELSKITCHENCAFE.COM/DINNER-IN-A-PUMPKIN/

Pumpkin Cookies

1 cup brown sugar firmly packed
1 cup cooked or canned pumpkin
1/2 cup oil (I use canola)
1 tsp vanilla
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup raisins
1/2 cup chopped nuts (optional)

In mixing bowl, beat together sugar, pumpkin, oil and vanilla.

Sift together dry ingredients. Add to mixing bowl ingredients and stir until smooth. Blend in raisins and nuts.

Drop by spoonfuls on greased baking sheet. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen. No eggs are needed in these moist, soft cookies.

These are the BEST cookies. A must to make each Halloween season! This recipe is from my mom.

Impossible Pumpkin Pie

1 1/2 cup sugar
1 cup Bisquick
4 T. margarine or butter
2 (12 oz.) cans evaporated milk
4 eggs
1 (29 oz) can pumpkin
2 1/2 t. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. ground cloves
4 tsp. vanilla

Heat oven to 350 degrees. Spray 9x13" glass pan. Beat all ingredients until smooth, about 2 minutes, with a hand mixer. Pour into pan. Bake until knife inserted in center comes out clean - about 50-55 minutes.

April Steimle gave me this recipe to make for the Young Married fireside this past Sunday. It was so good and so easy. She served it with a spoon full of Cool Whip on top.

Pumpkin Cookies/Chocolate Cookies (Weight Watcher's Recipe)

These cookies pictured above were made with  chocolate cake mix, 1/2 cup chocolate chips, and a 15 oz can of pumpkin

______________________________

1 (15 oz) can of pumpkin

1 spice cake mix (or any flavor cake mix, yellow, chocolate, etc.)

1/2 cups chocolate chips

Mix pumpkin, cake mix and chocolate chips together. THAT'S IT!

Bake on greased (I use *parchment paper) cookie sheet at 350* for about 15 minutes. (These cookies are so moist, I always cook them for the full 15 minutes)    Makes 24.

This is from my fabulous neighbor Annie. So amazing. And it's a Weight Watchers recipe, so you can eat an entire batch by yourself without feeling guilty. Well, maybe just a LITTLE guilty.

*

Pumpkin Apple Streusel Muffins

Makes 24 muffins.

2 1/2 cups flour
2 cups sugar
1 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs slightly beaten
1 cup canned pumpkin
1/2 cup oil
2 Granny Smith apples, peeled and finely chopped

Topping ingredients:
2 TBS flour
1/2 tsp cinnamon
1/4 sugar
4 tsp butter

Combine first five ingredients in a bowl. Set aside. In a separate bowl mix eggs, pumpkin and oil until well mixed. Stir in apples gently. Add to the dry ingredients, stir just until incorporated. Do not overmix! Spoon into muffin tin. Sprinkle with topping. Bake at 400* for 20 minutes.

From the kitchen at Aspen Grove. When I worked there, my coworker Michelle snuck into the kitchen and stole the recipe for me. I absolutely love these! And, when 'tis the season, how can you resist?