Cake Recipes: Pumpkin Pie Cake I

1 (29 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 (18.25 ounce) package yellow cake mix1 cup butter1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Amount Per Serving  Calories: 215 | Total Fat: 10.9g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Calories: 215

Total Fat: 10.9gCholesterol: 47mgSodium: 286mgTotal Carbs: 28.2g    Dietary Fiber: 1.4gProtein: 2.2g

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Gluten-Free Recipes: Pumpkin Chili | Submitted By: BMWRIGHT69

2 pounds ground beef1 large onion, diced1 green bell pepper, diced2 (15 ounce) cans kidney beans, drained1 (46 fluid ounce) can tomato juice1 (28 ounce) can peeled and diced tomatoes with juice1/2 cup canned pumpkin puree1 tablespoon pumpkin pie spice1 tablespoon chili powder1/4 cup white sugarIn a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Amount Per Serving  Calories: 409 | Total Fat: 16.4g | Cholesterol: 69mg

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Thanksgiving Recipes: Pumpkin Cranberry Bread | Submitted By: LINDAGEAN

2 1/4 cups all-purpose flour1 tablespoon pumpkin pie spice2 teaspoons baking powder1/2 teaspoon salt2 eggs2 cups white sugar1 (15 ounce) can pumpkin puree1/2 cup vegetable oil1 cup dried cranberries1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans). In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.) Amount Per Serving  Calories: 360 | Total Fat: 14.5g | Cholesterol: 30mg

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Reviewed on Nov. 21, 2006 by junebug    I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food processor, and I did add a little more spice (cinnamon, allspice, nutmeg, and cloves.) Also, I added 1/4 cup applesauce. The recipe yielded 2 (8x4) loaves, and 2 mini loaves. I just delivered my 2 larger loaves to the neighbors for a Thanksgiving treat! My husband and I treated ourselves to a mini-loaf, first...and it was wonderful! Was this review helpful? [ YES ]
15 users found this review helpful I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food...

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Halloween Recipes: Pumpkin Bars I | Submitted By: A. Schreier

2 cups all-purpose flour2 cups white sugar1 cup vegetable oil1 cup chopped walnuts2 teaspoons baking powder2 teaspoons salt2 teaspoons ground cinnamon4 eggs2 cups canned pumpkin2 teaspoons baking sodaPreheat oven to 350 degrees F. Grease two 9 x 13 pans. Mix all ingredients until well blended. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting. Amount Per Serving  Calories: 283 | Total Fat: 16.1g | Cholesterol: 42mg

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