Thursday, November 18, 2010

Pumpkin Pumpkin & More Pumpkin

I so love fall.... love, love, love it... nothing says fall like recipes calling for pumpkin in them.  One of my favorite things in the whole world is my mom's Pumpkin bread.  It is the best pumpkin bread that I have ever had... yum yum yummy :)

My oldest son shares my love for pumpkin... It was his 18th birthday the other day (gosh where does the time go?) so I made him Easy Pumpkin Cheesecake (no bake kind) and Pumpkin fluff that you eat with graham crackers, sliced apples or gingersnaps... yum 

I am always on the lookout for other pumpkin recipes... lots this time of year get posted....always trying new ones....

Pumpkin Fluff

1 15 oz can of pumpkin
2 tsp. Pumpkin pie spice
1 container of coolwhip
1-2 Tbls of powdered sugar
(optional) I mix a couple of Tbls of graham cracker crumbs, 1 Tbls sugar and 1 Tbls of melted butter together until comined and crumbly. 
Dippers of your choice:  Gingersnap cookies, graham crackers, or apple slices (I sprinkle mine with cinnamon sugar and a little lemon juice, and I serve them immediately because they don't keep)

Mix pumpkin, spice, coolwhip & powdered sugar together combining well.  Sprinkle with graham cracker crumb mixture for dressing up the top of the dip:)  Let sit for a couple of hours to let the flavors develop.    Serve with dippers of your choice

Pumpkin Bread

3 1/3 Flour
2 tsp baking soda
1/2 tsp nutmeg
1 1/2 tsp cinnamon
3 cups sugar
4 eggs
2/3 water
1 15 oz can pumpkin
1 cup oil

Preheat oven to 350. Grease & flour 2 loaf pans.
Whisk dry ingredients together (flour, baking soda, nutmeg, cinnamon).  Mix sugar, eggs beating until combined with electric mixer.  Add water, pumpkin and oil mixing well.  Add dry ingredients slowly mixing with mixer until combined (don't overmix or your bread will be tough).  Pour into 2 greased and floured loaf pans. Bake for about 45-50 minutes or until toothpick inserted in center comes out clean.  Adjust cooking time if necessary. 

Pumpkin cheesecake (No Bake kind)

1 pkg. light cream cheese, at room tempature
1 pkg.cheesecake instant pudding mix, dry not made into pudding)
1 container coolwhip
2 tsp pumpkin pie spice
1 tsp vanilla
1 cup milk
1 cup pumpkin
1 graham cracker crust (can be store bought or homemade your choice)

In large mixing bowl with electric mixer beat cream cheese until fluffly (about 1 minute).  Add dry pudding mix, pumpkin pie spice, vanilla and milk.  Mix until combined, & a little thickened about 2 minutes.  Add cool whip mixing until combined.  Pour into crust, smoothing out.  Place into fridge and let sit a couple of hours until firmed up.  Serve with additional cool whip if desired.  Enjoy

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