Quick Pumpkin Crunch

3 eggs
1 30 oz. can Libby’s pumpkin pie filling
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2/3 c. evaporated milk
1 3/4 cups yellow cake mix
3/4 c. butter, melted
3/4 c. pecans
1 c. flaked coconut

Beat eggs in a large mixer, add pumpkin pie filling, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13×9″ baking dish. Sprinkle with cake mix. Drizzle with butter.

Sprinkle pecans and coconut on top and bake in pre-heated 325 degree oven for 1 hour.

From my dear friend, Melissa R.

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Pumpkin Cookies

1 c. sugar
1 c. margarine
1 c. canned pumpkin
1 T. vanilla
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 c brown sugar
1/4 c. milk
3 T butter

Cream: 1 c. sugar, 1 c. margarine, 1 c. canned pumpkin, 1 T. vanilla, and 1 egg

Add: 2 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. cinnamon

Drop by round teaspoons and bake on a greased cookie sheet at 350 for 11-15 minutes. Cool for 10 minutes before topping with icing.

1/2 c brown sugar
1/4 c. milk
3 T butter

Cook two minutes over low heat and stir in 2 1/2-3 c. powdered sugar and 2 tsp. vanilla.

Delicious recipe that I have made and served to friends and family for nearly 20 years!


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Creamy Pumpkin Soup

1 medium onion, chopped
2 cans or 29 oz. freshly made chicken broth
2 c. russet potatoes, peeled and sliced
2 1/2 c. milk
1/2 t. salt
1 c. sour cream
2 T. butter
2 c. cooked or canned pumpkin
1/2 t. ground nutmeg
1/4 t. pepper
1 T. fresh parsley, chopped
3 bacon strips, cooked, drained and crumbled

In a large stock pot, sauté onion in melted butter on medium heat until tender. Add the broth, potatoes and pumpkin. Cook on medium high until the potatoes are tender (about 20 minutes). Remove from heat and cool. Purée the whole mixture until smooth.

Cook the mixture in the stock pot on medium low heat and slowly add, milk, nutmeg, salt and pepper until all is heated through. Meanwhile, combine parsley with sour cream in a separate bowl.

Spoon soup into bowls; top each with a dollop of the sour cream mixture and sprinkle with bacon. Makes 6 servings. For a group, can serve this soup from a hollowed out and top cut out pumpkin–very festive!

From a fellow Bible study sister, Ellen S. They always make it for the holidays, she said.  Hope you enjoy it, friends!

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Pumpkin Blueberry Streusal Muffins

This makes such a warm and inviting addition to your breakfast or just enjoy one in the afternoon with a fresh, hot cup of coffee.

2 1/2 c. flour plus 2 T. separated
2 c. sugar plus 1/4 c. separated
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 1/4 c. canned pumpkin
2 large eggs
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1 t. cinnamon
2 T. butter

Streusel topping: In a small bowl combine 1/4 c. sugar, 2 T. flour, 1 t. cinnamon. Cut 2 T. butter into the mixture with a pastry blender and blend until crumbly.

Combine 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl, stirring well. Stir wet mixture into dry mixture, just until moistened. Gently fold in blueberries. Spoon batter into lightly greased muffin pan, filling 3/4 full. Sprinkle with streusel topping.

Bake at 350 degrees for 30 minutes. Serve warm.

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Pumpkin is More Than Just a Vegetable

Did you know that you can use pumpkin for more than just baking a pie? Pumpkins are a great source of nutrients for natural health and beauty.


This wonderful orange and plump vegetable has  a high level of vitamin C, beta-carotene, potassium, zinc and unsaturated fatty acids. By adding pumpkin to your diet, you can help prevent hardening of the arteries and irritable bowel syndrome. It can also be used to curb your appetite and help your body to absorb less fat from foods that contain high calorie content.

You can also make a pumpkin facial for your skin. I have used this myself and it leaves my skin feeling smooth, soft, and rejuvenated. Pumpkin is a natural exfoliating vegetable that allows for fresh skin to shine through. Here is the recipe that I use:

Pumpkin Facial

  • 2 teaspoons cooked or canned pumpkin, pureed
  • one-half teaspoon honey
  • one-quarter teaspoon milk

Mix ingredients in a bowl and apply to your face avoiding the eye area. Sit back and relax for fifteen minutes while your facial mask exfoliates and conditions your skin. Rinse with warm water.

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