Betty Crocker Pumpkin Pie

 This is our traditional pumpkin recipe from the 1972 Betty Crocker cookbook. We always make a 10" pie crust for a 9" pie. It just covers the pie plate better.

Old Fashioned Pumpkin Pie

9 Inch Pie

Pastry for 10-inch One Crust Pie

1 1/3 cup flour

1/4 teaspoon salt

1/2 cup shortening (or 1/4 cup plus 3 Tablespoons lard)

3-4 Tablespoons cold water

Pie Filling

2 eggs

1 can (1 pound/2 cups) Pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 2/3 cups evaporated milk

Heat the oven to 425 degrees. Prepare pie crust.

Beat eggs, add in remaining ingredients. Pour into prepared pie creust. (To prevent spills, place pie pan on a pulled out oven rack when filling with the pumpkin mixture.) Bake 15 minutes.

Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Chocolate Chip Pumpkin Cookies

 

Chocolate Chip Pumpkin Cookies

4 cups flour

2 cups sugar

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

16 oz can solid pack pumpkin

1 cup oil

2 eggs

2 Tablespoons milk

2 teaspoons vanilla extract

2 cups chocolate chips

1 cup chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpking, oil, eggs, milk and vanilla. Beat on medium speed until well mixed. Stie in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheet. Bake at 375 degrees for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes. Remove to a wire rack to cool.

Optional: Cook at 350 degrees for 12 minutes on Convection.

Double Layer Pumpkin Pie

 

Double Layer Pumpkin Pie

3 cups crushed graham crackers (15 graham crackers)

1 and 1/2 cubes melted butter

1/2 cup sugar

8 oz. cream cheese, softened

1 cup powdered sugar

1 cup cool whip

2 pkgs Instant Vanilla Pudding

1 cup milk

16 oz can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves 

Cool Whip

Grease a 9x13" pan. Mix graham crackers, butter and sugar together. Press firmly into pan. Whip cream cheese and powdered sugar together , then stir in Cool Whip. Spread over graham cracker crust. Cool in refrigerator for 20 minutes.

Whip together vanilla pudding, milk, pumpkin, cinnamon, ginger and cloves. Spread over chilled layers. Cool again until ready to serve.

To serve, top with more Cool Whip.

Pumpkin Bars

From the Sharing Recipes Cookbook- A Book of Favorite Recipes- Compiled by Longview 1st Relief Society of The Church of Jesus Christ of Latter Day Saints, 1985. (Lovingly called The Fat Lady Cookbook) The recipe was shared by Phyllis Thompson.

Pumpkin  Bars

4 eggs
1 cup oil
2 cups sugar
1/2 teaspoon salt
1 #303 can (or 2 cups) pumpkin
2 1/4 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon

Combine ingredients, spread on greased cookie sheet and bake at 350 degrees for 30 minutes.

Frosting

2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
3 oz. cream cheese, softened
3/4 cube butter

Beat together and spread on cool bars.

Mashed Pumpkin

How to Make Mashed Pumpkin: Cut into small pieces and remove skin.  Boil until soft.  Discard liquid.  Mash until well combined and uniform.  Let sit in strainer for several hours to drain remaining water.

Recipe shared by Kacey and Amy.

Easy Pumpkin Pancakes

Easy Pumpkin Pancakes

1 egg

1 cup buttermilk

¼ cup pumpkin butter

1 cup white (or wheat) flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Beat egg; add remaining ingredients and beat until smooth.  Cook pancakes as usual on hot griddle or pan.

(Alternatively, just add the pumpkin butter to your favorite pancake mix for a quick special treat!)

How to Make Mashed Pumpkin: Chop into small pieces and remove skin.  Boil until soft.  Discard liquid.  Mash until well combined and uniform.  Let sit in strainer for several hours to drain remaining water.

Pumpkin Butter

For every 1½ cups of mashed pumpkin add:

1 cup white sugar

1½ tsp ground cinnamon

3/8 tsp ground nutmeg

3/8 tsp ground ginger

1/4 tsp ground cloves

Combine all ingredients in a pot; bring to a boil, reduce heat, and simmer uncovered for 30 minutes.  Bottle according to the directions on the mason jar lids and enjoy for many months to come!

Recipe shared by Kacey and Amy.