Pumpkin Fluff

1 small tub Cool Whip

1 small can pumpkin

1 small box vanilla instant pudding

 

Mix together. :D

 

yummy with Nilla Wafers, apple slices, or I'm sure about anything!

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Pumpkin Fudge

- by Melody Bodily

2 cups sugar

1 cup packed light brown sugar

3/4 cups butter

2/3 cups canned milk

1/2 cup pumpkin canned

2 tsp pumpkin pie spice

One package white chocolate chips

7 oz marshmallow cream

1 1/2 tsp vanilla

1 cup chopped pecans

Line a 9X12 pan with foil

In a large sauce pan combine: sugars, butter, milk, pumpkin and pumpkin pie spice. Cook & stir over medium heat to soft ball stage (235° F)

Stir in: chocolate chips, marshmallow cream, vanilla and chopped pecans.

Stir and pour into 9X12 pan cool 2 hours on rack, put in fridge until ready to cut and serve.

*Makes 3 lbs

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Pumpkin-Apple Streusel Cake

Apples

· 3 tablespoons unsalted butter

· 4 cups diced peeled cored Granny Smith apples (about 4 large)

· 3 tablespoons sugar

· 1 teaspoon ground cinnamon

Cake

· 11/2 cups all purpose flour

· 1 cup (firmly packed) golden brown sugar

· 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

· 1/2 teaspoon salt

· 3/4 cup canned pure pumpkin

· 1/3 cup sour cream

· 2 tablespoons sugar

· 2 teaspoons pumpkin pie spice

· 1 teaspoon baking soda

· 2 large eggs

· Vanilla ice cream

For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

Mini Pumpkin Tarts

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)

1 (15-ounce) can pumpkin

2 cups (plus extra for garnish) frozen whipped topping, thawed

1 teaspoon (plus extra for garnish) pumpkin pie spice

1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling

Mint leaves (for garnish)

1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.

   picture by Family Fun Magazine

Pumpkin Spice Cookies

1 1/2 cup butter
4 1/2 cup sugar
3 tsp nutmeg
1 1/2 tsp salt
3 tsp baking powder
3 tsp baking soda
1 1/2 tsp ginger
3 tsp cinnamon
7 1/2 cup flour
3 eggs
3 tsp vanilla
1 large can pumpkin
1 package milk chocolate chips

Cream butter and sugar, add dry ingredients and mix well. Add eggs, pumpkin, chocolate chips, and vanilla. Mix well. Bake for 10-12 minutes at 350 degrees.

Pumpkin Chiffon Pie

3+9 inch baked pastry shell
1 envelope unflavored gelatin
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2/3 cup evaporated milk (1 5 fl oz can)
3 eggs, separated
1 1/4 cup canned pumpkin (1 15 oz can)
whipped cream for topping

In saucepan, combine gelatin, white sugar, cinnamon, salt, ginger and nutmeg. Stir in evaporated milk and beaten egg yolks. Cook- stirring over low heat until slightly thickened. Remove pan from heat. Add pumpkin. Chill, stirring occasionally until thickened. Beat egg whites to soft peaks. Gradually add 1/4 cup white sugar. Continue to beat until stiff peaks. Fold egg mixture into pumpkin mixture. Spoon into cooked, baked pie shell. Chill until firm. Top with whipped cream and serve.

Pumpkin Gingerbread

(from allrecipes.com)
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Libby's Pumpkin Roll with Cream Cheese Filling

Cake:
Powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% pure pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Powdered sugar

Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Makes 10 servings.

Pumpkin Chocolate Chip Muffins

1 1/2 cup all purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup butter or margarine, melted

1 egg

1/2 cup chocolate chips

Mix ingredients until moist, should be lumpy. Fillmuffin cups 2/3 full. Sprinkle 1/4 tsp sugar over batter in eachcup. Bake 18-20 min at 400 degrees. Remove from pan immediately.