Pumpkin Crunch Cake

Photos from Patricia Di Bella-Sitler's post in Quick Meals for Busy Girls!

By Patricia Di Bella-Sitler

This is my families ALL TIME FAVORITE pumpkin recipe!! I grabbed this recipe from a co-worker in 2003 and I do it EVERY year. You won't believe it didn't take all day to make it. Don't forget to share this post to your wall for safe keeping!!

◄ Pumpkin Crunch Cake ►
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Our Stoneware Rectangular Baker (#1338) is perfect for this recipe!

Orange Pumpkin Spice Cake

Orange Pumpkin Spice Cake

Chef Donnell Chambers of Chambers Cakes and Cookies, shares his fabulous recipe for Orange Pumpkin Spice Cake with us. Donnell was a guest on The Martha Stewart Show and they baked this lovely cake together. Donnell was also a guest on The Food Network, The Neeley’s, and was featured on The Best Thing I Ever Ate.

This is a great cake to take to a summer picnic or a holiday party.

3 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

3 cups sugar

6 large eggs

1 1/2 tsp. pure vanilla extract

Zest of 1 orange

1/2 cup buttermilk

1/2 cup canned pumpkin

Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.

In large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine.

Add flour mixture, alternating with buttermilk, beginning and ending with flour. Add pumpkin and mix until incorporated.

Pour batter into prepared pan. Bake until toothpick inserted into center of cake comes out clean, about 1 hour 15 minutes. Cool on wire rack for 15 minutes. Drizzle with orange glaze.

Orange Glaze

3 Tbsp. freshly squeezed orange juice

1 1/2 cups confectioners’ sugar

2 tsp. freshly grated orange zest

In medium bowl, stir together juice, zest and sugar until thick and shiny. Drizzle over warm cake.

Pumpkin Pie on Steroids

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended.

Pour in 9×13 dish. 

Then sprinkle dry cake mix over pumpkin.  Sprinkle pecans over dry cake mix. 

Pour butter evenly over pecans.  Bake at 350* for 50 min and ENJOY!!!!

Nana’s Pumpkin Pie

This is my grandmother’s recipe, the one we have every Thanksgiving.
Makes 2 deep dish pies


2   cups  warm  whole milk 2   tsp cinnamon 1/2  tsp vanilla 1 Lg  can of Pumpkin 6 eggs, beaten
1  ½  cups sugar 1/2 tsp ginger 1/2 tsp nutmeg
2 deep pie crusts ( I use frozen)


Thaw pie crusts according to directions


Preheat oven to 425 degrees


Combine wet ingredients in mixing bowl and mix until well-blended.


Combine dry ingredients and add to wet ones until well blended.


Place pie crust on cookie sheet


Pour filling into pie crust, if any spills on the edge of the crust, wipe it off so it doesn’t burn.


Cover edges of pie with foil.

Bake 15 minutes at 425 degrees, then remove foil and  reduce heat to 350 degrees and bake for  40 - 50 minutes or until a knife inserted into the center comes out clean.

Cool on pie rack. 

Serve with whipped cream.

Pumpkin Parfait

1 (3.4 ounce) package instant vanilla pudding mix


* 1 (12 fluid ounce) can Carnation Evaporated Milk

* 1 (15 ounce) can 100% Pure Pumpkin

* 1 teaspoon pumpkin pie spice

* whipped cream

* Powdered Sugar
Granola or sugared pecans

BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the granola or sugared pecans  Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance.

Recipe Girl's Pumpkin Snickerdoodles

Mmmmmm........so good.  I love her web site - you will too - please check her site out.

Pumpkin Snickerdoodles

COOKIES:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

ROLLING SUGAR:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
Yield: About 3 dozen
Cooking Tips
*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.
Source: Adapted from dlynz.com
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Read more: http://www.recipegirl.com/2007/11/05/pumpkin-snickerdoodles/#ixzz0Xb3VP4Bz

Pumpkin Oat Scones

I’ve had Starbuck’s decadent pumpkin scone a couple of times now and I truly enjoy them. I was feeling inspired by their pumpkin scones, so I went ahead and created a recipe that consisted of whole wheat flour and oatmeal. Remember the leftover pumpkin puree from the Pumpkin Spice Cookies? I used it to make these awesome autumn spiced sweet treat. What’s also special about these scones instead of having a cinnamon glaze, I rubbed some brown sugar on top of them. These pumpkin oat scones were so soft and crumbly on the inside while each bite tingles your taste buds with the aromatic spices of cinnamon, ginger, and cloves.

Pumpkin Oat Scones

• 1 1/2 cup whole wheat flour
• 1 1/2 cup oats
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/3 cup butter
• 1/3 cup pumpkin puree
• 1/2-3/4 cup skim milk
• 1 teaspoon vanilla
• brown sugar as topping

Preheat oven to 375 degrees

In a large bowl add flour, oats, sugar, baking powder, and salt

Then add the cinnamon, ginger, and cloves

Whisk all of the dry ingredients until thoroughly combined

Add the pumpkin puree and milk

Followed by the butter and vanilla extract

Using a hand mixer, mix just until the dough comes together. Try not to over mix the dough. Once the dough has come together, add a little more flour to the dough and knead about five to seven times until it does not stick to your hands.

The dough should look like this once the kneading is complete

Pat the scone dough into a circle that is about 7-8 inches round

Cut into 8 individual triangles and arrange them on the baking sheet. Rub the top of the scones with some brown sugar

Bake for about 20 minutes or until golden brown and a toothpick inserted into the middle comes out clean.

Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup

Recipe courtesy of Regan Daley's In the Sweet Kitchen (Artisan, 2001

Cake:

* 1 cup unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 tablespoons finely grated orange zest
* 3 large eggs, 2 of them separated, all at room temperature
* 1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin
(not "pumpkin pie filling")
* 1 1/2 cups all-purpose flour
* 1/2 cup cake flour (not self-rising)
* 2 teaspoons baking powder
* 1/4 teaspoon salt

Syrup:

* Juice of 1 large juice orange, such as Seville
* 1/2 cup granulated sugar
* Additional unsalted butter, at room temperature, for greasing the pan
* Thick vanilla yogurt or vanilla ice cream, to serve

Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.

Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.


For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).

To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

Pumpkin Syrup Butter

From Executive Chef/Owner Joe Miller, Joe's, Venice, CA:

1/2 cup unsalted butter (1 stick)
1 tablespoon Arrop Syrup*
1 ounce Arrop Pumpkin Rind*
Allow butter to soften. Mix all ingredients together with a wire whisk. Serve with berry scones or zucchini bread. *available on-line at www.tienda.com

Pumpkin Bread Pudding from Emeril

Emeril Lagasse October 13, 2000
Fall foods, is there anything more comforting? Emeril’s pumpkin bread pudding will warm you like an electric blanket. Make it for your family and friends just once, and you’ll never hear the end of it. It’s a tasty and fitting dessert or snack for the month of October.

Ingredients for pumpkin bread (sauce recipe is below the bread recipe):
1 tablespoon plus 2 teaspoons unsalted butter, at room temperature
1 cup half-and-half
1 1/2 cups heavy cream
5 large eggs
1/2 teaspoon grated orange zest
5 tablespoons sugar
6 tablespoons light brown sugar
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier
2 cups canned pumpkin puree
8 slices white bread, with crusts, torn into 2-inch pieces
1/2 cup chopped walnuts

2 cups Kentucky Bourbon sauce (recipe below)

Directions: 1. Preheat the oven to 350 degrees F.
Then lightly grease an 8-cup casserole or mold with 2 teaspoons butter and set aside.

In a large bowl combine the half-and-half, cream, eggs, and orange zest. Add all of the granulated sugar, 4 tablespoons of brown sugar, the ginger, cinnamon, nutmeg, vanilla and Grand Marnier, and whisk together vigorously until well incorporated.

Add pumpkin and whisk until incorporated. Fold in the bread and walnuts, and mix thoroughly.

Pour the mixture into the prepared casserole, dot with the remaining tablespoon butter, and sprinkle with the remaining 2 tablespoons brown sugar. Bake the bread pudding in the preheated oven until golden brown, about 1 hour (or 1 hour and 15 minutes;

While the bread pudding is in the oven, make the Kentucky Bourbon Sauce.) Serve warm at room temperature with the Kentucky Bourbon Sauce. Makes 8 generous servings

Ingredients for Kentucky bourbon sauce: Makes 2 cups

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons Kentucky bourbon whisky

Directions for sauce :
1. Heat the cream, half-and-half, vanilla and sugar in a heavy saucepan over high heat, whisking constantly, for 3 minutes. Stir the cornstarch into the bourbon to dissolve.

2. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream bubbles up, remove the pot from the heat and continue whisking vigorously until well blended and slightly thickened. Place the mixture over low heat and simmer for 1 minute.

Serve immediately with the Bread Pudding, or store refrigerated in an airtight container for up to 24 hours. NOTE: This sauce is not meant to be thick, but fairly thin.