Pumpkins and Squash Season

Images you can make into cards and gifts, plus some recipes, so yummy!

              

 

       

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PUMPKIN POKE CAKE

1 box yellow cake mix

14 oz can pumpkin puree (NOT PREPARED PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

14 oz. can sweetened condensed milk

8 oz. tub cool whip (fat-free, sugar-free or regular)  or other whipped topping

1/2 bag Heath Bits

Caramel Sundae Sauce

Mix together ONLY the cake mix, the pumpkin puree, and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well-greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of the cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best)

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Pumpkin Hummus

Purée in blender or processor:

1 1/2 cups drained canned chickpeas

1/3 cup canned pure pumpkin

3 tablespoons each olive oil

1 garlic clove

1/2 teaspoon paprika

1/4 cup water

Add salt & lemon juice to taste,  add a bit of sugar or stevia if you like

Transfer to a serving bowl and drizzle with olive oil,

Sprinkle red pepper flakes (if you like a little heat) & toasted pepitas. 

Serve with sweet potato chips.

People really liked this at our Fall Bunco party

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Pumpkin Pull-Apart Bread

1 large egg

1 cup pure pumpkin puree

1 cup sugar divided use

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 16.3 oz tube Pillsbury Grands Flaky Layers Biscuits

For the cream cheese glaze:

4 oz (1/2 block) cream cheese, room temperature

1/2 cup powdered sugar

2-3 tablespoons milk

Preheat oven to 350 degrees. Spray loaf baking dish with nonstick cooking spray (on bottom and sides).

In a bowl beat the egg and add the pumpkin puree, 1/2 cup sugar, and vanilla extract.

In a separate bowl mix the remaining sugar and pumpkin pie spice.

Separate the biscuits in half (lengthwise) and coat with the sugar mixture (coating all sides).

Spread the pumpkin mixture on each slice of the biscuits and stack in the bread pan carefully.

Bake in the oven for 20 minutes or until golden brown. Allow bread to cool completely.

Once bread is cool, make the glaze. Mix the cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. If too thick, add milk a little at a time until you can drizzle the glaze. Using a spoon, drizzle the icing over the pumpkin bread.

Thanks for stopping by!