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.
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