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Ingredients

2 C. dried pumpkin seeds
1 pkg. Butter-flavored cooking spray
Salt (to taste)

Directions

Spread pumpkin seeds on shallow pan. Spray with cooking spray and sprinkle with salt; stir, spray, and sprinkle with salt again. Bake at 250 degrees for about 2 hours, stirring occasionally. The seeds are done when they are crisp and golden brown.

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Rate this recipe and see reviews here!

Ingredients

1-2 box cakes, any flavor
1-2 bundt pans
white canned icing
food coloring
black icing in tube
gummy worms,bugs,etc.
“googly eyes”
1 regular ice crean cone
fondant or fruit rollup (red for mouth)

Directions

This is really simple.Bake cakes in bundt pan according to box directions. If you use 2, cut just enough off the bottom one so it will sit straight. invert one of them onto the other, with icing to hold them together. You can use store bought icing too, just add food coloring to make it orange, and save a little uncolored for the “stem.” The stem is made from an ice cream cone that is iced green. Once you have it assembled and iced,cut a circle out for the mouth, cover that with either fondant or fruit roll-ups. Shape it into the mouth and make it look like a tongue sticking out. For the “puke” I used gummy bugs, worms, candy corn, and the crumbs from where I cut out the mouth. I made the eyes using some “googly” eyes I found in the Halloween section of Wal-mart, and I used colored icing that you get in tubes in the store for the outline of the eyes . I know as you are “playing’ with it you will come up with some of your own ideas.

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Rate this recipe and see reviews here!

Ingredients

1 C mashed cooked pumpkin
1/2 tsp ground cinnamon
1/2 C firmly packed brown sugar
3 egg whites
1/8 tsp salt

Directions

Combine mashed cooked pumpkin with ground cinnamon and firmly packed brown sugar. Mix well.  Beat 3 egg whites until stiff and salt. Fold into the pumpkin mixture. Then pour into greased 1-quart baking dish and set in a pan of hot water. Bake at 350 degrees F. for about 40 minutes.

Makes 4 to 6 servings.

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Rate this recipe and see reviews here!

Ingredients

15 or 16 oz. can solid pumpkin
1 box of 1 step angel food cake mix
1 C. water
1/2 tsp. pumpkin pie spice

Directions

Mix altogether and put in a sprayed 9×13 cake pan. Bake at 350 for 35 minutes.

12 servings.

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Rate this recipe and see reviews here!

Ingredients

1 16-oz. can pumpkin
3/4 C. sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. salt
3 eggs
2/3 C. evaporated milk
½ C. milk
Prepared Pie crust

Directions

For those of you that may not know, canned pumpkin is pumpkin puree, usually with some extra flavorings added. Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375 degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.

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Ingredients

2 C. flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 C. butter or margarine, softened
1/2 C. sugar
1/2 C. brown sugar, packed
1 C. solid pack pumpkin
1 egg
2 tsp. vanilla
2 C. white chocolate chips
2/3 C. chopped Macadamia nuts

Directions

Combine flour, spices and baking soda in small bowl. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 C. of  the white chips and the nuts. Spread into a greased 15 1/2×10 1/2 jelly roll pan. Bake in a preheated 350 degree oven for 18-20 minutes until toothpick comes out clean. Cool in pan on wire rack.

Place remaining white chips in heavy duty plastic bag. Microwave on high for 45 seconds; knead. Microwave at 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over the bars.

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Rate this recipe and see reviews here!

Ingredients

1 pkg. yellow cake mix (the kind with the pudding included)
1 C. canned pumpkin
1/2 C. water
1/3 C. applesauce
3 eggs
1 tsp. nutmeg
1/2 tsp. cinnamon

Frosting:
3 C. powdered sugar
1 8 oz. pkg. cream cheese, softened
2 Tbs. butter
1 tsp. vanilla

Directions

Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for three more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.

The Skinny: Use light cream cheese and your favorite sugar substitute. This recipe is already on the light side since we use applesauce in place of the traditional vegetable oil.

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Rate this recipe and see reviews here!

Ingredients

3/4 C. natural bran
3/4 C. whole wheat flour
3/4 C. granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. raisins
1 C. mashed or canned cooked pumpkin
2 eggs, unbeaten
1/2 C. vegetable oil
1/2 C. plain yogurt or buttermilk

Directions

In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree oven for 25 minutes or until firm to the touch.

Yield: 12 muffins

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Rate this recipe and see reviews here!

Ingredients

1/2 C. soft margarine or softened butter
1 C. sugar
4 eggs
2 C. (16 oz) canned mashed pumpkin
1 C. milk
2 C. corn meal
3 C. flour
1 1/2-2 Tbs. baking powder
2 tsp. salt
2 C. blueberries (optional)
1 C. walnut pieces, freshly shelled only (optional)

Directions

Preheat oven to 350 degrees. Grease and flour two 9×5 inch loaf pans. Beat together margarine, sugar, and eggs until smooth. Beat in pumpkin and cornmeal. Combine flour, baking powder, and salt and add to batter. Mix until combined. Optional: Fold in blueberries and nuts. Pour into loaf pans. Bake at 350 degrees for 1-1 1/4 hours. Cool 10 minutes in pans; then turn out on a wire rack.

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Ingredients

1 15-oz. can pumpkin puree
4 eggs
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 1/2 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. vanilla extract
1 C. nuts (I use pecans)

Directions

Preheat oven to 350 degrees. Grease and flour 3 7×3-inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. I sprinkle the top with raw sugar and more nuts. Bake for about 60 minutes.

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