My Lime Green Kitchen

Posts Tagged ‘Pumpkin’

These are good!  I like things you can serve from the same pan they’re baked in.

Ingredients:

Crust:

1 – 18 oz. yellow cake mix
1/2 cup butter, melted
1 egg

Filling:

1 – 30 oz. can pumpkin pie filling
1 – 5 0z. can evaporated milk
2 eggs, lightly beaten

Topping:

1/2 cup sugar
1/4 cup all purpose flour
3 teaspoons ground cinnamon

Directions:

In a large bowl, combine the cake mix, butter and egg until crumbly.  Set aside 2/3 cup for topping.  Press the remaining crumb mix into a greased  13 x 9″ baking dish.

For filling, combine pumpkin pie filling, milk and eggs.  Pour over crust.

For topping, combine the sugar, flour, cinnamon and reserved crumb mixture.

Sprinkle over pumpkin layer.

Bake at 350° for 40 – 50 minutes or until top is golden brown.  Cool on a wire rack for 1 hour.  Cover and refrigerate at least 2 hours before serving.

This is beyond delicious!  The recipe may seem difficult but it is so easy and if you’re having guests during the holidays . . trust me . . they will be so impressed with your culinary skills if you serve this for dessert!  When we sat down to eat it, Vince said “It tastes like pumpkin pie!”  Chad doesn’t like pumpkin pie but I think it tastes more like pumpkin creme brulee so I quickly mentioned that.  Chad loved it!!  I’m going to go out on a limb and say even the non-pumpkin eaters should love this!

Ingredients:

1-1/2 cups sugar
6 eggs, slightly beaten
1-1/2 cups canned pumpkin or fresh cooked pumpkin
1 – 5 oz. can evaporated milk
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon finely grated orange peel
2 teaspoons vanilla

Directions:

Preheat oven to 325°.

Put a kettle of water on to boil.

Caramelize sugar:  Melt the 1-1/3 cups sugar in a heavy skillet over medium heat, stirring constantly.  When the sugar starts to melt, reduce heat to low.  Be very careful so it doesn’t scorch. Be very careful also to cook just til the sugar melts and turns a bit brown.  Overcooking will result in a hard layer of candy in the bottom of your dish.

Continue stirring frequently til sugar is golden brown.

This stuff is HOT!  Be very careful with it.

Arrange 8 ungreased custard cups into 2 baking dishes. Pour hot water around the cups.  This heats the cups up a bit before spooning the hot melted sugar into the cups.

Quickly spoon the caramelized sugar into the 8 custard dishes.

In a mixing bowl, mix eggs, pumpkin, evaporated milk, the 1/2 cup sugar, spices, orange peel and vanilla.  Mix well.  Pour over the caramelized sugar in the cups.

Bake for 40 to 45 minutes or until a knife inserted in the middle of a cup comes out clean.  Remove the cups from the water.  Cool slightly on a wire rack.

Cut squares of plastic wrap and press gently against the top of the custard.  This will keep moisture from forming on the plastic wrap and making the top of your custard sticky and runny.

Chill at least 6 hours.

To serve, loosen edges with a knife.  Place a dessert plate over each custard, turn upside down and the custard should slip right out.  Serve with whipped cream if desired.  It really doesn’t need whipped cream . . it’s so good!

This is a recipe I’ve made for several years now and it’s so good.  My two new loaf pans — one is a pumpkin pan and one is a gingerbread boy and girl so they’re perfect to use for my two loaf pans.

Pumpkin Gingerbread

3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 – 15 oz. can pumpkin
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. ground cloves
3-1/2 cups all purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350. Lightly grease 2 loaf pans.

Combine sugar, oil and eggs. Beat til smooth. Add water and beat until blended. Add pumpkin, ginger, allspice, cinnamon and cloves.

In a medium bowl, combine flour, soda, salt and baking powder. Add to pumpkin mix and stir just til blended.

Pour into pans. Bake about 1 hour or until toothpick comes out clean.