I can’t remember the last time I thought about gingersnap cookies.  My Grandma always had them in her house, and now I have an excuse to go out and buy some, too.  This pumpkin pie is a fun, cool, and crunchy change from your ordinary pie.  It’s simple to make, so the next time you make it, the whole family can invade the kitchen and help out.

1 1/2 C half and half cream, very cold
1 C pumpkin puree
1/2 (4 oz.) container whipped topping
1 C pecan pieces
1 C gingersnaps, coarsely crushed
1 1/2 TBSP pumpkin pie spice
1 prepared graham cracker crust
Pour the half and half into a large mixing bowl.
Add the pumpkin puree and whisk together for 1 minute.
Allow the mixture to stand uninterrupted for 5 minutes.
Fold in the whipped topping with a rubber spatula.
Add in the pecans and gingersnaps and blend until all ingredients are incorporated together.
Sprinkle in the pie spice and mix well to incorporate.
Pour them mixture into the graham cracker crust.
Place the pie in the freezer for one hour until firm.
Allow the pie to set 10 minutes at room temperature before cutting.

8 Servings

The pie needs to soften slightly before cutting but be carefully that you don’t leave it out too long or it will become mushy.  Store any leftover in the refrigerator.

If your Autumn weather is not as crisp as some areas of the world, you’ll appreciate a little chilly pumpkin pie for dessert.  Made with ice cream, this gelatin pie is a sweet surprise when your family is expecting a traditional pumpkin pie.  I have a feeling your family is going to add this pie to their list of “new” traditional favorites.

1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust

Place the brown sugar into a mixing bowl. 
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite.  You can use 1 tsp. of “pumpkin pie spice” instead of the individual spices to save time and money. 
 

There are so many layers of flavor in this beautiful cake, your family will want to slow down just long enough to figure out what’s in it.  Okay, long enough… dig in!  But, truly, your family will vote this cake, hands down, the moistest, tastiest cake you’ve ever made.  You win again!

2 1/2 C flour
2 tsp. orange zest, grated
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 C butter
1 1/2 C brown sugar
2 eggs
3/4 C buttermilk
1/2 C pumpkin puree
1/4 C molasses
Powdered sugar

Place the flour and orange zest in a large mixing bowl.
Add the baking soda, salt, cinnamon and ginger and mix until well combined.
Place the butter in a separate bowl and mix on low speed with an electric mixer until creamy.
Add the brown sugar to the creamed butter and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Pour the buttermilk into a large mixing bowl. 
Add the pumpkin puree and molasses and mix until completely combined.
Place 1/4 of the flour mixture into the butter mixture and mix to combine.
Place 1/4 of the buttermilk mixture into the butter mixture and mix to combine.
Continue in this manner until al the ingredients are combined together.
Bring the oven temperature to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Pour the batter into the prepared baking pan.
Bake 30 minutes or until a knife inserted in the center comes out clean.
Allow the cake to cool slightly and the garnish with the powered sugar.

12 Servings

The orange zest and molasses make the cake moist and delicious.  It’s even tasty without the powdered sugar on top.

I like to have a little pile of these Pumpkin Mini Loaves on hand during the Fall season.  Not only do they look pretty, but they are a nutritious snack in lunch boxes, or after work or school.  Just a little slice or two is enough to get you through until dinner time.  But, why wait until after school?  How about a couple slices for breakfast!

2 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp.  cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 C pumpkin puree
1 C sugar
1/2 C skim milk
2 eggs, slightly beaten
1/4 C canola oil
1 C pecan pieces

Sift the flour into a large mixing bowl.
Sift in the baking powder and soda together.
Sift the cinnamon, nutmeg and salt into the mixture and toss to be sure all ingredients are combined well.
Place the pumpkin puree into a large bowl.
Add the sugar, milk and beaten eggs.
Stir well to incorporate all the ingredients together.
Add the dry ingredients to the pumpkin mixture. 
Do not stir until after adding the oil and the nuts.
Then stir just until all the dry ingredients are moistened through.
The batter will be lumpy so be careful not to over mix.
Bring the oven temperature to 350 degrees.
Spray 2 mini loaf pans with a non stick cooking spray.
Fill both pans with the batter.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Cool before slicing. 

24 Servings

This bread is great for snacks, breakfast or even as a dessert.  You can make one large loaf just bake for 55 minutes instead of 45 minutes.  You can also freeze these by placing them on a plate in the freezer for 5 hours.  Remove and cover tightly with aluminum foil and place in the freezer for up to 4 months. These also make great gifts.

Autumn mornings are usually cool, crisp, and find my family hungry like little bears.  A big stack of pancakes or waffles fits the bill on just such a morning.  What makes a Fall breakfast even more special, is this savory sweet syrup, hot off the stove.

1 C maple syrup
1 1/4 C pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Pour the syrup into a small saucepan and place over low heat.
Heat the syrup until it just begins to warm through.
Add the pumpkin puree and stir slightly to incorporate.
Sprinkle in the cinnamon and nutmeg and stir to mix in well.
Stir often and heat until completely warmed through.

8 Servings

Wonderful over pancakes, waffles or French toast on a cool Fall morning. 

Tangy cream cheese frosting, sweet cinnamon and nutmeg, and the crunch of walnuts, combine to give this dessert some real appeal.  I can’t wait to see my family’s smiling faces when a pull a pan of these Pumpkin Squares out of the oven. 

3/4 C all purpose flour
31/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 C brown sugar
12/3 C pumpkin puree
1/4 C canola oil
1/2 C walnuts, chopped
Cream cheese frosting

Sift the flour into a mixing bowl.
Sift the baking soda into the flour.
Sprinkle in the salt, nutmeg and cinnamon.
Toss the dry ingredients to combine well.
Place the eggs in a separate bowl.
Whisk until the eggs become slightly foamy.
Pour the brown sugar into the eggs and whisk until dissolved.
Pour in the canola oil and continuing stirring until all the ingredients are incorporate together well.
Add the dry ingredients to the wet ingredients and mix until completely moistened.
Carefully stir in the pumpkin and walnuts just until combined.
Bring the oven temperature to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Spread the batter into the prepared pan.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool and then frost with the cream cheese frosting before cutting.

8 Servings

If you want it a little sweet and would rather not use the cream cheese frosting, dust with a little powdered sugar after it comes out of the oven.
 

You know when you have one of those really great dessert bars at a potluck, or baby shower, or office event, and you wish you would have tracked the person down for the recipe?  This is that recipe!  If you make it for your next group event, be sure to print up the recipe… they’ll be trying to track you down.

1/2 C margarine, softened
1 C brown sugar, packed firm
1 1/2 C all purpose flour
1 C old fashioned oats
1 tsp. baking powder
1 tsp. salt, divided
2 C pumpkin puree
1 (14 oz.) can Sweetened condensed milk
2 eggs, slightly beaten
2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 C pecans; coarsely chopped

Place the margarine in a large mixer bowl.
Add the brown sugar and beat with an electric mixer on low speed until creamy.
Place the flour, oats, baking powder and 1/2 tsp. salt into the bowl. 
Mix with a wooden spoon until mixture becomes coarse.
Remove 1/2 C of the coarse mixture and set aside.
Press the remaining mixture into the bottom of an ungreased jellyroll pan.
Set the oven temperature to 350 degrees and allow it to heat up.
Bake the crust 18 minutes, remove and set aside being sure to leave the oven on.
Place the pumpkin puree in another large bowl.
Add the milk and the beaten egg.
Mix until the two ingredients are combined well.
Add the remaining 1/2 tsp. salt, spice and vanilla and continue to mix until incorporated together.
Spread the mixture over the prepared crust.
Add the pecans to the reserved coarse mixture and stir to combine.
Layer the coarse mixture over the top of the pumpkin mixture.
Bake 30 – 33 minutes.
Cool completely before cutting into squares.

12 Servings

Sprinkle the top with a little confectioners’ sugar for a special treat.  These can be stored for up to 1 week in an airtight container in the refrigerator.

Decorating sugar cookies to look like jack-o’-lanterns just wouldn’t do in our house.  The cookies have to be made with pumpkin to earn the honors of becoming Jack-o’-Lanterns.  You can decorate these cookies to look as scary as you like, but they will always taste beautiful.

4 3/4 C all-purpose flour
2 TBSP baking soda
3/4 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. ginger, ground
3 sticks unsalted butter, softened
1 3/4 C sugar
2 lg. eggs
1 tsp.  vanilla extract
1/2 C pumpkin puree

Sift together the flour, baking soda, salt and baking powder.
Sprinkle in the cinnamon and ginger and toss to combine well.
In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.
Place one egg into the bowl and mix until combined.
Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.
Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.
Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.
Place the cookie dough on a clean flat surface
Roll the dough into 2 in. logs and wrap each log in plastic wrap.
Chill the cookie dough in the refrigerator for 1 1/2hours.
Set the oven temperature to 350 degrees and allow heating up.
Line cookie sheets with parchment paper.
Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.
Bake 13 minutes or until the cookies just begin to crack.

Makes 4 doz. cookies

These can be decorated to look just like a jack-o’-lantern with white icing colored with a few drops of food coloring.  Use gel icing to make the eyes and mouth. 

The aroma of nutmeg and cinnamon filling your kitchen doesn’t always mean there’s a pumpkin pie in the oven.  Surprise your family with this delicious shake, and give yourself kudos for adding one more way of including nutritious pumpkin to their diet. 

1/2 C pumpkin puree
3/4 C vanilla yogurt
2 tsp. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
4 ice cubes

Place the pumpkin puree and yogurt into the blender.
Add the brown sugar and pulse to just combine.
Sprinkle the cinnamon and nutmeg into the mixture.
Add the ice cubes and blend until the mixture is smooth but still thick.
Pour the mixture into 2 milk shake style glasses.

2 Servings

Add  a small dollop of whipped cream on top and watch the kids slurp up this thick and delicious yogurt shake.  1 C of whole milk can be substituted for the yogurt if you prefer.

Just one little truffle after dinner… well, maybe two.  Of course, I don’t know why anyone would want to stop at two.  These truffles are so creamy smooth, and crunchy, and just plain perfect.  Why stop at three, or four… okay, who’s counting anymore? 

2 1/2 C vanilla wafer cookies, crushed
1 C toasted almonds, ground
1/2 C powdered sugar, sifted
 2 tsp. cinnamon
1 (6 oz.) pkg. semi sweet chocolate chips
1 C pumpkin puree
1/3 C coffee liqueur

Place the crushed cookies and the ground almonds into a large mixing bowl.
Sift the powdered sugar over the top of the cookies and almonds.
Sprinkle in the cinnamon and toss the ingredients to cover well.
Add the chocolate chips to the mixture and toss again to make sure the chips are completely mixed in.
Fold in the pumpkin puree and pour the liqueur over the top.
Mix with your hands until combined together well.
Roll mixture with your hands into 1 in. balls.
Place the balls on a baking sheet lined with wax paper about 2 in apart.
Place in the refrigerator at least 2 hours or until the truffles are firm.

48 Truffles

Apple juice may be substituted for the coffee liqueur if you prefer.  Roll the balls in sifted powered sugar, coconut or ground almonds or dip them in melted chocolate.  If dipping in chocolate, return them to the refrigerator to chill until the chocolate is set.