I like to bake & freeze pumpkin! I wonder if it could be baked after removing from the shell...I wouldn't know why not??
Pumpkin Cookies
1 C. Brown Sugar
1 C. Sugar
¾ C. Shortening
Cream together & add:
2 eggs
3 T. Pumpkin Spice
2 C. Pumpkin
Mix Well
Stir in:
3 ½ C. flour
2 tsp. baking soda
1 Tbsp. baking powder
pinch of salt
Bake @ 400º 8-10 minutes
Icing
10 Tbsp. Brown Sugar (1/2 C. + 2 T.)
4 Tbsp. Milk (1/4 C.)
4 Tbsp. Margarine (1/4 C.)
½ tsp. vanilla
Combine & heat to boil. Remove from heat & add powdered sugar to desired consistency. Spread (while warm) over cookies.
Pumpkin Spice Cake
1 pkg. Spice cake mix
3 eggs
1 C. canned pumpkin
½ C. water
½ C. veg. oil
1 pkg. instant vanilla pudding
1 tsp. cinnamon
Combine cake mix, eggs, pumpkin, water, oil, pudding mix, & cinnamon. Beat at med. Speed for 5 min. Pour into a greased & floured pan. Bat @ 350º for 45-55 min. Frost w/ cream cheese frosting.
Frosting:
8 oz. crm. Cheese
½ stick marg.
1 tsp. vanilla
1 box powdered sugar (varies according to desired consistency)
Pumpkin Roll
Beat 3 eggs at high speed for 5 minutes. Gradually add 1 C. sugar. Stir in 2/3 C. pumpkin & 1 tsp. Lemon Juice. – set aside
Stir Together:
¾ C. flour
1 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt
(fold into pumpkin mixture)
Spread into greased & floured 15 X 10 X 1” pan. Top with 1 C. walnut pieces (optional.)
Bake at 375º for 15 mins.
Turn out on towel sprinkled with confectioners sugar & roll towel & cake. Cool 15-20 minutes.
Mix together & fill with:
1 C. Sugar
8 oz. Cream cheese
4 T. Margarine
½ tsp. Vanilla
Reroll & chill.
Caramel Pudding Pumpkin Cupcakes
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Discover how to turn a 500-calorie muffin into a skinny 100-calorie treat. Lisa Lillien, author of the cookbook "Hungry Girl," shares her recipe for a guilt-free dessert.
Ingredients for cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
2 tablespoons sugar-free maple syrup
2 teaspoons cinnamon
1/8 teaspoon salt
2 teaspoons Splenda No Calorie Sweetener (granulated)
**I didn't have granulated Splenda, so I used 2 packets (like for coffee)
Ingredients for topping
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soymilk
**I didn't have caramels or soymilk, so I used 2 Tbsp. caramel ice cream topping
Directions
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
Pumpkin Butter
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.