Mexican Chocolate Pudding

Recipe courtesy of al320

• 1/2 cup packed light brown sugar 
• 1/4 cup unsweetened cocoa powder 
• 2 1/2 tablespoons cornstarch 
• 1/2 teaspoon cinnamon 
• 2 cups plain unsweetened almond milk 
• 1 1/2 tablespoons unsalted butter, cut into bits 
• 1/2 teaspoon pure vanilla extract 

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.

Thanksgiving Pie

Recipe courtesy of Jennykat77

•   3 Large eggs
•   1 cup dark corn syrup
•   1/2 cup sugar
•   1/4 cup (1/2) stick butter, melted
•   1 cup canned pumpkin
•   1 teaspoon vanilla extract
•   1 cup chopped pecans
•   1 (9-inch) unbaked pie shell
•   Whipped cream

   

Preheat oven to 350 F

With electric mixer. beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake 1 hour, or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.
   

Pumpkin Pie

Recipe courtesy of mrs.jen&dave

Ingredients:

    * 3/4 cup granulated sugar
    * 1/2 teaspoon salt
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground cloves
    * 2 large eggs
    * 1/8 - 1/4 cup molasses (I use the Brer Rabbit brand in full flavor)
    * 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
    * 1 can (12 fl. oz.) Evaporated Milk
    * 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    * Whipped cream (optional)

Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in molasses (start with a little and then use up to 1/4 cup). Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Pie

Recipe courtesy of gingergrl

(This is my great-grandmother’s recipe – the honey is the key!)

1/3 cup sugar

1 tsp salt

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 cup honey

2 cups canned pumpkin

1 cup evaporate milk

2 eggs

Mix sugar, salt spice with honey and pumpkin.  Heat milk.  Add warm milk with eggs to pumpkin mix.  Blend thoroughly.  Pour into pie crust.

Bake in 425 deg oven for 10 minutes.  Lower oven to 350 degrees and bake 35 minutes.  Insert silver knife in center of pie - it will come out clean when done.

Pumpkin Maple Pie

Recipe courtesy of Lishie0729

    * 1 small sugar pumpkin
    * 3/4 cup packed brown sugar
    * 1 1/4 teaspoons ground cinnamon
    * 1 teaspoon ground ginger
    * 1 teaspoon ground nutmeg
    * 1/4 teaspoon ground cloves
    * 1/8 teaspoon ground allspice
    * 1/2 teaspoon salt
    * 2/3 cup real maple syrup
    * 1 1/4 cups half-and-half cream
    * 1 teaspoon all-purpose flour
    * 3 eggs
    * 1 (9 inch) unbaked pie shell

DIRECTIONS

   1. Preheat oven to 375 degrees F (190 degrees C)
   2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
   3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
   4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Pumpkin Gingerbread Trifle

Recipe courtesy of Cathy&John

2 (14oz.) packages gingerbread mix (makes more than you actually use)
1 (5.1oz.) box cook-and-serve vanilla pudding mix
1 (30oz.) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12oz.) container cool whip (I used 2, 8 oz. containers)
1/2 cup gingersnaps, optional

(I also used ground nutmeg and ginger, about ¼ tsp. each)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and spices into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty clear bowl. Pour ½ of the pudding mixture over the gingerbread, and then add a layer of cool whip. Repeat with the remaining gingerbread, pudding and cool whip. Sprinkle the top with crushed gingersnaps.  

Pumpkin Chocolate-Chip Squares

Recipe courtesy of alicianrj

In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¼ cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin purée
• 1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

  

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

Pumpkin Cheesecake Pie

Recipe courtesy of MrsKellyT143 & NJ2004BRIDE

• 2 packages (16 ounces total) cream cheese, softened
• 1/2 cup pumpkin purée
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• dash cloves
• 2 large eggs
• 1 9-inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F.
for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

Pumpkin Cheesecake Layer Pie

Recipe courtesy of e&c

1 package (15 oz) ready to roll pie crust (or homemade)

Cream Cheese Layer

1 8 oz package cream cheese, room temp (I use light cc)

1/3 cup granulated sugar

3/4 teaspoon vanilla extract

1 egg

Pumpkin Layer

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk (I used skim eva. milk)

1/2 cup packed light-brown sugar

2 eggs

1 1/2 teaspoon pumpkin pie spice (can substitute cinnamon/nutmeg combo)

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

1. Heat oven to 400 F.  Fit pie crust into 9 inch pie plate and crimp edges.  Refrigerate until ready to roll.  (You can use a second pie crust to cut out shapes with cookie cutter (1 inch size) to press over crimped edges).  You could also omit pie crust and substitute and pre-made graham cracker shell.

2. Cream Cheese Layer

Beat Cream Cheese, Sugar, Vanilla, & Egg until smooth.  Spread evenly into bottom of piecrust.

3. Pumpkin Layer

Beat Pumpkin Puree, Milk, Brown Sugar, Eggs, Pie Spice & Salt until smooth.  Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

4. Brush edge of pie with egg-water wash.  Overlap shapes if using.  Bake at 400 F for 15 minutes.  Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.

5. Cool pie completely on rack.  Refrigerate until completely chilled.  Before slicing, leave out for 30 minutes.

Pumpkin Cheesecake Bars

Recipe courtesy of melbride2005

• 1 (16 ounce) package pound cake mix (I used yellow cake mix)
• 3 eggs, divided
• 2 tablespoons butter or margarine, melted
• 4 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened (I used low fat)
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) (I used fat free)
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in EAGLE BRAND® then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Pumpkin Cake With Maple Cream Cheese Frosting

Recipe courtesy of al320

CAKE:

• 1 stick unsalted butter, room temperature, plus more for greasing pans
• 1 cup firmly packed dark-brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk mixed with 1 teaspoon vanilla
• 1 1/4 cups canned solid-pack pumpkin

Frosting:

• Two (8-ounce) packages cream cheese, softened
• 1 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar
• 1/4 cup pure maple syrup

Make THE Cake

1. Preheat the oven to 350¡ã. Butter two 8-by-2-inch cake pans, line them with parchment circles, butter the parchment, and coat the pan with flour. Tap out the excess.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the pans. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert the cakes onto racks and remove the parchment paper. Cool completely.

Make THE Frosting

In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Pumpkin Butterscotch Trifle

Recipe courtesy of klodandmeg

Gingerbread cake mix-make according to directions
15 ½ oz of cool whip (fat free is fine, thawed)
15 ½ oz can pumpkin (not pie filling)
½ teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Ginger
4   1 oz packages sugar free instant butterscotch
pudding mix
4 cups of fat free milk

Make cake, let cool. Crumble cake once entirely
cooled, put in zip lock bag. Make pudding according to
box. Let sit 2 minutes. Take pumpkin and all spices,
mix into pudding. Let chill for at least 2 hours.  In
trifle bowl~ 1st layer, 1/4 of the gingerbread,  2nd
layer  ½ pudding/pumpkin , 3rd layer, 1/4 of the
gingerbread, 4th layer, half of Cool Whip, 5th layer,
1/4 gingerbread ,6th layer, other half of
pudding/pumpkin, 7th layer, 1/4 gingerbread, top with
other half of Cool Whip. Refrigerate until use.

Perfect Pumpkin Pie

Recipe courtesy of heida73

Graham cracker pie crust (6oz)

1 can (15oz) pumpkin

1 can (14oz) sweetened condensed milk

2 eggs

1t ground cinnamon

1/2t ground ginger

1/2t ground nutmeg

1/2t salt

Preheat oven to 425 degrees F.

With mixer, beat pumpkin, milk, eggs, spices and salt. Pour into crust.

Bake 15 minutes. Reduce oven temp to 350, bake 35-40 minutes longer or until knife inserted 1" from crust comes clean. Cool.

Pecan Pie Coffee Cake

Recipe courtesy of ilovedave

This dessert is at its best with coffee. Make sure you lower the oven temperature to 325° before adding the topping to prevent it from burning.

Cake:

3/4 cup granulated sugar

3 tablespoons butter, softened

2 ounces fat-free cream cheese

1 large egg

1 large egg white

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour (about 5 1/2 ounces)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup nonfat buttermilk

Cooking spray

Topping:

1/3 cup light corn syrup

1/4 cup packed dark brown sugar

2 tablespoons butter

1/3 cup finely chopped pecans

1 large egg, beaten

Preheat oven to 350°.

To prepare cake, place granulated sugar, 3 tablespoons butter, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325°.

To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a 4-cup glass measure. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.

Pecan Pie Bars

Recipe courtesy of cat429

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup margarine, softened
• 1 egg
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 2/3 cup yellow cake mix

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Reserve 2/3 cup cake mix.
3. Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 15-20 minutes or until golden brown.
5. Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.
6. Bake at 350 degrees F (175 degrees C) for 30-35 minutes. 

Paradise Pumpkin Pie

Recipe courtesy of wrysmyguy

Filling:

• 8 oz. package of cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla
• 1 egg
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• Dash salt
• 1 ¼ cups canned or smoothly mashed, cooked pumpkin
• 1 cup evaporated milk
• 2 eggs, slightly beaten
• Maple syrup

Prepare pie crust (I like Martha Stewart’s recipe but you can use a prepared Pillsbury one or a deep dish frozen one)

Heat the oven to 350*

In a small bowl, combine cream cheese, ¼ cup sugar and vanilla. Mix at low speed until well blended. Add egg; mix well. Spread cream cheese mixture in bottom of pie crust lined pan.

In a large bowl, combine ½ cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin, milk and eggs. Mix well. Carefully pour/spoon pumpkin mixture over cream cheese layer. Bake at 350* for 60-70 minutes or until set. Cool. Brush with syrup. Refrigerate until served.

Tip: Cover the edge of the pie crust in the last 15 minutes of baking to prevent excessive browning.

No Corn Syrup Pecan Pie

Recipe courtesy of njbride9/06

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Preheat oven to 350 degrees F

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Mom's Apple Crumb Pie

Recipe courtesy of gingergrl

The crumb topping is what makes this so good.  I usually buy a store bought crust, but if you have the time, it’s even better when you make that also.

1/3 cup sugar

1/3 cup brown sugar

3 tbsp flour

1 tsp cinnamon

2 tbsp butter

6 large tart apples, slice

Topping:

1 cup flour

1 tsp. cinnamon

1/2 cup brown sugar

1/2 cup butter

Mix apples with sugars, flour and cinnamon

Fill an unbaked pie crust with mixture.  Dot with butter.

Mix topping ingredients with a fork until crumbly.  Cover entire pie with topping.  Bake at 400 degrees for 40 minutes.

Grandma's Pie Crust:

3/4 cup Crisco

2 1/4 cup sifted flour

1 tsp. salt

1/4 cup ice water

Sift flour and salt into bowl.  Take out 1/3 cup.  Cut Crisco into mixture.  Mix water with 1/3 cup of flour to make paste and add to flour-crisco mixture.  Cut in with 2 knives or pastry cutter.  Roll out.  

If you don’t have the patience, just throw it all in the Kitchen Aid mixer with the dough hook attachment and it comes out fine, though not as flaky as it will if you do it by hand.)

Low-Calorie Pumpkin Cheesecake

Recipe courtesy of wrysmyguy

Crust:

• 1 cup plus 2 tablespoons graham cracker crumbs
• 3 tablespoons apple jelly

Filling:

• 4 (8-oz.) pkg. fat-free cream cheese, softened
• 1 cup firmly packed brown sugar
• 2/3 cup sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 2 to 3 teaspoons pumpkin pie spice
• 2 tablespoons brandy, if desired
• 1 (15-oz.) can pumpkin
• 1 cup frozen fat-free whipped topping, if desired
• Nutmeg, if desired

1 .   Heat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.

2 .   Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3 .   Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.

4 .   Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.

5 .   Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.

6 .   To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

Grandma's Cheesecake

Recipe courtesy of biochemgirl

Crust

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted 

1st set of ingredients

1 lb. container cottage cheese (put through sieve, a must)

2  8 oz. containers of cream cheese

1  16 oz. container of sour cream

4 eggs

1.5 C sugar

2nd set of ingredients

1.5 tsp. lemon juice

1 tsp. vanilla

1/4 lb. melted margarine

3 tablespoons corn starch

3 tablespoons flour

0.25 Cup milk

For the crust, mix the 2 ingredients in a bowl. Press into a 8 or 9 inch spring form pan as high along the sides as you like.

For the cheesecake, mix the 1st set of ingredients and then add 2nd set of ingredients, mix until smooth. Bake at 325 for 1 hour (let stand in oven for several hours after shutting oven off, without opening oven door). My grandmother tops hers with strawberries or blueberries but it’s just as good plain.