Annie's Simple and Easy Recipes, Pumpkin Recipes Collected Over the Years This is a collection of simple and easy to prepare pumpkin recipes. Includes way to use fresh pumpkin after making a Jack-O-Lantern.

Impossible Pumpkin Pie Recipe
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter or 2 tb margarine
2 Eggs
3/4 c Sugar
1/2 c Bisquick
2-1/2 ts Pumpkin pie spice
2 ts Vanilla

Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.

ROASTED PUMPKIN SEEDS
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).

TOASTED PUMPKIN SEEDS
2 c. unwashed pumpkin seeds
1- 1/2 tsp. Worcestershire sauce
1- 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt

1. In bowl combine seeds, Worcestershire sauce, butter and salt, until seeds are coated. 2. Spread on large shallow baking pan. 3. Bake at 250 degrees approximately 1 hour, stirring occasionally until crisp, dry and golden brown.

SPICY NUT MIX
1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin
seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce

Combine nuts and seeds in large bowl. Place oil and spices in covered container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat. Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in covered containers in refrigerator.

CIDER BREAD
3-1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt

Stir together. Make a well in center and add, in order: 1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce

Mix everything until smooth. Pour into greased and flour pan. Makes two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound coffee cans. If baked in can, fill 2/3 full. Makes 3 baked 1 hour at 350 degrees.

PUMPKIN BREAD
1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 c. chopped nuts
1/2 c. raisins

Preheat oven to 350 degrees. Sift together the flour, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together. Then combine with the dry ingredients. Do not mix too thoroughly. Stir in the nuts and raisins. Pour into a buttered 9x5x3 inch loaf pan. Bake 50-60 minutes at 350 degrees.

PUMPKIN NUT BREAD
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1 c. Libby's solid pack pumpkin
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped pecans

Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased standard (9 x 5 x 3 inch) loaf pan. Bake in 350 degree oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes one loaf.

NOTE: For 2 loaves, use 1 can (16 ounce) Libby's Pumpkin and double remaining ingredients. Bread may be frozen.

PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. reg. sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.

PUMPKIN PIE BARS
1 (18 1/2 oz.) box yellow cake mix
1/2 c. butter or margarine, melted
4 eggs
1 (30 oz.) can solid pack pumpkin (3 cups)
1 c. sugar, divided
1/2 c. light brown sugar (firmly packed)
2/3 c. evaporated milk
1-1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 c. butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

PUMPKIN PIE CAKE
4 eggs
1-1/4 c. sugar
1 lg. can evaporated milk
1 tsp. cinnamon
1 (No. 303) can pumpkin

Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.

PUMPKIN CHEESECAKE PIE
1 Pet Ritz deep dish pie crust shell
1 pkg. (8 oz.) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 c. canned pumpkin
1/3 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 tsp. cinnamon
Dash salt
1 sm. can (5 fluid oz) Pet evaporated milk
2 eggs, slightly beaten

Preheat oven and baking sheet to 350 degrees. In a small bowl, combine cream cheese, 1/4 cup sugar, vanilla and egg. Beat until smooth and creamy. Spread on unbaked pie crust. In a medium bowl, combine pumpkin, 1/3 cup sugar, spices and salt. Add milk and eggs; mix well. Pour over cream cheese mixture. Bake on preheated baking sheet for 50-55 minutes or until puffy and sets. Cool on a wire rack. Makes one 9 inch pie.

PUMPKIN RICOTTA PIE
2 eggs
1 c. ricotta cheese
1 (16 oz.) can solid pack pumpkin (2
c.)
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9" unbaked pastry shell

Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in remaining ingredients until well blended. Pour into pastry shell and bake at 375 degrees for 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seeds or, if you prefer, whipped cream.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 c. brown sugar, packed
1/2 c. sour cream, room temperature
1 c. canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.

NO CRUST PUMPKIN PIE
3/4 c. sugar
1/2 c. buttermilk baking mix
2 tbsp. melted margarine
1 (13 oz.) can evaporated milk
1 3/4 c. prepared pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
2 eggs, slightly beaten

Put all ingredients in large bowl. Beat until smooth. Pour into greased 9-inch pie pan and bake in 350 degree oven 55-60 minutes. Serves 8.

TRADITIONAL PUMPKIN PIE
1 (9") pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. each of ground ginger,
nutmeg & salt

In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate leftovers.

IMPOSSIBLE PUMPKIN PIE
3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth one minutes in blender on high or two minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.

PUMPKIN PIE SQUARES
CRUST
1 c. sifted flour
1/2 c. oatmeal
1/2 c. firmly packed brown sugar
1/2 c. butter

Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.

FILLING
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 c. sugar

Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes at 350 degrees.

TOPPING
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine ingredients. Sprinkle over pumpkin filling. Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.

PUMPKIN CHIFFON PIE
1 (9") graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly
packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar

Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat.

Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

Beat pumpkin mixture until smooth. 9. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.)

Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.

OLD FASHIONED PUMPKIN PIE
1 stick or 1/2 packet of Betty
Crocker's pie crust mix
2 eggs
1 can (16 oz.) pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated whole or
skim milk (1 2/3 c.) or light cream

Heat oven to 425 degrees. Prepare pastry for 9 inch one crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below) or whipped cream. Honey-Ginger Cream: In chilled bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving.

FLUFFY PUMPKIN PIE
1/2 c. sugar
1 envelope Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, 1/4 tsp. nutmeg & 1/4 tsp. ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell

Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Gradually stir into egg, in a large bowl. Blend in pumpkin; chill until very thick, then fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip and chopped nuts.

TWO-TONE HOLIDAY PIE
1 (9 inch) unbaked pastry shell
1 c. canned mincemeat
1 (1 lb. 20 oz.) can pumpkin pie filling
1/4 c. orange juice
1 c. evaporated milk
1/2 grated orange peel
Whipped cream

Prepare pie shell. Spread mincemeat in bottom of shell. Prepare pumpkin pie filling following label directions but substitute the orange juice and evaporated milk for liquid called for. Stir in orange peel. Pour over mincemeat in shell. Bake in hot oven 450 degrees, 10 minutes and then bake at reduced temperature of 350 for 50 minutes or until a knife inserted in center comes out clean. Garnish with whipped cream or a scoop of ice cream.

PUMPKIN FLAN PIE
1 envelope. unflavored gelatin
1/4 c. granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 egg yolks
1 c. dairy eggnog
16 oz. mashed, cooked pumpkin
4 egg whites
1/2 c. sugar
2 c. graham crackers
1/4 c. granulated sugar
1/3 c. margarine
Cool Whip

In a medium saucepan, mix gelatin, 1/4 cup sugar, spices and salt. Add yolks, eggnog and pumpkin. Beat until mixture is evenly blended. Cook very slowly, stirring constantly, until gelatin dissolves and mixture thickens slightly. Pour into a large bowl. Chill about 20 minutes, until cold. In a plastic bag, finely roll 1 package of graham crackers. Blend crackers, 1/4 cup sugar and melted margarine together with a fork. Press onto bottom of a flan pan. Chill 30 minutes. Beat egg whites until foamy. Slowly beat in 1/2 cup sugar until meringue forms firm peaks. Fold into pumpkin mixture. Spoon into flan pan. Chill overnight. Serve topped with Cool Whip.

SUGAR FREE PUMPKIN PIE
1 (16 oz.) can pumpkin
1-/2 c. skim milk
2 eggs
1/2 c. biscuit mix
20 to 22 pkts. Equal bran sweetener
1/4 tsp. ground cloves
1 tsp. cinnamon
2 tsp. vanilla

Grease a 9 inch pie plate or a 6 x 10 inch Rubbermaid container. Beat eggs and add pumpkin, spices, biscuit mix and sweetener mix well. Microwave on half power until thoroughly heated, stirring frequently. Pour into plate and microwave on half power 20 to 30 minutes or until set. May need to shield edges with foil to prevent over cooking. You will need a turn table for this. Don't substitute any other sweetener in this pie.

LOW CALORIE NO BAKE PUMPKIN PIE
1/2 c. canned pumpkin
1/4 c. Cool Whip
2-3 pkg. Equal or Sweet `n Low
Dash of nutmeg
1/8 tsp. cinnamon

Whip with wire whip and pour into pie shell.

DIABETIC PUMPKIN PIE
1 c. pumpkin
1 egg
2 egg whites
1/2 c. biscuit mix
1/8 tsp. salt
2 tsp. pie spice
2 tsp. vanilla
3 tsp. Sweet and Low
1 can skim evaporated milk

Put all ingredients in a blender and mix well. Spray a 9-inch pie pan with Pam. Bake at 350 degrees until set, about 35-45 minutes. Makes own crust.

DIABETIC PUMPKIN PIE
2 eggs
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp.nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell

Combine eggs, liquid sweetener, spices and pumpkin; blend well. Add milk and orange juice gradually, stirring until blended. Pour into unbaked pie shell. Bake for 10 minutes at 350 degrees.

LOW - CALORIE PUMPKIN PIE
1 (16 oz.) can solid-pack pumpkin
1 (13 oz.) can evaporated skim milk
1 egg
2 egg whites
1/2 c. biscuit mix
8 packets sugar substitute
2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Lightly grease or spray a 9 inch pie pan with vegetable pan spray. Place all ingredients in a blender, food processor or mixing bowl. Blend one minute or beat two minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Sprinkle with graham cracker crumbs and/or nutmeg or cinnamon. Makes 8 servings: 114 calories per serving.

SUGARLESS PUMPKIN PIE
1-1/2 c. pumpkin
1/4 c. granulated sugar substitute
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 c. undiluted condensed milk

NOTE: Equal cannot be used as sugar substitute. Mix all ingredients. Pour into unbaked pie shell. Bake 45 minutes at 375 degrees.

LAYERED PUMPKIN PIE (SUGAR FREE)
CRUST
1 box diabetic vanilla cookies
1/3 c. melted butter

CREAM LAYER
4 oz. cream cheese
1 c. heavy cream
15 individual packets Equal brand
sweetener

PUMPKIN LAYER
1 c. milk
2 sm. pkgs. vanilla sugar free
instant pudding
1 sm. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Finely crush cookies into crumbs and combine with melted butter. press onto bottom and sides of 9 inch pie pan. Chill. Whip cold cream until stiff. Combine with Equal. Reserve 1/2 cup of this mixture. Combine remaining with softened cream cheese. Spread evenly into pie crust. Combine milk and pudding mix. Fold in pumpkin and spices until well combined. Spread over cream cheese layer. Chill for 3 hours. Garnish with dollops of remaining whipped cream. Sprinkle dollops lightly with nutmeg. Serves 6 to 8.

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