Layered Pumpkin Butter Dip

Layered Pumpkin Butter Dip

• 8 oz Cream Cheese at Room Temp
• 1/2 Jar Muirhead Pecan Pumpkin Butter (sold at William Sonoma)
• 1/2 Cup Chopped Pecans
• 3 Slices Bacon Crisp and Crumbled
• 2 Tablespoons Chopped Green Onion

• Spread cream cheese in a small baking dish or gratin. Top with pumpkin butter then bacon, pecans and green onion Serve with crackers.

Praline-Pumpkin Cake

Praline-Pumpkin Cake



Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

Prep Time: 25 min
Total Time: 2 hours 15 min
Makes: 16 servings

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

Make the Most of This Recipe Success:
Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Thanks Betty Crocker!

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.

Lisha's Pumpkin Bread

Pumpkin Bread



3 1/2 cups flour
3 cups sugar
1 cup oil
4 eggs
1 15 oz. can pumpkin
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 tsp soda

Mix all dry ingredients together. Make a well in the center and add all wet ingredients. Mix until well combined. Put in 2 greased and floured loaf pans. Bake at 350 for 50-60 minutes. Make sure it is done in the middle. Let cool for 10 minutes. Take out of loaf pans and continue to cool.

You can add 1/2 cup of nuts if you prefer them. It is also good with chocolate chips. Cream cheese frosting makes it a sweet treat, but I am a purest and love it all by itself. It is just that good.

Thanks Lisha!

Pumpkin Butter Gooey Cake

Pumpkin Butter Gooey Cake

Another recipe I've stolen from Jori.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Spicy Pumpkin Cake with Chocolate Chunks

I stole this one from Heather. :) I absolutely love Pumpkin with Chocolate. And I've always wanted a recipe for something like this. Looks super easy too! I can't wait to make it!

Spicy Pumpkin Cake with Chocolate Chunks

1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I use chocolate chips)
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar



PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve.


Heather posted it again, and added the following bolded tips:


1 pkg. (2-layer size) spice cake mix **must be Dunkin Heinz-I have used a yellow cake mix because that's what I had, and added extra cinnamon and all-spice, it's just as good-but I'm partial to the Dunkin Heinz mix!**
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided **I use 1 and 1/2 bars of cream cheese, I follow the directions for the cake portion (the 1/2 goes into the cake), but I double the frosting so a full bar of cream cheese goes into the frosting, sooooo, it's extra tasty**
1 cup canned pumpkin **I have been using the large marge can of pumpkin and adding a little bit extra-just cuz I like it really moist (love that word) but you can add just the one can of the regular sized pumpkin and be just fine**
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped **I throw in chocolate chips-several hand fulls**
1/2 cup thawed COOL WHIP Whipped Topping **there will be no Cool Whip in my house, not really I have made it with Cool Whip and it's good, but making the REAL whipping cream (don't forget to make a full cup of it because like I said before I double the frosting) is so much better than the Cool Whip and it's really not hard to do-that's all I'll do from now on!**
2 Tbsp. sugar

Thanks for the tips Heather!