Pumpkiny

Y'all ready for those pumpkin recipes?

Every year I make this pumpkin bread - which is very yummy, but I decided that I would try a new recipe this year.

Chocolate Pecan Pumpkin Bread

 Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups canned pumpkin
• 2 1/2 cups white sugar
• 1 cup vegetable oil
• 4 beaten eggs
• 1 cup chopped pecans
• 1 cup miniature chocolate chips

Directions

• Preheat oven to 350 degrees F , Grease two 8x4 inch loaf pans.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
• In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
               
*** It did not take 20-25mins to bake.  It took much longer! ***

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I also had a very yummy pumpkin pie at my mommy eGroup that my friend Amy made.  It was so good!   I had to come home, look up the recipe, and made it myself.  Delish!

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp.ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

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Last is a recipe that I haven't got the chance to try out yet but they look so easy and good. Once I get rid of the rest of these fall treats in my house I am going to give them a try.

Pumpkin Whoopie Pies 

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.)  Vanilla Flavor Instant Pudding

2 tsp.pumpkin pie spice

1 cup canned pumpkin
1/3 cup oil

1/3 cup water

3 eggs

1 pkg. (8 oz.)  Cream Cheese, softened

1 jar (7 oz.) Marshmallow Creme

1/3 cup finely chopped crystallized ginger

1/4 tsp.ground cinnamon

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2 cup Halloween sprinkles

 

 

Heat oven to 350ºF

 

  For "pies" - Beat first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each. 
Bake 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely

For icing - beat cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down.  Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated