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Old November 18, 2012   #61
Zana
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PUMPKIN BARS

This is from the Cooks.com website...

4 eggs
1 2/3 cup sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan. Also works well in cupcake tins or pumpkin-shaped tins.


Bake at 350°F for 25-30 minutes. Cool. Frost with cream cheese icing.

Cream Cheese Icing:
1 (3 oz) package of cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time, beating until smooth. Looks festive with food coloring added to the mixture.
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Old November 18, 2012   #62
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Pumpkin Cream Cheese Spread

This five-ingredient spread is ready in just 10 minutes, making it an ideal potluck dish if you're pressed for time. Pumpkin pie spice adds a slight kick.

Makes: 24 servings
Yield: 1-1/2 cups
Prep 10 mins
Chill 1 hr to 24 hrs

ingredients
1 
8 ounce package cream cheese, softened
1/2
cup canned pumpkin
1/4
cup sugar
3/4
teaspoon pumpkin pie spice
1/2
teaspoon vanilla

directions
1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

nutrition facts (Pumpkin Cream Cheese Spread)
Servings Per Recipe 24, cal. (kcal) 43, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 3, protein (g) 1, vit. A (RE) 155, sodium (mg) 28, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #63
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Teddy’s Pumpkin Dip

Ingredients:
1 (15 ounce) can 100% pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (5 ounce) box instant vanilla pudding
2 (8 ounce) containers Cool Whip, thawed

Directions:
1. In a large bowl, pour the pumpkin into the bowl
2. Using a hand mixer, add the cinnamon, cloves, ginger, and nutmeg and mix thoroughly
3. Now add the pudding and beat until thoroughly blended
4. Finally, mix in the Cool Whip
5. Best if chilled before eating, but don’t let that stop you!

You can use chips, saltines, and graham crackers. In fact, we like to dip those cute little graham crackers shaped like teddy bears in this dip. They are just the right size
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Old November 18, 2012   #64
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Pumpkin Patch Shake

one can pumpkin purée, 15 ounces
2 cups creamy vanilla ice cream
1 cup whole milk
1 cup graham cracker crumbs
2 tablespoons pumpkin pie spice
whipped cream

Add the pumpkin purée, ice cream, milk, graham cracker crumbs, and pumpkin pie spice to blender and blend until smooth and silky, about 30 seconds.
Pour into four glasses each 8 ounces.
Garnish each with a dollop of whipped cream.

Serves four.

Note: this is a great seasonal shake, perfect for fall weather
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Old November 18, 2012   #65
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Pumpkin Spice Syrup Recipe for Homemade Pumpkin Spice Lattes
#veganMoFo #vegan
By Kristi, October 10, 2012, In condiments, vegan, vegetarian, whole food

Home » condiments » Pumpkin Spice Syrup Recipe for Homemade Pumpkin Spice Lattes #veganMoFo #vegan

Apparently there’s been some sort of pumpkin spice syrup shortage at Starbucks, but I haven’t noticed, because I can make my own! It is absolutely fabulous in a pumpkin spice latte and also drizzled over ice cream (coconut milk ice cream is fantastic with this mixed in). I’m planning to make the kids some coconut milk push pops with pumpkin syrup swirled in later this week for their lunch boxes. Yum.

I’m so glad I found this recipe, because it’s incredibly simple and I can just keep the syrup on-hand to pour into my coffee whenever I like. My previous recourse for pumpkin spice lattes was this delicious crockpot recipe from Stephanie O’Dea. But that pretty much just makes lattes for the day, whereas the syrup makes lattes for weeks! Yum! I love, love, love it.

Pumpkin Spice Syrup
#veganMoFo #vegan

Yield: 1 pint

Ingredients
1 1/2 cups water
1 1/2 cups sucanat (or other natural sweetener)
4 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 cup pumpkin puree

Instructions
• Heat water and sucanat over medium-high heat until sugar dissolves.
• Do not boil.
• Add cinnamon sticks and whisk in remaining ingredients.
• Heat for about 5 minutes to marry flavors.
• Remove cinnamon sticks. Pour into a jar or other container.
• Add about a tablespoon of syrup to a cup of coffee with cream for a pumpkin spice latte or drizzle over ice cream.

Adapted from Pumpkin Spice Syrup
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