Do you have a good recipe using pumpkin filling?

HeatherRyan · October 2008

Besides pumpkin pie.

kevschickee2 · October 2008

well if you mix a can of plain pumpkin with a spice cake mix and 2 egg whites you have a healthier cake and it is so good. This cake reminds me of gingerbread

r9stedt · October 2008

I used white chocolate chips AND regular. ? I also doubled the recipe and just used the 15 oz pumpkin can. ?DELISH. ?This is the 'single' recipe. ?(P.S. ?I brought some to school today and the teachers are raving about them.) ? Thank you, Jamaica!

?

INGREDIENTS (Nutrition)1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

DIRECTIONSCombine pumpkin, sugar, vegetable oil, and egg.

In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

Dissolve the baking soda with the milk and stir in.

Add flour mixture to pumpkin mixture and mix well.Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

AnnapolisLari · October 2008

Plain pumpkin or the already mixed filling?

My suggestion is to go to the manufacturer's web site. They usually have tons of recipes for their products.

lilpiglet · October 2008

i have made pumpkin bread and pumpkin rolls before using pumpkin filling, but i dont know the recipes off the top of my head Huh?

eclaires · October 2008

Today I'm going to make pumpkin cupcakes w/ canned pumpkin.

https://www.marthastewart.com/recipe/pumpkin-cupcakes

I think I'm going to use a cream cheese filling recipe from a black bottom cupcake recipe and make pumpkin cupcakes w/ the cream cheese filling.

Angela814 · October 2008

There's a recipe for pumpkin bread in my curling club cookbook. I plan on making it today.

PUMPKIN BREAD

4 eggs, beaten
3 c sugar
1 tsp cinnamon
1 tsp nutmeg
1 c Wesson oil
1 (15 oz) can pumpkin
2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 tsp cloves
2/3 c water
3 1/2 c flour

Combine all ingredients in a large bowl; mix thoroughly. Divide batter evenly between 3 greased loaf pans. Bake at 325 degrees for 1 hour. Remove from pans and cool on racks.

Sulla · October 2008

This recipe is KILLER. It's become a T'giving staple for us:

Pumpkin Bread Pudding with Caramel Sauce Bon App?tit | November 2000

Wildfire, Oak Brook, IL

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago."

Do as the restaurant does, and serve this with sweetened whipped cream.

Yield: Makes 6 servings

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding:

Preheat oven to 350?F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Meanwhile, prepare caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

kelly&paul · November 2008

not sure how I found this, but marking to make some of these later.

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Do you have a good recipe using pumpkin filling?

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