Aunt Judys Pumpkin Dessert Food

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JUDY'S PUMPKIN MUFFINS



Judy's Pumpkin Muffins image

These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!

Provided by Hope Clayton

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 36

Number Of Ingredients 8

3 cups self-rising flour
2 ½ cups white sugar
2 tablespoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
⅔ cup vegetable oil
2 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
  • Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
  • Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 23.7 g, Cholesterol 20.7 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 168.8 mg, Sugar 15.1 g

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE



Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

  • Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
  • Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
  • In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
  • Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
  • Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

THAT PUMPKIN STUFF--PUMPKIN DESSERT



That Pumpkin Stuff--Pumpkin Dessert image

This stuff is killer...easy and OH SOOOOOO delicious. I made it twice in the first two weeks I've had the recipe!

Provided by Sherrybeth

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (16 ounce) can pumpkin, not pumpkin pie mix
1 (5 ounce) can evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup butter, melted
1 (18 ounce) duncan hines butter recipe cake mix
2 cups pecans, chopped
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 cups Cool Whip

Steps:

  • Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.
  • Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.
  • Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.
  • Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.
  • Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.
  • COOL COMPLETELY.
  • Topping:.
  • Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.
  • Then mix in the Cool Whip. This mixture will be fairly thick.
  • Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.
  • Keep refrigerated.

Nutrition Facts : Calories 815.5, Fat 52.8, SaturatedFat 22.2, Cholesterol 78.9, Sodium 590.6, Carbohydrate 83.8, Fiber 3, Sugar 59.6, Protein 7.4

4 LAYER PUMPKIN DESSERT



4 Layer Pumpkin Dessert image

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Provided by LilPinkieJ

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
1 cup flour
1/2 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 cups whole milk, cold
2 (3 ounce) boxes instant vanilla pudding
1 cup fresh pumpkin
2 teaspoons cinnamon
4 ounces Cool Whip, remainder from 8oz container

Steps:

  • First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
  • Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
  • Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
  • Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

AUNT JUDY'S PUMPKIN DESSERT



Aunt Judy's Pumpkin Dessert image

This is for all those out there that eat pumpkin pie only because its Thanksgiving, not really because they love it. This recipe will make you want canned pumpkin stocked in your pantry year round! YUMMY! And the kids love it!

Provided by melly mel leggett

Categories     Dessert

Time 2h20m

Yield 1 9x13 dish of the good stuff

Number Of Ingredients 14

3/4 cup butter
1/4 cup of chopped walnuts
1 1/2 cups flour
1 (8 ounce) package cream cheese
1 cup sugar
1 cup Cool Whip
1 (16 ounce) can pumpkin
3 beaten egg yolks
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup sugar
1 (1/4 ounce) envelope of knox gelatin
3 separated egg whites
1/4 cup sugar

Steps:

  • Mix first 3 ingredients and spread into 9x13 inch casserole dish then bake for 30 minutes.
  • Cool.
  • Mix next 3 ingredients well and spread over cooled crust.
  • Refrigerate 1 hour.
  • Mix next 5 ingredients well and bring to a boil.
  • Dissolve gelatin in 1/4 cup of water and add to boiling mixture.
  • Turn heat down to warm.
  • Beat the three egg whites, gradually adding 1/4 cup of sugar until stiff.
  • Fold egg white mixture into slightly cooled pumpkin mixture and spread over the other 2 layers of the dessert.
  • Top with a generous layer of Cool Whip to finish off this yummy dessert.

Nutrition Facts : Calories 4825.6, Fat 269.9, SaturatedFat 160.3, Cholesterol 1181.9, Sodium 3043, Carbohydrate 554.1, Fiber 10.5, Sugar 376, Protein 72

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