Autumn Pumpkin Crisp Wcreamy Frosting Food

AUTUMN PUMPKIN PIE

Steps:

• 1. In bowl, beat all ingredients together with mixer. Pour in a 9 inch unbaked pie shell. Bake 375 degrees for 50-55 minutes. Use toothpick to check for doneness.

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

PUMPKIN CRISP

Steps:

• Preheat oven to 375°F. Grease a 9x13-inch baking pan. Set aside.
• Whisk the eggs and both sugars together in a large bowl until smooth.
• Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.
• Pour pumpkin filling into the prepared baking pan.
• Add all the crisp ingredients in a small bowl and stir until combined.
• Sprinkle crisp mixture evenly onto the top of the pumpkin filling
• Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
• Remove from the oven and let cool for 5 minutes before serving.
• Serve warm with ice cream or whipped cream, if desired.

AUTUMN PUMPKIN CRISP W/CREAMY FROSTING

Steps:

• Heat oven to 350°.
• Line bottom, sides of 9 x 13 pan with waxed paper.
• Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
• Pour dry cake mix over mixture.
• Evenly place nuts into mix.
• Spoon the melted butter over nuts evenly.
• Bake 50-60 minutes.
• Invert into tray and peel off waxed paper.
• Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

PUMPKIN BARS

Steps:

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.