Spiced Pumpkin Warm Up Food

SPICED PUMPKIN WARM-UP

Spiced Pumpkin Warm-Up image

Make this drink your own! You can add coffee or even alcohol if you want an extra kick. I've also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. -Andrea Heyart, Aubrey, Texas

Provided by Taste of Home

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 cups half-and-half cream
3 tablespoons sugar
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Whipped cream and additional pumpkin pie spice

Steps:

In a small saucepan, combine cream, sugar, pumpkin and pie spice; cook and stir over medium heat until blended and heated through. Remove from heat; stir in vanilla. Top servings with whipped cream and additional pie spice.

Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.

SPICED PUMPKIN BARS

Spiced Pumpkin Bars image

These are called bars but I always make it like a cake and slice it into pieces. When I take this to gatherings, especially during the Thanksgiving and Christmas season, I always get rave reviews and always come back home with the tray empty. I found this recipe on MSN about five years ago and the recipe is credited to Better Homes and Gardens. This recipe is also really easy to cut in half to make a family-sized dessert.

Provided by cyaos

Categories Dessert

Time 50m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 (15 ounce) can pumpkin
1 2/3 cups granulated sugar
1 cup cooking oil
3/4 cup pecans, chopped (optional)
1 (11 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar, sifted

Steps:

Preheat oven to 350°F.
In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
Spread batter into an ungreased 15x10x1 baking pan.
Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.

Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.2, Cholesterol 50.4, Sodium 178.2, Carbohydrate 33.9, Fiber 0.5, Sugar 24.4, Protein 3.1

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