pumpkin lush pie

Let fall commence!

In college, my chocolate version of this tasty dessert was my go to. When I discovered pumpkin pudding last year, I transformed my recipe and the outcome was scrumptious.

Pumpkin Lush Pie

2 packages of pumpkin pudding mix
1 graham cracker crust, extra filling
1 8 oz. cream cheese, softened
1 cup of powdered sugar
1 cup of milk
1 package of whipped topping
nutmeg to sprinkle on top

For the first layer, mix cream cheese, 1 cup of whipped topping and powdered sugar. Add the powdered sugar as you go to avoid bathing in it. You could also add more or less sugar based on your preferences. Once the first layer is mixed, spread in the bottom of the graham cracker crust.

For the second layer, combine the pumpkin pudding mix and milk until thickens. I gradually add the milk to obtain my desired consistency. Sometimes I add a little less milk. Once this layer is mixed, spread over cream cheese layer.

Finally, use the remaining whipped topping to cover pumpkin layer. Sprinkle with nutmeg. Chill for 1-2 hours and then serve.

Note: You could use any pudding flavors you like year round.

This recipe is so easy to pull together and quite tasty! Enjoy.

Happy Fall Y'all!

happy fall

One of my favorite fall time activities has to be pumpkin carving. I love scooping out the gooey mess to roast pumpkin seeds and then enjoying a candlelit pumpkin that night. Cooler temperatures in Florida typically do not start until November or December but this year we got a cold front in October which made pumpkin carving all that much better. Cool temps, coffee, pumpkin goo, and a few of my fellow Tampa Chi Omega Alumnae sisters equaled one great afternoon.

For this party, I broke out my favorite fall pumpkin dip recipe which is perfect for any gathering this time of year or to serve on Thanksgiving. 

 

happy fall y'all!

Pumpkin Pie Cake

When I first read this recipe, I thought it was an interesting idea. After making this scrumptious thing, I would like to declare it brilliant. This is a happy blend of pie and cake in one delicious wrapping. My colleagues at work are often my test tasters for new recipes and this was was such a hit that staff requested it for an upcoming potluck. This is not a waist watcher but it sure is a good holiday indulgence.

This is sure to be the hit of your next dinner party, Enjoy!

Pumpkin Pie Cake
1 - 29 ounce can pumpkin

4 eggs

13 ounces evaporated milk

1 1/2 cups sugar

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg (or you can substitute all spice)

1 - 2 layer yellow cake mix

1 cup (2 sticks of butter), melted

1 cup chopped pecans

Whipped cream for garnish

Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Pour into a greased 9x13 pan cake pan. Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix. (Variation: I took a whisk and mixed in the cake mix a bit) Sprinkle with the pecans. Bake at 350 degrees for one hour. Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream, if desired.

Makes 15 Servings

Recipe Courtesy of Add Another Place Setting, Junior League of NWA Cookbook. To purchase a book, visit JLNWA at http://www.juniorleaguenwa.org.

Pumpkin Dip with Gingersnap Cookies

The dip queen is back to bring you a fall favorite. One of my favorite pumpkin dishes is this pumpkin dip. Many of my cookbooks feature this delicious sweet treat but it is especially yummy from page 81 of the Junior League of NWA Cookbook. This dish is simple, inexpensive, and the perfect addition to your holiday table.

Pumpkin Dip

16 oz. of cream cheese, softened

3 cups of confectioners sugar

1 tablespoon of cinnamon

1 tablespoon of ginger

30 oz. canned pumpkin

Gingersnaps

Hint: The recipe does not call for it but I like to add a little dash of all spice.

Blend the softened cream cheese and confectioners sugar. Add cinnamon, ginger, and pumpkin. Mix well and chill for 1 hour. Serve with gingersnap cookies.

Pumpkin Muffins

This morning I woke up to a cool 60 degrees and what I hope is the start of the fall season. I am thrilled for the rich colors and to be wrapped up in scarves. One of my favorite things about fall is the food - warm, hearty, rich, and sweet. Pumpkin is something I enjoy most about fall so I could not resist breaking out my favorite Pumpkin Muffin recipe.

Ingredients

3 cups unbleached self rising flour

3 cups sugar

2 teaspoons cinnamon

1 teaspoon vanilla extract

1 cup vegetable oil

2 cups canned or fresh pumpkin

4 eggs

1 1/2 cups golden raisins (optional)

Courtesy of Vera Bradley Cookbook, page 103.

Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Sift the four, sugar, and cinnamon in a large bowl. Make a well in the middle and add the vanilla, oil, pumpkin, and eggs. Beat well.

Using an ice cream scooper, fill muffin tins 2/3 full with mixture. Bake 20 minutes or until a toothpick inserted comes out clean. Enjoy for breakfast or desert with a warm cup of coffee.

I like to collect muffin liners to add a little extra decoration when baking cupcake, cornbread or muffins. I keep them in this fun hat box to add a little extra color in my pantry. We can always add a little extra something for us to enjoy or to give to our loved ones.