All Things Pumpkin - KCTV5

All Things Pumpkin

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 All Things Pumpkin
Courtesy of Aunt Mary's Cookies

Pumpkin Cookies

Ingredients:
1 cup shortening
1 cup pumpkin
1 egg
1 cup sugar
2 cups flour
1 tsp baking Soda
1 tsp cinnamon
½ tsp salt
1 cup raisins (optional)

Directions:

Preheat oven to 375 degrees.  Cream shortening, pumpkin, egg and sugar together.  Sift flour, baking soda, cinnamon and salt together and add it to the creamed mixture.  Add Raisins last if desired.  Drop by the teaspoon onto a cookie sheet.  Bake for 10-12 minutes.

Icing for cookies:

1 cup powdered sugar
1 tsp vanilla
3 tsp butter
4 Tbsp milk
½ cup packed brown sugar

Directions:

Cook all ingredients together over medium heat.  Bring to a boil and cook for one minute stirring constantly.  Spoon onto cookies as you take them out of the oven. 


Pumpkin Chili

Ingredients:

2 lbs hamburger
1 medium white onion, chopped
1 cup pumpkin
2 cans diced tomatoes (I like to use chili tomatoes)
1 can red kidney beans
1 can chili beans
1 cup beef broth
2 Tbsp chili powder
2 tsp pumpkin pie spice
2 tsp brown sugar
1 ½ tsp salt
1 tsp pepper

Directions:

I large pot brown off hamburger with the chopped onion.  Drain excess grease off of the hamburger.  Add in the remaining ingredients and stir well to mix.  Bring to a boil and reduce heat to simmer.  Allow to simmer for at least an hour.  (This can also be made in a crock pot, just add the cooked hamburger into the crock pot with the remaining ingredients and cook on low for 4-6 hours.)

Garnish with cheese and sour cream if desired.


Pumpkin Spice Rice Crispy Treats

Ingredients:

4 cups marshmallows
½ tsp pumpkin pie spice
½ tsp cinnamon
3 Tbsp butter
¼ cup pumpkin
6 cups Rice Krispies Cereal

Directions:

In large pan melt butter, add the marshmallows.  When the marshmallows are melted, add the pumpkin and spices.  Remove from the heat and add in the cereal. and stir.

Pour the mixture into a greased 9 x 13 baking pan and flatten out into the pan.  Allow it to completely cool before cutting and serving.


Pumpkin Pecan Pie Cheesecake 

Ingredients:
Pie Crust:
Use your favorite crust recipe or use a already prepared pie crust

Cheesecake Layer:
8 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
1 egg

Pumpkin Pie Layer:
1 2/3 cup pumpkin puree
1 cup evaporated milk
½ cup packed brown sugar
¼ cup granulated sugar
1 Tbsp flour
1 tsp vanilla extract
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ teaspoon ground allspice
2 eggs, lightly beaten

Pecan Pie Topping:
1 cup pecans coarsely chopped
¼ cup granulated sugar
¼ cup packed brown sugar
1/3 cup corn syrup
1 tsp vanilla extract
2 eggs beaten
½ tsp salt
2 Tbsp melted butter

Directions:

Prepare your favorite pie crust recipe, pre-bake the crust for 15-20 minutes or until the edges are just golden.

For the rest of the pie you will want your oven preheated to 350 degrees.

1.        In a medium bowl prepare the cheesecake layer, beat the cream cheese until smooth.  Beat in ¼ cup sugar, then add vanilla and egg.  Beat mixture till smooth

2.       Poor cream cheese mixture into the bottom of the prebaked cooled pie crust.  Freeze for 15-20 minutes.

3.       Make the Pumpkin pie layer in the meantime.  Combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar, flour, brown sugar and all the spices.  Mix thoroughly until uniform.

4.       Remove the pie crust from the freezer and a pour the pumpkin mixture over the cream cheese layer.

5.       Freeze for another 15-20 minutes.

6.       In the meantime make the pecan pie topping.  Combine the eggs, sugar, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in the pecans.  Remove pie from the freezer and carefully spoon the pecan layer over the pumpkin layer.

7.       Bake on the middle rack of the preheated oven.  Cover the edges of the pie crust with foil so that the edges do not over brown.  Bake for 60-70 minutes, checking every 20 minutes.  It will be sturdy but still jiggly in the middle when ready.  It will be dark and bubbling.

8.       Allow to cool at room temperature, then refrigerate for several hours to overnight before slicing and serving.

9.       Garnish with chocolate drizzle and whipped cream if desired.

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