Pumpkin Pie Martinis

Pumpkin Pie Martinis bloglifted, haven't tried yet
2 parts Absolut Vanilla vodka
1 part pumpkin schnapps
Splash of cream
Shake all the ingredients in a cocktail shaker with ice. Strain into a martini glass. Sprinkle with nutmeg and garnish with a cherry

or
1.25 oz. Vanilla Vodka
1.25 oz. Pumpkin Smash (if you can find it)
.5 oz. Milk
1 tsp. Sugar
1 tsp. Cinnamon
Mix in vanilla vodka, pumpkin smash, milk and ice in a martini shaker
2.) Shake well
3.) Mix sugar and cinnamon together and add to rim of martini glass
4.) Strain into the martini glass rimmed with the cinnamon and sugar mixture

or (my personal fave) bloglifted
1 cup Libby's Easy Pumpkin Pie Mix
1 cup half-and-half

or
3/4 cup half & half
1/4 cup Bailey's Irish Cream
1 1/2 cup brown sugar
1 teaspoon molasses
2 ounces spiced rum, plus a little extra
A pinch of nutmeg
In a blender, puree the pumpkin pie mix together with half-and-half. One cocktail uses 2 ounces of the pumpkin mixture; the rest can be reserved in the refrigerator. Spread the brown sugar out on a saucer. Dampen the rim of a martini glass with a little rum and then coat the rim in brown sugar. Drizzle molasses in glass. Set aside. In a cocktail shaker, combine 2 ounces pumpkin pie base, 2 ounces spiced rum and ice. Shake until well-chilled and then strain into the prepared martini glass. Sprinkle with a little nutmeg and serve. *i've also been known to bake up sweetened (sometimes just sugar, sometimes cinnamon and sugar) strips of pie crust to serve alongside this*not a pumpkin pie martini, but still very yummy

Pumpkin Ice Cream

Pumpkin Ice Cream http://blessusolord.blogspot.com/

14 oz. can of pumpkin
1 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/4 cup maple syrup
1 cup milk
2 cups whipping cream

Mix ingredients, chill thoroughly, and pour
into Ice Cream Maker

Pumpkin Pancakes

Pumpkin Pancakes by Betty Crocker
2 1/3 cups Original Bisquick® mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

1. In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Pumpkin Cream Muffins

Pumpkin Cream Muffins http://mixingandmeasuring.blogspot.com/
1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened (I used about 5 oz. of fat-free cream cheese)
Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.

Pumpkin Milkshakes

Pumpkin Milkshakes bloglifted from
http://barefoot-in-the-kitchen.blogspot.com/2007/10/pumpkin-milkshake-experiment.html
2 scoops vanilla ice cream
2 tbsp. canned pumpkin
1/2 cup milk
cinnamon

If you really like pumpkin pie, or the taste of pumpkin, you will really like these. If not, I'd substitute the canned pumpkin for two generous squirts of Hershey's chocolate syrup.

4 Layer Pumpkin Cake

4 Layer Pumpkin Cake by Kraft
1 pkg 2 layer yellow cake mix
15 oz can pumpkin
1/2 c milk
1/3 c veg. oil
4 lg eggs
1 1/2 t pumpkin pie spice
8 oz cream cheese softened
1 c powdered sugar
8 oz tub Cool Whip, thawed
1/4 c caramel topping
1/2 c pecans

1. Preheat oven to 350. Grease & flour 2 9" round cake pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs, & 1 t spice in large bowl with electric mixer on medium until well blended. Pour evenly into pans.
2. Bake 20-22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese on medium until creamy. Add powdered sugar, remaining pumpkin, & remaining spice. Mix well. Stir in Cool Whip.
3. Cut each cake in half horizontally. Spread cream cheese mixture between layers (not on top).
4. Put cake together. Drizzle top with caramel & pecans. Store in fridge. 16 servings!

Pumpkin Pie Crunch

Pumpkin Pie Crunch oh so yummy
1 box yellow cake mix (I've used white)
1 can pumpkin
12 oz evaporated milk
3 eggs
1 1/2 c sugar
4 t pumpkin pie spice
1/2 t salt
1 to 1 1/2 c butter, melted
whipped topping (opt)
1 c pecans (opt)

1. Preheat oven to 350
2. Combine pumpkin through salt in a mixing bowl.
3. Spray 13x9 glass dish and pour combined ingredients in.
4. Sprinkle dry cake mix over the top. Drizzle butter over the top.
5. Bake 50-55 minutes until golden. They are great warm!

Pumpkin Pie Dip

Pumpkin Pie Dip
8 oz cream cheese, room temp
1 c canned pumpkin
1/2 c packed brown sugar
1 1/2 T orange juice
2 t cinnamon
2 t cloves

Whip together until fully combined and smooth. Serve with gingersnaps.

Frosted Pumpkin Bars

Frosted Pumpkin Bars by http://mylifeasmamajodi.com/
1 c sugar
2 lg eggs
1 c canned pumpkin
½ c veg. oil
1 c flour
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ c confectioners’ sugar
¼ c cream cheese
2 TBSP butter, softened
½ tsp vanilla extract

Preheat oven to 350. Greae 9 inch square pan. Prepare cake, In bowl, with mixer at med speed, beat sugar and eggs 2 min. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder and salt, beat 1 minute.

Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in middle comes out clean. Cook cake in pan on wire rack.

Prepare frosting: in bowl, with mixer at low speed, beat confectioner’s sugar and remaining ingredients 2 minutes or until fluffy, use to frost cake.

Crock Pot Cream Cheese Chicken

We're trying this recipe for the first time tonight. It sure smells great!
For more CP recipes, visit Sandra.


Crock Pot Cream Cheese Chicken (from Crock Pot 365)
1 can cream-of-something soup
1/2 cup chicken broth
frozen chicken pieces
packet of Italian salad dressing mix
2 cloves minced garlic
block of cream cheese (to add later)




The Directions.


Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta

UPDATE:
This was a good dish. I served it over some pasta but it would be good over rice too. My 13 month-old liked it as well as my 4 year-old (the almost 3-year old won't eat much).
Something else I liked about this dish was how few dishes it messed up. Since my husband works nights, I rarely have time to clean the kitchen after dinner but tonight, clean-up was a breeze!

Idea: Substitute the Italian dresing seasoning with Ranch!

Pumpkin Spiced Latte

Originally posted on Aggieland Mommy September 14, 2007.
While passing through Target last night I noticed that it's time for Pumpkin Spiced Lattes again. Knowing that Starbucks is out of our budget, I found this recipe online. I haven't tried it yet but the reviews looked good.

Pumpkin Spiced Latte allrecipes.com
1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice

Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice

Libby's Famous Pumpkin Pie

Originally posted on Aggieland Mommy November 16, 2007
So I am planning the menu for Thanksgiving as well as the grocery list. I am pretty much just copying all the ingredients from my blog and pasting them to a word document and "voila", a grocery list. It seems that using this recipe may be a cop-out, I don't know. I suppose if it's not broken, don't fix it. I'll use this recipe until another one comes along. Besides, who am I kidding, with a 3 year old, a 20 month old, and being 8 months pregnant, do I really think I can juggle the entire meal plus fancy schmancy pies and crusts? I'll worry about it when the kids are old enough to help.

3/4 c. sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 lg eggs
1 can pure pumpkin
12 oz evaporated milk
9" pie shell, unbaked

1. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
2. Beat eggs in mixer bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until knife comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Millionaire Pie

Millionaire Pie
9 " baked pie shell
2 eggs
1 lb powdered sugar
1/2 c butter, softened
1 c whipping cream
20 oz crushed pineapple, drained
1 c chopped pecans

1. Beat eggs until light. Add sugar gradually then add softened butter. Beat until smooth.
2. Pour into shell.
3. Whip the cream, fold in drained pineapple & nuts. Pour into pie crust.
4. Chill until firm.

Pasta with Creamy Pumpkin Sauce

Pasta with Creamy Pumpkin Sauce by Kraft
16 oz penne, uncooked
8 oz cream cheese, cubed
1 c grated Parmesan cheese
1/2 c butter
1/2 c milk
1 c canned pumpkin (to use leftover pumpkin, see other pumpkin recipes)
1/2 t ground red pepper
ground nutmeg

1. Cook pasta as directed.
2. Meanwhile, place cream cheese, parmesan, butter, and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently.
3. Add pumpkin & spices; cook until thoroughly heated; stirring frequently.
4. Add pasta & toss lightly. Serve topped with additional Parmesan cheese if desired

Key Lime Pie

Key Lime Pie by Weight Watchers 3 points
1 ready crust reduced fat graham cracker crust
1 pkg 4 serv size sugar free lime jello
1/4 c boiling water
2 containers 6 oz ea key lime pie flavored light yogurt
8 oz fat free whipped topping, thawed

1. In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired.