Tuesday, September 9, 2008

Pumpkin, pumpkin, pumpkin!!!!!

I seriously cannot get enough pumpkin in the fall. I love pumpkin!!!! The leaves here in Pennsylvania have started to change colors. It is really beautiful, but it brings out my craving for pumpkin! I just bought some pumpkin spice hershey kisses (s0 g00d by the way), and I have already tried out two new pumpkin recipes and it is only the beginning of September. So I am posting these two recipes because we thought they were both delicious, and I will probably post some more before fall is over. And if anyone else has any good pumpkin recipes I would love to see them!

Pumpkin Pancakes

2 cups pancake mix (any brand works)
3 tablespoons brown sugar
2 teaspoons cinnamon (I used one of cinnamon and one of pumpkin pie spice)
1 1/2 cups milk
1 cup pumpkin, mashed
1 egg
spray oil

Mix together milk, pumpkin and egg.
In a separate bowl mix together the pancake mix, brown sugar and cinnamon.
Stir the flour mixture into the pumpkin mixture just enough to combine.
Poor batter onto a hot, greased frying pan or skillet using approximately 1/4 cup for each pancake.
Flip the pancake when the bubbles begin to pop and bottom is brown. Brown on second side, serve.

These were so good. I threw an handful of chocolate chips in ours this morning as a special treat for my kids. They gobbled them up really fast!

Snappy Pumpkin Dessert

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter melted
1 package (8 ounces) cream cheese
1/2 cup powdered sugar
2 tablespoons milk

3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
additional whipped topping (opptional)

In a large bowl, combine gingersnap crumbs and butter; press into a greased 13 by 9 inch baking pan. Bake at 325 for 10 minutes. Cool.
In a mixing bowl, beat the cream cheese, powdered sugar and milk until smooth. Spread over the crust.
In another mixing bowl, whisk milk and pudding together for 1 minute. Add pumpkin and pie spice; whisk until well blended. Fold in whipped topping. Spread over the cream cheese layer. The recipe said to refrigerate for at least *3 hours. Cut into squares and garnish with whipped topping if desired.
*Ours was still softer than we wanted it to be after the 3 hours so we froze it for a few hours after that. It was a cool, yummy, spicy treat.

1 comment:

Marilyn said...

I love fall, too! Sweaters, and soups & stews, and baking, and it's just the best time of year for cooking, in my humble opinion!!