Easy Pumpkin Recipes For the Holidays
I have always loved pumpkin recipes...especially throughout the holidays. Of course, I love pumpkin pie. But there have been other pumpkin recipes I've shared with my house and friends. These recipes have turned out to be some of my beloved holiday treats. I love the smell of pumpkin cooking in my kitchen. When I'm baking for the holidays, I regularly light a merge of candles to generate more of a cozy ambiance and it no ifs ands or buts gets me in the holiday baking mood.
Easy Pumpkin Recipes For the Holidays
If you are a fan of pumpkin pie, you will love these recipes as well
Maple Glazed Pumpkin Cheesecake
Ingredients
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1 (14 oz. Can condensed milk (not evaporated milk)
3 (8 oz.) holder cream cheese, softened
1 (16 oz.) can pumpkin
3/4 cup maple syrup
3 eggs
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
Directions
Heat oven to 300 degrees F. merge graham cracker crumbs, sugar, and butter. Press firmly on bottom of 9-inch springform pan.
Beat cream cheese until fluffy. Gently beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, and nutmeg. Mix well. Pour into ready pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.
Maple Glaze:
Combine 2 tablespoons water and 4 teaspoons cornstarch. In a small saucepan, melt 2 tablespoons butter. Add remaining 1/2 cup maple syrup and cornstarch mixture. Cook and stir until slightly thickened. Add 1/2 cup chopped walnuts and 1/2 cup raisins. Cool slightly. Spoon over cheesecake. Makes one 9-inch cheesecake.
Holiday Walnut Pumpkin Pie
Ingredients
1 (6 oz.) Keebler "ready crust" graham cracker pie crust
1 (14 oz.) can condensed milk (not evaporated milk)
1 (15oz) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg, and salt
2 tablespoons flour
1/4 cup brown sugar
2 tablespoons butter
1 cup chopped walnuts
Directions
Heat oven to 425 degrees F. merge pumpkin, condensed milk, eggs, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 minutes. Take off pie. Reduce oven climatic characteristic to 350 degrees F.
Mix sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle walnut composition over pie.
Bake 40 minutes at 350 degrees F or until knife inserted comes out clean.
Cinnamon Pumpkin Cookies
Ingredients
1 cup canned pumpkin
1 cup sugar
1 tablespoon grated orange peel
1/2 cup shortening
1 teaspoon baking powder
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped pecans (optional)
Directions
Heat oven to 375 degrees F. Mix pumpkin, sugar, shortening, and orange peel. Stir in flour, baking soda, baking powder, salt, and cinnamon. Stir in raisins and nuts.
Round dough by teaspoonfuls onto ungreased cookie sheet. Sprinkle cookies lightly with cinnamon. Bake until light brown, 8 to 10 minutes. Immediately Take off from cookie sheet. Cool. Makes about 4 dozen cookies.
Important note: If using self-rising flour, omit baking powder, baking soda, and salt.
Christmas Pecan Pumpkin Roll
Ingredients
1 cup finely chopped pecans
3 Eggs
1 cup sugar
1 cup flour
T cup canned pumpkin
2 teaspoons cinnamon
1 teaspoon baking soda
For Cream cheese filling:
1 1/2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup margarine
3/4 tsp. Vanilla
Directions
Cream cheese filling: Beat 1 1/2 cups powdered sugar, 1 pkg. (8 oz.) cream cheese, softened; 1/4 cup butter softened; and 3/4 tsp. Vanilla on medium speed until smooth.
Heat oven to 375 degrees F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously. Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored.
Gradually beat in granulated sugar and pumpkin. Gently add flour, baking soda and cinnamon,beating just until batter is smooth.
Pour into pan. Sprinkle with pecans. Bake 10 to 15 minutes or until knife or toothpick inserted in town comes out clean. Immediately loosen from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully Take off foil. While hot, Carefully roll cake and towel from narrow end. Cool on wire rack.
Unroll; spread with Cream Cheese Filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake. 10 to 12 servings.
Enjoy these pumpkin delights with your house and friends. See if they can come up with even more recipes.
Happy holidays!
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