Tuesday, October 15, 2019

Got a Hideout Chosen? The Pumpkins Are Coming - RUN!

I've noted for several years now (not that I'm slow or anything) that Trader Joe is clearly entered in some kind of contest to see if they can have a bigger variety of pumpkin products on offer than any other market in America.  They have placed well but they have also challenged me (whether they know it or not and strongly suspect "not") to come up with more.  

The Soroptimists of Big Bear, CA, have come to my rescue with a created-by-members cookbook.  Let us quit adieu-ing and get with it.

24 gingersnaps lining a pie plate - just buy a gingersnap crust; let's not go nuts here
1 cup pumpkin
1/2 cup of sugar
1/2 teas. cinnamon
1/2 teas. ginger
1/4 teas. nutmeg
1 qt. vanilla ice cream
Beat all of the pumpkin, ice cream and spices together; spread smoothly over pie crust
Freeze.  Optional serving topping - garnish with whipped cream

1 large can pumpkin
1 1/4 cups sugar
2 teas. cinnamon
1/2 teas. ginger
1 teas. nutmeg
1 13 oz. can evaporated milk
3 eggs beaten
1 box yellow cake mix (with pudding is okay to use)
1 cup chopped nuts - walnuts?  Pecans?  As your fancy flies you.
1 cup melted butter.
Mix the pumpkin, spices, evaporated milk and eggs until well blended.
Pour into a buttered 9x12 baking pan (sounds like a meatloaf pan to me)
Sprinkle the cake mix over the top, sprinkle nuts
Drizzle the melted butter and bake at 350 for one hour.
Prep time - 25 minutes, bake time 1 hour.

Two recipe down' three to go.

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