Frozen Pumpkin Parfait Sqaures

1 1/2 c graham cracker crumbs
1/4 c butter, melted
1/4 c sugar
1/2 c pecans, finely chopped
1 qt vanilla ice cream
1 1/2 c pumpkin, mashed
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/3 tsp ground cloves
whipping cream
chopped pecans

Combine crumbs, butter, sugar and chopped nuts. Press mixture firmly against bottom and sides of 9" square pan. Bake at 375 degrees for 8 minutes. Cool.

Allow ice cream to soften until it becomes custardy. Stir in pumpkin, brown sugar and spices. Pile into cooled crust. Place in freezer until hard. Cover with foil to store.

Remove from freezer 20 minutes before serving, then cut into squares. Dollop with whipped cream and sprinkle with chopped nuts.

NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.

Pumpkin Apple Streusel Muffins

2 1/2 c flour
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples

Preheat oven to 350 degrees; prepare 18 muffin cups.

Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.

Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter

Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.

Bake 35-40 minutes at 350 degrees.

NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!

Pumpkin Spice Muffins

2 c pumpkin puree
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 tsp salt
2/3 c vegetable oil
3 eggs

Preheat oven to 350 degrees; prepare 12 muffin cups.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly without overmixing. Spoon into muffin cups.

Bake at 350 degrees for 20-25 minutes.

NOTES
Original source unknown, but this is just a basic pumpkin muffin recipe with perhaps more spices than most. I leave out the nutmeg in consideration of the boyfriend's preferences.

Pumpkin Spice Bread

2 c canned pumpkin
3 c sugar
1 c water
1 c vegetable oil
4 eggs
3 1/3 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 tsp ground cloves

Combine first 5 ingredients in a large mixing bowl; beat until thoroughly combined.

In a separate bowl, combine remaining ingredients. Slowly add dry ingredients to wet ingredients, beating until smooth.

Grease 2 loaf pans and dust with flour. Divide batter between the two pans. Bake at 350 degrees for 60-70 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10-15 minutes, then remove from pans to cool completely.

NOTES
Original source unknown.
This is my standard pumpkin bread. Good with chocolate chips or cranberries folded in.
Sometimes replace some of sugar with brown sugar, and/or some of oil with applesauce.

Pumpkin-Orange Spice Loaf

1 1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c sugar
1 c pumpkin puree
1/2 c milk
1/4 butter, softened
1 Tbsp grated orange rind
1/4 c orange juice
1 egg

Combine first 8 ingredients in a large bowl; make a well in the center. Combine remaining ingredients; whisk well. Add to flour mixture; stir until just moistened. Pour batter into a greased 8"x4" loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.

NOTES
From Cooking Light.
Untried.

Vegan Pumpkin Coconut Bread

3 1/2 c flour
2 c brown sugar
2/3 c white sugar
2 1/2 c pumpkin puree
1 c oil
2/3 c coconut milk
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2/3 c sweetened flaked coconut

Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut. Pour into two greased and floured loaf pans.

Bake at 350 degrees for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

NOTES
From Allrecipes.com
May make as muffins -- bake 25 minutes at 350 degrees.

Sweet Pumpkin Cookies

1 c butter, room temperature
1 c sugar
1 c pumpkin puree
1 egg, lightly beaten
1 tsp vanilla
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 c raisins

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla, and mix until well blended. Sift together the flour, baking powder, baking soda, salt and spices, and add to the mixing bowl. Stir well to for a soft batter and add raisins.

Drop by rounded teaspoonfuls onto baking sheets, allowing a little space for the cookies to spread as the bake. Bake for 10-15 minutes in 375 degree oven, until a toothpick inserted into center of cookies comes out clean and cookies just begin to brown slightly on the bottom.

Makes about 42 cookies.

NOTES
From Kim.
Untried.