PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN WALNUT CRISP
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8 or 9 inch skillet.
- In a medium bowl whisk together pumpkin puree, maple syrup, vanilla extract, eggs, oat milk, pumpkin pie spice, freshly grated lemon zest and ginger and salt.
- In a separate bowl combine oats, whole-wheat pastry flour, light brown sugar, pumpkin pie spice and cinnamon and salt. Melt the butter in the microwave in increments of 15 seconds, until slightly melted but not all the way. Use your hand or a fork to work it into the oat mixture until crumbly and combined.
- Add about half of the mixture to the bottom of the pan. Pour the pumpkin mixture over top until completely covered. Add the rest of the oat crumble on top of the pumpkin layer and bake for approximately 30-35 minutes until the filling is set.
- Let cool, top with ice cream or whipped cream and enjoy.
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
PUMPKIN CRISP WITH WALNUT CRISP TOPPING
Another recipe from one of my many food magazines. Wanted a safe place to keep it until I have time to try it.
Provided by Kerena
Categories Dessert
Time 1h5m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease an 8" square baking dish.
- In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
- In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
- Sprinkle topping evenly over pumpkin mix.
- Bake for 45-50 minutes or until center is set and topping is golden brown.
- Serve warm with whipped cream and cinnamon if desired.
Nutrition Facts : Calories 448.8, Fat 20.1, SaturatedFat 8, Cholesterol 109.1, Sodium 122.6, Carbohydrate 63.1, Fiber 2.3, Sugar 46.9, Protein 8.2
PUMPKIN CRISP
If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.
Provided by Bunny
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
- In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
- In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 61.4 mg, Fat 15.3 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 391.7 mg, Sugar 28.9 g
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