Basic Pumpkin Pie
1 1/2 cups Cooked, strained pumpkin or canned
2/3 cup Sugar 1/4 cup Brown
1 1/2 cups Evaporated Skim Milk
3/4 teaspoon Cinnamon 1/8
teaspoon Ground cloves
1/4 teaspoon Ginger 1
teaspoon Grated Orange Peel
1/4 teaspoon Nutmeg 1/4
1 Unbaked Pie Shell
Preheat oven to 425 degree.
Mix pumpkin, sugars, orange peel and spices in large bowl.
Add evaporated milk and eggs.
Mix all ingredients well
Pour pumpkin filling into pie shell.
Bake at 450 degrees for fifteen minutes.
Reduce heat to 350 degrees and bake for 45 minutes more.
TIP: If crust begins to get too brown, loosely cover crust only with
Pumpkin Cake Roll
3 eggs 1 cup sugar
2/3 cup canned solid pack pumpkin 1 tsp. lemon
3/4 cup flour 1 tsp. baking powder 2
1 tsp. ginger 1/2 tsp. nutmeg 1/2
2 cups powdered sugar 8 oz. pkg. cream cheese,
1/4 cup butter, softened 2-3 Tbsp. heavy cream
1 tsp. vanilla
Preheat oven to 375 degrees F. Line a 15x10" jelly roll pan with waxed
paper and grease paper. Set aside. In large bowl, beat eggs on high
speed for 5 minutes, until light yellow and fluffy. Gradually beat in
granulated sugar. Stir in pumpkin and lemon juice and beat until smooth.
Sift flour with baking powder, cinnamon, ginger, nutmeg, and salt. Fold
the flour mixture into the pumpkin-egg mixture. Spread cake batter in
prepared pan, and bake at 375 degrees for 10-15 minutes, or until cake
springs back when lightly touched in center.
Remove cake from oven and carefully loosen edges from the pan with a
knife. Immediately turn cake onto a kitchen towel that has been heavily
sprinkled with powdered sugar. Roll towel and cake together, starting at
short end. Let cool on wire rack.
In medium bowl, combine powdered sugar, softened cream cheese, softened
butter, 2 Tbsp. cream, and vanilla, and beat until fluffy. Add more
cream if necessary to reach desired spreading consistency. Carefully and
gently unroll cake and spread filling over cake. Roll up cake again,
using towel to help roll, being careful not to roll towel into cake.
Cover cake tightly with plastic wrap and refrigerate until ready to
To garnish cake, top with whipped cream or frozen thawed whipped
topping. Drizzle with caramel ice cream syrup and sprinkle with chopped
pecans, toasted coconut, or toasted pumpkin seeds. Serves 8-10
Other Dessert Recipes
Pumpkin Dessert Squares
Snappy Frozen Pumpkin
Pumpkin Bread Pudding
Various Pumpkin Recipes
Pumpkin Caramel Mousse
Pumpkin Hazelnut Pie
Pumpkin Patch Ice Cream
Pumpkin Yogurt Pie
Pumpkin Meringue Pie
Fluffy Whipped Pumpkin Upside-Down Cake