It’s PUMPKIN season!

It’s PUMPKIN season!

By Lori Mork

Kids love pumpkins

Kids love pumpkins

You’ve noticed them – wood smoke lingering in the air, fresh pine, crisp breezes, warm apple cider and cinnamon – the wonderful smells of fall.

Probably one of the most enticing aromas is the smell of pumpkin as ovens heat up and pies, breads and cookies emerge.

Here are a few mouth-watering pumpkin recipes – tested and approved – to help usher in the fall.



1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans
1 cup butter, melted


Heat oven to 350 degrees F. Grease bottom of 9 x 13? pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.




1 8-oz. pkg. cream cheese, softened
1/4 cup granulated sugar
1/2 tsp. vanilla
1 slightly beaten egg
1 pastry for single-crust pie
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup chopped pecans
2 Tbsp. butter, softened
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar


In small bowl, beat cream cheese, 1/4 cup granulated sugar, vanilla, and 1 egg with electric mixer on medium speed until smooth. Chill in refrigerator for 30 minutes. Meanwhile, on lightly floured surface, use hands to slightly flatten pastry for single-crust pie. Roll dough from center to edge into a circle 12” in diameter. To transfer pastry, wrap it around the rolling pin. Unroll and ease into 9” pie plate, being careful not to stretch it. Turn cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

In medium bowl, combine pumpkin, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup granulated sugar, cinnamon, salt and nutmeg. Carefully pour over cream cheese mixture. Cover edge of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 25 minutes more.

Meanwhile, combine pecans, butter, flour, and 2 Tbsp. brown sugar. Sprinkle over pie. Bake 10 to 15 minutes more or until a knife inserted near center comes out clean. Cool on wire rack.

YIELD: Makes 1 pie (8 servings).


Chocolate Chip Pumpkin Bundt Cake


3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 can (15 oz.) solid-pack pumpkin
1 cup (6 oz.) semisweet chocolate chips
2 oz. unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided


In large bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325 degrees for 65-70 minutes or until toothpick inserted near center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

YIELD: 12 servings.



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