What do you have planned for the leftover pumpkins that your ghouls and goblins haven’t carved up? Here is a couple of recipes using fresh, cooked pumpkin. Be careful, be safe and have fun!
Ingredients
2 cups pumpkin puree
1 (12 fluid ounce) can
evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions: Preheat oven to 350 degrees F. Lightly grease one 9×13 inch baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F. for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
I love pecan pie and while I have been known to force down a whole slice at more than one occasion, I really enjoy pecan tarts, but because of the work involved in making the little crusts for the tartlets, I seldom take the time to make them. Here is the reason for this story – I found a recipe for a pecan pie bar. OH MY! The same flavor, the same enjoyment with less work. If you like Pecan pie, you will love this recipe.
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jellyroll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Have a great week and we’ll talk more next week. I’ll be looking forward to hearing from you and any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, ME 04730
See you next week! Susie Q.
