Friday, October 07, 2005


After Chocolate one one my favorite things to eat is pumpkins. I like pumpkin pie, pumpkin cakes, pumpkins cookies, and pumkin Ice Cream. It's time for my annual trip to get Pumpkin Ice Cream. Oh yes, I found a place an hour a way were you can purchase Pumpkin Ice cream.

Pumpkin Whoopie Pies


2 cups brown sugar
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
2 eggs
3 cups flour
1 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 tsp. vanilla
11/2 tbsp. cinnamon
1/2 tbsp. ginger
1/2 tbsp. ground cloves
cream sugar and oil.

Add pumpkin and eggs. Add flour, salt, baking powder, soda, vanilla and
spices. Mix well.

Drop by heaping teaspoons onto greased cookie sheet. Bake at 350 F for
10-12 minutes.

Make sandwiches from 2 cookies filled with 1/2 the Whoopie Pie Filling
recipe on "whoopie pies" recipe in this cookbook.


Mix together egg whites, milk, vanilla and 2 cups lOX sugar. Then beat in
shortening and remaining 2 cups of lOX sugar.

Spread dab of filling on flat side of cooled cookie. Top with another
cookie to form a sandwich pie.


Adding 1/2 cup black walnuts (ground) gives these cookies a special
delicious flavor.

Makes 3 dozen sandwich pies

Pumpkin Chiffon Pie

desserts, pies, vegetables

1 package (3 oz) cream cheese; softened
1 tablespoon sugar
2 package (3.4 oz) vanilla pudding mix (instant)
1 can (16 oz) pumpkin
1 teaspoon cinnamon; ground
1/2 teaspoon ginger; ground
1/4 teaspoon cloves; ground
1 nuts (optional); chopped
1 whipped topping (optional)
1 1/2 cup whipped topping (frozen); thawed
1 single (12 oz) graham cracker crust (8 or 9 in)
1 cup milk; cold

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped
topping and mix well. Spread into crust. In another bowl, beat milk and
pudding mixes on low speed until combined; beat on high for 2 minutes. Let
stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream
cheese layer. Chill. Garnish with nuts and/or more whipped topping if

Contributor: unknown, Stephens City, Virginia

Yield: 6 - 8 servings

Amish Pumpkin Bread


3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. each: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and
finally water, stirring just until mixed. Pour batter into two (2) greased
and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

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Amish Pumpkin Pancakes


1 c. flour
pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet pota; to, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and
milk; add to flour mixture, beating until smooth. Bake on hot, lightly
greased griddle, turning only once. Serve hot with butter and syrup or
powdered sugar.

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NYC Nutrilink: N0^00000,N0^00000

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