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Marilyn's Pumpkin Recipes

liEverybody activated my pumpkin memories too.
Marilyn's Pumpkin Recipes

Blender 10 1/2" Pumpkin Pie
…..that’s what Bisquick calls it, it’s really like a pudding

16 oz. can pumpkin puree
12 oz. canned milk (NOT sweetened condensed)
2 eggs
2 T. softened butter or margarine
3/4 c. sugar
1/2 c. Bisquick
2 tsp. pumpkin pie spice OR 1 tsp. cinnamon & 1/4 tsp. EACH ginger, nutmeg, mace, & cloves
2 tsp. vanilla

With margarine, grease a 10 1/2” pie plate. Put everything in blender (must hold at least 5 cups) & beat on High for 1 minute or till smooth. Pour into pie plate. Bake 50-60 minutes at 350º, till toothpick comes out of center clean. Serve topped with lots of whipped cream.

While this doesn’t really have a crust, it’s good & tasty, who cares? Credit the Bisquick Company.


Perfect Pumpkin Cake Recipe

4 eggs
1-2/3 c. sugar
1 # 2 can pumpkin puree
1 c. vegetable oil
2 tsp. cinnamon
1 tsp. vanilla
2 c. flour
(Note: bread flour will work in this cake if that is what you have)

2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Beat eggs, then beat in sugar, pumpkin, oil, cinnamon, & vanilla. Add flour, baking powder, soda, & salt.

Mix gently to combine the dry ingredients with the wet. Don't over-mix. Pour into an ungreased 9" x 13" pan, & bake at

350º for 30 - 35 minutes*. Cake should be pulling away from pan sides just a little, & the center should spring back when pressed gently. Cool at least 1 hour before frosting.

*check this cake even after 28 minutes baking time; it's a lovely moist & tender cake & you don't want it to dry out at all. Wonderful with Buttery Cream Cheese Frosting.

Buttercream Frosting

1/4 c. soft butter OR good margarine
2 c. powdered sugar
1 tsp. vanilla
Up to 2 T. milk or cream

Cream butter, vanilla, & sugar; add liquid as needed to desired consistency.

Will do a 9" square cake lavishly, a 9" x 13" just adequately. If you like lots, double it.

Helen's Pumpkin Whoopees Recipe

2 c. brown sugar
1 c. vegetable oil
2 eggs
2 c. pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. ground cloves
3 c. flour
1 tsp. EACH salt, baking soda, & baking powder

3 oz. pkg. instant pudding/pie filling
1 c. Crisco
1 c. sugar
1 c. milk, 2% is o.k.
1 tsp. vanilla

Make cake halves: Cream together sugar, oil, eggs, & pumpkin; stir in vanilla & spices. Sift in together flour & all three leaveners & mix well. Drop by rounded tablespoonfuls onto parchment covered or lightly greased cookie sheets. Bake at 350º for about 12 minutes; spread out on racks to cool.

Make filling:
Mix all together with electric mixer on High till creamy & easy to spread.

When cake halves are completely cooled, put 2 together as for gobs; wrap tightly in plastic wrap & chill.

Makes about 30. Good Halloween treat....for grown-ups, too !


Pumpkin Swirls Recipe

Any 1# bread dough recipe (using 2 1/8 to 2 5/8 c. flour) or frozen bread dough
A plain powdered sugar glaze

1/2 c. packed brown sugar
3/4 tsp. cinnamon
1/8 tsp. ground cloves
5 T. butter or margarine
3/4 c. EACH pumpkin puree' & pecan pieces
1/2 c. raisins (about 2 small individual boxes)

While dough processes, combine sugar & spices; cut in cold butter; stir in puree', nuts, & raisins.

Roll dough out to 10" x 12" & spread filling over all but leaving clean edges. Roll up tightly, cut into

9 rolls; fit into a sprayed 9" square or round pan. Raise till completely doubled, 40 - 60 minutes.

Bake at 375º for 24 - 28 minutes, till golden brown. Cool slightly while mixing glaze, then drizzle it over the rolls. Refrigerate any left-overs.

Makes 9.
Might be my husbands favorite sweet roll. Thanks to Libby's !
Marilyn in FL

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