Tag Archives: pumpkin

Gary’s Pumpkin Gingerbread Trifle

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An optional serving method would be to place the layers in a punch bowl.

Gary's Pumpkin Gingerbread Trifle
 
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Recipe type: Dessert
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Ingredients
  • 14 oz. Gingerbread mix
  • 1 pkg. Cook & Serve Vanilla Pudding Mix
  • 30 oz. Pumpkin Pie filling
  • ½ c. brown sugar
  • ⅓ tsp. cinnamon, ground
  • ½ c. Ginger snaps, crushed
  • 12 oz. whipped cream
Instructions
  1. Bake the two gingerbread mixes according to the directions on the package.
  2. Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
  3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
  4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Photo courtesy of Gingerbread Couple by sweetopia*.

Pumpkin Pie Pudding

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Pumpkin Pudding by libsciterp on FlickrSubmitted by Trish
Serves 6-8

Ingredients

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

Directions

  1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
  2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 
  3. Serve in bowls with whipped topping if desired.

Pumpkin Stew

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From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10

Ingredients

2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

Directions

  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Pumpkin Pie Pudding

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Submitted by Trish
Servings 6-8

Ingredients

15 oz. Solid-Pack Pumpkin 12 oz. evaporated milk
¾ c. sugar ½ c. biscuit/baking mix
2 eggs, beaten 2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice 2 tsp vanilla extract
whipped cream

Directions

  1. In a large bowl, combine all ingredients except whipped topping. 
  2. Transfer to a slow cooker coated with nonstick cooking spray. 
  3. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. 
  4. Serve in bowls with whipped topping, if desired.

Upside Down Pumpkin Pie (or the Great Pumpkin Dessert)

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Submitted by Robb “Movidude74” Johnston
Serves 12-16

Ingredients

1 can (15 oz.) solid-pack pumpkin 1 can (12 oz.) evaporated milk
3 eggs 1 c. sugar
4 tsp pumpkin pie spice 1 box (18¼ oz.) yellow cake mix
¾ c. butter or margarine, melted 1½ chopped walnuts (optional)

Directions

  1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. 
  2. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
  3. Top with walnuts if you’ve opted to.
  4. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
  5. Serve with ice cream or whipped cream.

Chef’s note: I only use 3 tsp of the pumpkin pie spice.