Pumpkin Desserts?

Question

Does anyone have any desserts that has (canned) pumpkin? Thanks!!

Answer 1

You can try this, or there is a link at the bottom with over 35 pages of different things...

Pumpkin Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
2 cups pumpkin -- canned
2/3 cup water
4 eggs
1 cup chopped nuts
1 cup raisins -- dark

Mix flour, sugar, soda, salt, cinnamon and nutmeg in a bowl.
In another bowl mix oil, pumpkin, and water, mix well. Add 4 eggs beating
after each one. Now add to the flour mixture.

Mix nuts and raisins with 2 tablespoons flour in plastic bag. Shake until
well coated. Add to pumpkin mix.

Bake 1 hour and 30 minutes at 325 degrees.

Makes 2 loaves. Cool 15 minutes in pan before turning out to cool all the
way.

Always look at bread at 1 hour as sometimes the oven cooks faster then other
times.




http://www.recipesource.com/cgi-bin/search.cgi?search_string=pumpkin&filter=off&dir=.%2Fmisc%2Ffreezer

Answer 2

Pumpkin Cake Roll INGREDIENTS: * 3 eggs * 1 cup granulated sugar * 2/3 cup pumpkin puree * 1 teaspoon lemon juice * 3/4 cup flour * 1 teaspoon baking powder * 1 1/2 teaspoons cinnamon * 1 teaspoon ground ginger * 1/2 teaspoon ground nutmeg * 1/2 teaspoon salt * 1 cup finely chopped pecans * confectioners' sugar * . * Filling: * 1 1/2 cups confectioners' sugar * 8 ounces cream cheese, softened * 4 tablespoons butter * 3/4 teaspoon vanilla * milk or cream as needed PREPARATION: In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin and lemon juice. In a separate bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured 10x15-inch jelly roll pan. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up together; cool. Unroll. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff. Spread over the cooled cake and roll up. Chill. Makes 10 to 15 servings, depending on thickness of slices. This pumpkin cake roll freezes well.

Answer 3

Go to www.verybestbaking.com. They have all kinds of pumpkin desserts recipes. It's a corporate site sponsored by Nestle which owns Libby's which make the best pumpkin in a can you can get, in my humble opinion. They have what look like some awesome recipes. I'm trying to narrow the field down to just two. :-)

Answer 4

Soft Pumpkin Cookies

1/2 c softened butter
1 1/2 c sugar
1 c pumpkin
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 1/2 c flour
1 tsp baking soda

Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternating with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned. Cool.


Top with Cream Cheese Frosting:

3 oz cream cheese
1/2 c butter
1 tsp vanilla
2 c powdered sugar

Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on top of these cookies and you will be in heaven.

Answer 5

I've made pumpkin cookies, pumpkin bread, pumpkin ice cream, and pumpkin bars, and love them all! Here are a couple of recipes:
*******
Pumpkin Bars (these are similar to carrot cake, with cream cheese frosting)

Bars
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon each baking soda, cinnamon, and nutmeg
½ teaspoon each salt and cloves
1 cup oil
1 (16 oz.) can (2 cups) pumpkin
4 eggs
½ cup chopped nuts
½ cup raisins

Frosting
2 cups powdered sugar
1/3 cup margarine or butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350 degrees F. Grease 15x10x1-inch* baking pan. Combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
FROSTING: Combine all ingredients; beat until smooth. Frost when cooled. Cut into bars. Store in refrigerator.

Yield: 48 bars.

*or 13x9x2-inch pan for 45 to 50 minutes
**********************
Pumpkin Bourbon Raisin Ice Cream

3/4 cup raisins
1/2 cup bourbon
2 large whole eggs
1 large egg yolk
1/2 cup sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/2 teaspoon cinnamon
2 cups half-and-half
1 cup heavy cream
1-pound can pumpkin puree forced through a fine sieve
1 teaspoon fresh lemon juice

In a small saucepan combine the raisins and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool. In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the raisin bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.

Answer 6

"Pumpkin Pudding Pie" - 8 servings

1 (8") graham cracker crust
1 egg white; beaten
1 (1 1/2 oz.) pkg. instant vanilla pudding mix
1 cup milk
1 (15 oz.) can solid-pack pumpkin (not pie filling)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups whipped topping; divided

Brush egg whites over pie crust; bake at 375* - 5 minutes or until lightly browned. Cool on wire rack. In large bowl, whisk milk and pudding mix. Stir in pumpkin and spices; fold in 1 cup whipped topping and pour into crust. Refrigerate 4 hours overnight. Top serving slices with dollops of remaining whipped topping.

Answer 7

I absolutly love this recipe! It is so good and pretty, and easier than it looks. It uses 2/3 cup canned pumpkin.

Pumpkin Roll with Cream Cheese Filling
http://allrecipes.com/recipe/libbys-pumpkin-roll-with-cream-cheese-filling/detail.aspx

Answer 8

pumpkin pie,and pumpkin tarts. YUM!

Answer 9

http://www.cooks.com/rec/search/0,1-0,canned+pumpkin+recipes,FF.html


I hope this helps!!!