Aunt Judys Pumpkin Dessert Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Steps:

• Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
• Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
• Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
• Garnish with whip cream if desired.

Steps:

• Preheat the oven to 350°F.
• Mix spice mix together by combining the first five ingredients.
• Cut the top of the pumpkin off leaving a lid but enough room to stick your hand in and clean out the seeds and stringy pulp.
• Mix 2 tablespoons butter and ½ of the spice mix into a paste and rub it all over the inside of the pumpkin and pumpkin lid.
• Bake the pumpkin with the lid on for 15 minutes on a cookie sheet.
• In the meantime, coarsely chop the apples and pears, then mix with the last of the spice mix, butter (cut into chunks), and remaining ingredients.
• Stuff the pumpkin tightly with the mix and place the lid back on. The inside stuffing will bake down a bit as the apples and pears soften.
• Bake for 45 minutes and check for doneness based upon how soft the flesh is when pierced with a fork. Continue baking until pumpkin is cooked, covering the top loosely with foil if it starts to blacken.
• Cool with the lid off for 20 minutes and serve scoops of the pumpkin flesh and stuffing next to vanilla ice cream and a slice of pound cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
• Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
• Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.