Tag Archives: pumpkin

Food Club® Pumpkin Dump Cake

Don’t settle for a basic cake- make a pumpkin dump cake! This technique gives a delicious crunch to the top layer of the cake while still maintaining a fluffy and traditional cake layer underneath.

Ingredients:

1 15 oz. can Food Club® pumpkin

1 10 oz. can Food Club® Evaporated Milk

1 cup Food Club® light brown sugar

3 Food Club® eggs

2 tsp. pumpkin pie spice

1 box Food Club® yellow cake

1 cup Food Club® butter

1 cup crushed graham crackers

Instructions:

Preheat the oven to 350 degrees.

In a large mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.

Grease a 9×9 inch cake pan and pour liquid mixture inside.

In another large mixing bowl, mix cake mix and graham crackers. Sprinkle mixture over cake mix.

Melt 1 cup of butter and pour evenly over the cake.

Bake for 50 minutes (the edges should be brown and the cake should be mostly set).

Serve with ice cream and caramel for the perfect dessert.

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

no bake pumpking cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

To learn more about Food Club® and the Bringing Baking Back giveaway, click here.

Pumpkin biscuits

Food Club® Pumpkin Biscuits

Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.

Ingredients:

1 cup Food Club® pumpkin puree

3/4 cup Food Club® milk

2 cups Food Club® flour

4 tsp. Food Club® baking powder

1 1/2 tsp. Food Club® baking soda

Pinch of salt

1/2 tsp. pumpkin spice

1/2 cup Food Club unsalted butter

Instructions:

Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Mix pumpkin and milk together until smooth.

In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.

Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.

Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.

Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.

Place the biscuits on the baking sheet and bake for 12-15 minutes.

Top with apricot jam and butter or honey.

Pumpkin gnocchi with browned butter

Pumpkin Gnocchi and Browned Butter

Pumpkin Gnocchi and Browned Butter

Say hello to this gourd-geous dish and make this for your next weeknight meal. This simple but luxurious meal is ready to bring your favorite Fall flavors right to the dinner table.

Ingredients:

1 bag pumpkin gnocchi

1 stick un-salted Food Club® butter

1/2 cup shredded Parmesan

10 sage leaves, thinly sliced

Instructions:

Bring a large pot of water to a boil and add salt. Add the pumpkin gnocchi and boil according to instructions.

While gnocchi is boiling, melt butter in a small sauce pan and add sliced sage. Consistently stir until it turns a golden brown color. Remove from heat and strain. Toss fresh pumpkin gnocchi with butter sauce, top with Parmesan and enjoy!

Bringing Baking Back Food Club Pumpkin Cream Cheese Jars

Food Club®Pumpkin Cheesecake Jars

Bringing Baking Back Food Club Pumpkin Cheesecake Jars

Impress your holiday guests with these Food Club® pumpkin spice cheesecake jars.

Ingredients

1 cup Food Club® graham crackers, crumbled
2 tbs. Food Club® butter, melted
1 cup Food Club® heavy whipping cream
4 tbs. Food Club® powdered sugar
8 ounces Food Club® cream cheese, softened
1 can Food Club® pumpkin puree
1 tsp. vanilla
1/2 cup Food Club® granulated sugar
1-1/2 tsp. pumpkin pie spice
4 mason jars

Directions

Mix crumbled graham crackers with melted butter.

Mix cream cheese on high until it is smooth. Add pumpkin, vanilla, granulated sugar, and pumpkin pie spice and mix until incorporated.

In a separate bowl, whip heavy whipping cream to soft peaks, add powdered sugar, and continue whipping until stiff peaks are achieved.

Alternate graham cracker, pumpkin filling, and whipping cream layers into mason jars and enjoy!

Bite size pumpkin pie with a dollop of whipping cream

Food Club®Mini Pumpkin Pies

Bite sized pumpkin pie.

All the flavors of Homemade Pumpkin Pie packed into perfect portable fall dessert – Easy Pumpkin Pie Bites.

Ingredients

Food Club® pie crusts (2)  

Food Club® 8 oz. brick softened cream cheese  

Food Club® 1 can pumpkin puree  

Food Club® sugar, 1 Cup  

Food Club® vanilla, 1 tsp  

Food Club® Pumpkin Pie spice, 1 tsp  

Food Club® whipped cream

Directions

Preheat oven to 350 degrees.

Spray mini cupcake pan.

Roll pie crust cut and place in the center of the cupcake pan. Mold dough to fit cupcake tin.  

Mix cream cheese and sugar. Then add pumpkin, vanilla and pumpkin pie spice.  

Place a dollop of mixture into the mini crusts.  

Bake until the edges are golden brown, about 15-20 minutes.  

Allow to cool. Top with whipped cream and serve.

pumpkin butter in a clear jar

Pumpkin Butter

pumpkin butter in a clear jar

‘Tis the season to make everything with pumpkin, and what better way than to make pumpkin butter. That’s right, pumpkin butter! You can use this in a variety of recipes, as well as simply spread it on a slice of toast for breakfast. Either way, you are sure to enjoy this all season long.

Ingredients:

1 can pumpkin puree

1/2 cup apple juice

1 tsp. ginger

1 tsp. cloves

2 tsp. ground cinnamon

1 tsp. nutmeg

2 cups sugar

 

Instructions:

Bring all ingredients to a simmer on medium-high in a sauce pan. Let reduce for 30-45 minutes until mixture is thick. Cool for 1 hour before serving.

 

Jack-O-Lantern with Bleach and Vaseline to Prevent Wilting

Jack-O-Lantern

Jack-O-Lantern with Bleach and Vaseline to Prevent Wilting

Carving your Halloween pumpkin is a big part of the holiday. Unfortunately pumpkins don’t last forever and your masterpiece that you spent hours, days – let’s be honest you’ve been planning this carving since last Halloween – will start to droop and wilt within a few days. Luckily, we have a few tricks to keep your Jack-O-Lantern looking fresh!

Step 1 – Do not cut the top of your pumpkin off! Cutting of the stem will dramatically decrease the life of your pumpkin. Instead, cut off the bottom or the back of your pumpkin.

Step 2 – After you have completely cleaned out the inside of your pumpkin, make sure you save the seeds to bake later, clean your pumpkin with a bleach water mixture. Mix together 1 tablespoon of bleach per quart of water and use to clean the inside and outside of the pumpkin.

Step 3 – Let your pumpkin dry completely before setting outside or carving! Once it is completely dry carve your masterpiece.

Step 4 – Once you have finished your carving, spread petroleum jelly on all of the surfaces that have been carved, including a light spread on the entire inside of the pumpkin.

Step 5 – Place your pumpkin on display for all of the trick-or-treaters to admire. If your pumpkin does start to wilt submerging it in an ice bath for a couple of hours can help refresh it. Reapply petroleum jelly.

Pumpkin Chili

Pumpkin Chili

Pumpkin Chili

Pumpkin everything season is here! This recipe combines the traditional favorite, chili, with the seasonal must, pumpkin. You’ll enjoy this recipe so much, you’ll be craving it all year.

Ingredients

2 lbs. ground beef

1 large onion, diced

1 green bell pepper, diced

2 (15 oz) cans kidney beans, drained

1 (46 fluid oz) can tomato juice

1 (28 oz) can peeled and diced tomatoes with juice

½ cup canned pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

¼ cup white sugar

Cook beef over medium heat in large pot until evenly browned. Drain any excess grease.

Add diced onion and bell pepper and cook for 5 minutes. Mix in beans, tomato juice, diced tomatoes and pumpkin puree.

Add pumpkin pie spice, chili powder and sugar. Let simmer 1 hour, stirring occasionally.