November Recipe of The Month Club

[Lana]

Welcome to November My Friends!

After much consideration I decided to stay with a pumpkin recipe since this is the month for it. So I am going with:

Pumpkin Butter Cake

Crust:
1 box yellow cake mix ( I use the butter flavor once in awhile)
1/2 cup (1 stick) melted butter
1 egg, slightly beaten

Filling:
15 oz can pumpkin (NOT the pumpkin pie filling)
8 ounce cream cheese, softened
1/2 cup (1 stick) melted butter
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 lb box powdered sugar

Optional:
whipped cream
fall sprinkles

Mix crust ingredients in a medium bowl until well combined. Will be thick. Spray a 9X13 dish with spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar and beat well. Spread filling over crust. Bake at 350 for 50-55 minutes. (center will still be slightly jiggly)

Homemade Whipped Cream:
1 8 ounce carton of whipping cream
2 tablespoons of powdered sugar
dash of nutmeg
Beat cream cheese at low speed with mixer until foamy. Increase speed to medium high and gradually add sugar and nutmeg beating until soft peaks form.


Okay will share this one too.

Quick and Easy Pumpkin Spread
8 ounces cream cheese softened
1/2 cup canned pumpkin
1/4 cup sugar (or splenda)
3/4 tsp. pumpkin pie spice
1/2 tsp. vanilla

Mix all together with an electric mixer, till smooth. Chill. Store in the fridge.
Great on bagles, raisin bread and other quick breads and biscuits/rolls.

 

[Ahorsesoul]

Yum. I might try that pumpkin spread on waffles.

 

[AnnieClaus]

Sounds delish!

I'm excited! Carol and I have been making pumpkin desserts and bringing them to work!

Annie

 

[aggy]

That does sound delicious. Mmmmm

 

[tanya]

Sounds really good. Canned pumpkin is not available in Australia- I searched high and low for it when the puppy had a tummy bug and canned pumpkin was recommended to me to try. I will have a go and will adapt this using mashed pumpkin- I will try one of the sweeter types like butter-nut. I will just cook, mash and let cool before using it.
Last year in the USA- we were there at Halloween- we really got into a the different cakes, pies etc .. that you guys do with pumpkin. Here is Australia it is used more as a vegetable or in soups.

 

[aggy]

I'm going to make this on Wednesday as a dessert to go with the crab pie I'll be making for dinner. Two new recipes to try.

 

[sprouthappy]

Wow this post is amazing. I showed my son the recipes and he was inspired to use them. He’s going to replace the eggs with a flax mixture, the butter with vegan butter substitute, and the cream cheese with this vegan cheese he makes out of almonds.

I thought I wouldn’t like almond cheese, but he forced me to try it a few times. It’s really not that bad.
He also made his own pumpkin pie spice this season with fresh stuff from the farmer’s market. We’re probably going to add some mint from my garden as well.

I like this recipe of the month idea!

 

[sweetpumkinpye]

Tanya, when I was in the US last year I bought home tins of pumpkin. I declared it at customs as it is a vegetable. The customs officer gave me stink eye and told me "we grow pumpkin here you know?" Which I replied "yes, but not in a tin".

 

[tanya]

I actually found canned pumpkin. There is a store here that specialises in imported food items from UK and USA. I have checked it before and no canned pumpkin but a few weeks ago they had some- I bought a few cans to have on hand. Vets and dog people swear by it for dogs with upset tummies.