Pumpkin Bars

Nothing says fall like baking with pumpkin! Pumpkin bars have been a family favorite for as long as I can remember--the mild pumpkin flavor with the cinnamon spice, and then the cream cheese frosting, they're soooo good. The recipe is from my mom.

4 eggs, beaten
1 cup oil
2 cups sugar
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour

Mix together and bake at 350 degrees for 20-30 minutes in a 10 x 15 pan.

Frosting:
3 oz. cream cheese, softened
6 T. butter, softened
2 2/3 cups powdered sugar
1 tsp. vanilla
1 tsp. milk

Mix with electric mixer until smooth. Add a little more milk if needed.

Pumpkin Muffins

Every once in awhile I see something in my freezer that's been there for some time and needs to be used up. The other day I found a small container of pureed pumpkin so I made some mini pumpkin chocolate chips muffins using this recipe on allrecipes.com. I had about 1/2 cup pumpkin, so I made a half batch. The pumpkin was a little watery, making the batter on the thin side, so I added a little extra flour.

• 3/4 cup white sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves (I did not use cloves.)
  
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. (I did about 15 minutes for the mini muffins.)
   

Pumpkin Pie

I just used the recipe off the canned pumpkin label.

3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Toasted Pumpkin (or Squash) Seeds

Don't throw away your pumpkin or squash seeds! Follow these directions for a yummy, healthy snack!
Separate seeds from strings. Soak seeds for 30 minutes and rinse. Pat dry.
Put seeds in single layer on baking sheet. Drizzle with butter or oil of your choice. Sprinkle with Lawry's seasoning salt, or seasoning of your choice. Bake at 325 degrees until crispy.