Winner

Pumpkin Streusel Cake

1 ½ cups firmly packed light brown sugar

1 cup all-purpose flour

2 teaspoons ground cinnamon

1 ½ sticks Parkey Margarine

1 ½ cups chopped Walnuts

1 package yellow cake mix

1 can solid pack pumpkin

3 eggs, beaten

1. Preheat oven to 350 degrees
2. Coat a 10-cup bundt pan with shortening and flour or baking spray
3. Streusel Topping; Combine brown sugar, flour and cinnamon in a small bowl.
   Cut in 1 stick (1/2 c) of margarine with pastry blender. Stir in walnuts. Set aside
4. Cake: Mix together cake mix, pumpkin, eggs and ½ stick (1/4 c)of margarine in
    large mixing bowl. Beat with electric mixer at medium speed for about 3 minutes
   until well blended and fluffy.
5. Crumble 1/3 streusel topping into bottom of pan. Spoon on 1/3 batter and spread
   evenly over topping with rubber spatula. Repeat layers twice more ending with batter.
6. Bake in preheated oven for 45 minutes. Cool in pan for 15 minutes then remove
   rom pan and invert on wire rack. Cool completely then drizzle with glaze or dust
   with powder sugar.

Glaze
    ¾ cup powder sugar
     1 tablespoon soft butter or margarine
     ¼ teaspoon vanilla
     1 tablespoon milkCut in butter; add vanilla and ½ of the milk, stir.
     Add additional milk until smooth and creamy.

Ginger Pumpkin Mousse

  ½ C. Sugar
  1 envelope unflavored gelatin
  ¾ C. fat free milk
  3 egg yolks beaten
  1-15 oz. can pumpkin
  2TBLS. Finely chopped crystallized ginger or 1 tsp. ground ginger
  1 tsp. Vanilla
  ½  of an 8-oz. container frozen light whipped dessert topping. (thawed)
  Gingersnaps

In a medium saucepan, stir together sugar and gelatin.  Stir in milk and egg yolks.  Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble.  Remove from heat.  Stir in pumpkin, ginger, and vanilla.  Transfer mixture to a large bowl.  Cool about 20 minutes.

Fold dessert topping into pumpkin mixture.  Spoon into six 6 oz. tall glasses or serving dishes.  Cover and chill about 5 hours or until firm.
Serve with Ginger snap cookies as garnish

Pumpkin Crunch

Ingredients:

Preparation Directions:

1. Preheat oven to 350 degrees.
2. Grease bottom of 9x13 pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin
   pie spice, and salt in large bowl.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture.
6. Top with pecans.
7. Drizzle with melted butter.
8. Bake for 50-55 minutes or until golden.
9. Cool completely.
10. Serve with whipped topping.

5 eggs
1 1/4 cups veg. oil
1 15oz can pumpkin
2 cups flour
2 cups sugar
2 3oz pkgs cook and serve Vanilla Pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl beat the eggs, add oil and pumpkin, beat until smooth
Combine remaining ingredients, gradually beat into the pumpkin mixture.
Pour batter into 2 greased 8"x4" loaf pans. Bake at 325 degres for75-80 minutes
or  until toothpick  inserted into center comes out clean
(or 5 greased 5"x2.5 loaf pans and bake for 50-55 minutes)
Cool on rack for 10 minutes then remove from pan to rack to cool completly.

Cake:
3 eggs
1 cup sugar
2/3 cups cooked pumpkin
1 teaspoon lemon juice
3/4 cups flour
1/2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Filling:
1 cup confectioners' sugar
2 3oz packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla

To make cake beat eggs in mixing bowl at high speed for 5 minutes, beat in sugar until well blended.
Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin
mixture. Spread in greased and floured 15"x10" jelly roll pan. Bake at 375 degrees for 15 minutes.
Remove cake from oven, turn out on clean linen towel liberally dusted with confectioners' sugar.
Starting at the narrow end, roll towel and cake together and cool. 

Make filling by combining ingredients and mixing well until smooth. Unroll cooled cake, spread with
filling to within 1" of edges. Roll back up and chill. Dust with additional confectioners' sugar before
serving.

Set aside 1/4 c cake crumbs for topping. Divide remaining crumbs into 4 portions. Sprinkle 1 portion of
crumbs into bottom of trifle dish or clear serving bowl. In a large mixing bowl mix milk and pudding mix
until smooth, stir in pumpkin and spices, mix until smooth. Spoon 1/2 pumpkin mixture into bowl, sprinkle
with another portion of crumbs. spoon 1/2 of cool whip or whipped cream (in a small mixing bowl beat
cream until it forms peaks) in the bowl, top with another portion of crumbs. Spoon in remaining pumpkin
mixture then remaining crumbs. Top with remaining cool whip or whipped cream. Sprinkle reserved
crumbs on top around the edge of bowl. Garnish with maraschino cherries if desired.
Cover and chill for at least 2 hours before serving
 

Cake :
1 package moist deluxe spice cake mix
3 eggs
1 cup water
1 tablespoon veg. oil
1 1/2 cups solid pack pumpkin, divided

Filling:
2 cups heavy whipping cream
1/2 cup sugar
1 cup sugared pecans chopped (See recipe below)
Sugared pecan halves for garnish

1. Preheat oven to 350. Grease and flour 2 8" round cake pans
2. Combine cake mix, eggs, water and oil in large bowl. Beat at low speed of electric
mixer until moistened. Beat at medium speed for 2 minutes, Fold in 1 cup pumpkin.
Pour batter into pans. Bake according to package directions and cool completely.
3. To make filling place whipping cream and sugar in large bowl, beat at high speed
until stiff peaks form. Fold in remaining 1/2 cup pumpkin and chopped sugared pecans.
4. To assemble level cake layers split each cake layer in half horizontally. Place 1 layer
on serving plate. Spread with 1/4 of the filling, repeat layering will cake and filling.
Garnish with sugared pecan halves.

Sugared Pecans:
1 cup sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
Preheat oven to 300, combine sugar, cinnamon and salt in small bowl, set aside
Place egg white and water in medium bowl, beat with electric mixer at medium
speed until frothy but not stiff. Pour pecans into egg white mixture, stir until coated.
Add sugar mixture, stir until evenly coated. Spread on cooking sheet. Bake for 45
minutes stirring every 15 minutes. Cool completely

Pumpkin Dog Cookies
Dogs love them!

2 Eggs
1/2 cup Canned Pumpkin
1 T Sugar
2 1/2 cups Whole Wheat Flour

Preheat Oven to 350 degrees
Blend eggs and pumpkin together, add sugar and flour
Add water if needed to make the dough workable, dough should be dry and stiff do not use an electric mixer, stir by hand until dough forms a loose ball
Roll to 1/2”  thick on floured surface
Cut into shapes
Place 1” apart on ungreased cookie sheet
Bake for 20 minutes on one side, turn over and bake another 20 minutes
Cool on rack for 10 minutes before giving to your dog

Pastry for single crust pie

Filling;
2 eggs
1 15oz. can of pumpkin
1/4 cup evaporated milk or milk
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Topping;
1 to 1 1/2 cups unsalted mixed nuts such as pecans or cashews
1 tablespoon melted butter
1/4 cup maple syrup

Preheat oven to 375 degrees.

Prepare pastry and line pie plate

In a large bowl beat eggs with a fork. Stir in pumpkin and milk. Stir in sugar, flour, vanilla,
salt, cinnamon, nutmeg and allspice. Pour pumpkin mixture into pastry lined pie pan.

Cover edge of pie with foil to prevent over-browning. Bake for 35 minutes

In a bowl stir together nuts and melted butter. Remove pie from oven, remove foil from pie.
Sprinkle nuts over the top of the pie leaving a 1” border around the edge.

Bake about 10 more minutes until a knife inserted in center comes out clean.
Cool on a wire rack. Cover and refrigerate within two hours. Drizzle with maple syrup just before serving.

12 oz cream cheese, softened
3/4 cup canned or cooked pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/3 cup dried beef
1/3 cup chopped green sweet pepper
1/3 cup chopped red sweet pepper
1/3 cup ripe black olives
1 round loaf Italian or Pumpernickel Bread

In bowl beat cream cheese, pumpkin and seasonings until smooth
Stir in beef, peppers and olives, cover and refrigerate until ready to serve.

Just before serving, cut off top of bread, scoop out bread from inside leaving
aj1/2" shell. Save remaining bread to use as croutons or serve with dip.
Fill shell with cream cheese mixture. Serve with veggies, crackers or chips.