Pumpkin Supreme

I come from a long line of non-pie-making people.  Growing up my family never had pie for Thanksgiving (gasp), my mom grew up never having pie, and the same goes for her mom, my gram- I think the problem was that no one liked to make the crust.  So, instead of pie, we had this- Pumpkin Supreme.   The crust is on the top and is made with a cake mix, somewhat like a dump cake. I'm not sure how far back in the family this recipe goes, but I do know my Great-Grandma Lucy would serve this at her Thanksgivings.

Pumpkin Supreme

1 large (29 oz) can pumpkin puree

4 eggs

1-1/2 cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

2-1/2 cups milk

1 package yellow cake mix

1 stick (1/2 cup) butter

Mix all ingredients together.  Pour into a greased 9x13 inch baking dish.  Sprinkle half the package of yellow cake mix over the top (save the rest for the next time you make this).  Melt the butter and drizzle over the top.  Bake at 350 degrees for 1 hour.

Serve warm with whipped cream or vanilla ice cream.

Serves: 12- 16

STEP-BY-STEP

 In a large bowl, combine pumpkin

 4 eggs

 1-1/2 cups sugar

 salt

 the spices - cinnamon, ginger, and cloves

 and 2-1/2 cups milk (I use whole milk).

 Mix everything together well.

 Pour batter into a greased 9x13 inch baking dish.

 Now for the ingredients that makes it soooo good!

 Sprinkle half a package of yellow cake mix all over the top of the batter.

 Melt 1/2 cup or one stick of butter

 and drizzle the butter all over the top of the cake mix.

 Bake at 350 degrees for 1 hour.

  Serve warm with whipped cream or vanilla ice cream

The smooth texture of the pumpkin filling mixed with the chewy texture of the cake mix combined with the cold smooth sweetness of the cream = HEAVEN! 

Pumpkin Knot Rolls

It's that time of year for all things pumpkin.  These Pumpkin Knot Rolls would be the perfect addition to your holiday meal.  They are very soft and moist (thanks to the pumpkin).  I love the yellow-orange color of these rolls.  Perfect for Fall.  Don't let the fanciness of these rolls scare you.  They are actually very easy to make.  Just follow the step-by-step photos below if you need help.

Pumpkin Knot Rolls

2 cups warm milk

2 tablespoons active dry yeast

1/3 cup butter, room temp

1/2 cup sugar

1 cup cooked or canned pumpkin

2 eggs

1-1/2 teaspoons salt

5-1/2 to 6 cups flour

In a mixing bowl, dissolve yeast in warm milk.  Add the butter, sugar, pumpkin, eggs, salt and 3 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Knead until smooth and elastic (6-+8 minutes).  Place in a greased bowl, turning once to grease top. Cover and let rise until doubled.  Punch down.  Divide in half.  Shape each half into 12 balls for a total of 24.  Roll each ball into a 10-in rope.  Tie into a knot and tuck ends under.  Place on a greased baking sheet.  Cover and let rise until doubled (30 minutes).  Bake at 350 degrees for 17-20 minutes.

STEP-BY-STEP

 Pour warm milk ( I warmed mine in the microwave for about 45 seconds- just check it to make sure its not too hot or cold) into a bowl.  (I'm using my Bosch to mix these).

 Dissolve yeast and sugar in the milk.

 Add the butter

1 cup pumpkin puree.

 salt 

 eggs and 3 cups of flour.  Beat until smooth.

 Stir in enough remaining flour to form a soft dough,

Knead until smooth and elastic (about 6 minutes in a mixer, about 8 minutes if you're kneading this by hand) 

 Place dough in a greased bowl, turning once to grease the top.

Cover with a cloth and let rise until doubled. (about 1 hour)

 Uncover and punch down.

 Divide dough in half.  Shape each half into 12 balls (for a total of 24).

 Roll each ball into a 10 inch rope.

 Tie into a knot

 then tuck the ends under.

 Place 2 inches apart on a greased baking sheet.  Cover and let rise until doubled in size (about 30 minutes).  Bake at 350 degrees for 17-20 minutes.

ENJOY!

Oreo Pumpkin Cookies

A local fast food restaurant offers Oreo Pumpkin milkshakes every Halloween-  lots of Oreo cookies mixed in a slightly spicy pumpkin ice cream.  They are delicious!  Since ice cream is in high demand around my house and we rarely ever have any in the freezer (even if I did just buy a gallon's worth the day before -those six kids!), I decided to create the Oreo Pumpkin milkshake but in cookie form.  I'd say these cookies are definitely every bit as good (if not better) than the milkshake version.  Go ahead and bake yourself up a batch.  The ghosts and ghouls at your house are gonna love 'em!

Oreo Pumpkin Cookies 

1/2 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1/4 c pumpkin puree

2 eggs

1 teaspoon vanilla 

1 teaspoon baking soda

1/2 teaspoon salt

2-1/4 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

a pinch (1/8 teaspoon) of ground nutmeg

1/2 cup chocolate chips

20 chocolate sandwich cookies (chopped)

Cream together butter and sugars until light and fluffy.  Mix in pumpkin puree, eggs, and vanilla.  Add in baking soda, salt, flour, and spices - cinnamon, cloves, nutmeg.  Stir until well incorporated.  Mix in chocolate chips and cookie pieces just until combined.  DO NOT OVER MIX or you'll dough will turn grey!  Place 2 inches apart on a slightly greased cookie sheet.  Bake at 350 degrees for 10 minutes or until slightly brown around edges.

STEP-BY-STEP

 Into a large mixing bowl put 1/2 cup of softened butter

 3/4 cup packed brown sugar

 and 1/4 cup granulated sugar.

 Cream the butter and sugars together until they are light in color, fluffy, and well incorporated

 Once your butter and sugars have become one together, add 1/4 cup pumpkin puree 

2 eggs

 and 1 teaspoon of vanilla extract.  Now mix everything together.

 Time for the dry ingredients:

1 teaspoon baking soda

 1/2 teaspoon salt

 1 teaspoon of ground cinnamon

 1/2 teaspoon ground cloves and a pinch (which equals to be about 1/8 teaspoon) of nutmeg- ground of course.

 and last but not least, 2-1/4 cups of flour.  Mix all the dry ingredients into the wet until everything is combined.

 Now for the good stuff. . .  Stir in 20 chopped Oreo Cookies

(I put all my cookies into a gallon zip-top baggie and hit them slightly with a rolling pin until they were nice chunks.)

 and 1/2 cup chocolate chips.  Be careful to mix until just combined.  If you mix too long the cookies will turn your dough grey.

Place 1 tablespoonful of dough 2-inches apart on a slightly greased cookie sheet.

Bake at 350 degrees for 10 minutes or until the edges are slightly brown.