Pumpkin Cranberry Bars

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix
2 cups finely chopped pecans or walnuts
1/2 cup butter or margarine, softened
3 teaspoons McCormick® Pumpkin Pie Spice
1 (16 ounce) can jellied cranberry sauce
1 tablespoon orange juice
3 large eggs
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 tablespoon Pure Vanilla Extract

DIRECTIONS:

Preheat oven to 350 degrees F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.

Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs.

Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.

Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.

Pumpkin Cream Cheese Dessert

INGREDIENTS:

1/2 cup butter
1/3 cup white sugar
24 graham crackers, crushed
2 eggs
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 (15 ounce) can pumpkin
3 eggs, separated
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 pint whipped cream

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.

In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.

Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
In a small bowl, dissolve the gelatin in water.

In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.

In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

Pumpkin Pie Squares

INGREDIENTS:

1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 cup butter
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter
1 cup whipped cream (optional)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.

In a large deep metal bowl, beat egg whites until soft peaks form.

Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.

Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

Pumpkin Pudding

INGREDIENTS:

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
1/3 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.

Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown.

Allow to cool uncovered and serve.

Pumpkin Roll Cake

INGREDIENTS:

Cake:

3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda

Filling:

2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
confectioners' sugar for dusting

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.

In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.

Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.

Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.

Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.

When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.