Pumpkin Recipes: Pie, Cookies, Tea Bread

Here are some easy economical pumpkin recipes to try using canned pumpkin – pie, cookies, or a tea bread.
They make a nice addition at Thanksgiving with very little effort but great taste.

The tea breads are great for bake sales or gifts.

Impossible Pumpkin Pie

You heard the saying "easy as pie". This is my very favorite pie of mine to make that contains Bisquick, my very favorite miracle product.
You need not make a crust. The crust actually forms around the pie in the plate!
Tastes great warm or cold with whipped cream. Add shaved chocolate to the whipped cream. (Use a potato peeler on a chocolate bar for the effect.)

1 can of pumpkin pie (15 or 16 oz)

1 can (13 oz) evaporated milk

2 tablespoons of softened butter or margerine

2 eggs

3/4 cup of sugar (white or brown)
1/2 cup Bisquick baking mix

2 ½ teaspoons pumpkin pie spice*

2 teaspoons of vanilla

Heat oven to 350 degrees.

Grease a 9 or 10 inch pie plate.

Beat all ingredients for 1 minute in a blender on high or 2 minutes with a hand mixer.

Pour into pie plate.

Bake for 50-55 minutes. Let cool.

Serve with whipped cream.

*Pumpkin Pie Spice substitutes (choose one) =

Mix #1: 2 teaspoons of cinnamon, 1 teaspoon of ginger, and ½ teaspoon of ground cloves

Mix #2: 1 teaspon cinnamon, ½ teaspoon ginger and ½ teaspoon nutmeg

Pumpkin or Squash Chocolate Chip Cookies

1 package Butter Recipe Deluxe Golden Cake Mix

2 eggs

2 teaspoons pumpkin pie spice (see above for a mix)

1 cup canned pumpkin or squash

1 cup water

2 cups chocolate chips, I say, dump a large bag in.

Preheat oven to 350 degrees.

Grease a cookie sheet.

In a medium size bowl, combine cake mix, eggs, spice, pumpkin and water. Beat with electric or hand mixer for 2 minutes.

Add chocolate chips and stir to combine.
Drop by the spoonful onto the greased cookie sheets.

Bake for 8-10 minutes until golden brown.
Makes 12-15 cookies.

Pumpkin Raisin Bread or Pumpkin Chocolate Chip Bread

Makes two loaves. Let stand overnight to allow flavor to mellow.

2 cups of sugar

1 15 or 16 oz can of pumpkin

1 cup vegetable oil
2/3 cup of water

2 large eggs

3 1/3 all-purpose flour

2 teaspoons of baking soda

1 ½ teaspoons of salt

1 ½ teaspoons of pumpkin pie spice or ground cinnamon

2 cups dark seedless raisens OR a bag of chocolate chips

Optional: 1 cup chopped walnuts

Heat oven to 350 degrees. Grease and flour two 9 x 3 x 3 inch loaf pans or use the foil pans.

In a large bowl with mixer, beat sugar, pumpkin, oil water, and eggs. Beat in one cup of flour, baking soda, salt, and spice.

Gradually beat in remaining flour till smooth occasionally scraping the bowl with a rubber spatula.
Stir in either the raisins or chocolate chips with a spoon.
Divide the batter between the two loaf pans.

Bake one hour . Test with a bamboo skewer till it comes out clean.

Cool in pans 10 minutes. Remove from pans. (If using foil pans, you can leave them in)

Cool completely on wire racks.

Wrap tightly.

Enjoy!