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Let’s Cook!

This week I have several pumpkin recipes that come from readers. These recipes sound so delicious. My family is not so crazy about pie so I might be making one of these to serve after Thanksgiving dinner. This first recipe comes from Nancy Schrock of Arthur, Illinois.

Pumpkin Festival Dessert

   submitted by Nancy Schrock

1 cup flour

6 1/2 Tbsp butter

1 cup chopped nuts

8 oz cream cheese, softened

1 cup powdered sugar

2 cups Cool Whip

3 cups cold milk

3 small boxes instant vanilla pudding

2 cups pumpkin

1/2 tsp cinnamon

1/2 tsp nutmeg

pinch salt

additional Cool Whip

     Mix flour, butter and nuts, then crumble evenly into a 9×13 pan. Bake at 350 degrees for 20 minutes. Let cool.

Mix cream cheese, powdered sugar and  2 cups Cool Whip. Pour onto crust. Mix milk with pudding. In a separate bowl, mix pumpkin, cinnamon, nutmeg and salt. Add to pudding. Spread over the cream cheese layer. Top with more Cool Whip.

Please note, this recipe calls for pumpkin. Please use canned pumpkin, not the ready made pie filling. Nancy says this recipe is best if you add the spices to the pumpkin for a few days ahead, and let it sit to season well.

This recipe comes from Jean Porter of Highland Illinois. She says this is “very good”. She usually bakes this cake a day before serving, and recommends refrigerating the cake.

Pumpkin Delight

   submitted by Jean Porter

2 eggs (extra lg or jumbo)

1 16 oz Libby pumpkin

3/4 cup white sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground cloves (optional)

1/2 tsp ginger

1 lg. can Milnot or evaporated milk

1 box yellow cake mix (not the kind that has pudding in it)

1 tsp vanilla

2 sticks butter, melted

1 cup pecans, chopped

1 container Cool Whip

Beat the first nine ingredients with a hand mixer. Spray 9×13 baking pan with cooking spray. Pour mixture into pan. Sprinkle the dry cake mix evenly over top of batter. Pour melted butter evenly over the dry cake mix. Sprinkle on the nuts.

Bake at 350 degrees for 45 to 50 minutes. Let cool completely. Frost with Cool Whip.

If this isn’t enough pumpkin recipes for you, be sure to read next week’s column. I will have more! I am also looking for your favorite Christmas cookie recipes. Please share by sending to letscook! or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!

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