Friday, October 12, 2012

Your Pick of the Pumpkins

On the short list of ingredients that really capture the flavors of fall, pumpkin is right near the top for us. Whether you pick your own fresh, use the convenient canned version or use one of the super-quick mixes available these days, we'd love to hear how you're enjoying it!
So, tell us...
What are your favorite PUMPKIN recipes? Share 'em all in today's Recipe Round-Up!

Here's one of our favorite recipes of all time! It appears in 101 Homestyle Recipes and is a crowd-pleaser every time we share it! So much flavor, it's hard to believe it starts with a cake mix...
Crustless Pumpkin Pie
Linda Webb from our hometown of Delaware, Ohio shared this recipe with us. She writes that it's too good to save for just Thanksgiving and we couldn't agree more...enjoy it all season long!
094_CrustlessPumpkinPie4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow
    cake mix

1 c. chopped pecans
    or walnuts

1 c. butter, melted
Optional: whipped topping,
    chopped nuts, cinnamon

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.

Link up your PUMPKIN recipes below
and, if you're joining this hop, link back here
by using the handy button below.

Want to add this hop to your OWN blog?
Be our guest...just click here to get the code.

Be sure to visit some new friends this week and VOTE for your favorites by clicking like under their entries...we'll feature the recipes with the most likes on Sunday!

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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