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It's a Gooseberry Patch Pumpkin Cook-Off

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Simple and easy dish!
Ingredients
For crustless pumpkin pie
  Eggs 4 , beaten
  Canned pumpkin 15 Ounce
  Canned evaporated milk 15 Ounce
  Sugar 1 1⁄2 Cup (24 tbs)
  Pumpkin pie spice 2 Teaspoon
  Salt 1 Teaspoon
  Yellow cake mix 18 1⁄2 Ounce
  Chopped pecans/Chopped walnuts 1 Cup (16 tbs)
  Melted butter 1 Cup (16 tbs)
For gingerbread pumpkin bars
  Butter 1 Cup (16 tbs), softened
  Mild molasses 1⁄4 Cup (4 tbs)
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Pumpkin spice 1 Teaspoon
  Quick cooking oats 1⁄3 Cup (5.33 tbs)
For the filling
  Canned pumpkin puree 15 Ounce
  Sugar 1⁄2 Cup (8 tbs)
  Cream cheese 6 Ounce, softened
  Vanilla extract 1 1⁄2 Teaspoon
  Pumpkin pie spice 1 Teaspoon
  Eggs 2
For glaze
  Powdered sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄4 Teaspoon
  Butter 1 Tablespoon, softened
  Half and half 2 Teaspoon (1 - 2 teaspoon)
Directions

For Crust less Pumpkin Pie
GETTING READY
1. Preheat the oven to 350 degrees F.

MAKING
1. In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt.
2. Pour the mixture into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts on top.
3. Drizzle with butter; do not stir.
4. Bake in the oven for 45 minutes to one hour, test with a toothpick to check if the pie is completely cooked.

SERVING
5. Serve with whipped cream topping, sprinkled with nuts and cinnamon.

For Gingerbread Pumpkin Bars
GETTING READY
1. Preheat the oven to 350 degrees F.

MAKING
2. In a large bowl, beat together sugar, butter and mild molasses, until creamy.
3. Add in the flour, baking soda and pumpkin spice. Mix well on low speed.
4. Measure out ¾ cup of mixture and place in a bowl, add in the quick cooking oats to it and mix well. Set aside.
5. Place the remaining mixture over ungreased 15"x10" jelly roll pan. Press with a spatula and set aside.
6. For the filling – in a large bowl, beat together all the ingredients for the filling except the eggs.
7. Add in the eggs and mix well.
8. Pour the filling over crust mixture and spread within ¼ “of edges. Sprinkle reserved oat mixture on top.
9. Bake in the oven for 25 – 30 minutes, until golden.
10. For the glaze – in a large bowl, combine all the ingredients for the glaze and beat on medium speed.
11. Gradually add in the half and half.

FINALIZING
12. Drizzle the glaze over the bread.

SERVING
13. Slice the gingerbread and serve.

Things You Will Need
13"x9" Baking Pan
15"x10" Jelly Roll Pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Pumpkin
Interest: 
Fall
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
10

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4.675
Average: 4.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1169 Calories from Fat 553

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 32.5 g162.7%

Trans Fat 0 g

Cholesterol 256.3 mg85.4%

Sodium 883.6 mg36.8%

Total Carbohydrates 140 g46.5%

Dietary Fiber 6.2 g24.9%

Sugars 87.3 g

Protein 16 g32.3%

Vitamin A 297.1% Vitamin C 8.3%

Calcium 22.3% Iron 24.3%

*Based on a 2000 Calorie diet

It's A Gooseberry Patch Pumpkin Cook-Off Recipe Video