It's a Gooseberry Patch Pumpkin Cook-Off

GooseberryPatch's picture

Oct. 16, 2013

Simple and easy dish!


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


For Crust less Pumpkin Pie


1. Preheat the oven to 350 degrees F.


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.


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

For Gingerbread Pumpkin Bars


1. Preheat the oven to 350 degrees F.


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.


12. Drizzle the glaze over the bread.


13. Slice the gingerbread and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 1169Calories from Fat 553

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 883 mg36.79%

Total Carbohydrates 140 g46.7%

Dietary Fiber 6 g24%

Sugars 87 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet