Bisquick Pumpkin Cake

Base
1 cup Original Bisquick® mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine (firm)

Filling
1 can (15 ounces) Pumpkin (NOT pumpkin pie mix)
1 can (12 ounces) Evaporated Milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons VE Pumpkin Pie Spice

Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Whipped Cream

1. Heat oven to 350ºF.
2. Mix Bisquick, oats, brown sugar and butter until crumbly.
3. Press in ungreased rectangular pan, 13x9x2 inches.
4. Bake 10 minutes; cool slightly.
5. Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer.
6. Bake 20 minutes.
7. Mix pecans, ½ cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
8. Bake 15 to 20 minutes longer or until filling is set.
9. Cool completely. Serve with Whipped Cream.
10. Refrigerate any remaining dessert.

Pumpkin Custard

A great alternative to Pumpkin Pie as each serving only has Calories 80!

1 cup 2% Evaporated Milk
1 Egg
1 cup Pumpkin Puree
1/2 tsp VE Pumpkin Pie Spice
2 Tbsp Granulated Sugar

1. Preheat oven to 325 F.
2. Mix all ingredients together until mix well mixed. Pour into 6 small custard cups.
3. Place in oven and bake for 30 minutes, or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped topping, sprinkled with a light dusting of VE Pumpkin Pie Spice or VE Cinnamon.

Autumn Pumpkin Pie Fudge

3 Cups sugar
1 Cup Milk
3 Tbsp corn syrup
1/2 cup canned pure pumpkin
1/4 tsp salt
1 tsp VE Pumpkin Pie Spice
1 tsp VE Pure Vanilla Extract
1/2 cup butter
1/2 cup chopped pecans (optional)

1. Place a large saucepan over medium heat and add sugar, milk, corn syrup, pumpkin, and salt. Mix well.
2. Continue to stir mixture and allow mixture to come to a boil then reduce heat; let it continue to boil, but do not stir, until it reaches soft ball stage (or 232 F using a Candy thermometer), remove from heat.
3. Stir in remaining ingredients. Let mixture cool (to 100 F).
4. Using a wooden spoon, beat until thick and mixture loses some of its; gloss.
5. Quickly pour mixture into buttered 8" square pan. Cool on counter and cut into pieces when firm.

Spiced Pumpkin Dip

Yields: 20 servings

1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 (15 ounce) can pumpkin puree
1 Tbsp VE Pumpkin Pie Spice
1 tsp Pure Orange Extract
1/2 teaspoon VE Ground Ginger
gingersnap cookies

1. In food processor blend together cream cheese and icing sugar until smooth.
2. Add pumpkin, VE Pumpkin Pie Spice, Orange extract, and VE Ground Ginger and blend again, until completely mixed.
3. Place in refrigerator for at least 30 minutes. Serve with Gingersnap cookies.

Pumkin Cheesecake

2 pkg. (8 oz. each) Philadelhia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1 tsp VE Pumpkin Pie Spice (or VE Poudre Douce)
2 eggs
1 Graham Pie Crust (6 oz.) (OR use 1 1/4 cups crushed ginger snaps mixed with 1/4 melted butter)
1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350°F.
2. In a large bowl beat together cream cheese, pumpkin, sugar, vanilla and spices in large bowl until well blended. Add eggs, one at a time, and beat just until blended. Pour into crust.
3. Bake for 40 minutes, or until center is almost set. Remove from oven and allow to cool then refrigerate for at least 3 hours before serving.
4. Top with Cool Whip just before serving.
Store leftover cheesecake in refrigerator.

Light Crustless Pumpkin Pie

8 servings - This recipe is great as each piece has only 35 calories

3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk

1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.

Pumpkin Spice Muffins with Dates and Pecans

Makes 24 Regular
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans

1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.