Pumpkin Pull-Apart Monkey Bread with Maple Glaze

Made by: Debbie

Dough:

1/4 cup warm water

1/4 cup warm milk

1 1/2 tsp yeast

1/4 cup sugar

1/2 tsp salt

1 egg, beaten

2 Tbsp butter, melted and cooled

2/3 cups pumpkin puree

1/4 tsp cinnamon

1/8 tsp nutmeg

2 -3 cups  bread flour

Coating:

1/3 cup melted butter

3/4 cup sugar

1 1/2 tsp cinnamon

Glaze:

1 cup powdered sugar

2 Tbsp maple syrup

2 Tbsp half & half (or milk)

1/8 tsp vanilla

In mixer, stir water, milk, yeast and sugar together.  Let stand 5-10 minutes or until foamy.

Stir in salt, egg, butter, pumpkin, spices and half of the flour.  Mix. Add remaining flour as you continue to mix dough until it pulls away from the sides.  Then allow mixer to knead dough for 4-5 minutes. Lightly grease, cover and allow to rise for 1 hour.

Lightly grease bundt pan. Punch down risen dough and divide into small 1 Tbsp pieces.  Coat pieces in melted butter, and then coat in cinnamon sugar mixture. Place into prepared pan. Cover and allow to rise 1 more hour.

Preheat oven to 350 degrees.  Bake for 25 minutes.  Cool for 20 minutes.  Prepare glaze by mixing powdered sugar, syrup, half & half and vanilla until smooth. Drizzle glaze over pull-aparts and eat warm!

*Recipe source found here 

Sweet Pumpkin Dip

Made by: Rhonda

2 (8 oz) pkgs cream cheese, softened
1 can (15 oz) pumpkin
2 cups sifted powdered sugar
1 tsp cinnamon
1 tsp ginger

In mixer, beat cream cheese and pumpkin until smooth.  Add remaining ingredients and mix thoroughly.  Cover and refrigerate 1 hour.  Serve with desired sides and enjoy!

*Original recipe found here

Pasta with Pumpkin and Sausage

Made by: Maria

1 Tbsp olive oil
1 lb Italian sausage
4 cloves garlic
1 onion, finely chopped
1 bay leaf
1 cup white grape juice
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp cinnamon
1/2 tsp nutmeg
salt and pepper

1 lb penne rigate
Parmigiano for grating

Add olive oil to nonstick skillet and brown sausage in it.  Remove sausage and drain fat.  Add 1 more Tbsp olive oil to pan and saute garlic and onion until tender.

Add bay leaf and grape juice to pan.  Heat 2 minutes, add chicken stock and pumpkin, stir until sauce begins to bubble.  Add sausage back to the pan, reduce heat and slowly stir in the cream.  Add seasonings, including salt and pepper to taste.  Simmer sauce for 5-10 minutes to thicken.

Serve sauce over cooked noodles with parmigiano grated over the top.

*Recipe source found here

Pumpkin Cheese Ball

Made by: Marné

Mix together well:
16 oz cream cheese
1 1/2 cups cheddar cheese, shredded
3 Tbsp finely chopped onion
2 Tbsp salsa
2 tsp cumin
1 tsp finely chopped jalapeño

Scoop into plastic wrap, shape into a pumpkin, and refrigerate for at least two hours (until firm). Unwrap, roll in crushed Doritos.  Use a toothpick to secure a bell pepper stem on top.

Serve with chips.

* Original recipe found here

Pumpkin Delight

Made by: Claudette

4 eggs
1 15-oz can pumpkin puree
1 1/2 cups sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 13-oz can evaporated milk
3/4 cup melted butter
1 box yellow cake mix
1 cup chopped nuts

Heat oven to 350 degrees.  Bend eggs and pumpkin together.  Add sugar, salt and spices and blend well.  Slowly mix in milk and melted butter.  Sprinkle dry cake mix evenly over the top to cover.  Sprinkle nuts on top.  Bake 70-90 minutes or until golden brown.

Cranberry Pumpkin Muffins

Made by: Diane

Preparation:

Line muffin cups with liners or grease muffin cups well.  Coarsely chop 1 cup fresh or frozen cranberries.

In a bowl, sift together:

1 1/2 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

In large bowl, cream together until light and fluffy:

1 1/4 cup sugar

1/4 cup butter or margarine, softened

Add 2 eggs, one at a time

Stir in 1 cup canned pumpkin

Fold in flour mixture

Fold in cranberries

Spoon into muffin cups, filling to top

Sprinkle with 1/3 cup chopped walnuts.

Bake at 400 degrees for 20-25 minutes and enjoy! 

(Makes 18 muffins)