Recipes for Thanksgiving

With Canadians celebrating Thanksgiving this weekend, Joan Cripps of Chatham, NB, shares some delicious recipes you might like to try for your family gathering.

Pilgrims Delight Pumpkin Pie
Soak 3 oz of pecans in 1/2 cup maple syrup for 1 hour.
Pour pecan mixture into 9 ” uncooked pastry shell, pressing pecans firmly into shell.
Beat one 8 oz pkg softened cream cheese with electric mixer until creamy.
Add 1/4 cup sugar and ½ tsp vanilla.
Beat until light and fluffy.
Add 1 egg, beat until smooth.
Pour cream mixture over pecan mixture.
Chill at least 2 hours.

Pre-heat oven to 350F.

Combine 1 and ¼ cup cooked mashed pumpkins
1 cup evaporated milk
½ cup sugar
2 eggs slightly beaten
1 tsp cinnamon
¼ tsp nutmeg
Dash of salt

Beat until smooth .
Carefully spoon mixture over cream cheese and pecans mixture in pie shell.

Bake 1 hour.

Brush with maple syrup and pecan halves.
Top with Cool Whip.

Pumpkin Squares
3/4 cups flour
1/2 cup oats
¼ cup packed brown sugar
½ cup butter
1’2 cup pecans chopped

Combine flour, oats, sugar, cut in butter
Bake 350 degrees for 15 min.

2 eggs beaten
14 oz can pumpkins
1 can eagle brand milk
1 tsp ginger
1 tsp Cinnamon

Combine ingredients
Pour over base

Sprinkle ½ cup coconut over top.

Bake 350F – 25 to 30 min. Glass dish needs more time, 55 min?

Serve warm or chilled with whipped cream

Yummy Pumpkin dessert
15 oz can pumpkins
12 oz evaporated milk
3 eggs
1 cup sugar
4 tbsp pie spices, less if you don’t like spices.
Box yellow cake mix
¾ cups butter
1 and 1/2 cup walnut chopped, pecans are nice too

Combine pumpkin, milk, eggs, sugar and spices. Transfer to 13 X 9 baking pan. Sprinkle with dry cake mix, drizzle with butter. Top with walnuts. Bake 350 for 1 hour or until knife inserted comes out clean. Serve with whipped cream.

Pumpkin loaf
4 ounces cream cheese, softened
1/4 cup margarine
1 1/4 cups white sugar
2 eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.

In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

More Pumpkin Loaf
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.

In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Pumpkin Roll ( Read carefully before starting )
3 eggs
1 cup white sugar
2/3 cup solid packed pumpkin puree
1 tsp lemon juice
¾ cup all purpose flour
1 tsp baking powder
½ tsp salt.
2 tsp. ground cinnamon
1 tsp ground ginger.
1 cup chopped pecans
Confection sugar for dusting
1-8 oz. pkg cream cheese
4 tbsp butter
1 cup confection sugar
½ tsp vanilla
Confection sugar for dusting

Preheat oven to 350 degrees. Grease and flour 10 x 15” jelly roll pan.

In a large bowl beat eggs and sugar with electric mixer on high speed for 5 minutes.  Gradually mix in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into prepared pan. Sprinkle pecan over top of batter.

Bake 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confection sugar.  Roll up cake using towels, and let cool for about 20 minutes.

In medium bowl combine cream cheese, butter,1 cup confection sugar and vanilla. Beat until smooth. Unroll pumpkin cake, spread with filling, and roll up. Place pumpkin roll on a long sheet of wax paper, and dust with confection sugar. Wrap cake in waxed paper, and twist ends of waxed paper like candy wrapper. Refrigerate over night. Serve chilled; before slicing, dust with additional sugar.