Spiced Cream Cheese Bundt Cake

Found in SL November 2024 here

 

1 (8-oz.) pkg. cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tsp. kosher salt
4 large eggs, at room temperature
1 1/4 tsp. vanilla extract, divided
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/3 cup whole milk
1/4 cup packed light brown sugar
4 tsp. pumpkin pie spice, plus more for garnish
1 1/4 cups powdered sugar
1 Tbsp. heavy whipping cream

Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray; set aside.

Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed.

Add granulated sugar and kosher salt; beat on high speed for 5 minutes, stopping occasionally to scrape down sides of bowl. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon of the vanilla until combined.

Stir together flour and baking powder in a medium bowl. With mixer on low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.

Transfer half of the batter (about 3 cups) to another medium bowl; stir in brown sugar and pumpkin pie spice until smooth. Spoon about 1 cup of the plain batter evenly into prepared pan; spoon about 1 cup of the spiced batter over top of plain batter in an even layer. Repeat process two more times, alternating with plain and spiced batters. Using a knife, pull the blade back and forth through the layered batters to create a swirled effect. Smooth the top with a spatula or the back of a spoon.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes. Invert onto wire rack; remove pan, and let cool completely, about 2 hours.

Whisk together the powdered sugar, 1 1/2 tablespoons water, cream, and the remaining 1/4 teaspoon vanilla in a medium bowl until smooth. Drizzle over cooled cake. Sprinkle pumpkin pie spice over the glaze to garnish, if desired.  

 

Pumpkin Bundt Cake

Found in SL November 2024 here but in the magazine it's called Maple Glazed Pumpkin Bundt Cake.

Pumpkin Cake:
Baking spray with flour
3 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice 
3/4 tsp. kosher salt
1/2 tsp. baking powder
1 cup vegetable oil
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

Maple Glaze:
3 Tbsp. unsalted butter
1/3 cup pure maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Chopped walnuts, for garnish (optional)

Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour. 

Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.
 

Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to over mix. 
 

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Place the butter, maple syrup, ground cinnamon and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth). Garnish with chopped walnuts, if desired. 

 

Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Carrot Cake Pancakes

Found in SL April 2026

 

1 cup finely grated carrots

1 cup flour

1 1/2 tsp pumpkin pie spice

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temp

1 cup buttermilk, room temp

1/2 cup pecans, chopped and toasted

3 tbsp light brown sugar

2 tbsp unsalted butter, melted

1 1/2 tsp vanilla

cream cheese honey butter (below)

maple syrup

 

Place grated carrots in a medium size microwaveable bowl. Cover with plastic wrap and microwave on high 3 minutes. Uncover and chill 15 minutes.

 

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl until combined. Whisk together cooked carrots, egg, buttermilk, pecans, brown sugar, butter, and vanilla in a medium bowl until well combined. Add carrot mixture to flour mixture and stir just until combined. 

 

Lightly grease a large nonstick skillet with butter; heat over medium. Working in batches, spoon 1/3 cupfuls of batter into skillet, spreading into 4" round and spacing 1" apart. Cook until bottoms are set and tops are bubbly, about 3 minutes. Flip pancakes and cook until set, 2-3 minutes. Transfer pancakes to a platter and keep warm. Repeat process with remaining batter. Serve with Cream Cheese Honey Butter and maple syrup. Garnish with more pecans and pumpkin pie spice.

Cream Cheese Honey Butter

Stir together 1/4 cup softened cream cheese, 1/4 cup unsalted butter, and 2 tbsp honey in a small bowl until smooth. Use immediately or refrigerate in an airtight container up to 5 days.

 

 

Butternut Squash Cake

Found in SL Dec 2024 issue here

4 large eggs
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 (1-lb.) box powdered sugar
1 tsp. vanilla
Nuts (optional)

Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.

Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.

Test Kitchen Note
We tested this recipe with pecans and canned pumpkin puree. Don’t buy pumpkin pie filling by mistake; it’s made with added sugar and spices that will impact the flavor of this cake.

Five Ingredient Morning Buns

Found in SL Jan/Feb 2026 issue here

1/3 cup packed dark brown sugar
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar

Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.

Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.

Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving. 

 

Easy Pumpkin Hand Pies

Original recipe found in All Recipes Holiday 2024 magazine.

 

1 tbsp butter

2 tsp pumpkin pie spice

1 cup canned pumpkin

1/3 cup packed brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 17.3 oz pkg frozen puff pastry dough, 2 sheets, thawed

1 egg

1 tbsp water

1 tbsp coarse sugar (turbinado)

 

Preheat oven to 400°F. Line a large cookie sheet with parchment paper.

Melt butter in a small saucepan over medium heat. Add pumpkin pie spice; cook until fragrant, about 30 seconds. Add canned pumpkin, brown sugar, vanilla, and salt. Heat until bubbling. Cook, stirring frequently, about 3 minutes. Remove from heat; let cool.

 

On a lightly floured work surface, roll out 1 puff pastry sheet to a 9x12" rectangle. Use a round cutter to cut 12 3" circle. Repeat with remaining puff pastry sheet.

OR cut into 12 equal squares and proceed.

 

For egg wash, beat together egg and water in a small bowl. Spoon 1 heaping tbsp pumpkin filling onto center of 12 dough circles/squares and brush edges with egg wash. Arrange remaining 12 circles/squares over filled circles/squares, stretching gently as needed to cover. Press or crimp edges to seal. Arrange filled pies on prepared cookie sheet. Brush tops with egg wash. Sprinkle with coarse sugar.

 

Bake until pastry is puffed and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely before serving. 

Sheet Pan Pumpkin Spice French Toast

Recipe found here.

 

3 large eggs
2/3 cup pumpkin spice coffee creamer
1/3 cup canned pumpkin
1/4 cup pure maple syrup, plus more for serving
1/4 teaspoon salt
1 (16 ounce) loaf French bread, cut into 1-inch slices
2 teaspoons pumpkin pie spice or ground cinnamon
pumpkin butter, sliced almonds, and/or powdered sugar, for serving

 

Preheat the oven to 350°F. Coat a 10x15-inch rimmed sheet pan with cooking spray or line with parchment paper.
Whisk together eggs, creamer, pumpkin, maple syrup, and salt in a bowl; pour into a shallow dish. Soak bread slices in egg mixture, turning once, until well soaked. Shingle bread slices in the prepared pan; sprinkle with pumpkin pie spice.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Serve with pumpkin butter, almonds, powdered sugar, and/or additional maple syrup.  

Brown Family's Favorite Pumpkin Pie

I saw this recipe in the All Recipes Holidays 2025 issue. Intriguing because I've not seen a pumpkin pie with a crumble before.

1 15oz can pumpkin puree
1 14oz can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 egg whites
1 9" unbaked pie shell
2 tbsp all-purpose flour
¼ cup packed brown sugar
1 tsp ground cinnamon
2 tbsp butter, chilled
1 cup chopped walnuts

Preheat the oven to 425° F.
Mix pumpkin, sweetened condensed milk, and egg yolks in a large bowl until smooth. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt until well combined.
Beat egg whites in a clean glass or metal bowl until soft peaks form, about 2 minutes. Fold egg whites into pumpkin mixture until no streaks remain. Pour filling into unbaked pie shell and smooth the top.
Bake in preheated oven for 15 minutes. Meanwhile, combine flour, brown sugar, and 1 teaspoon cinnamon in a small bowl until evenly blended. Cut butter into flour mixture until crumbly, about 2 minutes. Stir in chopped walnuts. Sprinkle topping over pumpkin pie.
Reduce oven temperature to 350°F.  Bake pie until center is set and a knife inserted near the center comes out clean, about 40 minutes. Cool pie on a wire rack until room temperature, about 2 hours. 

 

Pumpkin Pie Spice Popovers

Original recipe here.

3 large eggs room temperature
1 1/2 cups milk room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 teaspoons pumpkin pie spice*
½ teaspoon pure vanilla extract optional
non-stick baking spray for popover pan
powdered sugar for dusting
optional topping: melted butter and cinnamon sugar
pumpkin or apple butter 

Preheat the oven to 450°F, and place your popover pan (or muffin tin) on a baking sheet in your oven to warm up while you are mixing your batter.
In a medium sized mixing bowl, whisk together the eggs and milk until frothy, about 1 minute. Add the flour, salt, pumpkin pie spice and vanilla extract (if using) to egg mixture and whisk until batter is the consistency of heavy cream with some small lumps remaining. You want to see some small air bubbles because they are what will cause the popovers to rise but don't over mix.
Remove your popover pan from the oven and grease or spray the muffin cups. Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 20 minutes**. Then, reduce the oven temp to 350 degrees and bake for an additional 15 to 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. "Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape." Sprinkle with powdered sugar, or a cinnamon sugar mixture and serve immediately and enjoy! A pumpkin or apple butter with these would be divine! 

Notes
Using a Muffin Pan Instead of a Popover Pan
Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller. 
To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven. When baking, reduce cook time by 5 minutes. Bake at 450 for 15 minutes and then reduce temp to 350 for 15 minutes.
 
How to Store and Reheat Popovers
I do highly recommend making them the day of but if you absolutely have to- You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh.

To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins.
To store and reheat: Store baked and cooled popovers in a zip top bag for up to a day. They are still edible after a day, but they don’t taste as fresh. Simply reheat them on a baking sheet (or place them back into the muffin tin or popover pan and bake) at 350°F for five to 10 minutes.
To freeze: Store fully baked and cooled popovers in a freezer safe zip top bag or any freezer safe air tight container. They will last for up to three months in the freezer.

Mini Pumpkin Pie Gingersnap Cookie Cups

 Found this here and it looks delicious. Waiting until we have a full kitchen since it is so much mixing.

 Cookie Crust:
    1 box 12 ounces gingersnap cookies (store bought)
    1/2 cup 1 stick unsalted butter, melted
    1/4 cup Imperial Sugar Extra Fine Granulated Sugar

Pumpkin Pie Filling:

    3/4 -15 oz. can of pumpkin puree
    2 large eggs
    1/2 teaspoon salt
    1 teaspoon pumpkin pie spice
    1/2 cup Imperial Sugar Extra Fine Granulated Sugar
    1/2 cup evaporated milk

Whipped Cream Topping:

    1 cup heavy whipping cream very cold
    1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
    1/2 teaspoon pumpkin pie spice
    Optional: Caramel for drizzling

Instructions

Preheat oven to 400°F and spray mini muffin pan with non-stick baking spray.
Using food processor, pulse together the gingersnap cookies, melted butter and sugar until it resembles wet sand.
Using hands, press about a tablespoon of the cookie crust mixture into each well of the mini muffin pan, pressing mixture down on the bottom and up the sides of each well.
Bake for 8 minutes, remove from the oven and lower the oven temperature to 350°F.
Using the backside of a small spoon, press each cookie crust cup down again and let cool for a few minutes.
Using stand mixer fitted with the flat beater attachment, mix together pumpkin, eggs, salt, pumpkin pie spice, sugar and evaporated milk until all combined.
Pour filling into each of the cookie cups and bake for 25 to 28 minutes, or until filling has set.
Using stand mixer fitted with the wire whip attachment, beat the cold heavy cream on medium-high speed (setting 4) until soft peaks form, after about 4 to 5 minutes. (Tip: Place beater bowl and wire whip, or whisk, attachment in the freezer 20 minutes before using.)
Add in sugar and pumpkin pie spice and beat again for another minute or two. Place whipped cream into a piping bag fitted with a star tip and top each pumpkin pie cookie cup with the pumpkin pie spice whipped cream. Drizzle on caramel, if desired. Serve immediately.

 

Libby's Famous Pumpkin Pie

If you need a pie crust, make this one from Pioneer Woman:
For 1 9" pie crust:
1¼ cup all purpose or pastry flour
½ teaspoon salt
2 teaspoons sugar (for a fruit pie, omit sugar for a savory pie)
½ cup cold butter, cut into chunks
1/8 cup cold water

http://thepioneerwoman.com/cooking/2011/09/pams-pie-tutorial/
Pulse everything but butter and water. Cut butter into chunks, drop into blender, and pulse until chunky. Add water and mix in by hand. Roll out and bake away.

For the pie filling:
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.)(1-7/8 cups) 100% pure pumpkin
1 can (12 fl. oz.) evaporated milk or make your own*
1 unbaked 9" deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into the pie shell.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

*If you don't have evaporated milk on hand, you can create a substitute.
1. 1 1/4 cups of water and 1 cup powdered milk equal 1 12oz can of evaporated milk.
2. 1½ cups of cream or half and half for the evaporated milk.
3. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.
4. Lactose-free milks or vanilla almond milk can also be used, but again, add 1 tablespoon cornstarch. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk.

Soft Glazed Pumpkin Sugar Cookies

This is another one of those yummy Facebook post that get shared and shared and shared. The recipe from Lauren's Latest was so delicious we made 3 batches! Of course we needed 2 just to feed our gang. So very good. It's a heavy cookie in weight but moist and not heavy in pumpkin flavor.

1/2 cup softened butter
1/2 cup vegetable oil (we used applesauce)
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Preheat oven to 350°. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.
Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)

Pumpkin Shortbread Bars

I have no idea where I got this recipe from, but I made it, loved it, then made it for my co-op cooking class. Yum!

Crust:
½ cup softened butter
⅓ cup white sugar
¼ tsp salt
1 cup all-purpose flour

Filling:
⅓ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp pumpkin pie spice
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 tsp vanilla extract
½ cup chopped pecans (optional)

Crumble:
⅓ cup all-purpose flour
⅓ cup white sugar
¼ cup cold butter
⅓ cup brown sugar
¼ tsp salt

Preheat oven to 400°.
Crust: Beat butter, sugar, and salt extract together until blended. Mix in flour until no longer dry. Press into a 9"x13" baking dish. Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350°.

Filling: Whisk together flour, baking powder, salt, and pumpkin pie spice together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, and vanilla extract together in a bowl until the pumpkin mixture is smooth. Stir in the flour mixture until just incorporated and spread the batter over the par baked crust.

Crumble: Place flour, sugar, brown sugar, salt, and cold butter into a bowl. Press the butter into the dry ingredients using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving. (Crumble on the toothpick is ok.

Pumpkin Bread

I don't know where I got this nice recipe on this nice sheet of fall paper. Maybe from someone at co-op? I have no clue so I can't give any credit. Chances are I've tasted this bread and asked for the recipe. Hope it's good when I make it later down the road!

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 15oz can pumpkin
2/3 cup water
3¼ cups flour
½ tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
Optional: 2/3 cup chopped raisins/dates/nuts

Melt shortening, add sugar, and mix well. Add eggs, pumpkin, and water.
Sift dry ingredients, add to pumpkin mixture. Stir in nuts and fruit if desired.
Pour into 2 5x9 loaf pans sprayed with Pam filling only ½ way.
For easier removal, line bottom of pan with waxed paper and spray again.
Bake at 350° for 1 hour or until center tests done with a toothpick. Immediately removed waxed paper. Freezes well.

Optional baking pans:
30 cupcakes bake for 22-24 minutes.
Small loaf pans bake for 33-37 minutes and makes 10-12 loaves.

Black Bean 'n' Pumpkin Chili

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
1 tbsp olive oil
3 cups chicken broth
2 cans (15 oz each) black beans, rinsed and drained (I used pinto beans and liked them better than I think I'd have liked black beans)
2½ cups cubed, cooked turkey (I used ground beef)
1 can (15 oz) solid-pack pumpkin
1 can (14½ oz) diced tomatoes, undrained
2 tsp dried parsley flakes (optional)
2 tsp chili powder (I used 2 tsp and it was really really mild - I think I might've used more or used a better chili powder)
1½ tsp dried oregano
1½ tsp ground cumin
½ tsp salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed them together with the ground beef and omitted the oil). Transfer to a 5qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. It was sooo yummy and if you use the turkey it's listed as 192 cals for 1 cup 1g sat fat, 7g of fiber.