Photo Credit Cindy Funk

Originally published October 2009

Nothing says "Autumn is here!" Like the smell of pumpkin inspired baked goods. Pumpkin bread, pumpkin pie and the oh so delicious pumpkin roll are seasonal favorites here in Ohio. Local stores can't seem to keep them on hand and restaurants serve them up hand over fist. For those of you who prefer homemade to store bought, indulge in these delicious recipes.

PUMPKIN ROLL

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• powdered sugar for dusting

• 1 cup powdered sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Directions

Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on counter top to spread it evenly.  Bake for 15 minutes and Immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth. Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve.

Cook's Notes

Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake.

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PUMPKIN BREAD

Ingredients

• 1 cup softened butter
• 1 1/2 cups sugar
• 1 1/2 cups packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 can canned pumpkin, 16 ounces

Directions

Preheat oven to 350 degrees F and grease 2 9X5 loaf pans. Cream together butter and sugars, add eggs and mix well. Combine dry ingredients and stir into butter mixture until just moistened. Add pumpkin. Pour into prepared pans and bake for 1 hour to 1 hour 15 minutes (until a toothpick inserted into center of loaf comes out clean).

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PUMPKIN PIE

Ingredients

• 1 recipe for a 9 inch single crust pie
• 3 eggs
• 1 egg yolk
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 2 cups pumpkin puree

Directions

Preheat oven to 425 degrees F.  In a large bowl, combine eggs, yolk, and sugars. Stir in spices. Slowly stir in milk and cream and add pumpkin. Pour into pie shell. Bake for ten minutes then reduce heat to 350 degrees F  and bake an additional 40 to 45 minutes.

Cook's Notes

The recommended pie crust recipes makes a double crust. You can either cut the recipe for crust in half or double the pie recipe.

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SUGARED AND SPICED PUMPKIN SEEDS

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon butter

Directions

Preheat the oven to 250 degrees F. Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted.  While seeds are toasting, mix together 2 tablespoons sugar, salt, and pie spice and set aside. Heat the butter in skillet and cook seeds remaining sugar over mediumhigh heat until sugar melts and begins to brown. Pour seeds into spiced mixture and stir until well coated. Cool before serving.

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PUMPKIN PIE CAKE

Ingredients

• 1 can canned pumpkin puree, 29 ounce
• 1 can evaporated milk, 12 ounce
• 3 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1 package yellow cake mix
• 3/4 cup butter, melted
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. Spray a 9X13 oan with non-stick spray and set aside.  Mix together the first 6 ingreidients until well mixed, pour batter into pan.  Sprinkle cake mix evenly over the pumpkin mixture. Drizzle butter over cake mix and sprinkle nuts on top. Bake for 55 to 60 minutes.

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Aimee Thomes Plesa

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