Pumpkin Apple Cake
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon cloves
1/2 teaspoon ginger
2 cups canned pumpkin
1 1/2 teaspoons vanilla flavoring
1 cup oil
1 1/2 cups fresh apples peeled and grated or shredded
3/4 cup raisins
3/4 cup walnut pieces (optional)
1 8 oz pkg. softened cream cheese
1 stick softened butter or margarine
1 1 lb. box confectioners’ sugar
4 teaspoons bourbon
2 teaspoons nutmeg
In a large bowl combine oil, eggs, sugar, vanilla, pumpkin and mix well using an electric mixer. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and apples and continue mixing.
Fold in nuts and raisins and pour batter into a sprayed or greased 9 x 13 cake pan. Bake in a preheated 350 degree oven for 45 to 50 minutes.
Mix all ingredients with a mixer until you get the spreading consistency you want. Spread on cooled cake.
Pumpkin French toast
2/3 cup milk (whole, low-fat or skim)
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
12 slices Texas toast OR french bread, OR challah, OR croissant halves
Whipped Pumpkin Butter
1/2 cup salted or unsalted butter ( 1 stick), room temperature
1/3 cup pumpkin puree
3 tbsp maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Set a large non-stick skillet set over medium heat, add a small amount of butter, and melt.
In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice.
Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup, and toasted chopped nuts (if desired).
To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon, and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
*Makes 12 servings
Pumpkin Cheesecake dip
3/4 cup International Delight Pumpkin Pie Spice Creamer
1 3.4 oz package pumpkin spice instant pudding
1 8 oz package cream cheese softened
1/4 cup granulated sugar
2 cups frozen whipped topping thawed
Graham cracker crumbs for garnish
In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and sugar.
Add in pudding to cream cheese mixture and beat.
Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
When ready to serve, fill a bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.