[Edit: I've extended the sign up date until October 28th. Sign up while you can! :)]
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Here is the pumpkin giveaway I promised:
Inside of a handmade pumpkin patterned paper pocket (say that 3 times fast), I put one of my
pumpkin tiny books and several brown, green, and orange embellishments, which include some remnant pieces of vintage papers for you to play with. I am also sending along some goodies that are not pictured here like some striped orange grosgrain ribbon with an owl charm attached; some pumpkin spice votive candles; and a $5 gift card to Starbucks so the winner can pick up a seasonal, fall, pumpkin treat. I suggest
a pumpkin spice latte or
pumpkin muffin, but
this,
this,
this, or
this is also good.
To enter, please leave a comment on this post with your favorite pumpkin recipe.
I will draw a name next Friday, which is October 21st 28th.
International friends are welcome. Also, you don't have to have a blog to enter this giveaway, but please leave an email address for me to contact you if you don't.
Sign ups now closed.
Happy fall! :)
The winner is Denise from Count it *all JOY!! I will be emailing you, Denise.
Oh how nice! Please enter me in your giveaway! It would make a nice anniversary present!
ReplyDeleteOh I would love to be entered into your pocket giveaway. I am a follower too.
ReplyDeleteWhat a cute/fun fall give away, Jessica! Thanks for a chance to win! ♥
ReplyDeleteMy daughter in law recently called asking for my pumkin pie recipi since my son prefers my pie over hers! Well, I told her that I prefer HER pie! I was happy to tell her that I just use whatever recipi is on the back of the can of whatever canned pumpkin I buy!! She uses fresh cooked pumpkin, egg whites, etc, and her pies are sooo yummy. My poor boy grew up on store bought canned stuffed and that's what he prefers.
Oh here is my recipe: Pumpkin Pie Dip:
ReplyDelete1 pkg.8 oz cream cheese
1 can solid pack pumpkin
1/2 tsp
ground ginger
2 cups confectioner's sugar
5 tsp cinnamon, divided
4 sheets refrigerated pie pastry
In lg. bowl beat cream cheese. Add the powdered sugar, pumpkin, 1 tsp cinnamon, and ginger; beat until smooth. Cover and refrigerate until serving.
Roll out pastry on a lightly floured surface to 1/4 inch thickness. Cut with floured autumn shaped cookie cutters, place on and un-greased baking sheet. Combine sugar and remaining cinnamon; Sprinkle over cutouts.
Bake at 425 degrees for 6 yo 8 minutes.
cool on wire racks and serve with dip. Dip is also good served with gingersnaps or sugar cookies.
Here is one I use a lot! Hope you enjoy!
ReplyDeletePUMPKIN SCONES
2 1/2 CUPS BISQUICK
1/4 CUP SUGAR
1 EGG, BEATEN
1/2 CUP PUMPKIN PUREE
2 TBSP BUTTER, MELTED
PREHEAT OVEN TO 425 DEGREES
COMBINE BISQUICK AND 1/4 CUP SUGAR
STIR TOGETHER THE EGG, PUMPKIN AND THE MELTED BUTTER. STIR THE PUMPKIN MIXTURE INTO THE BISQUICK AND SUGAR MIXTURE, MIXING JUST UNTIL THE SCONE DOUGH CLINGS TOGETHER. KNEAD THE DOUGH GENTLY ON A FLOURED SURFACE FOR 8 TO 10 STROKES. PAT OR ROLL THE SCONE DOUGH TO FORM A 6 INCH CIRCLE. CUT THE DOUGH INTO 8-10 WEDGES. PLACE THE WEDGES ON AN UNGREASED BAKING SHEET. BAKE FOR 10 TO 12 MINUTES AT 425 DEGREES UNTIL GOLDEN
what a great giveaway!
ReplyDeletewe have a pumpkin cheesecake recipe that I've been making for over 30 years..... I'd post it here, but it's the same one that is found at the Philly cream cheese site. it is sooooo yummy and we don't have a Thanksgiving without it! :)
Darling giveaway and so clever!! I would love a chance to win. I think of all our favorite recipes the one that's most popular is simply using the "second" pie filling as a pudding. In other words, instead of pouring the mix into a pie shell, grease a casserole and pour it in, and bake it along with your pumpkin pie. This goes over big with the family since they're allowed to have the "pudding" before T'giving, and it saves my pie for the big feast! Of course, homemade whipped cream is optional!
ReplyDeletexox
Karen
oh this is the sweetest looking giveaway!!!
ReplyDeletesince i don't bake i'll tell you my secret for scrumptious pumpkin whoopie pies (a Pennsylvania favorite):
1. get up early on saturday morn
2. find a good parking space
3. go into the Farmer's Market
4. hurry down to the Mennonite booth
5. buy 3 pumpkin whoopie pies and 3 chocolate whoopie pies
6. go past Starbucks on the way home - get your favorite beverage
7. go home...kick back...enjoy :D
~victoria~
What a fun giveaway. Loving the pumpkin theme!
ReplyDeleteI've made an easy cake that is fat free using just a can of pumpkin, a cake mix and 1 C. water...that is all ! Just combine and bake..then add lots of whip cream on top! oops!
I love pumpkin pie, however I'm very bad at making pies.
Thanks for having this giveaway.
deb
Jessica I would LOVE to win your adorable Fall Give Away. Thank you for being so generous. I love the little book too.
ReplyDeleteCharlene
Mmmmm, I love pumpkins--how they look, how they taste, how they smell, everything! Thank you for offering such goodies. Here is the pumpkin cream cheese pie I make every Thanksgiving. It always goes quickly.
ReplyDeleteDouble Layer Pumpkin Pie
4 oz cream cheese
1 Tbs milk
1 Tbs sugar
1-1/4 c Cool Whip
1 graham cracker pie crust
1 cup milk
2 pkgs instant vanilla pudding
1 can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
~~Mix cream cheese, 1 Tbs milk, and sugar with wisk until smooth; fold in Cool Whip then spread mixture in bottom of pie crust.
~~Mix 1 cup milk and puddings with wisk until thick. Stir in pumpkin and spices. Spread over cream cheese mixture in pie crust.
~~Refrigerate at least 4 hours.
Yum! This is quick and easy and no cooking which I love. Enjoy!
; )
~Michele
Truely? My most favorite pumpkin recipe is the most "easy" one of all! Take one freshly hand picked by several small children. (the one that survives (whole) the trip home. After carving the pumpkin to THEIR liking; save, wash and then toast the pumpkin seeds. Add salt/spices of YOUR liking. Enjoy!
ReplyDeleteOh yes, and I LOVE the kit your are preparing! Thanks for a chance to win.
Of course I could use more pumpkin treasures :) I don't have a recipe, I just bought some pumpkin pie fudge at the pumpkin patch and I WISH I had that recipe! :D
ReplyDeletePS I'm also having a halloween giveaway on my blog...
Of course I could use more pumpkin treasures :) I don't have a recipe, I just bought some pumpkin pie fudge at the pumpkin patch and I WISH I had that recipe! :D
ReplyDeletePS I'm also having a halloween giveaway on my blog...
Pumkin Scones are popular here in Australia! love your bag of goodies!
ReplyDeleteMy favorite pumpkin recipe is roasted pumpkin seeds! Clean and dry pumpkin seeds; arrange them in a single layer on a cookie sheet and salt lightly. Put under the broiler and stand there and watch them! When they sizzle and begin to smell delicious, you have a healthy snack! Thank you for the chance to win this fun package!
ReplyDeleteOne of my favorite things to do with pumpkin is to add it in to everyday foods. We usually can or freeze our own pumpkin puree and I add a cup or two in when I make soup or stew. When the kids were little they weren't fond of vegetables and it was a way to get some extra nutrition into them. Now I just do it because it tastes good!
ReplyDeleteThank you for the giveaway!
I would love to win your giveaway. I hope the fact I live in England doesnt exclude me, but my husband and myself love all things American and love celebrating halloween with the grandchildren.Havent yet tried pumpkin pie, but it may soon be on my agenda X
ReplyDeleteI made this the other day and it was *wonderful*! Whisk together well 1 cup milk and 1 small package of cheese cake sf/ff pudding mix. Then add 15 oz can of pumpkin and a teaspoon of pumpkin pie spice. Again, whisk together until well-blended. Add 8 oz of whipped topping and whisk one last time until all ingredients are blended. Refrigerate an hour or two to set! My hubby and I ate this as mousse, with whipped cream on top and a sprinkle of nutmeg! YUM! :)
ReplyDeleteWhat a very fun giveaway! Our favorite pumpkin recipe would be a Pumpkin roll. Here is a link to the recipe -
ReplyDeletehttp://allrecipes.com/Recipe/libbys-pumpkin-roll-with-cream-cheese-filling/detail.aspx
Pumpkin Fudgy Brownies:
ReplyDelete1 pkg Brownie mix
2 C Pumpkin (Libbys)
2 TBL Lite Chocolate Syrup
Mix together and bake according to package directions. Very Chocolate! Spritz with FF Whipped Topping and Chocolate Chips.
This Pumpkin Paper Pocket give is uber cute and please include me in. Happy Haunting...
Hi! love your site.And please enter me, here is a very good pumpkin recipe. We use this recipe all the time, makes great cupcakes, we also add chocolate chips.. enjoy....
ReplyDelete"Harvest Loaf Cake"
1 3/4 cups flour 1/2 cup margerin
1 tea cinnamon 1 cup sugar
1/2 tea salt 2 egss
1/2 tea nutmeg * 3/4 cup pumkin (I add the whole can)*
1/4 tea ginger
1/4 tea cloves's
oven 350
I can't really tell you how long to bake them, I always check them in about 25 mins.
There very moist,
suzanne
I would love to enter your giveaway.
ReplyDeleteI was going to submit my pumpkin dip recipe but I see someone already did.
So, may I recommend the Edy's Pumpkin
Ice Cream to you and your followers.
It's awesome!
What a sweet giveaway. Upon your recommendation I tried Starbuck's pumpkin muffin and loved it! Here's a pumpkin recipe I found this weekend that everyone loved and it's really simple -
ReplyDeleteMini Pumpkin Pie Croissants
Two rolls of refrigerated crescent rolls. You will cut each triangle in half to make a total of 32 mini croissants. Once you separate the triangles flatten them out a little. You'll put a spoonful of filling in each, roll the croissant up and then roll in a mixture of 4 tbsp. sugar and 1 tbsp. pumpkin pie spice.
Filling:
1 cup canned pumpkin
4 oz. cream cheese
3 tbsp. sugar
1 1/2 tbsp. pumpkin pie spice
Bake at 375 for 15-18 mins.
I found the recipe here http://shakentogether.blogspot.com/2011/10/taste-this-tuesday-fall-baking-series_10.html
Cute! Here is my entry ~
ReplyDeletePumpkin Fudge
Ingredients:
2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon cornstarch
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
Directions:
Combine sugar, pumpkin, milk, cornstarch and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat
Add the nuts, butter, and vanilla; beat until mixture is creamy.
Pour into a buttered plate and allow to cool. Cut into small chunks and serve
This is a lovely giveaway...you are the most generous soul. Thank you, Peace, Mary Helen
ReplyDeleteWow, all those lovely pumpkin things to win, thanks for this chance!
ReplyDeleteI'm impressed with all the amazing pumpkin recipes too...
I think my favourite recipe would be a very, very simple soup, without even using any onion. It doesn't even need stock, because fresh pumpkin is soooo yummy!
pumpkin flesh, roughly chopped
garlic
nutmeg
butter (or olive oil)
water
creme fraiche
black pepper
Heat a large saucepan then add butter till it fizzles; turn down the heat to low, then add pumpkin flesh and plenty of fresh garlic and sweat slowly until it is well softened. Pour over hot water to about 1inch above the pumpkin (you could add a splash of white wine). Simmer very gently until pumpkin is completely cooked & very soft. Add some freshly grated nutmeg, then whizz with hand-held blender until completely smooth. The consistency should be lovely and thick. Add a swirl of creme fraiche and black pepper to serve.
Yum!
I have really enjoyed reading your button blog. I have used the following recipe for pumpkin pie since the early '80s and I have never been disappointed. It was put out by Eagle Brand.
ReplyDeleteIngredients
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions
1.Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
I always get compliments on this pie.
Wow! what a lot of pumpkin recipes!
ReplyDeleteHere in the UK we only really carve them for Halloween! but I would love to try some of these recipes!
Thanks!
Thank you so much for offering all these wonderful goodies. I don't do a lot of baking anymore, but every year I have to roast up tons of pumpkin seeds. They don't last more than a couple of days around here. One of my sons loves them with chili powder on them, so I'm always sure to roast a separate pile just for him.
ReplyDeletePlease enter me in your lovely giveaway! My favorite is pumpkin seeds - I like to leave lots of pumpkin on them, sprinkle with sea salt or kosher salt then roast at 250 until they start to pop about an hour.
ReplyDeleteBlessings, Patti
Such a wonderful giveaway. I'd love to win. I'm a follower.
ReplyDeleteHere's a favorite pumpkin recipe--delish!
Pumpkin Sausage Soup
1/2 pound andouille sausage, diced 1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree
1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar or brown sugar Splenda
3/8 cup heavy cream
Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes.
In blender, puree soup in batches. Return to pan and stir in cream and remaining 2T butter. Do not boil. Serve immediately.
Mine is really easy, and it is for pumpkin pie. Buy a gluten free crust, a can of pumpkin. Follow directions, bake, and eat! It makes a great pumpkin pie. Really. Thanks!
ReplyDeletePlease enter me in. That is so cute!
ReplyDeletePumpkin cake:
One yellow, spice or carrot cake mix, mix according to pkg. directions, add in:
1 cup of canned pumpkin
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup cocoanut
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon.
Bake in a greased & floured pan at 350 for approximately 27 to 32 min. depending on your oven.
Frost with a glaze of milk & confectioners sugar. Put on while cake is still slightly warm.