Tag Archives: Pumpkin

You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.Pumpkin Carrot Bread


Pumpkin Pecan Bread




1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins



Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture.  Slowly add dry ingredients to wet mixture.  If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration).Pumpkin Carrot Bread Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.Pumpkin Pecan Bread
Cool on rack 10 minutes before cutting.Pumpkin Carrot Bread
Freezes well.  If freezing, wrap loaf in plastic wrap, and then in aluminum foil.


I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.Pumpkin Carrot Bread

It’s officially fall and everywhere you look there are signs of the season. The leaves are changing, the nights are cooler and there is pumpkin spice in everything! You don’t have to wait until fall to enjoy these pancakes but the season does bring the recipe to mind and I decided we would have breakfast for dinner one night and enjoy these tasty pumpkin pie pancakes!Pumpkin Pie Pancakes


Pumpkin Pie Pancakes




¼ cup flour

¼ cup whole wheat flour

3 Tbsp. Brown sugar

¾ tsp. Baking powder

¼ tsp. Baking soda

1 tsp. pumpkin pie spice

¼ tsp. Salt

2/3 cup low fat buttermilk

¼ cup canned pumpkin puree

4 tsp. Butter, melted

1 large egg

4 Tbsp. maple syrup




Whisk together the flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk the buttermilk, pumpkin, butter and egg in another bowl until blended. Add the flour mixture to the buttermilk mixture, stirring until well blended.


Spray a nonstick griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour the batter onto the griddle buy scant ¼ cupfuls. Cook just until bubbles begin to appear at the edges of the pancake, 2-3 minutes. Flip and cook until golden, 2-3 minutes longer. Repeat with the remaining batter, making a total of 8 pancakes. Serve with the maple syrup. Serves four.Pumpkin Pie pancakes


Now you don’t have to wait until thanksgiving for your taste of pumpkin pie, instead you can enjoy these pumpkin pie pancakes! These pancakes can be enjoyed for breakfast or for dinner and the recipe can be easily doubled.


Are you a pumpkin fan? How do you enjoy eating pumpkin this time of year/




Monday’s Muffins: Pumpkin Pie Muffinspumpkin pie muffins


Perhaps you have some leftover canned pumpkin from the holidays, pumpkin pie muffins are a delicious way to use up pumpkin puree. I happen to have an actual pie pumpkin which I will be using for this recipe. During the next few months I will be sharing my favorite muffin recipes. I don’t know about you but love having muffins on hand, plus they freeze well. If we have unexpected company there is nothing like having fresh muffins to offer! Even when they are fresh from the freezer!


This recipe is also a paleo recipe and full of good ingredients. I haven’t tried making the chocolate muffin option but I’ll bet it’s just as good as the plain pumpkin version!


Pumpkin Pie Muffins


¾ cup organic pumpkin puree

½ cup coconut flour

½ cup coconut oil, melted

6 eggs

2 tsp organic  vanilla

¼ cup organic raw honey, melted

2 tsp pumpkin pie spice

½ tsp homemade baking powder (no cornstarch)

Handful of walnuts

2 Tbsp coco powder (optional for chocolate muffins)


Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder.pumpkin pie muffins

In a separate bowl mix all the remaining ingredients except the walnuts until well blended.pumpkin pie muffins

Add the sifted flour and spices to the pumpkin puree.

Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts.pumpkin pie muffins


Bake for 18-20 minutes or until done. Makes 12 muffins. They are delicious warm from the oven, kind of like enjoying a piece of pumpkin pie.pumpkin pie muffins

If you’re a fan of pumpkin pie you will love these Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum! If you have any leftover freeze them to enjoy at a later date.
pumpkin pie muffins

Several years ago I saw this recipe for a pumpkin icebox cake. We have always enjoyed my mother-in-law’s Surprise Cake and this recipe was very similar but made with pumpkin! It is a very easy, no bake recipe, which makes a delicious, fall dessert.no cook, Pumpkin icebox Cake


It’s pretty from the top and even prettier when you cut a slice! I’ve made it several times and it is always a big hit. It would be perfect for your Thanksgiving Table, a twist on the traditional pumpkin pie.


Pumpkin Chocolate Icebox Cake


Serves 12 (depending on the size piece!)


3 packages (8oz ea.) of cream cheese, room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 can (15 oz.) pumpkin

2 tablespoons half-and-half

1/8 teaspoon salt

3/4 teaspoon pumpkin pie spice1 teaspoon vanilla extract

28 chocolate graham cracker sheets (12 oz. total)

Unsweetened cocoa powder, for dusting


Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula.

Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, and then remove.dessert, pumpkin, no-cook

Cut cake into squares and serve.

I love the holidays and pumpkin bread is just one of those treats I enjoy having around Thanksgiving.This recipe is called Pumpkin Nut Loaf Cake only because it is has a consistency almost like a cake.  It smells wonderful and tastes even better!

Pumpkin Nut Loaf Cake

2 large eggs
2 cups sifted cake flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1 can (15oz) unsweetened pumpkin
1 cup dark brown sugar
½ cup heavy cream
2 Tbsp butter, melted
½ cup chopped walnuts

Arrange a rack in the middle of the oven and preheat the oven to 400. Lightly coat a 9×5 inch loaf pan with cooking spray.

To make the batter stir the flour, pie spice, baking powder , salt and baking soda together in a large bowl. Whisk together the eggs, pumpkin, brown sugar, cream and melted butter in a large glass measure. Pour into the flour mixture and mix until just moistened.

Ingredients for pumpkin bread

Ingredients for pumpkin bread

Pour the batter into the prepared pan and top with the chopped nuts.

Top batter with chopped nuts.

Top batter with chopped nuts.

Cover loosely with foil that has been lightly spayed with oil. Bake for 25 minutes.

Top with foil

Top with foil

Removed the foil and continue to bake for another 20-25 minutes or until a wooden pick inserted in the center comes out clean. I cooked it a bit longer than 25 minutes! Cool in the pan for 5 minutes, then invert onto a rack to cool completely.

Pumpkin Nut Loaf Cake

Pumpkin Nut Loaf Cake

Store tightly wrapped in plastic. Makes one loaf. This loaf also freezes well.

Pumpkin Nut Loaf Cake

Pumpkin Nut Loaf Cake

My Flagstaff Home
harvest, winter squash

On The Home Front Pumpkins

I’ve enjoyed pumpkin filled ravioli before but I’ve never tried it in lasagna. Toasted walnuts and fresh sage leaves are a wonderful addition and the resulting dish is just perfect for a dinner party on that first frosty night in October. Don’t let the numerous steps throw you off, it’s really quite easy and once you have the filling and the béchamel sauce made the whole thing assembles quickly.

Before you read any further remember to click HERE to enter the Fermentools Starter Kit giveaway!.

Pumpkin, Prosciutto and Parmesan Lasagna

Pumpkin Filling

½ Cup butter
6 leeks, trimmed, rinsed and sliced
4 cups pumpkin puree, fresh or canned
½ cup dry white wine
Salt and pepper to taste


½ cup butter
6 Tbsp flour
2 cups chicken broth, preferably homemade
2 cups light cream
1 cup freshly grated Parmesan cheese
½ tsp nutmeg
Salt and pepper to taste
3 large eggs, lightly beaten

For Assembly

1 ¼ pounds lasagna noodles, cooked al dente and drained
8 ounces thinly sliced prosciutto
¼ cup fresh sage leaves, torn into pieces
1 ½ cup freshly grated Parmesan cheese
2 cups walnut pieces, lightly toasted

Preheat your oven to 350 degrees. Butter a 15×10 inch baking dish or use two 9×12 pans. I made one to enjoy now and one to put in the freezer.

Prepare the pumpkin filling: Melt the butter in a large skillet and add the leeks. Sauté the leeks until very tender, about 15 minutes. Stir in the pumpkin and wine and cook for 2 minutes. Removed from heat, season with salt and pepper and set aside.

Pumpkin Filling

Pumpkin Filling

Prepare the béchamel: Melt the butter in a saucepan, add the flour and whisk until smooth. Cook, stirring for one minute and then gradually add the chicken broth, then the light cream. Cook, stirring constantly until smooth and thickened. Stir in the Parmesan and season with the nutmeg, salt and pepper. Stir ½ cup of the hot sauce into the beaten eggs in a small bowl and then stir the egg mixture into the remaining sauce. Cook a few more minutes and then remove from the heat.

To assemble: Make a layer of lasagna noodles in the prepared baking dish. Top with ½ of the sliced prosciutto and 1/3 of the béchamel. Scatter half of the sage leaves. Cover with another layer of noodles, all the pumpkin filling, 1 cup of the Parmesan and 1 cup of the walnuts. Make another layer of the noodles and top with the rest of the prosciutto, another 1/3 of the béchamel and the remaining sage. Make a final layer of noodles and top with the remaining béchamel, walnuts and Parmesan.

Ready for the oven.

Ready for the oven.

Bake the lasagna for 50-60 minutes or until lightly browned and bubbling. Let cool 10 minutes before cutting and serving.Ready to enjoy!

Serves 12

Pumpkin, Prosciutto and Parmesan Lasagna

Pumpkin, Prosciutto and Parmesan Lasagna

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