Around our house, pumpkins are a hit!  Brooklynn likes to find them on people’s porches, and has her own personal pumpkin she carries around the house!!  Here are some family favorites and then some simple and seasonal pumpkin recipes that I have used this year!!

Nana’s Pumpkin Pie




Home Made Pumpkin Pie

Image by Deiru via Flickr


  My Nana’s Favorite Pie – from the Stephens’ Family Recipe Book


2 eggs, slightly beaten

1/2 t. salt

1/4 t. ground cloves

1 Can pumpkin

1 t. cinnamon

1 tall can Pet Evaporated Milk

3/4 cup sugar

1/2 t. ginger

Need 9-inch unbaked pie shell with fluted edge


Preheat oven to 425. Mix filling ingredients from top to bottom (in order given).  Pour into pie shell.  Bake 15 minutes.  Reduce heat to 350. Continue baking 45 minutes or until knife inserted near center of pie comes out clean.  Cook completely.  Garnish with whipped topping, if desired.

Aunt Linda’s Famous Pumpkin Bread

From: Stephens’ Family Recipes


3 C sugar

1 C. salad oil

4 eggs

1 can pumpkin

3 1/2 cups flour

2 t. baking soda

1 t. baking powder

1 t. nutmeg

1/2 t. cloves

1 t. cinnamon

2 t. salt

1 t. allspice

1 cup chopped nuts (optional)

2/3 cup water


1.  Cream sugar and oil together.  Add eggs and pumpkin, mix well.  Mix together dry ingredients.  Add to creamed mixture alternately with water.

2.  Grease and flour baking pans.  Loaf pans are great! Fill pan 2/3 full.

3. Bake at 350 F about 1 hour (for a full-size loaf).

Pumpkin Muffins

From: My sister Victoria Moore

I believe my sister got it out of the Hungry Girl Cookbook, by Lisa Lillien

My sister has RAVES about this cookbook!  So I recommend checking it out!  It’s how to cook a little more healthy, but still enjoy the good foods you love!  So this may not be verbatim from the book – but definitely adapted.


1 box of yellow cake mix

1 15 oz. can of pumpkin puree (NOT pumpkin pie, just plain old pumpkin)

1 cup chocolate chips


Mix your box of cake mix with the can of pumpkin.  It takes a little bit to mix well and get smooth.  Add your chocolate chips and mix.  Spray your muffin pan with cooking spray and fill each cup 2/3 cull of pumpkin muffin mix.  Cook at 350 F for 20 minutes.  Check, cool, and EAT!

-Super easy!  And yes, ALL you need is the yellow cake mix and can of pumpkin.  I have found I don’t even need to flour the cupcake pan because they come out perfectly.  These were at the Reformation Day Celebration if you were able to taste any!!  You can also add the pumpkin to a box of chocolate cake mix for chocolate muffins.  These turn out just like yummy healthy chocolate muffins.  You don’t taste the pumpkin in these.


Iced Pumpkin Cookies

     From: allrecipes.com; their picture shown

     Prep: 20 min.  & Cook: 20 min.; Yields: 3 dozen



2 1/2 cups all purpose flour

1 t. baking powder

1 t. baking soda

2 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1/2 t. salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 t. vanilla extract


2 cups confectioners sugar

3 T. milk

1 T. melted butter

1 t. vanilla extract


1. Preheat oven to 350 F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves & salt.  Set aside.

2. In a medium bowl, cream the 1/2 cup butter and white sugar.  Add pumpkin, egg and 1 t. vanilla to butter mixture and beat until creamy.

3.  Mix in dry ingredients.  Drop on cookie sheets by the tablespoonfuls.  Flatten slightly.

4. Bake for 15 to 20 minutes in preheated oven.  Cool cookies & then drizzle glaze with fork.


Combine confectioner sugar, milk, 1 T. melted butter and 1 t. vanilla.  Add milk as necessary.

(Hint: The icing recipe makes more than you can actually use for this amount of cookies when I made these.  You can reduce some.  After Cara Croft ate these, she said they would be even better with a cream cheese icing.  I’ll be trying this next time I make these!)

These are super yummy.  Taste a little more cakey than just like a cookie.  They were our little snack at the last women’s small group.  Hope you enjoy!!

Grab some pumpkin and enjoy these GREAT pumpkin recipes!!!



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3 Responses to “Pumpkin!”

  1. Jay Wells Says:

    Loved the pumpkin cookies you brought to Reformation Night! Thanks for posting the recipes. I packed all of my cookbooks and, consequently, all my favorite pumpkin recipes:)

  2. Sarah Bebee Says:

    So – just a hint on the pumpkin pie! I brought it on Wednesday for the fellowship – and it didn’t taste all the way done. But I found out, you really need to let pumpkin pies sit for a LONG time before serving. We popped the leftovers in the fridge and ate them the next day – and it was WONDERFUL! And a lot better texture! Just FYI for you looking at that recipe for the holidays!

  3. mommacheatham Says:

    I can’t wait to try the muffins. I am thinkin bout making them as a 9X13 instead. Would that work? We are goin to have these for our Thanksgiving Breakfast.

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