Pulled up Pinterest looking for a new pizza idea for last night and we found a winner!
This Savory Pumpkin Pizza was a HIT.
one ready to bake pizza dough
1 cup pumpkin puree
1 sweet onion, dice
1 tsp. sugar
2 cloves garlic, minced
2 tsp. dried thyme OR oregano
salt and pepper to taste
1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
2 cups freshly grated havarti OR asiago cheese
optional: 1 cup arugala or spinach
Chop your onion finely, and carmelize in a bit of olive oil. When it’s almost done, add the sugar and keep stirring for a few minutes. Remove from heat and add the pumpkin, garlic, thyme OR oregano. Mix well to combine. Add salt and pepper to taste, stir in parmesan cheese. Use this mixture to top your rolled out pizza dough. If using arugala or spinach, place that on pumpkin mixture, then top with havarti or asiago. Bake on pizza stone at 475 until done.
picture and adapted recipe idea from lovelolablog
Another recipe I got from The Family Kitchen. I used their recipe exactly, but baked it in a 9″ square pan – I don’t see how it could fit in even a large bread pan (mine are 9×5)! We loved it.
Pumpkin Cream Cheese Swirl Bread
1 1/2 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
1/4 cup milk
5 Tbsp. butter
2 3/4 cups flour
2 tsp. baking powder
2 tablespoons cinnamon
8 oz. cream cheese
1/3 cup sugar
In a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed. In a second bowl, beat together cream chese, egg, and sugar. Generously grease and flour a large bread pan. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan. Make a well in the center of the bread and spoon half the cream cheese filling inside. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese with one last layer of pumpkin batter. Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.
One batch of this recipe made everything you see above. And really, you want that much. It’s delicious, and also freezes well. Change around the spices to suit your tastes.
1 – 29 oz can pumpkin puree
1 1/2 cups oil
4 cups sugar
5 cups flour
1 T cinnamon
2 t nutmeg
1 1/2 t EACH: cloves, baking powder, baking soda, salt
Mix everything together and pour into well greased pans. Bake at 350. I did 20 minutes for the minis, about 28 minutes for the small, and 45-50 for the large (9X5).
Then lick the beaters.
These are really good – light, not overly pumpkin.
1 cup shortening
1 cup sugar
1 cup pumpkin
Add in and mix
2 t baking powder
1/2 t salt
1 t soda
1 t EACH cinnamon, nutmeg, cloves (or 3 t pumpkin pie spice instead)
Add in and mix
2 1/2 cups flour
Bake at 350 for 15 minutes
They’re fabulous just like that, but you can add the frosting if you like
4 cups powdered sugar
6 T milk
2 T melted butter
2 t vanilla
I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween. It’s yummy and different.
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.
We had this last night and most of us really liked it. It’s very much like a pumpkin pie with a cake-like crust, which I like since I’m not a big fan of pie crusts. I halved this recipe and baked it in an 8″ square pan. When I halved it, I still used the same number of eggs in the full recipe (but my eggs are medium sized from our own chickens). If you do make the whole thing, it’s a lot of dessert! I imagine it freezes well.
1 (18.25 ounce) package yellow or spice cake mix
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.