You know you are just dying to say, "Pumpkin Palooza..."
No, we didn't take a trip to the pumpkin patch, I'm just totally infatuated with all things pumpkin. Pumpkin-flavored, that is.
I do love that pumpkin ice cream from Edy's. I stirred in a handful of chopped pecans and it was absolutely wonderful.
Little Debbie is charming me with those little pumpkin snack cakes. They even have that cute little Jack-o-lantern face.
Ottis The Muffin-maker-man is my muffin hero with huge, extremely high calorie pumpkin walnut muffins.
Seeing as I'm so wild for pumpkin you might be surprised that I can't bring myself to try the pumpkin milkshakes at McDonald's. I'm not sure why. Just can't.
Here's a recipe for pumpkin cobbler that I found on a blog. I made it this morning for a church potluck and I had people begging for the recipe. I'd love to give credit for this pumpkin goodness, but I can't figure out from which cool blog I lifted this recipe. If this is your recipe please let me know, if you can tear yourself away from the cobbler pan, that is.
Preheat oven to 350 and spray a 9x13 pan.
3 eggs, beaten
15 oz can pumpkin
12 oz can evaporated milk
1/8 tsp salt
1 cup sugar
1 1/2 tsp cinnamon
1 t ground ginger
1 T vanilla
1 boxed yellow cake mix
1 1/4 cup butter, melted
1 cup pecans, chopped
Mix the eggs, pumpkin, evaporated milk, salt, sugar, spices and vanilla. Pour into prepared pan. Pour the dry cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix. Bake for 25 minutes. Sprinkle the chopped nuts over the cobbler and bake for an additional 15 minutes.
(I adjusted the recipe just a bit... I added a bit of ground cloves to the pumpkin mixture and I found that it had to bake about another 10 minutes, so watch this while it bakes!)
And if you've managed to keep the drool off of your computer, here is another of my favorite pumpkin recipes.
1 15 oz can pumpkin
1 small box of instant vanilla pudding (powder)
1 tsp pumpkin pie spice
1 container whipped topping ("lite" works)
Mix all this stuff in a bowl and use graham cracker sticks, ginger snaps and green apple slices for "dippers."