Recipe: Pumpkin Mania

Fall 2012 is in full swing, so I’m sure we are all seeing pumpkins everywhere we turn. Even though Houston still has green leaves and 60+ degree weather, the pumpkins bring that touch of New England fall flair that I’m accustomed to. I know I personally look forward to those delicious pumpkin lattes that come back every fall! Mmmmmmmmmm, they are full of deliciousness, warmth, and give a quick pick up all in one over-priced paper cup. I don’t limit my pumpkin intake to lattes only during this season, so I am sharing two other pumpkin products that are great for the season (I couldn’t decide between them). Enjoy!

Hazelnut Pumpkin Pie


  •  2 cups graham crackers crumbs
  • 3 tbs sugar
  • 3 tbs hazelnut creamer
  • 1/2 cup butter (melted)
  • 1 (8 oz) packet cream cheese
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 can pumpkin puree (15 oz)
  • 1/2 cup heavy cream
  • 1/4 tsp allspice
  • 1/2 tsp salt


  1. Heat your oven to 350 degrees F.
  2. Crust: Mix the graham crackers, sugar, 1 tbs of the hazelnut creamer and butter. Press into a 9 to 10-inch spring form pan or cake pan.
  3. Filling: In a large bowl mix the following in order – cream cheese, brown sugar, eggs (1 by 1), and pumpkin puree. In a small cup stir the remaining 2 tbs of hazelnut creamer, allspice, salt, and heavy cream. Pour this heavy cream mixture into pumpkin mixture and blend until they are fully combined. Pour into the crust and back for 35 minutes. Allow it to cool and get ready for the party in your mouth!

Recipe courtesy of Sunny Anderson.


Pumpkin Bread (I made this as Christmas gifts one of the years I was super broke)


  •  3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 3 1/3 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2/3 cup water
  • 1 can pumpkin puree (15 oz)


*You can leave the oven on 350 from the last recipe, or do them both at once!

  1. In an extra large mixing bowl, beat sugar and oil with an electric mixer on medium speed (If you don’t have a mixer just use your arm muscles and go fast – this will burn some calories in advance of you enjoying this treat).  Add the eggs and beat well.  Set mixture aside.
  2. In another large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.  Alternating between the two, add the flour mixture and water the sugar mixture.  After each addition, beat the mixture on low speed until combined.  Beat in pumpkin puree.
  3. Spoon batter into pre-greased whatever size loaf pans you have.  (Add nuts if you so desire).  Bake for 55 to 65 minutes or until toothpick comes out clean when placed in the center.

Recipe courtesy of my Better Homes and Gardens Cook Book.

Happy Fall! :-)


Related posts:

  1. Recipe: Boston Creme Pie
  2. Recipe: Homemade Peppermint Ice Cream
  3. Recipe: Oatmeal Cranberrry Cookies
  4. Recipe: Coconut-Topped Cupcakes
  5. Recipe: Lemon Cake
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