CREAM CHEESE PUMPKIN BREAD

This recipe adds a nice twist to pumpkin bread!

Batter:

  1 c. pumpkin
  ½ c. vegetable oil

  2 eggs
  1 ½ c. sugar
  1 2/3 c. flour

  1 t. baking soda
  ½ t. salt
  ½ t. cinnamon
  ½ t. cloves
  1 c. chopped nuts

Filling:
  1 package cream cheese
  1/3 c. sugar
  1 egg
  1 T. flour
  (May add orange zest.)

Layer batter, filling, batter in loaf pan.

Bake at 325 for 1-½ hours. Makes 2 large loaf pans.

(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Easy Creamy Pumpkin Soup

1 can condensed cream of potato soup
1 1/4 cups water
1 15 oz can pumpkin puree
2 Tbsp. Butter
1 cup cream
1 tsp salt
1/4 tsp black pepper
½ tsp garlic powder
½ tsp ginger

In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.

(Jody)

Pumpkin Pie Dessert Squares

Crust:

1/2 pkg. yellow cake mix

1/2 cup butter, melted

1 egg

Combine and spread in bottom of 9x13 pan

Filling:

2 eggs, beaten

2/3 cup evaporated milk

1 lb or 2 cups pumpkin

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp pumpkin pie spice

Mix and pour over crust.

Topping:

1/2 cake mix

1/4 cup sugar

1/4 cup butter, softened

1 tsp cinnamon

1/2 cup chopped nuts

Combine with fork and sprinkle over top.

Bake at 350 for 50 minutes. Serve topped with whipped cream.

This is what it looked like as it came out of the oven. I think this is a great alternative to pumpkin pie. I also love the crunchy layer on the top and you don't get that with a pumpkin pie.