Thanksgiving means pumpkin pie and anything made with pumpkin.



Blend together and set aside:

3 cups all-purpose flour ( regular all-purpose or 2 cups gluten free mix and 1 cup sorghum flour)

2 tsp baking soda

2 tsp baking powder (3 tsp. if it is gluten free)

3 tsp cinnamon

1-2 tsp ground ginger

1 tsp salt


Beat together in a bowl:

4 eggs beaten

1 1/3 cup white sugar

Add: 1 ¼ cups canola OR other oil

2 cups cooked, mashed pumpkin

Stir in the above flour mixture.

Fold in:

½ cup chopped toasted pecans or walnuts

2 cups chocolate-chips OR chopped candied ginger

NOTE: I did 1 cup carrots instead of nuts and 1 cup chocolate chunks and 1 cup chopped candied ginger.


Put in a greased floured bundt pan.

Bake in preheated oven at 350F for 50-60 minutes.

Cool in pan for 10 minutes.

Turn out on rack to cool completely.


We sampled this at Carrot Fest weekend and had rave reviews.

A nice Fall Dessert.


Combine, press onto the bottom of a 9”springform pan and chill.

1 cup graham wafer crumbs[regular or gluten free]

1 Tbsp. sugar

4 Tbsp. melted butter


In a large mixing bowl, beat until well blended:

2-8oz. pkg. cream cheese

¾ cup white sugar

Beat in:

1-16oz. can pureed pumpkin [or 2 cups cooked pumpkin]

1 ¼ tsp. ground cinnamon

½ tsp. each ground ginger & nutmeg

½ tsp. salt

Add 2 eggs, one at a time, beating well after each and pour into the crust.

Bake at 350F for 50 minutes.


Combine and spread over the filling:

2 cups sour cream

2 Tbsp. white sugar

1 tsp. vanilla

Bake for 5 minutes longer, cool on rack and chill overnight.

Garnish each piece with a pecan half

                                   Yield:12-16 servings


Mix and put into a 9”x13” pan:

1 ¾ cup graham wafer crumbs

1/3 cup white sugar

½ cup melted butter


Beat until fluffy and spread over above mixture:

2 eggs

¾ cup white sugar

1 8oz. package cream cheese


Bake at 350F for 20 minutes. In top of double boiler, beat:

2 cups pumpkin

3 egg yolks (some white)

½ cup sugar    

½ cup milk

1 tsp salt


Cook and stir until thick and add 1 ½ - 3 tsp cinnamon, to taste.



1 tbsp gelatin, dissolved in ¼ cup water


Cool. After cooled, beat:

3 egg whites

¼ cup sugar


Fold into cooled pumpkin. Spread over cheese layer. Cover with Cool Whip.


To make pumpkin puree, heat oven to 350F. Wash pumpkin, cut in half and take out the seeds and fibre. Place halves in roasting pan on a rack. Add about an inch of water and cover. Cook until tender, adding more water if needed, about 40 minutes. When tender, cool slightly and scrape flesh from the shell and puree in food processor.

In soup pot, melt 2 Tbsp. Butter and sauté ½ cup finely chopped onion until transparent.

Add 4 cups chicken or vegetable stock

       3 cups cooked pumpkin

       ¼ tsp. Each ginger and nutmeg

Bring to a boil, reduce heat, and simmer for 10 minutes more.

Serve with crushed corn chips on top.

Or... for a fun look for fall, make a ring with corn chips and use olive slices to make a jack-o-lantern face on this rich, heavy soup.

Yield: approx. 6 cups

Time: about 1 hour

From: Country Wisdom & Know How calendar


Cake: This cake can be done in 6” and 8” round pans.

In a large bowl, beat until fluffy, about 4 minutes:

5 eggs

1 cup white sugar

Gradually beat in 1 tbsp at a time, 1 cup packed brown sugar until thick and fluffy (about 4 minutes)

Beat in until smooth:

2 cups pumpkin puree

With beaters running, slowly pour in: 1 ¼ cups vegetable oil (I used canola), combine well

In separate bowl, whisk together

3 cups all purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. each ground ginger, cardamon, salt

¼ tsp. ground cloves

Stir into pumpkin mixture in 3 additions

Stir in 2/3 cup chopped crystallized ginger

Pour into parchment lined pans. Bake at 350 F for approximately 25-30 minutes. Loaf will take longer.

Butter cream:

In large heatproof bowl, whisk together:

4 eggs 2/3 cups white sugar


Place over small pot of boiling water, cook, whisking often until temperature reaches 110 F or finger can remain in mixture no longer than 10 seconds (takes about 1 minute). Remove from heat.

Beat mixture until cool, about 10 minutes

Beat in 1 ¾ cups unsalted butter, ¼ cup at a time until satiny

Beat in 2 tsp. hazelnut or rum extract

To Decorate: Sprinkle ground hazelnuts over top and dip ginger slices in chocolate and stand up around the outer edge of the cake.




Pumpkin and Brownie Swirl


Author: Marla Hingley

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 12


Brownie Filling

  • ½ cup butter or margarine
  • 12oz semisweet chocolate chips
  • cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup GF Flour Blend for Baking
  • ¼ tsp xanthan gum
  • 2 Tbsp cocoa
  • ½ tsp baking powder
  • ¼ tsp salt

Pumpkin Filling

  • 1 cup pure pumpkin puree
  • 1 cup heavy cream
  • 1 egg
  • ¼ cup sugar
  • ¼ cup GF Flour Blend for Baking
  • ⅛ tsp xanthan gum
  • 1-2 tsp pumpkin pie spice blend*, to taste
  • ¼ tsp salt


  1. For the brownie filling, in a medium saucepan melt together the butter, chocolate chips, and brown sugar over medium heat just until melted. Remove from heat and allow to cool for 10 minutes. Whisk in the eggs one at a time. Mix together the remaining dry ingredients, then add into the mixture.
  2. Pour half of the mixture in a greased a 9-10" spring form pan, and bake at 350°F for 20 minutes until the center is just set. Set aside the remaining batter.
  3. For the pumpkin filling, in a large bowl combine all the ingredients, mixing until smooth.
  4. Pour the pumpkin mixture over the warm brownie base. Add 1 Tbsp of water into the remaining brownie batter to loosen it a bit. Using a tablespoon, randomly dollop the remaining brownie batter onto the pumpkin filling.
  5. Use the back of a spoon or a knife to pull the brownie batter around to create swirl patterns - do not over mix it. Bake for 40-45 minutes or until pie is set.
  6. Cool for 10 minutes then run a sharp knife around the outer edge of the pan to release the pie from the edge to prevent the pie from cracking. Allow to cool completely before releasing pan ring.
  7. Serve with ice cream or whipped cream if desired.




Mix together in a large bowl:

4 eggs, beaten

2 cups white sugar

1 ¼ cup canola oil

1-15 oz can pumpkin {2 cups}


Combine and add to the above:

3 cups all-purpose flour-            

2 tsp. Baking soda

2 tsp. Baking powder

1 ½ tsp. salt

1 ½ tsp. cinnamon


Blend well and add:

1 ½ cups seedless raisins

½ cup chopped nuts or,

replace the above with 3 cups carrots

--you can add ½ -1 cup raisins with carrots ,if you like.


Batter will be soft. Put in 2 greased 9x5 inch pans and bake for 1 hour

In 350 degree oven.[ 325 degrees if using a glass pan.]

Yield: 2 or 3 loaves, depending on the size of the pans. I did 2 9x5 pans and 10 muffins.


FOR A GLUTEN FREE LOAF, make the following changes:

Only use 1 cup canola oil,

3 tsp. Baking Powder if you use the G/F one

And use 3 cups of the Multi Blend Gluten  Free flour mix or........2 cps A.P flour & 1 cup Sorghum flour


I find that with the G/f flour ,loaves need to be cooked a little longer so the middle is done. After the proper time cooking , watch carefully and test often with tester.



Preheat oven to 450 degrees F.

Prepare sufficient pastry for one 9” pie plate and line pan-trim and flute the edge. Do not prick.

Beat together:2 eggs          ½ tsp.salt

1 cup milk                          11/2 cups pumpkin puree

Mix together and stir into pumpkin mixture:

11/3 cups lightly packed brown sugar            1 tsp. cinnamon

½ tsp. each ginger and nutmeg                     ¼ tsp. cloves[optional]

Pour into pie plate.

Bake at 450 degrees F. for 10 minutes.

Reduce heat to 350 degrees F. and bake for 45-50 minutes until middle is almost set.

Serve with whipped cream and enjoy!

            From: Laura Secord Cookbook