This is a replica of dunkin donuts pumpkin spice seasonal muffin. They are moist and delicate in texture and stay fresh for days. You have to try these delicious muffins today!!!!
1 box of spice cake 1 30oz can Pumpkin Pie Mix(puree of pumpkin with spice) 1 3.4 [...]

Growing up my father was diabetic, and this was one of his favorite desserts.  This recipe is from the archive of my grandmother, Ethel Eynard.  Jefferson City, MO.  1988
2 eggs slightly beaten
1 (16 oz.) can solid pack pumpkin pie
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
2 ½ Tbsp. sugar twin brown sugar
½ tsp. ground cloves
1 [...]

 
This soup is unique, and uses a white variety of fruits and vegetables from close to the equator. 
For the soup: 3 pounds beef with bone, such as short ribs or shin 2 pounds peeled and seeded pumpkin, cut into medium chunks 10 cups [...]

You can make this copycat recipe anytime, that’s good since this recipe is seasonal and it isn’t on their menu all year long. Cheesecakes might be for the more adventurous cook, but don’t let that stop you.  One important tip when making cheesecake is to bring all of your ingredients to room temperature before you [...]

This is a great bread to make in the fall.  It is very moist, and makes for a hearty breakfast.  This recipe is from the archives of Ethel Eynard, my grandmother.  Jefferson City, MO.  1975.
2 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 C. sugar
3/4 C. butter
2 [...]

Don’t buy these in a package, make them at home. They taste so much better!

This combines the best of both world’s, a pumpkin pie, and a cheesecake. What could be better? Thanks to Stephanie Gardner for this recipe.

Sometimes there is nothing like a warm loaf of pumpkin bread coming out of the oven.
3 C. sugar
1 C. oil
4 eggs
2/3 C. water
2 C. pumpkin (1 16 oz. can)
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ginger
Preheat oven to 350 degrees. Cream together the first five ingredients and [...]

This is a fancier version of your normal pumpkin pie.

This recipe was graciously sent in by Misty, adapted by one from Kraft Foods, called New York Pumpkin Cheesecake. She also had a wonderful tip. If you don’t have a spring form pan, pour into the cake pan, 8 or 9 inch round will do, just fill it half way.