Chocolate Pumpkin Harvest Cake
From Better Homes and Gardens November 2006

By Mrs. Zaccaria, Preschool

One Bowl Cake
1 Cup buttermilk
1 Cup water
2/3 Cup Cooking Oil
2 cups sugar
2 eggs
1 tsp. baking soda
½ tsp. salt
2 cups all-purpose flour
¾ cup unsweetened cocoa powder

Pumpkin Filling
1       8-oz pkg cream cheese, softened
1/3 cup canned pumpkin
¼ cup sugar
¼ tsp. ground cinnamon

Chocolate Glaze
½ cup whipping cream
4 oz. semi-sweet chocolate, chopped

Preheat oven to 350F
Grease and flour two 9x1½ inch round baking pans; set aside.
In a large bowl combine buttermilk, water, oil, sugar, eggs, baking soda and salt. Using a large wire wisk, blend until well mixed. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between pans.
Bake for 30-35 mins. until top springs back when lightly touched in center. Cool pans on a wire rack for 10 mins. Remove from pans and cool completely.
In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate, spread filling over top and add second layer.
In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir.) Let stand 5 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set—about 30 minutes. Makes 14 servings.


Famous Pumpkin Pie
(makes 2 pies) 
By Mrs. Aranda, 2nd Grade


Ingredients:   

1 ½ cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon cloves
4 large eggs
1 can (29 ounces) pumpkin
2 cans (12 ounces each) evaporated milk
2 unbaked pie shells

Supplies:
Large bowl
Small bowl
Wire whisk
Measuring cup
Measuring spoons
Wooden spoon
Can opener
Paper towels
Timer
Oven mitts


1.      MIX sugar, cinnamon, ginger and cloves in a small bowl.

2.      BEAT eggs in a large bowl.

3.      STIR in pumpkin and sugar mixture.

4.      STIR in evaporated milk.

5.      POUR into pie shells.

6.      BAKE in preheated 425 F oven for 15 minutes.  Reduce temperature to 350 F and continue baking for 40 to 50 minutes or until knife inserted in center comes out clean.

7.      COOL for 2 hours.                                               

Pumpkin Cookies
By Mrs. Staab, 3rd Grade

2 cups all purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
¼ tsp ground ginger
¼ tsp salt
½ cup butter, softened
½ cup sugar
½ cup light brown sugar
1 cup pumpkin
½ tsp vanilla

Preheat oven to 375F
In a medium bowl, blend flour cinnamon, baking soda, ginger, and salt.
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy.
Beat in pumpkin and vanilla until smooth.
Stir in flour mixture into pumpkin mixture.
Drop by rounded teaspoons onto lightly greased baking sheet.
Bake 25 mins until firm in the middle of cookie.

 

Pumpkin Corn Bread
By Linda Wilmot, Nursery

2 beaten eggs
1 cup canned pumpkin (not pie filling)
1 cup sugar
½ cup milk
1 1/3 cups all-purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp ground cinnamon  
½ tsp salt
½ tsp baking soda
½ tsp ground nutmeg
¼ cup butter melted
½ cup chopped walnuts (we leave these out since we are a nut free school)
1 Tbsp honey
1 Tbsp butter melted

Preheat oven to 350F. Mix eggs, pumpkin, sugar, and milk in a large bowl.
Combine flour, cornmeal, baking powder, cinnamon, baking soda, nutmeg, and salt. Add ¼ cup butter and nuts Turn into a greased 9x5x3 inch pan. Bake for 50-55 mins. Cool in pan for 10 mins. and remove from pan to cool further on a wire rack. Brush top with honey and Tbsp of butter. Cool, wrap, store overnight.
 

Pumpkin Crisp
From allrecipes.com
By Mrs. Hoffman, 1st Grade

INGREDIENTS
•       1 (18.25 ounce) package yellow cake mix
•       1 egg
•       1/2 cup butter, melted
•       1 (29 ounce) can pumpkin puree
•       2 eggs
•       1 teaspoon ground nutmeg
•       1 teaspoon ground cinnamon
•       1/2 cup white sugar
•       2/3 cup evaporated milk
•       3/4 cup white sugar
•       1/2 cup butter, softened
DIRECTIONS
1.      Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2.      In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3.      In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4.      Bake at 350 degrees F (175 degrees C) for 55 minutes.
 

Pumpkin Dip
By Mrs. Hershman, Kindergarten

¾ cup (6oz) 1/3 less fat cream cheese (neufatel)
½ cup packed brown sugar
½ cup canned pumpkin
2 tsp maple syrup
½ teaspoon ground cinnamon
24 slices of your favorite apple(s)

In a medium bowl beat the first three ingredients until fully mixed
Add syrup and cinnamon and beat until smooth
Cover and chill for 30 mins
Serve with apple slices.
 

Pumpkin Pancakes
By Mrs. Caccamo, the Early Birds Program

2 cups flour
2 Tbsp brown sugar
1 Tbsp baking powder
½ tsp salt
½ tsp pumpkin pie spice
1½ cups milk
1 cup canned pumpkin
2 eggs
2 Tbsp cooking oil

In a medium bowl stir flour, sugar, baking powder, slat and spice.
In another bowl combine the milk, eggs, and oil.
Add the liquid mixture to the dry one and stir until moistened.
Cook as you would any regular pancake.
 

Pumpkin Risotto
By Marc Jensen, Preschool

1 Tbsp olive oil
1 medium onion chopped
2 cups Arborio rice
4 cups chicken broth
1 Tbsp chopped sage— (we used four sprigs of sage harvested from the school’s garden)
1 Tbsp chopped rosemary (two sprigs, also from our garden)
1 16-oz can of organic pumpkin (we used Trader Joe’s)
½ cup dried cranberries


In a deep skillet brown the onion in oil and set aside. In the same skillet over a low-medium heat, cook the rice until translucent (about 5 mins.) Add chicken broth ½ cup at a time to the rice and let the liquid cook off about 50%. Once the last of the broth is added, fold in the pumpkin, onion, cranberries and spices; stir gently until uniform. Remove from heat. This dish taste better if made the day before and re-heated, allowing all the flavors to mature.
 

Pumpkin Roll

By the Afterschool Staff

Cake Recipe
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon
¾ cup flour
1 cup chopped walnuts (left out of our school Roll as we are a nut free school)
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Beat eggs on high speed. Gradually beat in sugar. Stir in Pumpkin and lemon juice. In another bowl mix dry ingredients, fold dry ingredients into pumpkin mixture. Spread on a greased and floured 15x 1 inch Jelly Roll pan. Sprinkle chopped nuts on top. Bake at 375F for 15 mins. Turn out on towel. Sprinkle with powdered sugar. Starting with narrow end, roll towel and cake together while hot. Let cool, unroll, and fill with Cream Cheese filling.


Cream cheese filling
1 cup powdered sugar
6 oz cream
4 Tbsp butter
½ tsp vanilla

Beat until smooth. Spread over cake and roll up again. Keep chilled while wrapped.
 

Toasted Pumpkin Seeds
By Mrs. Preisler, 4th Grade

What you’ll need:
Washed and dried pumpkin seeds
Cookie sheet
Nonstick cooking spray
Salt, pepper, cumin or chili pepper (to taste)

What to do:
Preheat oven to 300F.
Spray cookie sheet to grease lightly.
Spread seeds as a single layer.
Spray another layer of cooking oil.
Bake for 30-40 minutes—you will know they are done when they turn golden brown.
Season immediately and then allow to cool.
Store leftovers in a sealed container.

Pumpkin Soup
By  Afterschool