Let's Eat: Pumpkin

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The News-Chronicle’s Shari Melton shares family recipes using pumpkin this week. If you would like to share a recipe for an upcoming “Let’s Eat” feature, email the News-Chronicle at chronicle@lcnewschronicle.com.

DOUBLE LAYER PUMPKIN PIE

1 graham cracker pie crust (6 oz)

1 12-oz. pkg. cream cheese, softened

1 tbs.. Milk

1 tsp. sugar

1 cup cold milk

1 pkg. (4 serving size) vanilla instant pudding & pie filling

1 16 oz. can pumpkin

2 tsp. pumpkin pie spice

1 ½ cups frozen non-dairy whipped topping, thawed

Mix cream cheese, 1 tbs milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom crust.

Pour 1 cup milk into bowl, add pudding mix, beat with wire whisk 1 min. (mixture will be thick). Stir in pumpkin and spices until well blended. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.

TASTY TACKY PUMPKIN CAKE

1 29 oz. can pumpkin (or use fresh)

12 oz. evaporated milk (1 can)

4 eggs

1 cup sugar

2 tsp. cinnamon

½ tsp nutmeg

1 tsp allspice

1 pkg. yellow cake mix

1 cup melted butter

1 cup chopped nuts (walnuts or pecans, optional)

Preheat oven to 350 degrees

Mix first 7 ingredients well

Pour into 9x13 pan, greased

Sprinkle dry cake mix on top of mixture

Sprinkle nuts over cake

Sprinkle butter over cake

Bake 350 degrees for 1 hour, or until cake tester comes out clean.

Tags: two harbors, community, lets eat, pumpkin