Cinderella Pumpkin Cake Recipe 425

CINDERELLA PUMPKIN CAKE RECIPE - (4.2/5)

Steps:

• Cake: Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing. Coachmna's Icing: Beat well. Optionally, tint with light orange and decorate with chocolate curls.

CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
• Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
• Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
• Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
• Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

CINDERELLA PUMPKIN PIE

Steps:

• Place rack in lowest oven position.
• Preheat to 425.
• To make the crust, stir together flours, sugar and salt in a medium bowl.
• With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
• Sprinkle with the cold water, toss to moisten, and gather into a ball.
• On floured wax paper, roll out dough to a 12 inch circle (thin).
• Invert paper onto a 9-inch pie plate.
• Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
• Prick bottom of crust with fork in several places.
• Bake on low rack for 12-15 minutes until JUST pale golden in color.
• Remove to cooling rack.
• ADJUST OVEN to 350.
• Filling---------.
• In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
• Pour into crust.
• Carefully return pie to oven.
• Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
• Move to wire rack to cool.

QUICK PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.