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Popular pumpkin desserts real people pleasers

As I promised last week, the following is the second installment of pumpkin recipes, this week focusing on more dessert type sweets, either for family or special guest entertaining.

If you are a pumpkin aficionado then all of the recipes should fill the bill in providing enough variety for everyone's taste preferences.

By the way, did you know that pumpkin is technically considered a fruit? The reason being, anything that has seeds inside or outside is considered a fruit, i.e. apple, tomato, peach, etc., so technically pumpkin would be classified as such even though it is a member of the squash family.

Whatever its origin, its orange base mingled with the perfect blend of baking ingredients, accented by spices from the cinnamon, nutmeg and clove family, makes up a winning dessert combination.

All of today's featured pumpkin recipes can be described as winners for varying reason, whether it's ease of preparation or just the plain old delicious factor with pleased feedback after the first delicious taste.

The Impossible Pumpkin Pie is so quick and easy, the same can be said for the Pumpkin Dump Dessert, the Pumpkin Roll requires a little more time, but is well worth the effort, and the Pumpkin Gooey Butter Cake, is another outstanding Paula Deen recipe. I have personally prepared all of these and can attest to their goodness.

I reiterate, just be patient when it comes to the Pumpkin Roll as this one is a little more sensitive to prepare and pull off. Take care when removing the cake from the waxed paper and in the actual rolling once the filling is spread. Once I have it rolled, I immediately wrap it firmly in Saran Wrap and place it in the freezer. Since it is so moist, it freezes well. I take out what I need when I'm serving it (it slices so nicely), then I place it back in the freezer for future use. I make this every year over the holidays and serve it on a platter with a variety of other baked goodies (a future column) and everybody just loves it.

All of the other recipes are fantastic served with vanilla or cinnamon ice cream or whipped topping. They will also store nicely in the refrigerator for a couple of days, if you are lucky enough to have any leftovers.

Until next week, from my kitchen to yours, happy baking!

Impossible Pumpkin Pie

1 cup canned pumpkin

1/2 cup Bisquick Original or Reduced Fat baking mix

1 cup evaporated milk

2 eggs

1 Tbsp. margarine or butter, softened

1/2 cup sugar

1 1/2 tsp. pumpkin pie spice

1 tsp. vanilla

Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Stir all ingredients with fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.

Pumpkin Dump Dessert

Perfect for Thanksgiving for a large crowd

1 15 oz. can pumpkin

3 eggs, beaten

3 tsp. cinnamon

½ tsp. salt

1 13-oz. can evaporated milk

1 cup brown sugar

1 pkg. yellow cake mix

1 cup melted butter or margarine

Combine pumpkin, milk, eggs, sugar and spices. Pour into greased 9x13 pan. Sprinkle dry cake mix, and then melted butter over everything as evenly as possible. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve with whipped cream or ice cream.

Pumpkin Roll

3 eggs, beaten

1 tsp. soda

1 cup sugar

¾ cup flour

2/3 cup pumpkin

½ tsp. cinnamon

1 tsp. salt

Mix all together and pour into 12x15 jelly roll pan with wax paper on bottom. Bake at 350 degrees for 15 minutes. Let cool.


Beat together

8 oz. cream cheese

1 tsp. vanilla

2 tsp. soft margarine

1 cup powdered sugar

Remove cake from pan, spread filling on cake. Roll up on surface sprinkled with powdered sugar. Freeze and slice.

Pumpkin Gooey Butter Cake

1 (18- ¼ ounce) package yellow cake mix

1 egg

8 tbsp. butter, melted


1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin

3 eggs

1 tsp. vanilla

8 tbsp. butter, melted

1 (16-ounce) box powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream or ice cream.