Super Easy Pumpkin Treats

Not all pumpkins are created equal. Here's a run down of what size and variety of pumpkin is best for what...

Small pumpkins 

Choose Sugar Pie pumpkins and other flavorful varieties for baking. They are small and sweet, with dark orange-colored flesh. They are perfect for pies, soups, muffins, and bread.

A medium-sized (4 pound) sugar pumpkin should yield around 1 1/2 cups of mashed pumpkin. The puree can be used in recipes calling for canned pumpkin.







Field pumpkins

Field pumpkins are larger and stringy inside. They make perfect jack-o-lanterns.


















Jack-be-littles

These miniature pumpkins are small and are perfect for decorating.












Pumpkins for decorating

ornamental pumpkins and gourds



jack-be-littles made into spiders


pumpkin head helmets (Pumpkin Walk)



carved jack-o-lantern





Fall is all about the pumpkin! Whether you bake them, carve them, or decorate with them, pumpkins bring color and pleasure to cool Autumn days. 

One of my favorite things to do with pumpkins is to make treats and other sweets with and for the kids and grandkids. Two of my favorite super easy pumpkin treats will surely get your family in the pumpkin mood!

Pumpkin Chocolate Chip Cookies

Ingredients:  

15 oz. canned pumpkin
box of cake mix (I like spice)
12 oz. bag of chocolate chips

Directions:

Preheat oven to 350 degrees

1.  Pour dry cake mix into large mixing bowl

 2. Add canned pumpkin

3. Mix well

 4. Add chocolate chips

5. Stir into batter with spoon

 6. Lick the beaters! (this recipe does not contain eggs)

7. Drop by teaspoon onto a cookie sheet

8. Cook for 18 - 20 minutes

    Place on cooling rack and let cool

9. Yummm!



















Thanks Missy Moo and Buster Boo for helping grandma make Pumpkin Chocolate Chip cookies!

Turtle Pumpkin Pie

Ingredients:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 Graham Cracker pie crust

1/2 cup plus 2 Tbsp. pecan pieces, divided

1 cup cold milk

2 pkg. (3.4 oz. ea.) vanilla instant pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) whipped topping, thawed, divided

Directions:

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

2. Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 minutes. Stir in 1 1/2 cups whipped topping. Spread into crust.

3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and nuts just before serving.

This pie has become a tradition at our house every Thanksgiving. It's easy to make and so delicious!

(Food & Family magazine)

Prompt #4: Pumpkins! Anything with pumpkins!