The first recipe below is one of my favorite pumpkin dessert recipes because it reminds me of my Grandma's sister Maude. She was always around at family gatherings, rocking in her chair, watching all the kids and their antics.
For her 84th birthday I bought a cookbook for her and inside was this Pumpkin Ice Cream Pie recipe. We tried it together one time and everybody loved it. Soon it became known as Aunt Maude's favorite pie.Crust
Chop together the coconut and the pecans; combine them with soft butter, sugar and flour.
Spread mixture in 9x13 inch pan and bake 15 minutes. When cooked, stir mixture to crumble it, and set aside 1/2 cup for topping.
Spread the rest of the mixture into a 9 or 10 inch pie plate and chill.Pumpkin Ice Cream Pie Filling
Combine canned pumpkin, chopped pecans, brown sugar, cinnamon, ginger, salt and vanilla ice cream, stirring rapidly to blend.
Spoon mixture into pie shell and top with the reserved crust crumbs (double the crust ingredients and use 1 cup of the crumb mixture if you like more).
Store in freezer. Thaw 30 minutes before ready to serve to make it easier to slice. This Pumpkin Ice Cream Pie serves 8 to 10.
Years ago I had a subscription to Woman's Day magazine. I loved looking through it for recipes in particular. This Pumpkin Bundt Cake Recipe with Brown Sugar Frosting came from an old magazine.
I don't have a photo to share but picture a pumpkin bundt cake with swirls of chocolate and brown sugar colored frosting drizzled over the top and down the sides.Cake ingredients
Heat oven to 350 degrees. Grease and flour a 14 cup bundt pan. Melt chocolate in a medium bowl in microwave on high 1 minute, then stir. Repeat at 10 second intervals until completely melted and smooth. Let cool.
In a medium bowl, stir flour, baking powder, cinnamon, ginger, baking soda and salt until blended.
Beat butter and both sugars in a large bowl with mixer on medium speed until fluffy about 2 minutes. Add eggs, one at a time, blending well after each.
Add flour mixture in 3 additions alternately with pumpkin until blended. Beat in sour cream.
Make a chocolate batter by stirring 1-1/3 cups pumpkin batter into the melted chocolate. Spread 1-1/2 cups pumpkin batter evenly in prepared pan. Using about 1/3 of the chocolate batter, drop 1/2 teaspoonfuls, leaving spaces between, on the pumpkin batter, not touching edges of pan if possible.
Repeat layers twice, spreading pumpkin layers evenly. End with pumpkin batter.
Bake 50 to 60 minutes or until a toothpick inserted in cetner of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes before inverting on rack to cool completely.Brown Sugar Frosting
Bring brown sugar, butter and milk to a boil in a saucepan, stirring often. Boil 2 minutes, remove from heat and let cool until bottom of pan is cool to touch.
Add sugar and vanilla and beat until smooth and thick enough to drizzle over cake, but not stiff. Spoon over cake, letting some drip down sides. Let stand until frosting sets.
Pumpkin Oatmeal Cookies
Holiday Pumpkin Bars
Pumpkin Marshmallow Dip
Canned Pumpkin Recipes