Pumpkin Bars

Pumpkin Bars


4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda


8-ounce package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13×10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla extract and mix again. Spread on cooled pumpkin bars.

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie


Ingredients and Directions:

1 package plain gelatin, dissolve in 1/4 cup cold water
Mix the gelatin and water in a small bowl, and set aside.

Heat all of the following ingredients
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick

3 egg yolks
2/3 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cup pumpkin

Mix in the  gelatin, stir to dissolve.
Remove from heat and allow the mixture to cool and thicken
When cool beat 3 egg whites in with 1/2 cup sugar until stiff
Fold into pumpkin mixture
Pour in baked 9” pie crust, chill until firm.

Serve Cold
Top with a spoon full of cool whip when serving