Type what you have

Ingredients

• ✓ pumpkin purée
• vegetable oil
• egg
• half-and-half
• cinnamon
• vanilla extract
• pumpkin pie spice
• walnut
• bread

Instructions

1. 1 Lightly oil a skillet and heat over medium heat.
2. 2 Whisk eggs, half-and-half, pumpkin purée, cinnamon, vanilla, and pumpkin pie spice together in a bowl; stir in walnuts.
3. 3 Dip 1 bread slice into pumpkin mixture; soak. Add soaked bread slices to the hot skillet, in batches. Repeat with remaining bread slices, stirring pumpkin mixture to redistribute walnuts as necessary.
4. 4 Cook batches until golden brown, about 3 minutes per side. Serve warm.

By Andrea Cushman

Ingredients

• ✓ pumpkin purée
• white sugar
• butter
• egg
• milk
• cake flour
• baking powder
• ground cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
2. 2 Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.
3. 3 Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

By Kattygirl

Ingredients

• ✓ pumpkin purée
• evaporated milk
• sugar
• egg
• pumpkin pie spice
• yellow cake mix
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined. Pour into the prepared dish.
3. 3 Sprinkle dry cake mix evenly over top; drizzle butter and sprinkle walnuts evenly over cake mix.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.

By Nancy

Ingredients

• ✓ pumpkin purée
• black bean
• tomato
• butter
• onion
• garlic
• salt
• black pepper
• beef broth
• sherry vinegar
• ham

Instructions

1. 1 Combine 2 cans black beans and diced tomatoes in the bowl of a food processor; pulse until smooth.
2. 2 Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham; cook until heated through, 3 to 4 minutes more.

By REEDYGAL

Ingredients

• ✓ pumpkin purée
• egg
• white sugar
• vegetable oil
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan, line with parchment paper, and grease the paper.
2. 2 Beat eggs in a large bowl with an electric hand mixer until foamy. Add white sugar, oil, and pumpkin puree; beat on medium speed until well combined, about 2 minutes.
3. 3 Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool cake completely, about 30 minutes.
5. 5 Beat cream cheese, butter, and vanilla extract in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.
6. 6 Spread frosting evenly over cake; sprinkle with cinnamon.
7. 7 Cut into 24 bars.

By WeibellMommy