Recipes from November's Tasters Table

By Popular Demand!

Crustless Pumpkin Pie:
(Makes 13x9 pan or two 9-in pie pans)

Filling (your favorite pumpkin pie recipe or):
5 eggs, slightly beaten
3 c. pumpkin (or large 29 oz can)
1 1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
2 (12 oz) cans evaporated milk

Topping:
1/2 box yellow cake mix
1 stick (1/2 cup) butter

For the filling, beat all ingredients except milk, then add milk and mix again.  Pour into 2 9-in pie pans or a 13x9 baking dish.  For the topping, cut the butter into the cake mix until crumbly.  Sprinkle the filling with the topping.  Bake at 425 for 15 minutes, then reduce heat to 350 and bake an additional 45 minutes or until a knife inserted comes out clean.  Serve with whipped cream if desired.


Pumpkin Chocolate Chip Bread
Beat together:
3 c. sugar
4 eggs
1/3 c. water
2 c. pumpkin
1 c. vegetable oil

Add dry ingredients:
3 1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. soda
1/2 tsp. ground cloves
1 tsp. cinnamon

Add 1 12-oz bag chocolate chips.  Pour into 2 or 3 greased loaf pans or 10 little pans.  Bake at 325 for 40-50 minutes.