Passionate for Pumpkin

Is anyone else out there really excited it's pumpkin season?  I love pumpkin in bread, muffins, cookies, pies, and even in some soups!  One of my friends made a Turkey pumpkin chili a few years ago and it was really good.  I would love to try making Pumpkin Soup sometime if I come across a good recipe.  Today I would like to devote some time to pumpkin recipes in case the baking bug bites you like it's biting me today! 

My first recipe is one I made for an Oktoberfest celebration we went to last month and everyone loved it.  I had to watch Charles to make sure we had enough to take to the party!  My recipe comes from the "Betty Crocker New Cookbook," one of my personal favorites. 
Pumpkin Bread
1 16oz. can pumpkin                                       1 2/3 c. sugar
2/3 c. vegetable oil                                          2 tsp. vanilla
4 large eggs                                                    3 c. all purpose flour or whole wheat flour
2 t. baking soda                                              1 t. salt
1 t. ground cinnamon                                     1/2 t. ground cloves
1/2 t. baking powder                                       1/2 c. coarsely chopped nuts (optional)
1/2 c. raisins (optional)

1.  Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
2.  Mix pumpkin, sugar, oil, vanilla and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.
3.  Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I also want to share a recipe with you that I am planning on making.  I haven't tried it yet, so please forgive me if it doesn't turn out well!  I was intrigued by this "no evaporated milk" recipe since all three of my daughters and I are lactose intolerant and evaporated milk is pretty rough on our tummies.  They have replaced the evaporated milk with egg nog, which you can buy in lactose-free blends. This recipe comes from: http://www.foodnetwork.com/recipes/emeril-live/staceys-i-dont-have-any-evaporated-milk-pumpkin-pie-recipe/index.html

Stacey's "I don't have any evaporated milk!" Pumpkin Pie
1 pre-made pie crust                                       1 small can pumpkin puree
1 1/2 c. egg nog, storebought or homemade  2 eggs
1/2 c. sugar                                                     1/4 c. brown sugar
1/2 t. salt                                                         1 1/2 t. vanilla extract
1/2 t. ground cinnamon

1.  Preheat oven to 350 degrees.
2.  Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
3.  Add salt, vanilla and cinnamon until just incorporated.
4.  Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
Note: Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.

I hope that these recipes have given you some inspiration for your holiday baking this year!  I know I'm going to enjoy playing with this Egg Nog Pumpkin Pie recipe for my family!