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Answers: I have eggs, a little milk, all-purpose flour, cinnamon, nutmeg, canned pumpkin. I do NOT have baking powder / baking soda.

What can I make??

Thanks ?

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You can make pumpkin pancakes.

INGREDIENTS:

* 2 cups flour
* 2 tablespoons brown sugar
* 1 tablespoon baking powder
* 1-1/4 teaspoons pumpkin pie spice*
* 1 teaspoon salt
* 1-3/4 cups milk
* 1/2 cup canned pumpkin or fresh pumpkin pulp, processed smooth
* 1 large egg
* 2 tablespoons plus vegetable oil or melted and cooled butter

PREPARATION:
Combine dry ingredients with a wire whisk and set aside. In a large bowl, beat milk, pumpkin, egg and oil. Gradually add dry ingredients. Mix only until wet. Batter will be lumpy.

Heat griddle. Brush with oil. Make pancakes using 1/4 cup batter. Cook until top is bubbled and edges dry. Turn and cook for another minute or so. Serve warm with Homemade Butter Pecan Syrup.

*For a fuller-flavored pancake, use 1/2 teaspoon cinnamon, 1/4 teaspoon each of allspice, ginger and freshly ground nutmeg.

Butter Pecan Syrup
INGREDIENTS:

* 2 cups sugar
* 1 cup water
* 1 teapsoon butter pecan extract or maple flavoring
* 1/4 cup butter
* 1/2 cup chopped pecans

PREPARATION:
Boil water and sugar until sugar is dissolved. Add pecans. Reduce heat and simmer for 5 minutes. Add flavoring and butter prior to serving.

http://baking.about.com/od/pancakes/r/pu...

Alternatively, serve pancakes with ready maple syrup. You can omit the ginger and allspice if unavailable.

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A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin

Ingredients:

one and a half pounds (675g) pumpkin

one and a half pounds (675g) granulated sugar

2 tsps. of powdered cinnamon

2 oranges

2 pints (1.2 litres) water

Cooking Instructions:

Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan

Add the water and boil until the orange rind is soft

Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft

Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes

Return the pumpkin to the pan and simmer for about 5 minutes

Allow to cool then pour into a serving dish and refrigerate

Serve well chilled

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I LOVE MAKING A PUMKIN CRANBERRY PUDDING OR A PUMPKIN FLAN , NAMASTE

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Dough
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
Filling
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

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I had the same problem recently, and I made pumpkin pudding! I just looked up a recipe for stovetop chocolate pudding (made with corn starch or flour) and replaced the cocoa powder with a couple cups of pumpkin. If you have a white, yellow, or spice cake mix lying around, try baking it and replacing the oil and water with pumpkin. It tastes really great with spice cake and cream cheese or vanilla icing!

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Pumpkin Custard (basically pumpkin pie without the crust)

2 cups pumpkin puree
3 eggs
1/2 cup cream
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (see below)

Beat eggs until blended. Then mix all ingredients together.
Bake for 10 to 15 minutes or until cooked.
Serve with lightly sweetened, softly whipped cream.

Pumpkin Pie Spice

1/4 cup ground cinnamon
1/8 cup ground ginger
1 tablespoon nutmeg
1 tablespoon ground cloves

Enjoy!

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Pumpkin Pancakes
yield: 12 pancakes

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

hope this helps. enjoy.

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If you have yellow cake mix, this would be perfect. You could omit the nuts.

YUMMY PUMPKIN CAKE-
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts ( I use walnuts)
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13"x9"x2" pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350' for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)

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