1. Come check out hundreds of awesome coop pages (and a few that need suggestions) in our 2018 Coop Rating Project!

Pumpkin Recipes for Fall

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by yinepu, Oct 18, 2013.

  1. My husband LOVES anything made with Pumpkin.. here are a few of his favorites.. If you have a pumpkin recipe please post it below!

  2. Spiced Pumpkin Fudge

    2 cups granulated sugar
    1 cup packed light brown sugar
    3/4 cup (1 1/2 sticks) butter or margarine
    2/3 cup (5 fl.-oz. can) evaporated milk
    1/2 cup pure Pumpkin (canned works well)
    2 teaspoons pumpkin pie spice
    2 cups (12-oz. pkg.) white chocolate chips
    1 jar (7 oz.) marshmallow crème
    1 cup chopped pecans (optional)
    1 1/2 teaspoons vanilla extract

    Line 13 x 9-inch baking pan with foil.
    Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pie spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
    Stir in the white chocolate chips, marshmallow crème, nuts and vanilla extract. Stir for 1 minute or until white chocolate chips are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
  3. Pumpkin Muffins with Eggnog Cream Cheese Swirl

    makes 12 muffins

    For the filling
    8 ounces cream cheese, softened at room temperature for an hour
    2 large egg yolks
    1/4 cup sugar
    1 teaspoon vanilla
    1 tablespoon dark rum
    3/8 teaspoon nutmeg
    1/8 teaspoon cinnamon

    For the muffins
    1/2 cup unsalted butter, melted and cooled
    2 large eggs
    1 1/3 cups pureed pumpkin
    1 cup light brown sugar
    2 tablespoons unsulphured dark molasses
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    Dash of freshly-ground black pepper

    To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

    To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
    Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.
    Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.
    Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.
    If you're feeling fancy, serve with a bit of whipped cream and a sprinkle of nutmeg.
    Store for up to 5 days at room temperature in a covered container.
  4. Pumpkin Cookies

    2 eggs
    3 ounces apple juice concentrate
    3 ounces orange juice concentrate
    2 tablespoons yogurt
    1 1/2 cups pumpkin, either cooked fresh or canned, with no additives
    2 1/2 cups whole wheat flour
    1 teaspoon ground cinnamon
    1/2 teaspoon grated nutmeg (optional)
    1 teaspoon baking soda
    1 cup raisins
    1 cup seeds or nuts, such as pumpkin or sunflower, or chopped nuts, such as walnuts
    ½ teaspoon extra-virgin olive oil, to coat the pan

    Preheat the oven to 375 F., and lightly coat two cookie sheets with oil. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender. Stir just until combined, but don’t over mix.

    Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets. These cookies don’t spread when baked, so shape the dough as you wish.
    Bake in the oven for 15 to 18 minutes at 375 F., or until cooked through and nicely browned. Remove from the oven and let the cookies cool on a rack.
  5. Noobiechickluv

    Noobiechickluv In the Brooder

    Oct 8, 2013
    Mayberry NC
    Pumpkin Fritters

    Grate 2 cups of raw pumpkin (much faster with a food processor)
    2 tbl all purpose flour
    1 egg
    salt & pepper
    fry till golden, serve with a little sour cream

    You can also bake them. I tried them with a little panko bread crumbs dusted on top for extra crispiness
    makes about 8 or 10 depending on how big you make them. We like them latke size

    If you grate a bunch of the pumpkin, you can freeze it.
    Last edited: Nov 2, 2013
  6. Noobiechickluv

    Noobiechickluv In the Brooder

    Oct 8, 2013
    Mayberry NC
    Roasted pumpkin

    Cut up some pumpkin into bite-sized chunks. Toss them in some olive oil and seasoning. We've done it with garlic powder, salt, pepper, and sage. Our favorite is curry powder, salt and pepper. sprinkle a very small amount of sugar, not to make it sweet, just to create a bit of caramelization. Throw in the oven at about 400. Cooking time depends on the size of the chunks, about 45 min.

    Easy & yummy!
  7. I could see a variation of this with cinnamon, nutmeg, cloves and allspice added.. maybe a dash of vanilla .. then served with cream cheese frosting.. (my husband is a sucker for the added spices and the cream cheese)

  8. Noobiechickluv

    Noobiechickluv In the Brooder

    Oct 8, 2013
    Mayberry NC
    I love the cream cheese and spices too. There are so many dessert recipes, I wanted to add some that weren't so sweet. But you are right, a sweet version of those fritters would be good. I see them with powdered sugar on top. That's the great thing about pumpkin, the variations are endless.

BackYard Chickens is proudly sponsored by