Submit your favorite pumpkin recipes here!

[gumpsgirl]

Boy! Both of those recipes look wonderful!

 

[toletiquesbysam]

Now you've done it got me thinking about those recipes and had to add pumpkin to my grocery list!!

 

[gumpsgirl]

Oh! I've been buying two small cans of pumpkin every Friday!

 

[bwebb7]

Oh! I've been buying two small cans of pumpkin every Friday

me too!​

 

[mrbstephens]

Ok, this is just what I've been looking for, but can someone explain about the different varieties of pumpkin? I'm interested in cooking with fresh pumpkin. I've heard of sugar pumpkin and cheese pumpkin. Anyone know anything about them? Thanks.

 

[Lunachick]

Oh...that pumpkin pancake recipe is copied already!

CREAMY PUMPKIN RICE PUDDING

Prep time: 25 min. Bake: 1 Hr 5 min

Cook: 15 min. Stand: 15 min. Oven 325*f

2/3 cup water

1/3 cup uncooked long grain rice

3 eggs, slightly beaten

1 cup milk

2/3 cup Pumpkin puree, or canned pumpkin

1/3 cup packed brown sugar

1 tsp pumpkin pie spice

1 tsp vanilla

1/4 tsp salt

3/4 cup dried cranberries or raisins

1 med red apple and/or green pear, cored and thinly slciced (1 cup)

1/2 cup coarsely chopped walnuts, toasted

2 Tbsp honey

1. Preheat oven to 325* f. In small saucepan combine water & rice. Bring to boiling; reduce heat. Simmer, covered, 15 min. or unti liquid is absorbed, stirring once.

2. In med. bowl combine eggs, milk, pumpkin, brown sugar , pumpkin pie spice, vanilla, salt. Stir in rice & 1/2 cup of cranberries. Pour mixture into 1 1/2 Qt straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 min. stir. Bake 35 min. more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries & boiling water to cover. Let stand 15 min.; drain. Just before serving, toss together apple, walnuts, honey, cranberries. Spoon over pudding. Serve warm.


This one sounds good to me, haven't tried it yet, someone let us know how it goes.

 

[Lunachick]

Roasted Pumpkin with Bacon & Brown Sugar

Prep: 15 min. Roast: 20 min. Oven 400*

6 slices bacon, crisp-cooked & drained, drippings reserved

2 2 to 4 lb. pie pumpkins

1 tsp salt

1/4 tsp coarsely ground black pepper

1/4 cup packed brown sugar

2 tsp. fennel seed, crushed

2 to 3 green onions, diagonally sliced

1. Preheat oven to 400*f. Cut off top 1/4 pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.

2. Place pumpkins, cut side up, in foil-lined baking pan. Brush insides with some of the bacon drippings & sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in oven 20 min.

3. Meanwhile, in skillet stir together pumpkin seeds, fennel seed, green onions, & remaining bacon drippings. Add skillet to oven during last 10 min. of roasting.

4. Remove pumpkins & seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges.

 

[chicken stalker]

Quote:
OMG I've never heard of such a recipe...It sounds awesome!! I know what I'm having for dinner tomorrow!!!!

 

[gumpsgirl]

That does look good!

 

[AkTomboy]

Two of my favs from Paula Deen ~~ and we swap and add or subtract things as we see fit such as moose or caribou sausage or burger and Jack Daniels to the ziti.

Pumpkin Baked Ziti

Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons' version)
1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.


Gooey Pumpkin Cake

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping

Special Equipment: 10 (5-inch) removable bottom tart pans
Directions
Preheat oven to 350 degrees F.

Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.

Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.

Serve with fresh whipped cream.

I also dont do the small tarts I just use a large springform pan. I do also add Di Saronno to my cake, filling and whipped cream .