Submit your favorite pumpkin recipes here!

[gumpsgirl]

Yum!

I'm going to have to try that!

 

[deenamr]

These are copied out of the Backwoods Homes Magazine that I get. I haven't tried any of them yet but I am definately planning to.

RECIPES


Pumpkin Smoothy


1/2 cup pumpkin puree
3/4 cup frozen pineapple chunks
1-1/2 cups orange juice
1/2 cup vanilla yogurt
2 Tbsp. brown sugar
1 whole graham cracker
1/2 tsp. pumpkin pie spice
cinnamon for garnish

Place pumpkin puree, frozen pineapple in the bottom of a blender or food processor.

Top with orange juice, yogurt, brown sugar and graham cracker.

Puree until smooth, stopping to press pineapple down into the blades of the blender, if necessary.

Pour into glasses and top with a sprinkle of cinnamon.

Makes 2 servings.


Pumpkin-Cranberry Bread


1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon ground ginger

1/2 cup chopped toasted walnuts or pecans
1/2 cup frozen cranberries (or more, if you like)

Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

Spoon mixture into a bread pan (or a muffin pan). Bake for 60-65 minutes if making a loaf and for 25-30 minutes if making muffins. Check for done-ness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.


Filled and Frosted Italian Pumpkin Mini-cakes


4 eggs
2 cups of sugar
3/4 cup canola oil
15 ounces pumpkin puree (or one can)
2 cups of flour (or whole wheat pastry flour)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 Tablespoon pumpkin pie spice
1 Tablespoon cinnamon


Combine all the wet in a mixing bowl and beat till just mixed.

Add the dry ingredients into the pumpkin mixture and beat till well-blended.

Fill sprayed muffin cups 3/4 full. Bake at 350 18-22 minutes. Cool on a rack.


Filling/Frosting

1 container Mascarpone cheese (or cream cheese)
Real maple syrup
Sugar
Cinnamon

Add cheese to a bowl. Add syrup and sugar to desired sweetness. Add cinnamon to taste.

With a small knife, cut and save a small, deep circle from the top of each cupcake. Stuff the cream filling inside and all over the top. Place the cut out back on top, and sprinkle with cinnamon!


Spicy Pumpkin Soup with Cinnamon Croutons


2 tablespoons brown sugar
15 ounces pumpkin puree (or one can)
2 cans salt free chicken broth, 14 ½ oz each
1 cup chopped onion
5 tablespoons softened butter
¼ teaspoon ground cinnamon
4 slices whole wheat bread
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 cup heavy whipping cream
1/8 teaspoon ground black pepper
Handful cilantro leaves
½ teaspoon ground ginger

Preheat the oven to 400 degrees F.

Mix together the cinnamon, half the sugar, and the butter and spread it evenly over one side of each slice of bread. Put the bread, buttered side up, on a baking tray and bake for about 8 minutes or until the bread is toasted.

Cut the bread slices into small squares or triangles.

Sauté the onion in the rest of the butter until tender, then add half the chicken broth. Stir the mixture well, bring it to a boil, then cover the pan, turn the heat down, and let it simmer for about 15 minutes.

Process the broth in a food processor or a blender until it is smooth, then put it back in the pan and add the other can of broth, the salt, cinnamon, pumpkin pie spice, pumpkin puree, pepper, the rest of the sugar and the ginger.

Stir the mixture well and bring it to a boil.

Cover the pan, turn the heat down, and let the pumpkin soup simmer for about 10 minutes, stirring it all the time.

Stir in the cream and warm it through without boiling.

Ladle the soup into 6 serving bowls and top each one with some croutons and cilantro leaves.

(Serves 6)


Savory Pumpkin Quiche


1/2 cup Gruyere cheese
1 Pie crust
1 cup Evaporated milk
3 large Eggs
1 teaspoon Thyme fresh, chopped
1/4 teaspoon Black pepper
1/4 teaspoon Nutmeg
1 cup Pumpkin

Preheat oven to 400 degrees.

Sprinkle cheese over bottom of piecrust

Whisk together milk, eggs, thyme, pepper, nutmeg and pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350 degrees, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean.

Cool 10 minutes before slicing and serving.

 

[gumpsgirl]

Oooo! All of those recipes look yummy!

 

[purplefrog]

Pumpkin Mousse Recipe
This little tasty dessert is made inside the actual pumpkin. The pumpkin becomes the serving bowl and it is terrific for a Halloween Party or to decorate Thanksgiving table. (from Taste Of Home)

Ingredients
1 medium pie pumpkin (about 2 pounds)
2 tablespoons sugar
3/4 teaspoon ground cinnamon, divided
1/3 cup vanilla or white chips
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup solid-pack pumpkin
1 teaspoon grated orange peel
1 cup heavy whipping cream, whipped
Directions
Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400° for 25-30 minutes or until crisp-tender. Cool on a wire rack.
Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved chocolate and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin.
Refrigerate leftovers. Yield: 4 servings.

Editor’s Note: The sugar pumpkin is not fully cooked so that it holds its color and shape. It is used a serving bowl for the mousse.

Purplefrog's Note: Be sure to give the pumpkin seeds and the insides of your little pumpkin to your chickens!!

 

[chickabator]

pumpkin rolls

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
2 tablespoons confectioners' sugar

Filling

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar








Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled , unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

 

[rachaelc]

This is just a tip for using pumpkin, but I found it a great asset to my spaghettie sauce. A small can or any leftover canned pumkin is great to thicken spaghetti sauce. It adds body to the sauce and tones down the acid, plus the kids and DH may never know how nutritious the sauce really is.
Rachael -C mother of all

 

[Tala]

Mmmmmm baking season - how I've missed it. I can't wait to try a couple of these recipes!

 

[Buckhorn Farm]

Here is one of our favs.

Spiced pumpkin bread
Makes 2 loaves.

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

 

[gumpsgirl]

Yummy you guys!

Can't wait to start baking!

 

[luvmychickas]

OMG!!! Pumpkin Cheesecake????

I will be making that this week