I have 1 Cup of Pumpkin?

Question

I made a pumpkin pie and I have about 1 cup of pumpkin left. Does anyone have any recipes I can use it in? It could be a side dish or a cookie. Anything except pie. Thanks!

Answer 1

Pumpkin Bread


1 1/2 c. flour
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 c. water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. chopped nuts (optional)



Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.
Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in cream cheese.

Answer 2

I don't have an exact recipe, but I love to season pumpkin with salt, pepper, and a little parmesan cheese and then use it to fill packaged wonton wrappers. Those can then be fried, boiled, baked, anything. I like to top them with browned butter seasoned with sage.

Also, you could do a sweet version of this. Add sugar and your pumpkin pie spices, fill the wrappers, fry them and then sprinkle them with some cinnamon and sugar.

Answer 3

I often make pumpkin pancakes. Just make pancakes like usual, except add the pumpkin to the mix along with any spices you like, and maybe some walnuts. Cook them like you would any other pancake. They're good for brunch in the fall.

Answer 4

breakfast:
Pumpkin Pancakes

[Ingredients]
2 cups biscuit mix
2 Tbsps. brown sugar, firmly packed
2 tsps. cinnamon
1 tsp. ground allspice
1-1/2 cups evaporated milk
1/2 cup pumpkin
2 Tbsps. vegetable oil, more for skillet
2 eggs
1 tsp. vanilla extract
butter, maple syrup or honey

[Instructions]
Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with butter and maple syrup.

soup:
Hearty Pumpkin Soup

[Ingredients]
1-3/4 lbs. pumpkin or squash, seeded, peeled and diced
1 onion\cooked, chopped
2 oz. long grain brown rice
1 lb. carrots\cooked, sliced lengthwise
4-1/4 cups vegetable stock, boiling
1/4 tsp. ground nutmeg
1 stick cinnamon, halved
1/4 tsp. allspice
1/4 lb. frozen peas
1 orange

[Instructions]
Place all ingredients, except peas and orange, in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer about 45 minutes, or until rice is soft. Add peas and cook another 5 minutes. Discard cinnamon stick. Cut 4 thin slices from the center of the orange for garnish. Grate the rest of the rind and squeeze out the juice. Stir the grated rind and juice into the soup. Serve in individual soup bowls, garnished with a twisted orange slice.

dessert:
Pumpkin Mousse

[Ingredients]
1/2 cup water
1 Tbsp. unflavored powdered gelatin
2/3 cup nonfat milk powder
1/2 cup cooked pumpkin
2 Tbsps. sugar
1/2 tsp. vanilla extract
1/8 tsp. cinnamon
1/8 tsp. allspice
6 ice cubes

[Instructions]
Pour water into small saucepan. Sprinkle gelatin over top and let stand 5 minutes. Place mixture over medium heat. Cook 2 minutes stirring constantly until gelatin is dissolved. Transfer gelatin to blender. Add remaining ingredients, except ice cubes. Process mixture until smooth. Add one ice cube at a time, blending well after each ice cube is added. Divide mixture into individual dessert bowls. Cover and refrigerate at least 2 hours before serving.

rice:
Pumpkin Risotto with Sage

[Ingredients]
1 3-5 lbs pumpkin peeled, seeded, and chopped into 1" cubes (3 cups)
reserved pumpkin seeds, rinsed and dried
2 tsps. canola oil
1 Tbsp. curry powder
1 tsp. ground cinnamon
2 tsps. Kosher salt
4 shallots, chopped
4 cups vegetable stock
2 cups Arborio rice
1/2 tsp. ground saffron
1 cup dry white wine
1 Tbsp. fresh sage
salt
freshly ground black pepper

[Instructions]
Preheat oven to 350 degrees F. Wrap the cubed pumpkin in foil and bake for 30 min. In a food processor, puree the pumpkin and set aside. Increase the oven temperature to 400 degrees F. Toss the pumpkin seeds with oil, curry powder, cinnamon, and 2 tsp. kosher salt in a bowl. Spread the seeds on a parchment-lined baking sheet and roast until crispy, about 15-25 minutes. Allow to cool.

In a pan, bring the 5 c. of stock to a boil, then reduce heat to simmer. In a large pan, sauté the shallots in 3 Tbsp. of vegetable stock. Add the rice to the shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly, until all the liquid has been absorbed. Add the pumpkin and 1 c. of the hot stock, stirring constantly.

After the stock and pumpkin is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed and the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Garnish with the pumpkin seeds.

Answer 5

make pumpkin bread

Answer 6

try pumkin bread or cookies because both are rather tasty

Answer 7

mmmm....

Answer 8

Here are some other ideas: a quick pumpkin coffee cake, or pumpkin cookies or bars, chocolate-pumpkin muffins, pumpkin waffles, pumpkin cheesecake, or a Mexican pumpkin flan.

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Pumpkin Streusel Coffee Cake
1 package Duncan Hines Moist Deluxe Yellow Cake Mix, divided
1 cup canned pumpkin
1 cup sour cream
4 eggs
1/4 cup granulated sugar
1/4 cup water
2 teaspoons pumpkin pie spice, divided
2 tablespoons brown sugar

1. Preheat oven to 350°. Grease and flour 10-inch tube pan.

2. Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings
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Teresa Heinz Kerry's Pumpkin Spice Cookies

1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree (from 15-ounce can; do not use pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup chopped walnuts
1 cup raisins

Heat oven to 375 degrees. With electric mixer, cream butter and sugar. Beat in egg, pumpkin and vanilla. Sift together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop by tablespoonfuls onto a well-greased cookie sheet and bake at 375 degrees from 12 to 15 minutes, until golden on edges.
When cookies are cool spread with some of the frosting

For the frosting beat together until smooth:
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon
Makes about 5 dozen cookies

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Maple-Glazed Pumpkin Bars with Raisins

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup solid pack pumpkin puree
3/4 cup raisins

1/2 cup sifted confectioners' sugar
1 tablespoon real maple syrup

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting.
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Pumpkin Waffles

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
.Makes 12 (4-inch) waffles.

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Pumpkin Muffins with Chocolate Glaze

2 cups water
3/4 cup dried cranberries
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup whole milk
1 cup pumpkin puree (canned solid pumpkin)
4 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
3/4 cup heavy cream
1 1/4 cups semisweet chocolate, chopped

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners.
In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.

Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.

In a small saucepan, scald the cream over medium heat. Place the chopped chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins.


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Pumpkin Cheesecake with Ginger Snap Crust

Ginger Snap Crust
15 ginger snaps
2 tablespoons apricot or peach jam, melted

Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 cup canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites


Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.
To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides.

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Pumpkin Flan
--with Pumpkin Seed Praline
8 to 10 servings

2 cups sugar
1 cup whole milk
2 (5-oz) cans evaporated milk
5 large eggs
1/4 teaspoon salt
1 cup solid-pack pumpkin
2 tablespoons premium golden agave tequila or bourbon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Pumpkin seed praline, recipe follows

Preheat oven to 375 degrees F.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
Pour custard over caramel in dish and set in a water bath of 1-inch hot water. Put pan in middle of oven and lower temperature to 350 degrees F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath. Then, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over and with shards of praline.

Pumpkin Seed Praline:
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted

Preheat oven to 250 degrees F.
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on metal baking sheet