Pumpkin Recipes?

Question

I love fall because of the pumpkin!

Does anyone have any great and different recipes for pumpkin (canned preferably)? I know all about the pumpkin pies, so I'd appreciate some different uses for pumpkin :)

Thanks!

Answer 1

SPICED PUMPKIN CAKE WITH CHOC CHNKS

1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar



PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve

PUMPKIN PIE BARS

1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice



PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

PUMPKIN BREAD PUDDING WITH CARAMEL
SAUCE

12 slices cinnamon raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp. vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle (20.6 oz.) KRAFT Caramel Topping, heated as directed on label



PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.
BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.

PASTA WITH CREAMY PUMPKIN SAUCE

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste



COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired

Answer 2

1

Answer 3

Pumpkin Puree
Making your own puree is really an easy task. It is surprising that more people do not do this. If you have ever made fresh squash from a butternut, hubbard or other squash, you can follow the same process.

Here is our recommendation for making pumpkin puree(or pulp as some call it):


Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
Cut the pumpkin into four to eight pieces.
Line a large baking pan aluminum foil. This will minimize the cleanup task.
Place the pumpkin pieces onto the baking pan.
Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
Remove the pulp from the rind with a spoon and discard the rind.
Blend the pulp until smooth using a blender, food processor or mixer.
To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time.

Answer 4

This website seems to have a bit of everything .. Just a click away ... Enjoy!!! :-)

Quote:
We have tried to put together a collection with a large variety of recipes using the versatile pumpkin. You'll find many types such as baked goods, main meal dishes and even a vegetarian recipe or two. We hope you enjoy our collection!

Pumpkin Breads, Biscuits & Muffins

Pumpkin Cakes, Cookies & Bars

Pumpkin Main Meal Dishes

Pumpkin Pies & Cheesecakes {end quote}

Answer 5

Delicious Pumpkin Bread


Ingredients:
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs



Directions:
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C). Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.

Bake for approximately 1 hour.
Makes 24 servings

Answer 6

15-Minute Pumpkin Risotto:

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.

2. Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

3. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Yield: Makes 4 servings

Answer 7

Pumpkin Cheesecake Dip

4c powdered sugar
16 oz cream cheese, softened
1 lb can solid-packed pumpkin
1 Tbl cinnamon
1 tsp allspice
1/2 tsp cloves

Cream all ingredients together.
Serve in a small carved out pumpkin (or bowl).
Excellent served with ginger snap cookies or toasted bagels.

Answer 8

Pumpkin Pancakes:
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature


Pancake Preparation:
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).

Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm syrup.

Answer 9

WENDY's PUMPKIN CAKE ROLL

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts.

Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 10

HALLOWEEN PUMPKIN BREAD

1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 2/3 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. water
1 c. pumpkin, cooked, pureed or canned (bake Halloween pumpkin at 350 degrees
until soft, beat or food process)
1/2 c. chopped walnuts

Pumpkin Cake

2 packages Bundt cake mix, vanilla or lemon flavor
4 tubs prepared vanilla frosting
1 package red food coloring
1 package yellow food coloring
Several packages gum drops, M&Ms, assorted candies
Flowers and more Halloween candies for decoration


Prepare both cake mixes, according to directions on box. Pour batter
into two standard-sized Bundt cake pans and bake according to package
directions. Let cool completely. Set aside.

In a large bowl, whip frosting until light and fluffy, using an
electric mixer. Use the two food colorings to dye frosting deep
orange color.

Assembly: Place one Bundt cake, round part down, on a serving
platter. Place the second Bundt cake, flat side down, on top of the
first cake to resemble a pumpkin shape. Using a cake spatula, spread
the orange frosting over the top and sides of the cake.
Then, using your favorite candies, design the eyes, nose and mouth of
the pumpkin. Garnish with flowers and candies.

PUMPKIN SOUP
2 tablespoons Butter, 1 Large Onion, 1 Large Potato peeled and diced.
500 grams Pumpkin diced, 1 Teaspoon root ginger chopped.
(or teaspoon of ginger powder).
6 Teaspoons Maggi Chicken Stock, dissolved in 4½ cups of water
2 medium tomatoes skinned and chopped,
½ teaspoon salt & fine Ground pepper,
½ teaspoon ground nutmeg, 4 tablespoons of medium sherry.

Melt butter & sauté the onion, potato, pumpkin &root ginger, add the prepared
stock,tomatoes, seasoning & nutmeg bring to the boil, simmer for 30 minutes
or until tender, add sherry and cool slightly, puree' reheat and serve garnished
with cream and chopped parsley. Serves 6 and freezes well.

Answer 11

Pumpkin Cheesecake Bars

1 cup all purpose flour
1/3 cup brown sugar
5 Tbsp. butter softened
½ cup finely chopped walnuts or pecans
8 oz. cream cheese, softened
3/4 cup sugar
½ cup solid packed Pumpkin
2 eggs, slightly beaten
1½ tsp cinnamon
1 tsp vanilla

Preheat oven 350ºF. Combine flour, brown sugar in med bowl. Cut in butter. Stir in nuts. Reserve 3/4 cup of this for topping. Press remaining into the bottom of an 8x8 pan (or double and put in a 11x15 pan). Bake 15 min., cool slightly. Combine remaining ingredients in large mixing bowl. Blend until smooth. Pour over crust and sprinkle on reserved topping. Bake an additional 30-35 minutes...until knife comes out clean. Cool before cutting into bars. Single batch makes 32 (1”x2") bar cookies.
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Pumpkin Pie Dip

1 (8-oz) package cream cheese, softened
2 cups powdered sugar
1 (15-oz) can pumpkin pie filling
1 tsp.ground cinnamon
1/2 tsp.ground ginger
Garnishes: ground cinnamon, cinnamon sticks

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 teaspoon cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps and apple or pear slices. Garnish, if desired.
Yield: 3 cups
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Pumpkin Cobbler

1 (29 oz) can of Pumpkin
6 eggs, room temperature
2 cans sweetened condensed milk
1 package of Spice Cake Mix
1 cup of chopped Pecans, or more to taste
2 sticks of butter
1 cup of brown sugar

Mix: Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.

Melt: One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter.

Pour: The first mixture into the pan.

Bake: 350ºF for 40-60 minutes.

Melt: The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together. Pour this mixture over the top when it comes out of the oven.

Serve warm. Top with cool whip, whipped cream or ice cream.