Other than pie, what recipes do have for pumpkin?

Question

I prepared a pumpkin for pie and ended up with 28 cups of pumpkin. Other than pie, bars, bread, and cookies I have no Idea ho I can use this. Any ideas?

Answer 1

Pumpkin chilli
INGREDIENTS
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
DIRECTIONS
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour

Answer 2

Pumpkin Cookies
This recipe makes: 42 cookies


vegetable cooking spray
3/4 cup pumpkin puree
3/4 cup light brown sugar, packed
1/2 cup plain low-fat yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup golden raisins



1. Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.
2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.

3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Stir the dry ingredients into the wet and mix until just blended. Fold in the raisins.

4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2 inches between cookies. Bake until lightly golden, about 15 minutes.

5. Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely.

This recipe can be made ahead and the cookies stored in an airtight container for up to two weeks.

Serving Size: 2 cookies


Number of Servings: 42
Per Serving
Calories 77 Carbohydrate 15 g
Fat 1 g Fiber 0 g
Protein 1 g Saturated Fat 0 g
Sodium 93 mg

Answer 3

I found this on the web:

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 pumpkin, 10" in diameter
2 leeks, trimmed, washed and sliced
1 clove garlic, peeled and crushed
2 red peppers, seeded and sliced
6 chicken thighs, skinned, boned and chopped
4oz smoked streaky bacon, de-rinded and chopped
2 tbsp olive oil
1oz plain flour
1 pint chicken stock
1 cinnamon stick
1 bay leaf
2 tbsp fresh parsley, chopped
salt and pepper
Method
1. Heat the oven to 375F.
2. Take the top off the pumpkin to make a lid and scoop out the seeds. Cut away the flesh from the insides, making sure you do not cut through the skin. Cut the pumpkin flesh into 1cm/½in cubes.
3. Heat the oil in a large pan and quickly fry the chicken until golden but not colored. Remove.
4. Add the leeks, garlic, peppers and bacon to the pan and cook for 3-4 minutes until the vegetables are starting to soften. Stir in the flour and cook for 1 minute. Stir in the stock, bring to the boil and season well. Add the chicken, pumpkin cubes, bayleaf and cinnamon stick.
5. Pour the mixture into the pumpkin and put the lid on. Lightly oil the skin of the pumpkin with a little more oil and place on a baking sheet. Bake in the oven for 45 minutes until the chicken is cooked through and the stew is piping hot.
6. Stir in the chopped parsley and serve straight out of the pumpkin

Answer 4

"Pumpkin Muffins" - 12 muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter or margarine; melted
1 egg
1/2 cup raisins

Heat oven to 400*. Grease bottom of 12 medium muffin cups (2 3/4" in diameter). Mix all ingredients JUST until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full. Sprinkle 1/4 tsp. sugar over batter in each cup. Bake 18-20 minutes. Immediately remove from pan.


"Pumpkin Soup" - 6 servings

1/4 cup butter or margarine
1 medium onion; chopped
1 (16 oz.) can pumpkin
1 (10 3/4 oz.) can condensed chicken broth
3 cups milk
1/2 tsp. salt
1/8 tsp. ground nutmeg
Generous dash sugar
Generous dash white pepper
Croutons

1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion until tender; stirring often.
2) Stir in pumpkin, broth, milk, salt, nutmeg, sugar and pepper. Heat just to boiling stirring constantly.
3) To serve: Ladle soup into bowls; garnish with croutons. Yields 6 1/2 cups.

Answer 5

There's Pumpkin Flitters
2 cups boiled mashed cooled pumpkins
2 cups Flour
1 cup Sugar
2 Tspn Essence
1/2 cup Milk
dash of spice (cinamon & nutmeg)
and fry it like pancakes and u get a lovely snack

Answer 6

Pumpkin Roll YUMMY!:
Preheat oven to 350 degrees.

Grease a cookie sheet with cooking spray and line with waxed paper.

1 can of pumpkin will make up to 5 rolls.

CAKE
2/3 cup pumpkin
3 large eggs
1 cup sugar
¾ cup flour
2 tsp cinnamon
1 tsp ginger
1 tsp baking powder
½ tsp salt
½ tsp nutmeg

FILLING
1 pkg cream cheese
½ stick butter
2 tsp vanilla
1 cup powdered sugar

Beat cream cheese, butter and vanilla well, add powdered sugar beat well. (the longer you beat the easier to spread)


Combine sugar, eggs, and pumpkin in mixer.
Combine flour, spices, and salt in separate bowl.
Add flour mixture to pumpkin mixture and beat well.

Spread batter into cookie sheet lined with waxed paper. Pat the bottom of sheet to even out the batter.

Bake for 15 minutes. (check with toothpick to make sure its done)

Lay out a thin kitchen towel and coat with powdered sugar.

When the cake is done, turn it upside down onto the towel. Gently roll it up into the towel and let cool. Then carefully unroll and spread the filling. Roll it back up carefully peeling back the towel as you roll. If you are going to freeze it, wrap with plastic wrap and then foil.

Answer 7

Pumpkin cheesecake! yummy!

http://homecooking.about.com/library/archive/bldes6.htm

http://www.culinarybook.com/dessertssweets-recipes/cheesecakes-recipes/guiltfreepumpkinswirlcheesecake-recipe.html

Pumpkin bread.

http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx

Pumpkin cake.

http://southernfood.about.com/od/pumpkins/r/bl30212s.htm

Lots of recipies for pumpkin:
http://homecooking.about.com/library/archive/blpumpkins.htm

And last but not least:

Pumpkin Juice

Fans of Harry Potter will recognize this favorite Hogwarts feast drink.

2 cups diced pumpkin
2 cups apple juice
1 teaspoon honey
1/2 cup pineapple juice

Juice the pumpkin using your juicer and add the pumpkin juice to the pineapple and apple juice. Add honey and blend in a blender. Serve iced.

Answer 8

tablespoons butter or margarine
1 cup chopped onion
2 cloves garlic
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Answer 9

Mix the pumpkin pie spice into cooked pumpkin, use it for spread on the toast! (Like apple butter, only with pumpkin!) My ex's granny used to do that, tastes great!

Answer 10

Have you ever heard of Pumpkin Roll? It is out of this world! I'm sure you can look it up on the net. I don't have mine handy. It includes cream cheese, and it's chilled. You cut it and serve. Makes a wondeful thanksgiving dish!