does anyone have any good recipes for anything to do with pumpkins?

Answer 1

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 (optional)

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.

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

Baked Whole Pumpkin Pie Recipe
4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 Tbs (30 ml) butter
Remove the top of the pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern. Mix the remaining ingredients together EXCEPT the butter and pour into the pumpkin. Top with the butter, put the lid of the pumpkin in place, and place in a large baking dish. Bake at 350°F (180°C) for 1 to 1 1/2 hours, until the mixture has set. Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving. Serves 6 to 8.
http://www.cookingcache.com/dessert/bakedwholepumpkinpie.shtml

Answer 2

Soft Pumpkin Cookies

½ cup softened butter
1 ½ cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 ½ cup flour
1 tsp baking soda

Directions
Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternately with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool.


Top with Cream cheese frosting:
3 ounces Cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on top of these cookies and you will be in heaven. I promise you that. !

Answer 3

PUMPKIN MUFFINS

3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

Mix dry ingredients and add:

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

Frost with Orange Icing or Cream Cheese Frosting.

Answer 4

Here is something my mum used to make when I was a kid (in South Africa).... they may sound strange but if you have kids or a sweet tooth yourself you may just love these.........

Pumpkin Fritters
·4 cups cooked pumpkin, mashed
·2 eggs
·1 cup flour
·pinch of salt
·1 teaspoon baking powder
·30 ml (2 tablespoons) heaped of sugar
Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce.
Cinnamon Sugar:
Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes to taste.
Caramel Sauce:
·250 ml sugar
·500 ml water
·500 ml milk
·30 ml margarine
·20 ml cornstarch mixed to a paste with water
Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.

Answer 5

Cassoroll in a pumpkin

1 med. pumpkin

3 lbs ground burger
1 med. cooking onion (chopped)
3 cups rice (cooked)
1 sm can water chestnuts
salt, pepper, garlic to taste

Preheat oven @ 325, cut top off pumpkin and completely clean out guts.
Brown the burger, water chestnuts, and onions, add salt, pepper and garlic
Cook rice according to the package
Mix all together in pumpkin. Put the top on and bake for 1 hour!!!

Answer 6

I went crazy one year and did all kinds of pumpkin recipes, Cheesecake, brown sugar bars, cookies.

Here is an easy one

Make Pumpkin Pancakes by adding fresh cooked or canned pumpkin to your favorite pancake batter. Cook as directed and serve with cinamon sugar butter.. mmmmm

Answer 7

YUP..... here are a couple of web sites with great ideas on recipes for everything from bread to beer ! ALL pumpkin. My favorite is the spice pumpkin cheese cake. :^)

http://www.verybestbaking.com/recipes/results.aspx?keyword=pumpkin&seg=bralp

http://www.urbanext.uiuc.edu/pumpkins/recipes.html

Answer 8

Not unless you have a good curry the day before and then stick the Pumpkin seeds up your bum. Light the farts and catch the seeds which will be nicely roasted.

Answer 9

Pumpkin Ravioli with Sage Brown Butter
SERVES 4 TO 6

One 3-pound sugar pumpkin or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon chopped shallots
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar

Preheat oven to 375°. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.

When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.

Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.

Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.

In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

Answer 10

Use the seeds to roast in the oven on 200 degrees until dry and brown and salt. Great snacks.