pumpkin recipes anyone!!?

Question

whos got some good recipes for pumpkin.............not pie..........ive got a couple pumpkins left over from halloween and need a good recipe maybe like roasted of sauted or something savory.......or maybe like a pumpkin cookie or something.

Answer 1

Pumpkin Muffins
On the East Coast, pumpkin is a symbol of autumn’s arrival. It is a favorite seasonal ingredient for pies, tarts; and cakes. Although some people prefer to make their own puree from sugar pumpkins, canned pumpkin is a fine substitute for this recipe.

Yield: 24 muffins

4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted

To prepare pumpkin puree, preheat the oven to 375 degrees. Cut 1 sugar pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down in a roasting pan. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles. Remove the pumpkin from the pan. When cool enough to handle, scoop out the flesh. Press the flesh through a fine sieve set over a bowl. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl. Spoon the puree into the sieve and drain in the refrigerator overnight. more pumpkin puree info.

Preheat the oven to 375 degrees. Butter twenty-four 2-1/2” (1/2-cup) muffin pan cups.

In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the butter with the flour mixture and toss. With a paddle attach­ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal.

In a medium bowl, whisk the eggs; stir into the flour mixture. Stir in the pumpkin puree, milk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.

Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks.

Halloween Pumpkin Spice Cookies
Yield about 6 1/2 dozen cookies

Decorating cookies can be an enjoyable activity for a Halloween party. Using colorful royal icing, you can decorate round spice cookies to look like jack-o'-lanterns. Using a pastry bag fitted with a #2 tip, pipe around the edge of the cookie and outline a jack-o'-lantern's face with icing. Then fill in the areas using another pastry bag filled with royal icing of a slightly thinner consistency. To make royal icing thicker, add more confectioners’ sugar; for thinner icing, add another egg white.

4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 pound (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses
Royal Icing
Paste or gel food coloring

Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition.

Turn off mixer. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.

Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.

Heat oven to 350 F. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

When completely cool, decorate with royal icing mixed with desired food coloring.

Pumpkin Pancakes
Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce and broiled grapefruit halves sprinkled with brown sugar and cinnamon for a winter time treat.

Yield: 8 servings

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups milk
1/2 cup Libby's 100% Pure Pumpkin
1 large egg
2 tablespoons vegetable oil

pumpkin maple sauce:
1 cup maple syrup
1 1/4 cups Libby's 100% pure pumpkin
1/4 teaspoon ground cinnamon or pumpkin pie spice

Optional: chopped nuts

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.

Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce:
Heat 1 cup maple syrup, 1 1/4 cups Libby's 100% pure pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.

Pumpkin Nut Bread
Yield: 2 loaves or 2 pumpkins, 24 servings

4 1/2 to 4 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12 x 7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place , seam sides down, in 2 greased loaf pans (8 1/2" x 4 1/2").

Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water. Bake at 350 F for 25 to 30 minutes or until done. Remove from pans and cool on wire rack.

For pumpkin-shaped loaves:

Divide dough in half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval and place on sheet pan. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.

Nutrition Information Per Serving: 1 / 24 of recipe: Calories 150, Total fat 5 g, Saturated fat 1.5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrates 23 g, Dietary fiber 1 g, Protein 4 g

RICH CHOCOLATE PUMPKIN TRUFFLES
Categories: Cookies, Fruits
Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.

Spicy Pumpkin Butter
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin (canned puree or make your own)

Add to whipped cream to garnish a Pumpkin Pie

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Yield: 2 cups Use as you would apple butter.

Answer 2

1

Answer 3

This is SO easy and a hit at T'giving:

Pumpkin Dump Cake

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned.

Allow to cool before serving.

It is REALLY good with Cinnamon Ice cream if you can find it in your area.

Answer 4

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 5

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 6

Granny Kat's Pumpkin Roll

"This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."

Original recipe yield: 10 servings

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

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
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 for 20 minutes.
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 20 minutes, unroll it 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.


Orange Pumpkin Loaf

"You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins."
Original recipe yield: 1 - 9x5 inch loaf

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

INGREDIENTS
1 large orange
1/3 cup butter, softened ( = 75 gr )
1 1/3 cups white sugar
2 eggs
1 cup pumpkin puree
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Answer 7

go to http://www.recipezaar.com/recipes.php?q=pumpkin+receipes and there you will find all you need