Canned Pumpkin?

Question

I have 6 cans of canned pumpkin in my cupboard that I would like to use to make something good for Christmas. Something that isn't too complicated and time consuming. Does anyone have any recipes that they won't mind sharing that would use canned pumpkin?

Thank you.

Answer 1

With six cans, you can make several recipes, so here are six recipes with pumpkin.

These are similar to carrot cake, with cream cheese frosting.

Pumpkin Bars

Bars
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon each baking soda, cinnamon, and nutmeg
½ teaspoon each salt and cloves
1 cup oil
1 (16 oz.) can (2 cups) pumpkin
4 eggs
½ cup chopped nuts
½ cup raisins

Frosting
2 cups powdered sugar
1/3 cup margarine or butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350 degrees F. Grease 15x10x1-inch* baking pan. Combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
FROSTING: Combine all ingredients; beat until smooth. Frost when cooled. Cut into bars. Store in refrigerator.

Yield: 48 bars.

*or 13x9x2-inch pan for 45 to 50 minutes
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If you have leftovers from a can, here's a recipe to use them. Beating the egg whites keeps the pancakes light. The L.L. Bean recipe calls for leftover cooked veggies, but canned is just fine. If you're planning to use syrup on the pancackes, I wouldn't bother adding any sweetener to the canned pumpkin.

Susan Cunningham's Pumpkin Pancakes
One of the imaginative breakfast menus served by Susan Cunningham at her Inn on Goodwin Park in Portsmouth, New Hampshire, includes the soothing pancakes whose ingredients depend on some leftover cooked pumpkin, squash, sweet potatoes, or parsnips.
1 c whole wheat flour
2/3 c white flour
2 tsp baking powder
1/4 tsp salt
2/3 cup pureed cooked squash, pumpkin, sweet potatoes, or parsnips*
2 eggs, separated
1 c milk
2 tsp melted butter
Maple syrup
*The vegetable can be leftover pumpkin or squash that has been baked with maple syrup, honey, or, some other sweetener and butter, or sweetened sweet potatoes or perhaps the parsnips in madeira on p 298. Remove any skin and puree the vegetable in a food processor or put through a vegetable mill.
Toss or sift the flours, baking powder, and salt together. Beat the vegetable puree with the egg yolks, milk, and butter, and mix with the dry ingredients. Beat the egg whites until they hold firm peaks and fold them into the batter. Ladle about 1/4 c of batter at a time onto a preheated, lightly greased griddle. Bake (sic) until bubbles appear on the surface, then turn and bake the other side until lightly browned. Serve with warm maple syrup.
SERVES 4-6
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You can make small loaves of pumpkin bread and give them as little gifts. This freezes well.

Pumpkin Bread
3 cups sugar
1 cup salad oil (such as vegetable oil or canola oil)
4 eggs, beaten
1 (16 oz.) can (2 cups) pumpkin
3½ cups all purpose flour
2 teaspoons soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon cloves
2/3 cup water

Heat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans (see options).

Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together dry ingredients; add dry ingredients alternately with water. Pour into prepared loaf pans. Bake at 350 degrees 1½ hours or until test done. Let stand 10 minutes; remove from pans to cool.

Options:
Can bake in several smaller pans for less time, or make as muffins (yields 3 dozen muffins, bake at 400 degrees F for 20 minutes).
Can toast pumpkin seeds (pepitas) and put on top of bread or muffins before baking for a little crunch/decoration (a tip from Martha Stewart).
Can add raisins (1 c) and or chopped nuts (2 c pecans) to the batter.
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Pumpkin Cookies
Yield: about 100
1 c. shortening
2 c sugar
2 eggs
4 c flour
2 tsp. cinammon
2 t baking powder
2 t baking soda
2 t salt
2 c dates or raisins
2 c pumpkin (or apple sauce)

Preheat oven to 350 degrees F.

Cream together shortening and sugar. Beat in eggs. Sift dry ingredients together, then add gradually to shortening / sugar / egg mixture. Stir in pumpkin and dates / raisins.

Drop cookies onto ungreased cookie sheet, and bake 20 minutes.
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If you like bourbon, I have a couple of recipes that include pumpkin and bourbon.

Here's a recipe for pumpkin cheesecake
NGREDIENTS:

Graham Cracker Crust:
* 3/4 cup graham cracker crumbs
* 1 cup chopped pecans
* 1/2 cup sugar
* 1/4 cup melted butter
.
Pumpkin Filling
* 1 (15 ounce) can pumpkin pureé
* 3 eggs
* 2 teaspoons ground cinnamon
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup packed light brown sugar
* 24 ounces cream cheese softened
* 1/2 cup sugar
* 3 tablespoons whipping cream
* 1 tablespoon cornstarch
* 1 tablespoon vanilla extract
* 1 tablespoon bourbon

Topping
* 2 cups sour cream
* 2 tablespoons sugar
* 1 1/2 tablespoons bourbon
* pecan halves

PREPARATION:
Prepare crust. Butter a 9-inch springform pan. Combine crumbs, pecans, sugar in a bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for about 1 hour.

Preheat oven to 350°. Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cook in the pan on a wire rack for 10 minutes.

For topping, whisk the sour cream, sugar and bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Cover and chill overnight before serving. Remove sides and decorate with pecan halves.
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Two years ago, I made Pumpkin Bourbon Raisin ice cream for Thanksgiving. The recipe is from Sara Moulton / Gourmet magazine on Foodtv.com

3/4 cup raisins
1/2 cup bourbon
2 large whole eggs
1 large egg yolk
1/2 cup sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/2 teaspoon cinnamon
2 cups half-and-half
1 cup heavy cream
1-pound can pumpkin puree forced through a fine sieve
1 teaspoon fresh lemon juice

In a small saucepan combine the raisins and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool. In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the raisin bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.

Merry Christmas!

Answer 2

Well, the obvious answer is pumpkin pie. But, you could also make cakes, breads and muffins. Pumpkin is so moist that it makes any dessert good. If you see recipes for banana bread/muffins etc you can substitute pumpkin, because they have the same texture. Also, for savory foods, pumpkin can be used anywhere a recipes looks for squash. . . .I made Paula Deen's Pumpkin Butter Bars, and they were DELICIOUS. You could check out the website, at www.foodnetwork.com and it was right on the main page since it was so popular during Thanksgiving. Everyone has asked where I got that recipe.

Answer 3

Let's assume you already looked at the recipes on the back of the cans for making pumpkin pie and decided you really don't want to make pumpkin pie (though I think you should make at least one - they're yummy).

Pumpkin is really just a winter squash, so any recipe calling for squash can use pumpkin instead. Serve it up as a hot veggie, turn it into a squash soup, etc.

Answer 4

Why not you try pumpkin fruit cake. It's taste nice as well as making is very simple. Yes, it's recipe is somewhat differs from other fruit cake recipe, but I'm sure you can make it at home. Other then cake you can also try delicious soup, bread pie etc. I am sure you will enjoy the taste.

Answer 5

PUMPKIN CHEESE BREAD

2 1/2 cups sugar
1 8oz cream cheese, softened
1/2 cup butter
4 eggs
1 16 oz can pumpkin
3 1/2 c flour 2t baking soda
1 t salt 1t cinnamon
1/2t baking powder 1/4t ground cloves
1 cup chopped nuts (optional)

Mix well the sugar, cream cheese and butter. Add eggs, one at a time, mixing well after each. blend in pumpkin, then add dry ingredients, mixing until moist. Fold in nuts (optional) and pour into 2 greased and floured bread pans - 9x5. Oven set at 350, timer set for approximately 50 to 60 minutes.

This is a great, easy bread that tastes great. Enjoy.

Answer 6

Blue cheese pumpkin and walnut ravioli you can make a pumpkin pecan pie, or add a few scoops into a muffin battter and make little coffee cakes. you could probably blend some pureed butternut squash or blue hubbard with the pumkin and serve it as a side dish too. last but not least pumpkin lasagne with bechamel sauce.

Answer 7

You can bake pumpkin bread,pumpkin pancakes. Neither requires much. Check out bisquick.com for recipes.

Answer 8

A pumpkin pie is always good! :)

Answer 9

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

pumpkin pie,pumpkin soup.