hey i have a can of pureed pumpkin what should i cook?

Question

i am a vegan..i have an 8oz canned pumpkin -leftover form the pumpkin pie i made..what can i make????not a desert..a healthy meal or snack..no sugar...

Answer 1

bread or muffins or even a soup would be good
this link has many ideas you may want to try: http://www.backyardgardener.com/seedrec.html

Answer 2

Pumpkin soup: Just substitute vegetable stock for the chicken stock.

2 tablespoons butter, unsalted
1 medium onion roughly diced
4 cups pumpkin pureed, canned or fresh
3 quarts chicken broth or low sodium chicken broth
1 teaspoon salt
1 teaspoon coriander ground
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk and/or whipping cream
1/3 cup walnut oil

Directions
MELT butter IN A 2-QUART POT over medium heat.

Add the onion and cook, stirring occasionally, until onion
softens, about 10 minutes.

Add the pumpkin and salt and continue to cook, stirring,
another 15 minutes for fresh pumpkin, 5 minutes for canned.

Add the stock, salt, coriander, curry and pepper.

Cover, increase heat to high and bring to a boil.

Reduce heat to low and simmer 15 minutes.

Remove from heat and place in a food processor or blender
and puree until smooth.

Combine puree, milk and walnut oil.

Cover, bring to the boil and cook 2 minutes. Serve piping hot.

PUMPKIN BISCUITS:

1/2 cup milk hot
2 tablespoons butter
3 tablespoons sugar
1/2 cup pumpkin pureed
1 teaspoon salt
3 1/4 cups flour, all-purpose
1 tablespoon yeast, active dry
1/4 cup water warm

Directions
Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.

Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.

Add yeast to the first mixture and beat vigorously.

Cover and leave in a warm place to rise for 30 minutes or until light.

Stir in 2-3 cups flour until dough leaves sides of bowl.

Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.

Place dough in a greased bowl, turning it to grease the top.

Cover and place in a warm draft-free place until doubled in
size, about 45 minutes.

Punch dough down, and turn out onto a lightly floured board.

Roll dough with a rolling pin to 1/4 inch thickness.

Cut into 2 inch rounds.

Place rounds about 1 inch apart on greased baking sheets.

Cover and let rise for 20 minutes or until almost double in size.

Bake in a preheated 400 degrees F. oven for 10 to 12 minutes or until golden brown.

Answer 3

Pumpkin Soup.

Cut up veggies and sautee, add pumpkin, equal amount of chicken stock and heat. Then puree.
Add medium tofu cut up in cubes, heat some more and serve

Answer 4

Get online and look for pumpkin bread recipes. Dis be some goooooood stuff (specially warm !)

Answer 5

If you have a 10 inch springform pan, find a recipe for pumpkin cheesecake; you won't be disappointed.

Answer 6

Go to allrecipes.com because they have an ingredient search on top. You type in the ingredient you want and it gives you a list of recipes! My favorite website! Also cooks.com has a ingredient search.

Answer 7

my mom always makes pumpkin muffins. they are delicious/healthy and freeze very well.

Answer 8

you could make a pumpkin dip - and eat with gingersnaps

Answer 9

pumpkin muffins :)