The pumpkin recipe thread

[Ms. Squirrel 11]

Hey everybody!

I love love love pumpkin, so since it's the season I thought it's time to collect some recipes.

Here's one of my favourites, Gnocchi with pumpkin and sundried tomato

1 small pumpkin (any kind)

1/2 jar of semi sundried tomatoes (in oil)

1 large red onion

3 table spoons of grated parmesan

1 bag arugula

500grs fresh gnocchi

fresh basil, oilve oil, salt, pepper, nutmeg, shaved parmesan

Cut red onion in half and slice, peel pumpkin and cut in 1 inch chunks. Add some olive oil in a sauce pan, add the onion, pumpkin and salt and sautee on medium heat for a bout 20 minutes until the pumpkin is softened. The salt will make it lose water, so the pumpkin sautees in it's own juice. Squish the pumpkin with a cooking spoon, so it gets mushy, but still leave chunks. Add nutmeg and pepper. Take the pumpkin off the heat. Cut the sundried tomato in strips and add to the pumpkin as well as 2 tablespoons (or more if you like) of grated parmesan.

Boil the gnocchi and add to the pumpkin as well as half a bag of the arugula and some basil. Mix it all together, so the arugula is in the gnocchi pumpkin mix.

Serve the gnocchi on a plate, topped with lots of arugula, seasoned with fresh ground pepper and shaved parmesan strips.

[Marilyn. 340]

I found this recipe the other day.. I haven't tried it but it looks good...

Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup 100% Pure Pumpkin (LIBBYS)

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:

FOR CAKE

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

TIP

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

[Marilyn. 340]

this recipe is really good....

Harvest loaf

1/2 cup margarine

1 cup white sugar

2 eggs

1 cup canned pumpkin without spice

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 cup semi sweet chocolate chips

1/2 cup almonds, walnuts etc...

Cream margarine and sugar. Beat in eggs one at a time until smooth. Stir in pumpkin. In another bowl combine remaining ingredients. Stir to mix together and then pour into egg mixture. Stir all together, just until moistened. Spoon into a greased 9" by 5" pan. Bake at 350 degrees for 45 minutes to an hour or until toothpick comes out clean. Let cool for about 10 minutes and turn loaf onto a cooling rack. Once cool wrap it.

[vichygurl 1]

Hello... thanks for sharing this recipes...Anyone can give me recipe of pumpkin pie? My Husband loves it a lot! I wanna try and make it for him.

Thanks!

Vida Taylor

[Reba 2]

yeah, just buy a can of Libby's pumpkin at the store, there's a recipe right on the label.

[sunnybear 0]

One of my faves

Pumpkin Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1/2 cup sugar 1/2 tsp. vanilla 1/2 tsp. ground cinnamon Dash ground cloves Dash ground nutmeg 2 eggs 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup thawed COOL WHIP Whipped Topping Make It

PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

Or this No Bake Pumpkin CHeesecake

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp. pumpkin pie spice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) Make It

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator

[Marilyn. 340]

I used to have a pumpkin chocolate chip cookie recipe but I lost it.. this seems pretty similar though...

Pumpkin Chocolate Chip Cookies

Yield: 4 dozen

1 cup sugar

1/2 cup shortening

1 (14 ounce) can pumpkin puree (not pumpkin pie mix)

1 egg (beaten)

1 teaspoon baking soda

1 teaspoon milk

2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, cream together sugar and shortening.

3. Add pumpkin and egg and mix again.

4. In a small mixing bowl combine flour, baking powder and cinnamon.

5. In a condiment bowl or small cup, dissolve baking soda into milk.

6. Add baking soda mixture to dry ingredients and blend.

7. Slowly add dry ingredients into the wet, add vanilla, and mix well.

8. Fold in chocolate chips.

9. Drop by heaping teaspoons onto cookie sheet.

10. I line the sheet with parchment paper.

11. Bake for 8-10 minutes until slightly golden around bottom edges.

12. This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!

[Amby 490]

I guess I should copy and pasta my pumpkin recipe from expats

Pumpkin Bread

1 28oz can of pumpkin puree (you can use 2 - 15oz cans if you want)

1.5c vegetable oil (I use canola)

4c white sugar

6 whole eggs

4.75c AP flour

1.5t baking powder

1.5t baking soda

1.5t salt

1.5t ground cinnamon

1.5t nutmeg

1.5t ground cloves

Preheat oven to 350F. Grease and flour three 9x5 loaf pans (I just spray the pans and it comes out fine)

Mix together all of the wet ingredients. It's easiest to mix the oil into the pumpkin first and then add the rest of the wet stuff if you don't have a mixer.

Combine all of the dry ingredients in a separate bowl and then stir it into the wet ingredients. Make sure they're completely combined.

Bake for 45 mins to an hour.

Edited October 4, 2008 by Amby

[Amby 490]

Hey everybody!

I love love love pumpkin, so since it's the season I thought it's time to collect some recipes.

Here's one of my favourites, Gnocchi with pumpkin and sundried tomato

1 small pumpkin (any kind)

1/2 jar of semi sundried tomatoes (in oil)

1 large red onion

3 table spoons of grated parmesan

1 bag arugula

500grs fresh gnocchi

fresh basil, oilve oil, salt, pepper, nutmeg, shaved parmesan

Cut red onion in half and slice, peel pumpkin and cut in 1 inch chunks. Add some olive oil in a sauce pan, add the onion, pumpkin and salt and sautee on medium heat for a bout 20 minutes until the pumpkin is softened. The salt will make it lose water, so the pumpkin sautees in it's own juice. Squish the pumpkin with a cooking spoon, so it gets mushy, but still leave chunks. Add nutmeg and pepper. Take the pumpkin off the heat. Cut the sundried tomato in strips and add to the pumpkin as well as 2 tablespoons (or more if you like) of grated parmesan.

Boil the gnocchi and add to the pumpkin as well as half a bag of the arugula and some basil. Mix it all together, so the arugula is in the gnocchi pumpkin mix.

Serve the gnocchi on a plate, topped with lots of arugula, seasoned with fresh ground pepper and shaved parmesan strips.

Do you actually make the gnocchi? It says fresh gnocchi but I hate making it

This recipe sounds really good and I love love love arugula

eta: Amby thinks that this combo would also make a really yummy risotto

Edited October 4, 2008 by Amby

[Amby 490]

One of my faves

Pumpkin Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1/2 cup sugar 1/2 tsp. vanilla 1/2 tsp. ground cinnamon Dash ground cloves Dash ground nutmeg 2 eggs 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup thawed COOL WHIP Whipped Topping Make It

PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

this would be lovely with cranberry compote mmmmmm

[joe dirt 0]

One of my faves

Pumpkin Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1/2 cup sugar 1/2 tsp. vanilla 1/2 tsp. ground cinnamon Dash ground cloves Dash ground nutmeg 2 eggs 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup thawed COOL WHIP Whipped Topping Make It

PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

this would be lovely with cranberry compote mmmmmm

Yes women are good behind the kitchen not the computer.

[Mags 112]

Yes women are good behind the kitchen not the computer.

So, when you say behind the kitchen, you mean outside the house, under the window maybe? Or perhaps your comment was meant to say "in" the kitchen.

Damn that grammar and English!

[Ban Hammer 13,641]

Yes women are good behind the kitchen not the computer.

So, when you say behind the kitchen, you mean outside the house, under the window maybe? Or perhaps your comment was meant to say "in" the kitchen.

Damn that grammar and English!

if you spent any time in the kitchen, you'd know what eric meant

[Mags 112]

Yes women are good behind the kitchen not the computer.

So, when you say behind the kitchen, you mean outside the house, under the window maybe? Or perhaps your comment was meant to say "in" the kitchen.

Damn that grammar and English!

if you spent any time in the kitchen, you'd know what eric meant

I don't have time to cook - that's for the servants!

[Amby 490]

This has inspired me to make some pumpkin bread today