The pumpkin recipe thread

[Amby 490]

ok so I went a little nuts and made pumpkin bread, pumpkin muffins, pumpkin cake, and pumpkin pie

[jundp 191]

Mmmmm... I'll have to dig out my recipe for pumkin chocolate chip scones. Yummmmmmmy.

[Marilyn. 340]

I found this recipe.. it looks interesting and has variations you can do with it too... It is a Paula Deen recipe...

Pumpkin Gooey Butter Cakes

Cake:

* 1 (18 1/4-ounce) package yellow cake mix

* 1 egg

* 8 tablespoons butter, melted

Filling:

* 1 (8-ounce) package cream cheese, softened

* 1 (15-ounce) can pumpkin

* 3 eggs

* 1 teaspoon vanilla

* 8 tablespoons butter, melted

* 1 (16-ounce) box powdered sugar

* 1 teaspoon cinnamon

* 1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

http://www.foodnetwork.com/recipes/paula-d...cipe/index.html

[~PalmTreeGurl~ 154]

I definitely want to make pumpkin bread! Havent made that in about 10 yrs!!! Used to do that when I was a teenager for the holidays for my family and friends! I made home made pumpkin pie yesterday for Adam and he LOVED it!!! He said he wants to eat it every week! I cant wait to make pumpkin bread. I used to add raisins to it, probably will do that again too!

[Marilyn. 340]

these sound good....

Pumpkin muffins with cranberries & walnut crunch topping

1 1/2 C flour

1 C pumpkin puree NOT pumpkin pie filling

2/3 C sugar

1/3 cup vegetable oil (or light olive oil, which is what I use)

1/3 C dried cranberries

2 eggs

1 tsp baking powder

1/8 tsp salt

well rounded 1/4 tsp each of spices: cloves, nutmeg, allspice

rounded 1/2 tsp of cinnamon

Topping:

1/4 C light brown sugar

1/4 C well chopped walnuts (or whatever kind you prefer)

- Combine pumpkin, oil, eggs, sugar, spices & salt

- Add flour and baking powder until just incorporated, then add cranberries

- Fill muffin cups or greased muffin pan 2/3 full of mixture

- Combine brown sugar and nuts, then pour 1 teaspoon of crunch over each muffin mix in pan

- Bake at 350F for about 25 minutes

http://collectionofwords.com/words/2008/10...crunch-topping/

[VisaJourneyLady 33]

Here's another one. I made it yesterday. The muffins turned out amazing, really moist and lovely.

I didn't have pumpkin pie spice so I substituted a little ground cinnamon, ginger, clove, nutmeg and all spice. I don't know how much I used, but I know it was more cinnamon and ginger than the rest.

I also doubled the amount of sugar in the filling.

Cream Cheese Pumpkin Muffins

INGREDIENTS

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1 tablespoon sugar

Muffin:

• 2 1/4 cups all-purpose flour
• 3 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 24 pecan halves

DIRECTIONS

1. For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside.
2. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
3. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
4. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

[~Laura and Nick~ 5]

Recipe for Roasted Pumpkin Seeds!!

My favourite thing to do with the pumpkin seeds from the carved pumpkins!!!

Sweet & Spicy Pumpkin Seeds

INGREDIENTS

2 cups pumpkin seeds, rinsed and dried

2 tablespoons butter, melted

1 teaspoon salt

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 drops hot pepper sauce

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.

Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir.

Spread the seeds in a single layer on the baking pan.

Bake in preheated oven until crispy, about 45 minutes.

Yummy!! Can't wait for Halloween!

[VisaJourneyLady 33]

do you eat the whole pumpkin seed or just the inside? The outside seems a little cardboard to me, but it's a total pain to try to get rid of it and just leave the inner seed. What do you do???

[Ms. Squirrel 11]

Oh Marilyn, the muffins sound lovely! I wish I had an oven.

I am more into hearty pumpkin meals - here is the recipe to a pumpkin/sweet potato stew. It's one of my favourites and a great autum/ winter meal.

Serves 4:

2 small onions

1 lbs sweet potato,

2 lbs pumpkin,

2 tbs olive oil,

2 tbs paprika,

2 cups of milk,

2 cups of vegetable broth,

salt,

pepper,

lemon juice,

handful pecan and walnuts,

fresh mint,

1/2 cup Greek yoghurt

Dice onions, peel pumpkin and sweet potato and cut in chunks. Heat oil in a pot, add onion, sweet potato and pumpkin and sautee for 3 minutes, then sprinkle with the paprika. Add milk and vegetable borth and let it simmer on medium heat for 10 minutes. Take out 3 ladles and mix in a blender, to make the stew creamier. Season with salt, pepper and lemon juice.

Chop nuts and roast in a frying pan without oil. Let them cool down. Wash mint and chop finely. Mix mint and nuts. Serve with a dollop of greek yoghurt and sprinkle with the nut/ mint mix.

[~Laura and Nick~ 5]

do you eat the whole pumpkin seed or just the inside? The outside seems a little cardboard to me, but it's a total pain to try to get rid of it and just leave the inner seed. What do you do???

I eat the whole seed.

If they are roasted properly, they shouldn't have a dry exterior.

[Amby 490]

roasted pumpkin seeds are sooo good and they're really good for you

I think I'll try your seasoning combo!

[Minya's wife 25]

This is my favorite pumpkin cake recipe...a co-worker gave it to me a few years ago and I've used it since. I think the recipe is from an old(er) recipe book, as it calls for "oleo" instead of "margarine" but it is the best pumpkin cake I've ever had.

I made this to celebrate one year since my husband came to the States...posted it in the "What's for Dinner" thread w/ a pic of my masterpiece. I'm not much of a cake decorator so it didn't look all that fancy, but the cake was a hit with my hubby.

Pumpkin Cake

2 cups sugar

1 1/2 cups oil

4 eggs

3 cups sifted flour

1 cup chopped nuts (I use 1/2 pecans-1/2 walnuts)

2 tsp baking soda

2 tsp salt

3 tsp cinnamon

2 tsp nutmeg

1/2 cup milk

1 can pumpkin

Combine sugar, oil & eggs; beat well. Sift dry ingredients and add to first mixture, continue mixing. Add milk, nuts and pumkin mixing well. Bake at 300 for one hour in 4-9" pans.

Icing:

10 oz cream cheese

1 stick margarine

2 1/2 cups powdered (confectioner's) sugar

3 tsp vanilla

1 tsp cinnamon (optional)

Soften cream cheese and margarine, add vanilla & sugar, beat until blended.

Refrigerate for an hour before serving so icing will gel on cake. Enjoy!

-P

[Marilyn. 340]

these look good...

Baked Pumpkin Donuts

2 cups flour

1 ½ tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

1 tsp. nutmeg

2 tsp. cinnamon

½ cup brown sugar

1 cup canned pumpkin

2 eggs

2 Tbl. milk

¼ cup unsalted butter, room temperature

1 tsp. vanilla extract

Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.

Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 - 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.

Cinnamon Glaze

½ cup powdered sugar

1 Tbl. milk

½ tsp. cinnamon

¼ tsp. nutmeg

Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.

http://culinarycory.com/2008/10/13/baked-pumpkin-donuts/

[Marilyn. 340]

this recipe looks good...

Pumpkin-Cream Cheese Truffles

2½ cups white chocolate chunks

1/3 cup gingersnap cookie crumbs, plus more for garnish

1/4 cup canned pumpkin purée

1/4 cup graham cracker crumbs, plus more for garnish

1 tablespoon confectioners’ sugar

1/2 teaspoon orange zest

1/8 teaspoon ground cinnamon

Pinch of fine salt

2 ounces cream cheese, softened

Method

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

http://www.wholefoodsmarket.com/recipes/re...p?recipeId=2341

Edited October 25, 2008 by *Marilyn*

[Reba 2]

woo hoo! I found the Pumpkin motherload! check this out http://www.urbanext.uiuc.edu/pumpkins/history.html lots of recipes there. I could eat pumpkin ever day if I had it around. Apparently pumpkins will keep for a few months in a cool dry spot, or for over a year if cooked and frozen. Plus of course, there's always canned.

I'm also going to try and make a pumpkin pie, and some pumpkin soup from an actual pumpkin. Not a can I bought a couple of small pie pumpkins yesterday and I'm going to cook them up on Sunday I guess while I'm home alone. I found some interesting pumpkin recipes also in the October Better Homes & Gardens magazine. If you can still find it anywere on store shelves or know someone who has a subscription, go get it! (they don't seem to be on their website for some reason )

Here's one:

Pumpkin - Spiced Gingersnap Truffles

1 1/4 cupssemisweet chocolate pieces

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

1/2 cup whipping cream

3/4 cup chopped gingersnaps (about 10 cookies)

1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder

1. in a medium bowl combine chocolate pieces, pumpkin pie spice and vanilla

2. in a medium microwave safe bowl, place whipping cream. Microwave on 100% power for 70 seconds, or until boiling (or place cream in a saucepan on the stove and bring just to boiling). Pour cr3eam over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1 1/2 to 2 hours or until firm but soft enough to form into balls.

3. place crushed gingersnaps and/or cocoa powder in a small bowl. Using a small spoon, scoop 1 tablespoon portions of truffle miscture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour until firm. Store covered in frige up to 3 days. Makes 20 to 25 truffles.