BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
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Post by BC on Dec 30, 2014 18:10:10 GMT -5
Post your favorite pumpkin recipes here.  |
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:10:53 GMT -5
Great Pumpkin dessert by SandKsmama
One can pumpkin (15 oz)
One can sweetened condensed milk (10 oz I think)
3 eggs
3 tsp pumpkin pie spice
One yellow cake mix
3/4 cup chopped nuts(I used a mixed nut topping, you can use pecans or walnuts also)
1 stick butter, melted
In a medium mixing bowl, combine pumpkin, condensed milk, eggs, and spice until smooth. Pour into 9x13 dish. Dump yellow cake mix(dry) on top of the pumpkin mixture. Pour butter as evenly as possible over the top, and sprinkle nuts over butter. Bake at 350 for one hour or until knife inserted into center comes out clean.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:11:33 GMT -5
Curried pumpkin soup! by MommaKate
½ lb fresh mushrooms, sliced (I buy the pre-sliced)
½ cup chopped onion (I use a whole one)
2 T butter
2 T Flour
½ - 1 Tsp Curry powder (I use a heaping ½)
3 cups veggie broth (Knorr's make one)
1 can (15 oz) solid packed pumpkin
1 can evaporated Milk
1 T Honey
½ salt
¼ tsp pepper
¼ tsp nutmeg (I use fresh and is a bit stronger)
In a large saucepan, sauté mushroom and onions in butter, blend in flour and curry.
Gradually add broth and bring to boil, cook and stir 2 minutes until thickened (I skip this
step and don't wait for it to thicken).
Add pumpkin, milk, honey, and remaining spices.
Heat through and serve.
Yields 7 - for my family we serve this as a main course and it serves 3+ with bread or
rolls!!!
THIS RECIPE IS courtesy of Taste at home Magazine
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:12:14 GMT -5
Stuffed Pumpkin by Olivia Claire
This makes a festive fall serving dish.
INGREDIENTS:
Small Pumpkin
Chicken Salad (recipe at bottom of this message)
DIRECTIONS:
Pre-heat the oven to 250 degrees
Wash pumpkin and cut tops off the pumpkin. Scoop out the inside. Place a piece of foil on a cookie sheet and put the pumpkin on the cookie sheet. Put the pumpkin in the oven and bake for 15 to 20 minutes until the insides just begins to soften. Cool pumpkin. Stuff pumpkin with chicken salad.
Chicken Salad
½ cup salad dressing
1 teaspoon lemon juice
½ teaspoon sugar
¾ cup finely chopped, cooked chicken
½ cup diced apple
1/8 cup chopped walnuts
1 stalk celery
1 tablespoon dried parsley or 2 tablespoons chopped fresh
¼ cup seedless grapes (sliced)
Combine salad dressing, lemon juice and sugar. Chop chicken and stir in with remaining ingredients.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:12:48 GMT -5
Pumpkin Pie Smoothie by growinold
1 (15 oz) can Libby's 100% pure pumpkin
1 (12 fl. oz) can evaporated milk
1 ( z) cup container vanilla lowfat yogurt
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
1 pint wipping cream
Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender, cover. blend until mixture is smooth.
top with whipped cream, sprinkle with additional pumpkin pie spice.
(freeze for a bit if you need to, or serve over ice was in a different receipe)
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:13:38 GMT -5
Pumpkin muffins by growinold
this is the quick pumpkin bread receipe from the joy of cooking cook book:
sift together:
1-3/4 cup all purpose flour
1/4 tsp double acting baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves.
In large bowl, beat until light and fluffy:
1-1/3 cup sugar
1/3 cup soft shortening
2 eggs
Add and beat in 1 cup cooked or canned pumpkin
Now add the sifted dry ingredients in 3 additions alternately with
1/3 cup milk (water will work also if your out of milk)
1/2 tsp vanilla
Do not over beat between each addition
optional: 1/2cup nuts or 1/3 cup raisins.
Pour batter into greased pan and bake 1 hr untill bread is done. 350
Ladies - my kids wouldn't touch this baked like a loaf of bread.
Put the very same receipe in miniture muffin pan, and they were gone before dinner. It is requested for every thanksgiving and Christmas dinner, and one yr i made something else and my bil walked around with a frown for a while! in muffin tins, bake till done.
But - kids who eat lots of these muffins will be...... quite regular for a while - so this is a great receipe if your having a little constipation problem (tmi)
Pumpkin Muffins by growinold
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:15:01 GMT -5
Pumpkin Cake Roll by Linderlou
2 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
Sift together:
3/4 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup pecans
Preheat oven to 375°. Beat eggs for 5 minutes; gradually add the 1 cup of sugar. Fold in pumpkin and lemon juice. Add sifted ingredients. Grease and flour well a jelly roll pan. Spread batter into pan and sprinkle batter with the nuts. Bake for 12-15 minutes. Right away loosen edges and flip onto a towel that has been sprinkled with powdered sugar. Roll up the towel and allow cake to cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese, softened
4 tablespoons margarine or butter, softened
1/2 teaspoon vanilla
Mix together cream cheese and margarine until creamy. Add vanilla and mix well. Stir in powdered sugar until well blended. Unroll cooled cake and spread filling evenly over cake; roll cake back up; chill.
This also freezes very well.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:15:28 GMT -5
Pumpkin Dessert by mammaof2boys2000
1 can (16ounces) solid pack pure pumpkin
1 package (6 serving size) instant sugar free vanilla pudding mix
1/4 cup low fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping thawed
1. In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix , milk, and cinnamon until well blended.
2. Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:15:55 GMT -5
Toasted Pumpkin Seeds by gretti
Clean, but don't wash, 2 cups pumpkin seeds. Mix 1 1/2 teaspoons Worcestershire sauce, 1 1/2 Tablespoons butter, and 1 1/4 teaspoons seasoning salt together. Pour over the pumpkin seeds and toss gently. Spread seeds evenly on a cookie sheet.
Bake at 250 degrees for 1 hour.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:16:29 GMT -5
Pumpkin Bars with Cream Cheese Frosting by Gretti
4 eggs
2 cups sugar
1 cup oil
1 can pumpkin (single pie size)
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2+ tsp. ground clove
1/2+ tsp. ginger
1+ tsp. allspice
Mix eggs, sugar, oil and pumpkin; add remaining ingredients - - mix well. Bake at 350 degrees for 15-20 minutes. (Use jelly roll pan)
Frosting:
1 stick butter
3 oz. cream cheese
1 tsp. vanilla
2 1/2 + cups powdered sugar
Mix until fluffy and spread over cooled pumpkin bars.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:17:04 GMT -5
Pumpkin Bread by Ohiomom
3 cups sugar
1 cup oil
4 eggs, beaten
1 16 oz. canned pumpkin
3 1/2 cups sifted flour
2 tsp. baking soda
2 tsps. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1 to 2 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water
Cream sugar and oil. Add eggs and pumpkin;mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, pie spice, cinnamon and cloves. Add to pumpkin mixture, alternating with water. Mix well. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 to 1 hr and 15 min., or until loaves are test done. Let stand 10 minutes before removing from pans to cool. Makes 2 loaves.
Very good bread!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:17:43 GMT -5
Pumpkin Chocolate Chip Cookies by Nan
1 cup Pumpkin
3/4 cup Sugar
1/2 cup Oil
1 Egg
2 cups Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Milk
1 cup Chocolate Chips
1 tsp. Vanilla
Nuts -- Optional
Dissolve baking soda in milk. Set aside. In large bowl, add pumpkin, sugar, oil and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
(I usually double this recipe because the cookies disappear so quickly.)
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:18:34 GMT -5
Elegant Pumpkin Trifle (a healthier dessert) by Rene
This recipe is made with fat-free/sugar-free ingredients but you could just substitute with regular ing. if you wanted. I'll list the nutritional info after the recipe.
Elegant Pumpkin Trifle
1 pkg. (14-1/2 oz) gingerbread cake mix
1-1/4 C water
1 egg
4 C cold fat-free milk
4 pkgs. (1 oz each) sugar-free instant butterscotch pudding mix
1 can (15 oz) solid-pack pumpkin
1 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and allspice
1 carton (12 oz) reduced-fat frozen whipped topping, thawed
In a mixing bowl, combine the cake mix, water and egg. Mix well. Pour into an ungreased 8" square pan and bake at 350* for 35-40 minutes or til toothpick comes out clean. Cool 10 minutes then remove from pan to wire rack. When completely cooled, crumble the cake and set aside 1/4 C of crumbs for garnish.
In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or til soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half the pumpkin mixture, a fourth of the crumbs, and half the whipped topping. Repeat layers and garnish with reserved crumbs.
nutritional info One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 2 starch, 1 fat.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:19:06 GMT -5
Pumpkin Crumb Cake by Mom2two
Here is one I tried a few weeks ago that I definitely plan on making again for Thanksgiving.
Pumpkin Crumb Cake
Printed from Allrecipes, Submitted by Debbie
1 (18.25 ounce) package
yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar
3 tablespoons butter, softened
1/2 cup chopped nuts (optional)
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray or
grease one 9x13 inch pan.
2 Reserve 1 cup cake mix. In a large bowl, combine the
remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix
well, and then pat into prepared pan.
3 In a large bowl, mix together the pumpkin, 3 eggs, 1/2
cup white sugar, brown sugar, and cinnamon. Pour over crust.
4 In a small bowl, combine reserved 1 cup cake mix, 1/2
cup sugar, and 3 tablespoons softened butter. Crumble over
pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5 Bake in preheated oven for 40 to 45 minutes.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 18:19:53 GMT -5
Pumpkin Bread by Aurora
1/2 c. oil
1 c. pumpkin pack
2 large eggs
1/3 c. water
1 2/3 c. all purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. candied cherries
1/2 c. chopped walnuts or pecans
Combine oil, eggs, water, & pumpkin. Sift together flour sugar, baking soda, cinnamon, nutmeg, and salt (I usually don't sift them, just combine them). Stir in cherries & nuts. Pour into greased & floured 9x5x3 loaf pan. Bake in a preheated 350° oven for 1hr. or until a toothpick inserted in the center comes out clean.
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