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Moms View Message Board: Cooking and Recipe Discussion: Discuss Cooking and Looking for Recipes: Pumpkin uses/recipes?
Any suggestions/recipes would be appreciated. I don't really like pumpkin pie and have two pumpkins that didn't get used for jack o lanterns...soooo I'm cutting them up to freeze and use in recipes. I really have no idea though other than pumpkin pie. LOL!
I'd love to hear suggestions as well! Also if anyone does have a good pumpkin pie recipe, I'd love to have it!!! My 6 year old wants me to make Pumpkin Pie and I don't have a good recipe.
I just use the recipe on the Libby's pumpkin can.
i have recipes if u wish for me to post them ..for pumpkin bread... pumpkin cookies... pumpkin muffins...pumkin soup... pumpkin butter...we eat pumpkin alot here ...
2 1/2 c. flour 1 T. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. salt 2 eggs 2 c. sugar 1/2 C. vegetable oil 1 (16 oz.) can pumpkin 2 C. chopped apples 1/2 C. chopped walnuts Grease 24 muffin cups or line with paper cups. In a large bowl, combine flour, sugar, spice, baking soda and salt; set aside. In a medium bowl, mix eggs and oil with a whisk until smooth. Whisk in pumpkin until smooth. Stir in apples and walnuts. Add liquid mixture to dry mixture; stir until moistened. Spoon into prepared muffin cups, filling 3/4 full. Bake at degrees for 35-40 minutes, or until a toothpick inserted into center comes out clean. Turn out on to a wire rack and let cool. 1/3 c. Crisco 1 1/3 c. sugar 2 eggs 1 c. canned pumpkin 1 tsp. baking soda dissolved in 1/3 c. cold water 1 2/3 c. flour 3/4 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. baking powder 1/2 c. chopped pecans or chopped walnuts Grease 9" X 5" loaf pan. In a large bowl, mix first five ingredients and set aside. In another large bowl, sift together second four ingredients. Add dry mixture to first bowl and beat until smooth. Add nuts. Pour batter into pan. Bake at 325 degrees for 1 hour or until knife inserted in center comes out clean. You can double recipe which makes 3 of the smaller foil loaf pans. These make great Holiday gifts. 1 box yellow cake mix 3 eggs 3/4 c. butter or margarine (melted but cool) 2/3 c. milk 1 tsp. cinnamon 1/4 c. powdered sugar (1 lb. 14 oz.) can pumpkin pie filling Mix together yellow cake mix (reserve 1 cup), 1/2 c. butter or margarine and 1 egg; pat into the bottom of a 9 x 13 greased baking pan. In a medium bowl, mix pumpkin pie mix, 2 eggs and 2/3 c. milk. Beat until foamy. Pour over unbaked crust mixture. In a small bowl toss remaining cake mix, cinnamon and powdered sugar until blended. Add remaining 1/4 c. of butter or margarine; blend well and sprinkle over pumpkin mixture. Bake at 350 degrees for 50 - 55 minutes. Cool and refrigerate (covered) in pan. Serve with whipped cream or topping. 1 cup Canned Pumpkin 1 cup Sugar 1 3/4 cups Rolled Oats 1 Egg(beaten) 1 1/2 cups Flour 3/4 cup Shortening 1 cup Raisins or Chopped Nuts 1/2 teaspoon Baking Soda 1/4 teaspoons Nutmeg 3/4 teaspoon Cinnamon 1 teaspoon Salt Preheat oven to 400 degrees. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins (or nuts). Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake fifteen minutes or until done. Makes about 5 dozen. 1/3 Cup chopped onion 1 tsp. minced garlic 1 tsp. curry powder 2 tbsp butter or margarine 1 cup pureed pumpkin (or about 1/2 can of pumpkin) 1/4 tsp nutmeg 1/8 tsp. sugar 2 cups vegetable broth (or can use chicken broth) 1 1/2 cups milk 1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent) 2 tbsp heavy cream (optional) chopped chives (as decoration) In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of the mild and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly. Cook a couple more minutes. To serve: Swirl the cream on top, and garnish with chives. This can also be frozen after it cools. In the freezer it will be good for up to 3 months. Serves 4 - 6
A good way to use fresh pumpkin and not have a long cooking time is to prick the pumpkin, cook it on High in the microwave for 15 minutes, cool it, remove the seeds and slimy innards, peel it and pureed the pumpkin pulp in the food processor.)
Have you tried Rahcel Ray's recipe called pumpkin pasta with sausage? It's really good. It's in her new cookbook- 365 No Repeats.
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