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Post by NancyRogers on Oct 10, 2002 7:10:18 GMT -6
Pumpkin recipes for the holidays or any day.
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Post by NancyRogers on Oct 10, 2002 7:11:18 GMT -6
PUMPKIN CHEESECAKE
CRUST 3/4 c. graham cracker crumbs 3 tbsp. melted butter 1 tsp. cinnamon 2 tbsp. firmly packed brown sugar 3 tbsp. chopped pecans (opt.)
FILLING 4 (8 oz.) cream cheese 1/4 c. sugar or firmly packed brown sugar 3 eggs 2 tbsp. flour 1 (30 oz.) can pumpkin pie mix 1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely.
NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
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Post by NancyRogers on Oct 10, 2002 7:12:15 GMT -6
PUMPKIN ROLL
CAKE 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon 3/4 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt
FILLING 1 c. confectioners' sugar 6 oz. cream cheese 4 tbsp. butter 1/2 tsp. vanilla
Cake: Beat eggs on high for 5 minutes. Add sugar. Stir in pumpkin and lemon. Combine dry ingredients. Fold into pumpkin mixture. Spread into a greased 15 x 10 x 1 inch pan. Bake in oven at 350 degrees for 10-15 minutes. Turn out immediately onto a linen towel dusted with confectioners' sugar.
Roll up; cool. Make filling by combining all ingredients and beat until smooth. Chill until ready to use. Unroll cake, spread with filling leave 1/2 inch border. Roll up and chill. D
dust with confectioners' sugar before serving.
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Post by NancyRogers on Oct 10, 2002 7:12:56 GMT -6
PUMPKIN PIE
3 eggs, slightly beaten 2 c. pumpkin 1/2 c. reg. sugar 1/2 c. brown sugar 1/2 c. corn syrup 1 tsp. vanilla 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.
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Post by NancyRogers on Oct 10, 2002 7:13:30 GMT -6
IMPOSSIBLE PUMPKIN PIE
3/4 c. sugar 1/2 c. Bisquick (baking mix) 2 tbsp. butter 1 (13 oz.) can evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth one minutes in blender on high or two minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
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Post by NancyRogers on Oct 10, 2002 7:14:06 GMT -6
ROASTED PUMPKIN SEEDS
2 c. pumpkin seeds 1/4 c. lemon juice (fresh squeezed) 3/4 tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).
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Post by NancyRogers on Oct 10, 2002 7:15:11 GMT -6
PUMPKIN PUFFS
2 tbsp. (1/4 stick) butter 1/2 c. finely chopped onion 1/2 tsp. minced garlic 3 tbsp. rye bread crumbs 2 tbsp. whipping cream 1/3 c. canned solid pack pumpkin 1/2 tsp. caraway seeds 1/4 tsp. mixed dried herbs (basil, oregano, thyme, rosemary), crumbled Salt and freshly ground pepper 1 egg yolk 1 (17 oz.) pkg. frozen puff pastry, thawed 3/4 c. grated Parmesan cheese 1 egg, beaten with pinch of paprika (glaze)
Melt butter in heavy medium skillet over medium-low heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes. Add bread crumbs and stir 2 minutes. Add cream and stir until mixture is almost dry. Mix in pumpkin, caraway, herbs, salt and pepper. Remove from heat and blend in yolk. Refrigerate until well chilled. (Can be made 1 day ahead.) Preheat oven to 375 degrees. Cut each pastry sheet into sixteen 2-inch squares. Spoon 1 teaspoon pumpkin mixture into center of each. Sprinkle with scant teaspoon Parmesan. Brush edges of pastry with glaze. Fold into triangles. Seal edges with fork tines. Brush tops with glaze. Arrange pastries on baking sheets. Bake until crisp and golden brown, about 20 minutes. Makes 32.
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Post by April B. on Nov 24, 2003 13:41:38 GMT -6
PUMPKIN SPICE PIE
Pie 1 15-ounce can pure pumpkin 3/4 cup pure maple syrup 3/4 cup whipping cream 3 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt
1 Flaky Pie Crust made from scratch or a nine inch deep dish frozen pie crust
Whipped cream 1 cup chilled whipping cream 3 tablespoons powdered sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract or 1 tablespoon imitation vanilla non-alcohol extract
For pie: Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form. Using an electric mixer, beat cream in a large well-chilled bowl.
For stabilized whipped cream: Mix 1/2 teaspoon unflavored gelatin and 1 tablespoon water in a small bowl and let set for 5 minutes. Set the bowl in a skillet filled with warm water over low heat and simmer until melted. Using electric mixer, beat 1 cup chilled whipping cream in a large bowl . Just before the cream becomes soft and billowy, slowly add the sugar, cinnamon and vanilla extract to the whipped cream at the sides of the bowl. Continue to whip as you do. Whip the cream until barely stiff. Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust the consistency. Serve immediately or cover and refrigerate.
Serve pie cold or at room temperature with whipped cream.
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Post by April B. on Nov 24, 2003 14:01:13 GMT -6
Pumpkin bread 4 eggs 1 cup vegetable oil 2/3 cup water ( or orange juice) 2 cups canned pumpkin 3-1/3 cups sifted flour 3 cups sugar 1-1/2 teaspoons salt 1 teaspoon ground nutmeg 2 teaspoons baking soda 1 teaspoon cinnamon 1-1/2 cups seedless golden raisins 1-1/2 cups chopped walnuts Grease and flour 3 loaf pans. Preheat oven to 350 degrees. Combine eggs, oil, water, and pumpkin. In a separate bowl, combine remaining dry ingredients. Add the wet ingredients to the dry and mix well. Pour batter into loaf pans. Bake at 350 degrees or until toothpick comes out clean. Freezes well. Makes: 3 loaves
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Post by cuteascountry_Shortcake on Nov 24, 2003 15:46:22 GMT -6
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 1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch) Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust, do not pour mixture into crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator. Enjoy! -Shortcake
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Post by April B. on Nov 25, 2003 10:14:58 GMT -6
Pumpkin Fudge
1 Cup Milk 3 Cups Sugar 3 Tablespoons Light Corn Syrup 1/2 Cup Pumpkin Dash Salt 1/2 Teaspoon Cinnamon 1/2 Teaspoon Allspice 4 Tablespoons Butter 1 Teaspoon Pure Vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage (USE a CANDY THEROMOMETER).
Remove from heat. Beat in cinnamon, allspice, butter, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.
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Post by April B. on Nov 25, 2003 14:34:53 GMT -6
Pumpkin Spice Cake with Pumpkin Mousse Filling 1 (18 oz.) Duncan Hines Spice cake mix 1 (9 oz.) Jiffy white or yellow cake mix 1 (14 oz.) can of canned solid pack pumpkin 1/3 cup of vegetable oil 2/3 cup of water 4 large eggs 1 teaspoon of cinnamon 1/2 teaspoon of cloves 1/4 teaspoon ginger Put pumpkin, eggs, water, vegetable oil, and seasoning in mixing bowl. Add cake mixes and mix like you normally would for a box cake. Pour into prepared 9x13 and bake for 35 minutes at 350 degrees; reduce heat to 300 degrees and bake an additional 10 min. or until toothpick inserted in center comes out clean. This may not require the 10 min. depending on your oven, so just keep an eye on it. Cool cake completely and slice in half lengthwise. Carefully remove top part of cake. On the bottom part of the cake pipe desired icing around the edges to help hold mousse in. Fill with mousse and place top of cake back on. Ice with desired icing and decorate as you'd like. I keep mine refrigerated because of the mousse. I like to use whipped icing or cream cheese icing on this cake. Mousse Filling: 1 1/4 cups cold milk 1 cup solid pack canned pumpkin 1 teaspoon grated orange rind (optional) 1/4 teaspoon each of cinnamon, nutmeg, and ginger 1 (4 oz.) box of vanilla or butterscotch instant pudding 1 cup thawed Cool Whip Combine milk, pumpkin, orange rind, and spices in a bowl; add pudding. Mix at low speed until blended well, 1 to 2 minutes; fold in whipped topping and refrigerate 15 minutes. ;D ;D ;D
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Post by April B. on Dec 1, 2003 9:18:08 GMT -6
Double Layer Pumpkin Pie 8 Servings 4 oz Cream Cheese: softened 1 tb Milk or half-and-half 1 tb Sugar 1-1/2 c Cool Whip: thawed 1 Prepared graham cracker Crumb crust (6 ounces) 1 c Cold milk or half-and-half 1 c (16 oz) pumpkin 2 pk (4 serv size) Jello Vanilla Instant Pudding & Pie Fillng 1 ts Ground cinnamon 1/2 ts Ground ginger 1/4 ts Ground cloves Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. gently stir in whipped topping. Spread onto bottom of crust. Pour 1 coup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set Makes 8 servings. Note: I add Cool Whip on top of pie.
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Post by April B. on Dec 1, 2003 9:19:28 GMT -6
Creamy Pumpkin Soup 1 small to medium pumpkin 1 quart cream 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon cloves 1/2 teaspoon nutmeg 3 tablespoons Sugar 1/4 teaspoon white pepper 1 15 ounce can pumpkin Cut top of pumpkin (remove and save lid) scoop out all of the stringy contents and seeds and discard. Scrape out as much pumpkin as possible being careful not to break pumpkin shell or make any holes in it. When you have removed all of the pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of water over medium heat. When the pulp is soft cool a little and place in food processor and pulse until creamy. Grind cloves in chopper until pretty fine and combine with other spices. Place all ingredients except cream in large pot and bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add cream and blend well, reduce heat to low and let cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve. Sprinkle with Mozzarella cheese. Makes about 8-10. I have had this served in an acorn squash (one-half). You can use the squash in this as well.
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