Pumpkin-molasses Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups bisquick reduced-fat baking mix
• 1 cup skim milk (or your preference)
• 1 egg
• 1 egg
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin
• 1/3 cup molasses (may want to add more depending on taste)

Recipe

• 1 mix all ingredients together.
• 2 cook on medium heat in pan. just like any pancake.
• 3 sprinkle with powdered sugar, serve with syrup, fruit, peanut butter, etc.

Pumpkin-corn Pudding

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 3/4 cups crushed baked blue corn tortilla chips
• 3 large eggs
• 2 cups pumpkin puree
• 1 (4 ounce) can chopped mild green chilies
• 1 cup whole kernel corn (fresh or frozen)
• 1 teaspoon chili powder (to taste)
• 1/2 teaspoon ground cumin
• salt
• fresh ground black pepper
• hot pepper sauce
• 1 cup salsa
• 1 cup chopped fresh cilantro
• 1 avocado, peeled and sliced
• 1 ripe tomato, thinly sliced

Recipe

• 1 preheat oven to 400°. coat a 2-quart baking dish with nonstick cooking spray.
• 2 layer the crushed tortilla chips in the bottom of the baking dish.
• 3 in a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
• 4 stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
• 5 spoon mixture into the baking dish; smooth it over the chips.
• 6 bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.

Pumpkin-cream Cheese Napoleans

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 frozen puff pastry sheet, thawed (according to package directions)
• 9 ounces pumpkin butter (seasonal, can be found in jam & preserves section)
• 1/2 cup pumpkin pie filling
• 8 ounces cream cheese, softened
• 1 1/4 teaspoons pumpkin pie spice
• 1 teaspoon granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• powdered sugar
• pumpkin pie spice
• chopped crystallized ginger

Recipe

• 1 place puff pastry sheet on floured surface.
• 2 cut into 9 (3-inch) squares.
• 3 place squares on ungreased cookie sheets.
• 4 bake at 400° for 10 minutes or until brown; cool on wire rack.
• 5 combine pumpkin butter and next 4 ingredients; beat until light and fluffy.
• 6 combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl.
• 7 beat until soft peaks form.
• 8 set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture.
• 9 cover and chill pumpkin filling at least 1 hour.
• 10 carefully slice 1 pastry square in half to make 2 layers.
• 11 spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer.
• 12 repeat procedure with remaining pumpkin filling and remaining pastry squares.
• 13 chill up to 2 hours.
• 14 top each napoleon with a dollop of reserved whipped cream.
• 15 garnish, if desired.

Chickpea & Tomato Tagine

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1 red onion, roughly chopped
• 8 ounces pumpkin, cut into cubes
• salt and pepper
• 1 pinch saffron (optional)
• 5 tomatoes, roughly chopped
• 14 ounces chickpeas, rinsed and drained

Recipe

• 1 heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
• 2 add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
• 3 add 1 cup of water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
• 4 cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.

Pumpkin-pecan Braid

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup canned pumpkin
• 1/3 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 egg, separated
• 1/2 cup chopped pecans
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1/2 cup powdered sugar
• 2 -3 teaspoons milk
• 1 tablespoon chopped pecans

Recipe

• 1 preheat oven to 350°f.
• 2 spray cookie sheet with nonstick cooking spray.
• 3 combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
• 4 stir in 1/2 cup pecans.
• 5 unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
• 6 press to form 13 x 7-inch rectangle.
• 7 spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
• 8 with scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
• 9 fold strips at an angle across filling, overlapping ends and alternating from side to side.
• 10 beat egg in a small bowl until foamy; brush over dough.
• 11 bake 20 to 30 minutes or until deep golden brown.
• 12 immediately remove from cooking sheet to a serving platter.
• 13 blend powdered sugar and enough milk to make drizzling consistency.
• 14 drizzle over warm coffee cake.
• 15 sprinkle with pecans.

Herbed Tuna Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (66 ounce) can unsalted red tuna in water
• 2 cups shredded carrots
• 3/4 cup chopped celery
• 1/2 cup sweet pickle relish
• 1/2 cup raw pumpkin seeds
• 1 cup reduced-fat mayonnaise or 1 cup vegan mayonnaise
• 2 tablespoons dried basil
• 1 tablespoon dried dill
• 1 tablespoon paprika

Recipe

• 1 drain and flake the tuna into a large bowl.
• 2 add the shredded carrots, chopped celery, sweet relish and seeds.
• 3 mix the mayo/vegenaise with the dried herbs and paprika.
• 4 mix the dressing into the tuna very well.
• 5 serve on sprouted grain bread, or on lettuce bed.

Four Egg Extra Light Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 cups canned pumpkin
• 4 large eggs
• 3/4 cup sugar
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon clove
• 1/2 teaspoon allspice

Recipe

• 1 preheat oven to 400*.
• 2 form the pie shell. you may use a mix or your favorite recipe. make a built up crust in a standard nine-inch pie pan. a dark pan works best.
• 3 mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. some fibers may stick to the beaters; remove and discard them.
• 4 place the pie shell on a rack in the center of the oven. pull the oven rack half out. immediately pour the filling into the pie shell.
• 5 bake for 15 minutes at 400*. reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. a knife inserted near the center should come out clean when done.
• 6 cool in pan on a rack. when cool, slip the pie out of the pan to a serving plate for cutting and serving.

Pumpkin-oat Bread - Ww

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 spray cooking spray
• 1/2 cup light brown sugar, packed
• 3 large eggs, beaten
• 2 cups pumpkin, canned
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick oats, uncooked
• 2 1/2 teaspoons baking soda
• 24 pieces walnut halves

Recipe

• 1 prehead oven to 350°f coat a 10 x 15 inch baking dish with cooking spray.
• 2 using electric mixer, in a large bowl, cream butter and sugar until light and fluffy. add eggs and pumpkin; beat well. add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. bake until a toothpick inserted in center of cake comes out clean, about 40-45 minutes.
• 3 cool in pan and cut into 24 pieces.
• 4 note: batter is very thick. you will need to spread it.

Pumpkin-pecan Squares

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 3/4 cup flour
• 1/2 cup rolled oats
• 1/4 cup well-packed brown sugar
• 1/2 cup butter
• 1 (10 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1/2 cup chopped pecans
• 1 (14 ounce) can pumpkin puree
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 cup grated coconut

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease a 9-inch pan.
• 3 in a bowl mix together the flour, rolled oats and brown sugar; cut in butter with a pastry cutter or two knives.
• 4 pat into prepared baking pan.
• 5 bake for 10 minutes.
• 6 meanwhile, mix together milk, beaten eggs, chopped pecans, pumpkin puree, ginger and cinnamon.
• 7 pour over flour/oats mixture.
• 8 sprinkle with grated coconut.
• 9 bake for 25-30 minutes more or until pumpkin mixture is set.
• 10 serve hot or cold.

Pumpkin-pecan Chocolate Chip Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup pecans
• 3/4 cup semi-sweet chocolate chips

Recipe

• 1 cream the butter and sugar together.
• 2 add the egg, pumpkin and vanilla.
• 3 in a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture.
• 4 add the pecans and the chocolate chips.
• 5 drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg.
• 6 oven for 15 minutes, or until golden brown.
• 7 cool and serve.
• 8 makes 4 dozen.

Pumpkin-ginger Chutney

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• 4 lbs cleaned pumpkin, cut into â½ inch chunks
• 1 large red onion, finely chopped
• 1 apple, grated
• 1 pear, finely chopped
• 3 ounces raisins
• 1 1/2 tablespoons minced crystallized ginger
• 20 ounces sugar
• 1 cinnamon stick
• 1 pinch ground cloves
• 1 red chili pepper, seeded finely chopped
• 1 teaspoon salt
• ground black pepper
• 400 ml cider vinegar
• 1/2 cup water

Recipe

• 1 put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
• 2 remove the cinnamon stick.
• 3 put in clean hot jars, seal and label when cold.
• 4 keep in cool dark place, once opened keep in the fridge.

Pumpkin-chocolate Loaf

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into pieces

Recipe

• 1 preheat oven to 350°; butter and flour a 9x5 inch nonstick loaf pan.
• 2 in a bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; whisk together.
• 3 in another bowl, using an electric mixer, beat the butter until creamy.
• 4 add in sugar and continue beating until light and fluffy; add in eggs one at a time and beat until well blended.
• 5 add in pumpkin puree and vanilla, then add the flour mixture, beating just until well blended.
• 6 in the top of a double boiler, melt the chocolate over med-high heat, stirring occasionally until smooth, about 5 minutes.
• 7 spoon half the batter into the loaf pan; spoon half the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer.
• 8 repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.
• 9 bake for about 1 hour or until a pick comes out clean.
• 10 let loaf cool for 15 minutes on a wire rack, then invert onto the rack and turn right-side up.
• 11 serve warm or at room temperature, cut into slices.

Paula's Pumpkin Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1 cup sugar
• 1/2 cup shortening
• 1 cup pumpkin
• 1 egg, beaten
• 2 1/4 cups flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove, ground
• 1/4 teaspoon ginger, ground
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins (optional)
• 1/2 cup nuts (optional)

Recipe

• 1 cream together sugar and shortening.
• 2 add pumpkin and egg and mix well.
• 3 sift together dry ingredients and add to the wet mixture, mix well.
• 4 stir in vanilla.
• 5 add raisins and nuts if desired.
• 6 drop by teaspoonful onto ungreased cookie sheet.
• 7 bake at 375° for 10 minutes or till light brown.

Pumpkin-nut Bread(cook's Country)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 (15 ounce) can pumpkin
• 1 cup sugar
• 8 tablespoons unsalted butter, melted and cooled (1 stick)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pecans or 1 cup walnuts, toasted and chopped coarse
• 1 cup dried cranberries (optional)

Recipe

• 1 adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. generously coat a 9 by 5-inch loaf pan with vegetable oil spray.
• 2 whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
• 3 gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. fold in the nuts and cranberries (if using). the batter will be very thick.
• 4 scrape the batter into the prepared pan and smooth the top. bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 55 minutes.
• 5 let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Cider Doughnut Holes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups flour, plus more
• flour, for rolling
• 1/2 cup sugar
• 2 tablespoons buttermilk, powdered
• 2 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup apple cider
• 1 egg, eaten
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• vegetable shortening (approximately 2 quarts) or oil, for frying (approximately 2 quarts)

Recipe

• 1 in a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin spiace,aking powder, cloves, and salt.
• 2 make a well in the center.
• 3 stir in the cider, egg, butter and vanilla into the dry ingredients until well blended.
• 4 refrigerate half of the batter.
• 5 in a large, deep skillet or a deep fryer, heat the shortening until rippling but not smoking, or until a deep fat thermometer registers 360'.
• 6 while the oil heats, using a teaspoon, form the dough into 15 one inch pieces and roll the pieces into balls with lightly floured palms.
• 7 working in 2 batches, fry the balls until deep brown all over, 2-3 minutes.
• 8 using a slotted spoon, transfer the doughnut holes to paper towels to drain.
• 9 repeat with the refrigerated batter.
• 10 serve warm.

Pumpkin-ginger Waffles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 cup finely chopped crystallized ginger
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup canned pumpkin puree
• 1/2 cup sugar
• 3/4 teaspoon vanilla extract
• 3 tablespoons butter, melted and slightly cooled

Recipe

• 1 combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. set aside.
• 2 whisk eggs, buttermilk, pumpkin, sugar and vanilla in a medium bowl.
• 3 combine with flour mixture.
• 4 stir in butter and fold in reserved crystallized ginger mixture. do not overmix.
• 5 heat a waffle iron and make waffles using about 1/2 cup of batter for each one. keep warm in 200 degree oven if desired.

Pumpkin-honey Chocolate Chip Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling
• 1/2 cup baby carrots, grated
• 1/4 cup honey
• 1/4 cup butter (melted)
• 3/4 cup semi-sweet chocolate chips

Recipe

• 1 in large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
• 2 in medium bowl, whisk eggs lightly. stir in pumpkin, grated carrot, honey & melted butter. whisk until combined then stir in the chocolate chips.
• 3 pour the wet ingredients into the dry ingredients and stir just until combined. don't over mix.
• 4 spread a sheet of parchment paper over cookie sheets & drop 1 tablespoon of batter for each cookie about 2-3 inches apart on parchment.
• 5 bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.

Pumpkin-cranberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup canned pumpkin (not pie filling)
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup coarse sugar (optional)

Recipe

• 1 preheat oven to 400 degrees f, then grease 12 standard size muffin cups with shortening or line them with paper baking cups.
• 2 in a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
• 3 stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
• 4 divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
• 5 bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.

Pumpkin-garlic Gratin

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 4 cups pumpkin, cut into â½ inch dice
• 3 tablespoons flour
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 cup minced fresh parsley
• 2 tablespoons sunflower seeds, if desired

Recipe

• 1 preheat oven to 340 degrees f.
• 2 oil a shallow baking dish.
• 3 cook garlic in olive oil over moderately-low heat, stirring, for 5 minutes, or until it is softened.
• 4 in a bowl, combine pumpkin, flour, parmesan and salt and pepper to taste; add garlic mixture and toss.
• 5 spoon into baking dish and bake for 1 ½ hours, or until golden-brown.
• 6 sprinkle with parsley and seeds and serve.

Pumpkin-chocolate Chip Cookies

Pumpkin-chocolate Chip Bread

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 1 3/4 cups pumpkin puree (1 15-oz can)
• 1 1/2 cups brown sugar
• 1/2 cup butter, softened
• 3 eggs
• 3 -4 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 cups chocolate chips, coarsely chopped

Recipe

• 1 preheat oven to 350°f.
• 2 cream the butter and sugar. mix in pumpkin and eggs, until creamy and well combined.
• 3 in a small bowl, combine chocolate chips with 1/4 cup of flour and set aside.
• 4 in a separate bowl, combine baking powder, salt, spices, and 2 3/4 cup flour. mix dry mixture into the wet ingredients; then add up to another cup of flour in order to achieve the proper consistency (moist, but thick enough to stand a spoon in). stir in chocolate chips.
• 5 pour or spoon the batter into greased muffin tins or bread pans. bake on the center rack until a toothpick poked into the center comes out dry.
• 6 baking times: muffins 20-25 minutes, small loaves 25-30 minutes, full-sized loaves 50 minutes-1 hour.

Pumpkin-raisin-red Chile Corn Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups whole wheat pastry flour or 1 1/4 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 3/4 cup cornmeal
• 1/3 cup light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground red chili pepper (we used chimayo, for some heat, use one that suits your taste)
• 1 teaspoon cinnamon
• 1 1/2 cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk
• 1/3 cup corn oil or 1/3 cup canola oil
• 1 cup pumpkin puree (half a 15 ounce can)
• 3 large eggs
• 3/4 cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)

Recipe

• 1 preheat the oven to 375 degrees. spray the cups of 2 or 3 standard muffin tins, or eight to ten popover cups or one-cup ramekins.
• 2 in a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
• 3 in another bowl, combine the wet ingredients (up to and including the eggs) with a whisk. add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy. do not over-mix. drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly. spoon the batter into the baking cups, filling them level with the top.
• 4 bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch. a cake tester inserted into the center will come out clean. cool in the baking pan/cups for five minutes before removing to cool on a rack. serve warm.

Gloria Moss Old Fashioned Pumpkin Pie

Total Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 1 9" pie shell
• 1 egg, beaten
• 1 cup dark brown sugar
• 1 pinch salt
• 1 tablespoon all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger, ground
• 1/2 teaspoon clove, ground
• 1/2 teaspoon allspice, ground
• 1/2 teaspoon nutmeg, grated
• 3 eggs, beaten
• 1 cup pumpkin, mashed , cooked
• 1 1/2 cups milk
• 3 teaspoons brandy or 3 teaspoons rum
• whipped cream, garnish

Recipe

• 1 line a deep 9 inch pie plate with pastry.
• 2 flute edges and brush bottom of pastry with beaten egg.
• 3 refridgerate.
• 4 to prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg.
• 5 stir in beaten eggs.
• 6 combine pumpkin (2 cups) and milk.
• 7 add to filling mixture.
• 8 chill well.
• 9 add brandy or rum to filling; pour into pie shell.
• 10 bake at 450 degrees f for 10 minutes, lower heat setting to 400 degrees f and bake for 1/2 hour

Pumpkin-sage Polenta

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 2 1/2 cups 1% low-fat milk
• 2 cups water
• 3/4 cup canned pumpkin
• 1 1/4 teaspoons salt
• 1 1/4 cups dry instant polenta
• 3/4 cup grated fresh parmesan cheese
• 2 tablespoons low-fat cream cheese, softened
• 1 tablespoon chopped fresh sage
• 1/4 cup shaved fresh parmesan cheese

Recipe

• 1 in a large saucepan, bring the milk and water to a boil over medium heat.
• 2 add in pumpkin and salt; stir using a whisk.
• 3 lower heat to low and gradually whisk in polenta.
• 4 cook polenta 1 minute or until thick.
• 5 remove from heat.
• 6 add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
• 7 top with shaved parmesan--serve immediately.

Pumpkin-gingersnap Milkshake

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/3 cup pumpkin puree
• 1 tablespoon brown sugar
• 1 teaspoon pumpkin pie spice
• 2 large scoop vanilla ice cream
• 6 -8 broken gingersnap cookies
• 1/4 cup milk

Recipe

• 1 puree all the ingredients in the blender until smooth.
• 2 garnish with extra cookies pieces or pepitas (pumpkin seeds).

Pumpkin-oat Bars (gluten Free)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 cups gluten-free oats
• 1 cup dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened applesauce
• 2 tablespoons olive oil or 2 tablespoons coconut oil
• 1/2 cup chocolate chips
• 1/2 cup pecans, chopped
• 1/2 cup golden raisin (optional)
• 4 tablespoons maple syrup (optional)

Recipe

• 1 preheat oven to 350 degrees f. spray two 8x11, or 9 inch round, baking pan with nonstick cooking spray.
• 2 make oat flour: place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. you may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. note: oats are measured before you processes them.
• 3 in a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. combine until mixed well. note: the batter should be looser than cookie dough but thicker than cake batter. if your batter is too thick add a little water 1/4 cup at a time until it looks right.
• 4 gently fold in chocolate chips, raisins, and/or nuts.
• 5 pour batter into prepared pans and gently smooth top. bake for 35-45 minutes, or until knife inserted into center comes out clean. timing will depend on what size pan you use, but definitely check around 30 minutes.
• 6 once out of the oven drizzle the top with maple syrup (optional). it soaks in so they wont be super sticky.
• 7 notes:.
• 8 you can use "old fashioned" or "quick" rolled oats. use gluten-free oats only if you want to avoid gluten.
• 9 try chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
• 10 on occasion i've substituted part of the oats with granola cereal (processed into flour) with good results.
• 11 next i want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.

Pumpkin-pecan Pancakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 cup sugar
• 1 1/2 cups pumpkin puree
• 3 eggs
• 1 cup milk
• 3/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped pecans
• maple syrup, for serving

Recipe

• 1 sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar together in a large bowl.
• 2 in another bowl, combine the pumpkin, eggs, milk, oil, and vanilla.
• 3 add the flour mixture to the pumpkin mixture and mix well.
• 4 fold in the pecans.
• 5 heat a greased griddle over med-high heat.
• 6 using 1/4 cup of batter for each pancake, spoon the batter onto the griddle.
• 7 cook the pancakes on the first side until bubbles form in the center and they are browned on the bottom.
• 8 turn and brown the other side.
• 9 serve hot with warmed maple syrup.

Pumpkin-grand Marnier Tart With Gingersnap Crust

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• nonstick cooking spray
• 30 gingersnap cookies, finely crushed
• 1 tablespoon sugar
• 4 tablespoons unsalted butter, melted
• 3 eggs
• 1 cup canned pumpkin (not pie filling mix)
• 1/2 cup evaporated milk
• 1 cup light brown sugar, firmly packed
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pinch salt
• 2 teaspoons orange peel, grated
• 1/4 cup grand marnier
• 3/4 cup whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon grand marnier
• 1/2 teaspoon vanilla extract

Recipe

• 1 crust:.
• 2 spray a 10-inch tart pan with nonstick cooking spray and set aside.
• 3 preheat oven to 325ºf.
• 4 combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
• 5 transfer to the tart pan, spreading over the bottom.
• 6 lay a piece of plastic wrap on top. with a glass,press the crumbs over the bottom and up the sides of pan. remove the plastic wrap and bake crust 8 minutes.
• 7 remove from the oven and cool on a rack.
• 8 filling:.
• 9 put eggs into a large bowl and whisk lightly.
• 10 slowly whisk in pumpkin and milk.
• 11 stir in the sugars and spices, salt, orange peel and grand marnier.
• 12 pour into cooled crust.
• 13 bake on middle rack of preheated 325ºf oven 40 to 50 minutes, until set.
• 14 remove from oven and cool on rack. then cover lightly and refrigerate.
• 15 just before serving, make topping.
• 16 lightly whip the cream with the powdered sugar, grand marnier and vanilla.
• 17 serve wedges of tart with a dollop of cream on top.

Pumpkin-filled Cream Puffs With Maple-caramel Sauce

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 3/4 cup water
• 1/3 cup butter
• 2 teaspoons sugar
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 3 eggs
• 1/2 cup coarsely chopped pecans, toasted
• 1 cup whipping cream
• 3 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch
• stir in 1/3 cup half-and-half or light cream
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 400 degrees. line a large baking sheet with parchment paper; set aside.
• 2 to make the cream puffs: in a medium saucepan combine water, butter, sugar, and salt. bring to boiling over medium heat. add flour all at once, stirring vigorously with a wooden spoon. cook and stir until mixture forms a ball and pulls away from the side of the pan. remove from heat; cool for 10 minutes. add eggs one at a time beating well with a wooden spoon after each addition.
• 3 drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. bake for 30 to 35 minutes or until golden brown and firm. transfer cream puffs to a wire rack and let cool.
• 4 to make the pumpkin mousse filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). fold in 1 cup canned pumpkin. cover and chill for up to 4 hours.
• 5 to make the maple-caramel sauce: in a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
• 6 cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). cook and stir for 2 minutes more. remove from heat; stir in 1/2 teaspoon vanilla.
• 7 using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. fill cream puffs with pumpkin mousse. replace tops. spoon some of the warm maple-caramel sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
• 8 place a filled cream puff on top of the sauce on each plate. drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. cover and chill for up to 3 days or freeze for up to 3 months.

Pumpkin-cilantro Pesto & Pasta

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 bunch fresh cilantro (large)
• 1/2 cup raw pumpkin seeds
• 1 garlic clove, peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 0.75 (11 ounce) package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes, chopped
• 1 (15 ounce) can black beans, drained and rinsed

Recipe

• 1 trim off any sandy roots of cilantro.
• 2 cut bunch in half lengthwise.
• 3 place cilantro steams and leaves in bowl of food processor.
• 4 add pumpkin seeds and garlic, and pulse to chop.
• 5 with motor running, pour in oil to create a paste.
• 6 add lime juice, salt, chili powder, capers and caper brine.
• 7 pulse a few times to coarsely chop capers. set aside.
• 8 cook pasta according to package directions until tender but still firm.
• 9 while pasta cooks, place corn in large colander and run hot water over it to separate kernels.
• 10 when pasta is done, pour it over corn to drain; return pasta and corn to pot.
• 11 toss in tomatoes, black beans, and pesto sauce.
• 12 serve warm.

Pumpkin-pear Upside-down Gingerbread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 can pear half, 15 oz (juice pack)
• 1/4 cup butter, melted
• 1/2 cup packed brown sugar
• 1 tablespoon light corn syrup
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1 teaspoon finely shredded orange peel
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup butter
• 1/3 cup packed brown sugar
• 1 egg
• 1/2 cup canned pumpkin
• 1/4 cup light molasses
• whipped cream

Recipe

• 1 preheat oven to 350°f drain pears, reserving juice; set both aside. combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice. pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet.
• 2 cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom. arrange pears over syrup in pan with small ends to the center and rounded sides down. set aside.
• 3 in a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. set aside.
• 4 in a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy. add egg and beat well. beat in pumpkin and molasses until combined.
• 5 alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth. carefully spoon over pears in pan. spread mixture evenly with back of spoon.
• 6 bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. cool cake in pan on a wire rack for 10 minutes. using a narrow metal spatula, loosen cake from sides of pan. carefully invert cake onto a serving plate. serve warm, garnished with whipped cream. cover and refrigerate any leftovers.
• 7 makes 10 servings.

Pumpkin-pecan Pound Cake

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 24
• 3/4 cup margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 1 cup sugar
• 1 1/2 cups frozen egg substitute, thawed
• 1 (16 ounce) can pumpkin
• 1/3 cup bourbon
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/4 cup chopped pecans
• vegetable oil cooking spray

Recipe

• 1 beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add egg substitute and beat well.
• 2 combine pumpkin and bourbon, stirring well. combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. mix after each addition.
• 3 sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. spoon batter over pecans. bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. cool in pan 10 minutes. remove cake from pan and cool completely on a wire rack.

Pumpkin-pistachio Quick Bread

Total Time: 2 hrs 30 mins Preparation Time: 45 mins Cook Time: 1 hr 45 mins

Ingredients

• 1/2 cup raisins
• 2 tablespoons rum
• water
• 1 (14 ounce) package pumpkin, quick bread & muffin mix
• 3 tablespoons oil
• 2 eggs
• 1/2 cup pistachios, shelled and coarsely chopped
• 1/4 cup sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1 tablespoon rum

Recipe

• 1 in small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
• 2 drain off rum into 1-cup measuring cup.
• 3 add enough water to make 1 cup liquid.
• 4 set aside for bread batter.
• 5 heat oven to 350 degrees (f).
• 6 grease and flour bottoms only of three 5x3-inch foil loaf pans.
• 7 in large bowl, combine quick bread and pistachios.
• 8 pour batter evenly into greased and floured pans.
• 9 bake at 350 degrees (f) for 40-45 minutes or until toothpick inserted in center comes out clean.
• 10 meanwhile,in small saucepan, combine sugar, 2 tablespoons water, and the butter.
• 11 bring to a boil over medium-low heat, stirring constantly until sugar is dissolved.
• 12 boil 3 minutes, stirring constantly.
• 13 remove from heat; stir in 1 tablespoon rum.
• 14 poke surface of loaves with toothpick.
• 15 brush top of each loaf with glaze.
• 16 cool 1 hour or until completely cooled.
• 17 wrap tightly in plastic wrap with fun holiday colors.
• 18 store in refrigerator.

Keck's Pumpkin Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 750 g pumpkin, jap now named kent
• 2 onions, chopped (2 leeks, sliced)
• 250 g potatoes, chopped (or kumera)
• 4 cups chicken stock
• 1 cup light cream (or skim evaporated milk)

Recipe

• 1 peel and cut pumpkin into small pieces and put into large saucepan.
• 2 add onions (or leeks), potatoes and stock and bring to boil and simmer 25 mins until soft.
• 3 process with stick blender then return to pan, add cream (or evap.milk) and seasoning to taste.
• 4 re-heat without boiling.

Pumpkin-nog Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/2 pumpkin pie spice
• 1/3 cup shortening
• 3 -4 tablespoons cold water
• 2 cups pumpkin puree (or 1 15oz can)
• 3 eggs
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 teaspoon salt
• 1 1/2 cups eggnog
• 1/2 cup heavy cream
• 2 tablespoons eggnog
• 2 tablespoons sugar

Recipe

• 1 if cooking your own pumpkin rather than using canned, prepare a day ahead so that it has time to strain.
• 2 take one pie pumpkin and cut into 6-8 pieces.
• 3 in a shallow pan with 1/2" water, arrange in a single layer.
• 4 bake at 375 f about 30 minutes, until a knife easily pierces pumpkin flesh.
• 5 let cool, then scrape pumpkin into a bowl and mash with a fork.
• 6 put the puree into a colander and let drip into a bowl overnight. (cover with plastic wrap and place in fridge).
• 7 once well drained put puree in blender and process until smooth.
• 8 crust:.
• 9 combine flour, salt and pumpkin pie spice in mixing bowl.
• 10 cut in shortening until mixture is the size of small peas.
• 11 sprinkle water, a little at a time, while stirring lightly with a fork until dough is just moist enough to hold together.
• 12 shape into a ball.
• 13 roll out on a lightly floured surface into a circle 1.5 inches larger than an inverted 9 inch pie pan.
• 14 fit into pan, flute the edge.
• 15 preheat oven to 425 f.
• 16 filling:.
• 17 beat together, pumpkin puree, eggs, sugar, spices and salt until smooth.
• 18 stir in eggnog.
• 19 pour into crust.
• 20 bake at 425 f for 15 minutes.
• 21 reduce heat to 350 f.
• 22 bake 45-50 minutes longer or until knife inserted in middle comes out clean.
• 23 if the edges of the crust seem to be darkening too much before the filling is cooked, cover them with strips of aluminum foil.
• 24 let pie cool completely, then top.
• 25 topping:.
• 26 on high speed beat the cream, eggnog and sugar until high peak form.

Low Calorie Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 16
• 1 cup graham cracker crumbs
• 2 tablespoons graham cracker crumbs
• 3 tablespoons apple jelly
• 4 (8 ounce) packages fat free cream cheese, softened
• 1 cup brown sugar, firmly packed
• 2/3 cup sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 3 teaspoons pumpkin pie spice
• 1 (15 ounce) can pumpkin

Recipe

• 1 heat oven to 350 degrees f.
• 2 spray a 9 inch springform pan with nonstick cooking spray. coat sides only with 2 tablespoons of graham cracker crumbs.
• 3 in a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. press in bottom of coated pan.
• 4 bake at 350 degrees f for 8-10 minutes or until set. cool 5 minutes. refrigerate for 5 minutes or until completely cooled.
• 5 meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. gradually beat in brown sugar and sugar until smooth. at low speed, add eggs one at a time, beating until just blended.
• 6 in a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. gradually add to cream cheese mixture, beat until smooht. pour over crust.
• 7 bake at 350 degrees f for one hour 20 minutes - one hour 30 minutes or until center is set. turn the oven off, open oven door at least 4 inches. let cheesecake sit in the oven for 30 minutes.
• 8 with sharp knife, loosen cheesecake from sides of pan. cool in pan for 2 hours.
• 9 to serve, cut cheesecake into wedges. top with whipped topping and nutmeg if desired.

Pumpkin-pecan Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 1/4 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup unbleached flour
• 1/3 cup chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup mashed pumpkin
• 3/4 cup packed brown sugar
• 1/2 cup oil
• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup rolled oats
• 1/4 cup flour
• 1/4 cup packed brown sugar
• 3 tablespoons chopped pecans
• 1 teaspoon cinnamon
• 1/4 cup butter, softened (or margarine)

Recipe

• 1 muffin batter:.
• 2 combine first nine ingredients in bowl and mix well.
• 3 add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
• 4 fill greased or paper-lined muffin cups 3/4 full.
• 5 topping:.
• 6 combine all ingredients except butter in bowl and mix well.
• 7 cut in butter until crumbly.
• 8 sprinkle topping over batter in muffin cups.
• 9 bake in preheated 400 f oven for 15 to 20 minutes or until muffins test done with toothpick.

Pumpkin-walnut Roulade With Spiked Cream

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2/3 cup canned solid-pack pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 3/4 cup finely chopped walnuts
• 3 ounces confectioners' sugar, for sifting
• 2 (3 ounce) packages cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 2 tablespoons minced crystallized ginger
• 1/2 cup heavy cream
• 1 tablespoon confectioners' sugar
• 2 teaspoons dark rum or 2 teaspoons brandy (optional)
• 1/4 teaspoon vanilla extract
• 3 tablespoons finely chopped walnuts, for garnish
• 2 tablespoons finely chopped crystallized ginger, for garnish

Recipe

• 1 to make the cake, position a rack in the top third of the oven and preheat to 375° f.
• 2 lightly butter a 10 x 15-inch jelly roll pan.
• 3 to line the bottom and sides of the pan, cut a 12 x 16-inch piece of parchment or waxed paper.
• 4 at each of the four corners, cut a diagonal slash about 2 inches long.
• 5 fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
• 6 lightly butter and flour the paper, tapping out the excess flour.
• 7 in a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
• 8 (the mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. it must be stiff enough to support the weight of the dry ingredients.) stir in the pumpkin and lemon juice.
• 9 sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
• 10 with the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
• 11 spread the batter evenly into the prepared pan, being sure to reach into the corners.
• 12 sprinkle the batter with the walnuts.
• 13 bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
• 14 sift confectioners' over the top of the cake.
• 15 place a clean kitchen towel over the cake, then top with a baking sheet.
• 16 holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
• 17 carefully peel off the paper.
• 18 place the paper back on the cake.
• 19 using the towel as an aide, roll up the cake and cool completely.
• 20 to make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
• 21 gradually beat in the confectioners' sugar until smooth.
• 22 unroll the cake and discard the paper.
• 23 spread the filling evenly over the cake and sprinkle with the crystallized ginger.
• 24 re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
• 25 refrigerate until the filing is firm, at least 1 hour.
• 26 (the cake can be refrigerated for up to 2 days.) to make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
• 27 transfer to a pastry bag fitted with a large open star tip.
• 28 transfer the roll to a long serving platter.
• 29 garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
• 30 to serve, cut the cake diagonally into thick slices.

Heart Healthy Pumpkin Pie And Walnut Pie Crumb Crust

Total Time: 1 hr 27 mins Preparation Time: 30 mins Cook Time: 57 mins

Ingredients

• Servings: 8
• 1 1/3 walnuts, crumbled (in food processor)
• 4 -8 tablespoons soy nut butter (acme sells it)
• 1/4 cup splenda sugar substitute (the one that measures cup for cup like sugar)
• 1/4 teaspoon cinnamon
• 1 (15 ounce) can pumpkin
• 2/3 cup splenda sugar substitute
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 eggs, slightly beaten (use 1 egg 2 egg whites)
• 1 (5 ounce) can evaporated milk (2/3 cup)
• 1/2 cup sugar free soy slender vanilla-flavored soymilk (westsoy can be found at health food store)

Recipe

• 1 pumpkin pie filling: make pumpkin pie filling first and cool in refrigerator or freezer. (because of the natural oils from the walnuts the pie filling must be baked separately and combined at the end. if you baked them together you may end up with an oily pie) it's really is worth the effort.
• 2 to begin pre-heat oven to 375 degrees.
• 3 in mixing bowl combine pumpkin, splenda, cinnamon, ginger, and nutmeg
• 4 add eggs (1 egg 2 egg whites slightly beaten) beat with fork lightly until combined
• 5 gradually stir in the evaporated milk and soy milk; mix well pour the filling into greased pie pan and bake at 375 degrees for 25 minutes or until knife inserted in center of pie comes out clean.
• 6 cool completely (either in fridge or freezer)
• 7 walnut pie crumb crust: preheat oven to 375 degrees f. in food processor, combine all crust ingredients and process until well blended.
• 8 press into bottom and sides of ungreased 9-inch pie pan. bake 7 minutes or until golden brown.
• 9 cool several minutes. gently move the pie filling on top of the pie crust. use a spatula or spoon to smooth out cracks. put under broiler for a minute or two to even out filling.

Pumpkin-ginger Pie With Golden Marshmallow Topping

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 refrigerated pie crust, softened as directed on box
• 1/2 cup gingersnap cookie, crushed (9 cookies)
• 1/4 cup pecans, chopped
• 2 tablespoons light brown sugar, packed
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, softened (or margarine, softened)
• 1 (15 ounce) can pumpkin
• 1 cup evaporated milk
• 1/2 cup light brown sugar, packed
• 2 teaspoons fresh gingerroot, grated
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 2 -2 1/2 cups miniature marshmallows

Recipe

• 1 heat oven to 425°f place cookie sheet on middle oven rack. unroll pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie. in small bowl, mix streusel ingredients. sprinkle streusel in crust-lined pie plate.
• 2 in large bowl, mix filling ingredients. pour into pie crust on top of streusel. place pie plate on cookie sheet in oven. bake 15 minutes. reduce oven temperature to 350°f bake 35 to 45 minutes longer or until knife inserted in center comes out clean. cool completely on cooling rack, about 3 hours.
• 3 just before serving, set oven control to broil. spread marshmallows evenly over top of pie, completely covering filling. broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. marshmallows will brown quickly. cover and refrigerate any remaining pie.

Nif's Festive Nut Mix

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 3/4 cup sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 2 egg whites
• 2 cups plain whole almonds
• 2 cups pecan halves

Recipe

• 1 preheat oven to 275°f.
• 2 mix sugars, spices and salt. stir in egg whites until completely mixed.
• 3 add nuts and stir until coated.
• 4 pour mixture onto a large, parchment lined baking sheet.
• 5 bake for 40 minutes, stirring every 10 minutes. cool completely before storing in an airtight container.

Keck’s Roast Lamb

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 leg of lamb
• 1/2 cup mustard
• 2 tablespoons mixed herbs (lamb herbs, rosemary etc or lamb spice)
• potato
• pumpkin
• kumara
• olive oil flavored cooking spray

Recipe

• 1 rub with mustard, then lamb herbs or lamb spice.
• 2 bake 3/4 hr at 180degc (350degf).
• 3 add potatoes and spray with olive oil spray, bake 20 minutes.
• 4 add pumpkin and kumera and cook a further 30 minutes.
• 5 last 1/2 to 1 hour put temp up to 215degc (425degf).
• 6 it should take about 1 3/4 - 2 hrs to cook, depending on size of leg.
• 7 to vary; jam and lamb herbs (rosemary etc) can be used instead of mustard and spice.

Pumpkin/eggplant(aubergine)/carrot Chutney

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons oil, divided
• 250 g pumpkin, cubed
• 1/2 cup grated coconut (freshly grated is best)
• 1 teaspoon tamarind paste
• 2 tablespoons urad dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
• 1/4 teaspoon asafetida powder (hing)
• 3 fresh red chilies
• salt

Recipe

• 1 heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• 2 saute for 1 minute and then cover.
• 3 after 5 minutes, uncover, stir, and cover.
• 4 and now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• 5 in the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• 6 grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• 7 now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• 8 don't add water unless it is too thick; add upto 1 tablespoon water if required.
• 9 serve with rice, bread, chappatis, you name it!

Pumpkin/squash Gnocchi

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 3
• 500 g pumpkin (i used hokkaido squash) or 500 g squash (i used hokkaido squash)
• 1 egg
• 1 tablespoon oil
• 400 -500 g flour (depending on how wet your pumpkin puree is)
• salt, pepper
• sage or rosemary

Recipe

• 1 wash, peel (if necessary) and chop the pumpkin/squash. cook covered in water for 20-25 minutes or until tender. drain well.
• 2 place pumpkin/squash in a bowl and mash. add egg, oil and herbs. mix well. little by little sift in the flour and fold in carefully. using your hands work into a smooth, but not sticky dough (this might require extra flour).
• 3 turn out onto a floured surface and form into rolls of about 1 cm thickness. cut into pieces and flatten with a fork to create a decorative pattern.
• 4 cook gnocchi in a big pot (it shouldnt be crowed or theyll stick together) in boiling salt water for about 3-4 minutes and serve with a sauce of your choice (i used a herby cheese sauce, but tomato or pesto would ge great as well.).
• 5 if you dont want to use a very large pot, you can also cook the gnocchi in portions, keeping the already cooked ones warm in the oven.

Pumpkin-hazelnut Tea Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 3 tablespoons canola oil
• 3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree
• 1/2 cup honey
• 3 tablespoons firmly packed brown sugar
• 2 eggs, lightly beaten
• 1 cup whole wheat flour (whole-meal)
• 1/2 cup all-purpose flour (plain)
• 2 tablespoons flax seeds
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons chopped hazelnuts (filberts)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 lightly coat an 8-by-4-inch loaf pan with cooking spray.
• 3 in a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• 4 in a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• 5 add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• 6 pour the batter into the prepared pan.
• 7 sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• 8 bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• 9 let cool in the pan on a wire rack for 10 minutes.
• 10 turn the loaf out of the pan onto the rack and let cool completely.
• 11 cut into 12 slices to serve.

Pumpkin-spice Doughnuts

Maple Butter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tablespoon pumpkin pie spice
• 1 teaspoon maple flavoring (optional)

Recipe

• 1 in a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. chill in the refrigerator, for about 30 minutes. form into a roll using waxed paper and store wrapped. it can be frozen for later at this point if desired.

Pumpkin-swirl Brownies

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 8 tablespoons unsalted butter
• 6 ounces bittersweet chocolate
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups canned pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup walnuts

Recipe

• 1 preheat oven to 350 degrees. butter a 9-inch square baking pan or dish. line bottom of pan with parchment paper; butter lining.
• 2 melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
• 3 whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. beat in flour mixture.
• 4 divide batter between two medium bowls (about 2 cups per bowl). stir chocolate mixture into one bowl. in other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. top with half of pumpkin batter. repeat to make one more chocolate layer and one more pumpkin layer. work quickly so batters don't set.
• 5 with a small spatula or a table knife, gently swirl the two batters to create a marbled effect. sprinkle with nuts.
• 6 bake until set, 40 to 45 minutes. let cool in pan on a wire rack. cut into 16 squares.

Pumpkin-pecan Braid

Pumpkin-pecan Cheesecake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1/2 cup firmly packed light brown sugar
• 5 tablespoons butter, chilled
• 1 1/2 cups chopped pecans
• 1 1/2 cups graham cracker crumbs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup sugar
• 5 large eggs
• 6 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, room temperature
• 1/2 cup whipping cream
• 1 can pumpkin puree
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove

Recipe

• 1 for topping: place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• 2 stir in pecans and set aside.
• 3 for cheesecake: blend crumbs, ¼ cup sugarand butter in bowl.
• 4 press into bottom and up sides of 9 inch diameter springform pan.
• 5 chill.
• 6 preheat oven to 350 degrees f (165c).
• 7 beat cream cheese until smooth.
• 8 mix in and brown sugars.
• 9 add eggs, one at a time, and beat until fluffy.
• 10 blend in pumpkin, cream and spices.
• 11 pour into crust.
• 12 bake until centre no longer moves when pan is shaken, about 1 ½ hours.
• 13 sprinkle topping over cheesecake.
• 14 bake 15 minutes longer.
• 15 cool.
• 16 cover and refrigerate overnight.
• 17 (can be prepared 2 days before serving).

Pumpkin/pecan Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese
• 1 cup prepared pumpkin
• 1 (8 ounce) container non-dairy whipped topping
• 1 cup granulated sugar
• 2 tablespoons pecan chips
• caramel topping or dulce de leche

Recipe

• 1 1. place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours). prep time does not include this stage.
• 2 2. meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
• 3 3. at room temperature beat cream cheese until fluffy. combine with sugar/pecan mixture and continue to beat.
• 4 4. add pumpkin and continue to beat until completely combined.
• 5 5. with spatula fold in whipped topping and fold until completely blended.
• 6 6. place in dessert cups and refrigerate for at least one hour. number of servings is dependant on the size of your cups, i use small drinking glasses.
• 7 7. drizzle with barely warm caramel topping and serve.

Low Calorie Pumpkin Bread!

Pumpkin-raisin Quick Bread

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, melted and coolet
• 1 canned pumpkin puree
• 2 large eggs
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1/2 cup dark raisin

Recipe

• 1 preheat oven to 350.
• 2 grease a 9x5 inch loaf pan.
• 3 mix together flour, baking soda, ginger, nutmeg and salt.
• 4 beat together sugar, butter, pumpkin puree, eggs, orange peel and vanilla at medium speed until light and creamy.
• 5 at low speed beat flour mixture until lumpy batter forms (do not overmix) stir in raisins.
• 6 spoon batter into prepared pan; bake bread until top is golden and toothpick inserted in the center comes out clean, 1 hour.
• 7 transfer pan to a wire rack to cool for 5 minutes.
• 8 turn bread onto rack to cool completely.

Pumpkin-glazed Pumpkin Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 cup cooked and mashed pumpkin
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1 cup chopped walnuts
• 1 1/4 cups unsifted powdered sugar
• 2 tablespoons soft butter or 2 tablespoons margarine
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 3 tablespoons mashed pumpkin

Recipe

• 1 cream butter and sugar. beat in eggs and pumpkin until light and fluffy. stir in vanilla.
• 2 measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. stir into creamed mixture to make a rather soft cookie dough. stir in nuts.
• 3 spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
• 4 bake at 375 for 12-15 minutes.
• 5 remove while hot onto rack.
• 6 cool slightly. spoon glaze over while cookies are still warm.
• 7 spicy pumpkin glaze: stir together powdered sugar, butter, cinnamon, and allspice. blend in pumpkin to make a smooth glaze.

Pumpkin-spice Dessert

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 cup original bisquick baking mix
• 1/2 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/4 cup firm butter or 1/4 cup margarine
• 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
• 1 (12 ounce) can evaporated milk
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup chopped pecans
• 1/2 cup packed brown sugar
• 2 tablespoons firm butter or 2 tablespoons margarine
• spiced whipped cream
• 1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon grated orange peel
• 1/2 teaspoon ground cinnamon

Recipe

• 1 heat oven to 350°f in medium bowl, mix all crust ingredients until crumbly. press in ungreased 13x9-inch pan. bake 10 minutes; cool slightly.
• 2 2. in large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. pour over partially baked crust. bake 20 minutes. in small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
• 3 3. bake 15 to 20 minutes longer or until filling is set. cool completely.
• 4 4. in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. beat in sugar, orange peel and cinnamon until stiff peaks form. serve dessert topped with whipped cream. store in refrigerator.

Pumpkin-maple Bread Pudding

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• butter-flavored nonstick cooking spray
• 1 loaf cinnamon-raisin bread, cut into 1/2 inch cubes
• 1/2 cup chopped pecans
• 1 1/4 cups milk
• 1/2 cup cream
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 1/2 cup grade a maple syrup
• 1 (15 ounce) can pumpkin
• 1 (4 1/2 ounce) jar brandied hard sauce
• 1 teaspoon maple extract

Recipe

• 1 preheat oven to 350°f.
• 2 lightly spray a 3-quart casserole dish with non-stick spray.
• 3 toss together cubed raisin bread and pecans in casserole dish.
• 4 in a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. pour over bread cubes. let soak for 1 hour, occasionally pressing bread down into custard.
• 5 bake bread in heated oven for 60 minutes or until knife inserted comes out clean.
• 6 remove hard sauce lid and place jar in microwave-safe bowl. fill bowl with water halfway up the side of the jar. heat on high in microwave for 30-40 seconds. remove and stir in maple extract. drizzle over bread pudding.