Japanese Noodle Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 50 g pumpkin seeds
• 50 g sesame seeds
• 125 g dried egg noodles
• 1 tablespoon rice vinegar
• 1 tablespoon orange juice
• 2 tablespoons soy sauce (dark or rich)
• 2 teaspoons clear honey
• 1 tablespoon sesame oil
• 1 red pepper
• 2 medium carrots (peeled)
• 2 stalks celery
• 3 -4 radishes
• 3 spring onions

Recipe

• 1 preheat the oven to 190c/gas5. spread the pumpkin seeds and sesame seeds on a baking tray and bake for 10 minutes leave to cool.
• 2 boil the noodles as per instructions on pack and drain then rinse under cold running water.
• 3 put the vinegar, orange juice, soy sauce, honey and sesame oil in a large bowl and whisk together. add the noodles and toss them together.
• 4 cut the red pepper and carrots into very thin strips. thinly slice the radishes and spiring onions (onions at an angle to look pretty!).
• 5 add the vegetables and seeds to the noodles and toss together. serve warm or cold -- .

Apple Cider Pumpkin Bisque

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

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk (whole milk works best for this recipe, so does using half milk and half buttermilk, but 2% milk work)
• 1/2 cup pumpkin puree
• 2 cups apple cider (use 1 cup low- or no-sugar apple juice with 1 cup unsweetened applesauce when cider is not in season)
• nutmeg, for garnishing

Recipe

• 1 melt the butter in saucepan on low heat, don't burn the butter!
• 2 mix in the flour.
• 3 slowly stir in the milk.
• 4 stir constantly over medium heat until thickened. (about 15 minutes or so).
• 5 add pumpkin, mix and heat thoroughly.
• 6 slowly add the cider and fully incorporate.
• 7 sprinkle with some nutmeg to serve.
• 8 for some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. it feels a little empty having nothing but bisque.

Oatmeal Blueberry Pancakes

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

Ingredients

• 2 cups skim milk
• 1 1/2 cups rolled oats
• 1/2 cup egg beaters egg substitute
• 1/4 cup unsweetened applesauce or 1/4 cup pumpkin puree
• 1/2 cup wheat flour
• 1/2 cup flour
• 2 tablespoons splenda granular
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup blueberries

Recipe

• 1 pour milk over oats and let stand 2 - 5 minutes.
• 2 beat in egg beaters, applesauce, then remaining ingredients.
• 3 fry on a hot griddle.

Grammy Nell's Blueberry Muffins

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

Ingredients

• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 3/4 teaspoon pumpkin pie spice
• 2 1/2 cups fresh blueberries

Recipe

• 1 preheat oven to 375°.
• 2 spray muffing tins with cooking spray.
• 3 mix all ingredients except the blueberries.
• 4 once all ingredients have been combined, fold in blueberries.
• 5 spoon into muffin tins and sprinkle tops with sugar.
• 6 bake for 25 to 30 minutes and cool in the pan for 20 minutes.

Mashed Thai Red Curry Pumpkin

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

Ingredients

• Servings: 5
• 4 cups pumpkin puree
• 3/4 cup coconut milk
• 1 tablespoon thai red curry paste
• 1/4 cup maple syrup
• 4 tablespoons unsalted butter
• 1 teaspoon coarse salt

Recipe

• 1 in a saucepan, combine coconut milk and curry paste; bring to a bare simmer. do not allow to boil as the coconut milk will curdle.
• 2 cook for five minutes, stirring the curry into the coconut milk.
• 3 add squash, 2 tbs. butter and salt; mix to combine.
• 4 add maple syrup to taste.
• 5 butter small gratin dishes or a large casserole.
• 6 spoon mixture into dishes and dot with remaining butter.
• 7 broil for 3-4 minutes.

Oatmeal Breakfast Bowl

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

Ingredients

• Servings: 1
• 3/4 cup quick oats
• 1 cup milk
• 1 large egg
• 1/2 cup cottage cheese
• 1/2 cup berries (optional) or 1/2 cup mashed bananas (optional) or 1/2 cup raisins (optional) or 1/2 cup canned pumpkin (optional) or 1/2 cup chopped fruit (optional)
• 2 tablespoons sugar (brown sugar is nice instead, and splenda works too to keep it healthy)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 2 tablespoons sliced almonds (optional) or 2 tablespoons chopped pecans (optional) or 2 tablespoons chopped walnuts (optional)

Recipe

• 1 in a microwave-safe bowl, lightly beat the egg and add the oats, milk, fruit, sugar, and cottage cheese.
• 2 stir well then microwave on high for 2 minutes.
• 3 stir well again and microwave for another minute.
• 4 keep repeating stirring and microwaving at 1 minute intervals atleast 3 times, until oatmeal becomes thick or to desired consistency. (i like mine really thick, almost pudding-like).
• 5 remove and add vanilla, nuts, cinnamon, and nutmeg. (a few dashes of fround ginger and/or cloves is good too if you want to change it up).
• 6 stir and enjoy!

Creamy Curry Pumpkin Soup

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

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 lb pumpkin, peeled,seeded,and cut into 1 inch cubes
• 1 lb granny smith apple, peeled,cored,and diced
• 1 large onion, diced
• 1 teaspoon curry
• 4 cups warm chicken broth
• 1/2 cup dry wine
• 1 cup heavy cream
• chopped chives
• salt and pepper

Recipe

• 1 melt butter in a deep saucepan over medium heat.
• 2 add pumpkin, apples, onion, and curry.
• 3 cook and stir until onion softens.
• 4 add salt and pepper to taste.
• 5 add chicken broth and wine.
• 6 turn heat to medium-high and bring to boil.
• 7 turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes).
• 8 remove soup from heat and let it cool.
• 9 puree soup in a food processor.
• 10 to serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute.
• 11 garnish with chives.

Quick Pumpkin Pudding

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

Ingredients

• 1 (5 1/8 ounce) package instant vanilla pudding
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon pumpkin pie spice
• chocolate chips (optional)
• fat-free whipped topping (optional)
• chocolate syrup (optional)

Recipe

• 1 beat pudding mix and evaporated milk according to package directions in large bowl.
• 2 refrigerate for 5 minutes.
• 3 add pumpkin and pumpkin pie spice; mix well.
• 4 stir in chocolate chips (optional).
• 5 spoon into dessert dishes.
• 6 refrigerate for 10 minutes or until ready to serve.
• 7 top with whipped topping and chocolate syrup, if desired.

Debbie's Pumpkin Bars

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup chopped nuts (optional)
• 1 (16 ounce) can pumpkin

Recipe

• 1 preheat oven to 350f degrees.
• 2 grease& flour 10x15 jelly roll pan; set aside.
• 3 beat sugar, oil& eggs in a large bowl.
• 4 sift dry ingredients; add to egg mixture, stirring well to combine.
• 5 add pumpkin & nuts.
• 6 pour into prepared pan, and bake 20-25 minutes or until done.
• 7 cool thoroughly; frost with cream cheese frosting, or serve with cool whip.

cocoberry slices

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

Ingredients

• 1/2 cup soft butter or 1/2 cup margarine
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 cup dried cranberries
• 1/3 cup golden raisin
• 1 1/4 cups shredded coconut
• 1 cup light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 medium finely grated carrot
• 2 eggs, beaten
• 2 tablespoons milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease a 7x11 baking pan.
• 3 in a large bowl mix the first 8 ingredients,mix well.
• 4 add the eggs,milk and carrot,mix again.
• 5 turn into the greased pan and level out.
• 6 bake for 25/30 min.
• 7 until golden brown,and it springs back when pressed with your finger.
• 8 cool completely and cut into bars/squares.

My Spiced Butternut Squash, Sweet Potato, Carrot And Orange Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 24 ounces peeled and cubed butternut squash (weighed after peeling)
• 1 large sweet potato, peeled and cut in 1/2 inch dice (i used one that weighed almost a pound before peeling)
• 3 small carrots, sliced
• 1 -2 tablespoon oil
• 1/2 large onion, chopped
• 2 -3 garlic cloves, minced
• 1 1/2 tablespoons minced fresh gingerroot
• 4 cups chicken broth (i use organic low-sodium)
• 1/4 teaspoon cinnamon (or more to taste)
• 1/4 teaspoon nutmeg (or more to taste)
• almond milk (i use almond breeze unsweetened original or unsweetened vanilla)
• fresh ground pepper
• salt
• fresh orange juice (optional)

Recipe

• 1 if you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. peel it and cut it into 1-inch chunks.
• 2 heat the oil in a large soup pot over medium heat. add the onion and cook until it softens, about 5 minutes. add the garlic and ginger root and cook until fragrant, about 3 minutes.
• 3 while the onions are cooking, peel and dice the sweet potato and carrots.
• 4 add the cut vegetables and broth; bring to a boil. lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• 5 puree the soup in several stages in a blender. for safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. the soup should be completely smooth and a little thicker than heavy cream.
• 6 rinse your soup pot to remove any small chunks of food and strain it if you like (i do not strain).
• 7 heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• 8 add some almond milk, a little at a time, to give soup a creamier consistency. (instead of almond milk or almond breeze, you could probably use soy or rice milk or half and half).
• 9 just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• 10 this soup tastes fine when it has been reheated. the soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. you will need extra almond breeze to thin it out after it has been refrigerated. i have kept it in the fridge for as long as 4 days and it was fine.
• 11 you can sub pumpkin pie spice for the ground spices listed.
• 12 because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

Grilled Duck Breasts With Red Wine And Orange Sauce

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

Ingredients

• 2 cups orange juice (freshly squeezed)
• 1/2 cup honey
• 2 tablespoons sherry wine vinegar
• 4 cups dry red wine
• 2 cups chicken stock
• 2 teaspoons pumpkin pie spice (or use ground allspice)
• 2 tablespoons unsalted butter
• 3 magret duck breasts (fresh, about 12 oz. each, skin on)
• 2 tablespoons sunflower oil or 2 tablespoons vegetable oil
• fresh ground black pepper
• fine sea salt
• 4 tablespoons pumpkin pie spice (or use ground allspice)

Recipe

• 1 to prepare the red wine and orange sauce.
• 2 combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• 3 add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• 4 remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. keep the sauce war, over very low heat.
• 5 to prepare the duck breasts:.
• 6 using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. with the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• 7 heat a large skillet on medium heat. place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. spoon out the excess fat from the pan as it is rendered. turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• 8 using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. divide among six warmed serving plates, arranging the slices fat side up. spoon the sauce over the duck and serve.

Mole Chicken Chili

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

Ingredients

• 1 tablespoon oil
• 1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, chopped
• 2 medium jalapeno chiles, seeded, chopped
• 2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
• 1/2 cup water
• 1 tablespoon unsweetened baking cocoa, chopped (may use 2 t, if desired)
• 1 tablespoon chili powder
• 1/2 teaspoon kosher salt (coarse)
• 1/4 teaspoon ground cinnamon
• pumpkin seeds, roasted, salted & hulled, if desired
• corn tortilla, soft, if desired

Recipe

• 1 in 4-quart dutch oven, heat oil over medium-high heat.
• 2 add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
• 3 add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
• 4 stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
• 5 heat to boiling.
• 6 reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
• 7 sprinkle individual servings with pepitas.
• 8 serve with corn tortillas.

Mole De Woolfe

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

Ingredients

• 1 chipotle pepper, scrape out the seeds and ribs then mince fine
• 1/4 ancho chili, de seeded and chopped fine (dried anaheim)
• 2 tablespoons shortening or 2 tablespoons lard, i'll betcha bacon drippins would be good
• 1/2 tablespoon chili powder
• 1 teaspoon water, if needed
• 1/2 cup chicken broth
• 2 tablespoons tomato sauce
• 2 tablespoons fine chopped onions
• 1/2 tablespoon chopped raisins
• 1/2 tablespoon chopped almonds or 1/2 tablespoon walnuts
• 1/2 tablespoon sesame seeds
• 1/2 tablespoon shelled pumpkin seeds
• 1/2 tablespoon peanut butter
• 1/2 teaspoon unsweetened chocolate or 1/2 teaspoon cocoa (you can raise the amount of cocoa or omit it entirely as it's a matter of taste)
• 3/4 teaspoon sugar
• 3/4 teaspoon oregano
• 1/8 teaspoon anise seed
• 1/8 teaspoon allspice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon clove
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon cumin

Recipe

• 1 take the chipoltie and ancho pepper, scrape out the seeds and ribs then mince fine.
• 2 be careful, do not get your hands close to anything and wash the knife and board when you are finished.
• 3 heat the 2 tablespoons, of shortening or lard in a pot.
• 4 add a tablespoon of chili powder, the ancho and the chipoltie.
• 5 let them brown slightly.
• 6 you might have to add a teaspoon of water to keep them from burning.
• 7 add one half cup chicken broth, and the 2 tablespoons tomato sauce.
• 8 add the 2 tablespoons fine chopped onions.
• 9 then add the 1/2 tbs each of chopped raisins, chopped almonds or walnuts, sesame seed, shelled pumpkin seeds and peanut butter.
• 10 one teaspoon of unsweetened chocolate or cocoa, one of those secret ingredients.
• 11 you can raise the amount of cocoa slightly, or omit as it's a matter of taste.
• 12 then the 3/4 tsp each of sugar, and oregano.
• 13 next the 1/8 tsp each of anise seed, allspice, cinnamon, cloves, nutmeg, ginger, and cumin.
• 14 get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
• 15 if it looks like burning add a tbs or so more liquid, chicken stock is fine.
• 16 let it cool then zap it in a blender until smooth.
• 17 be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
• 18 you now have your base sauce.
• 19 or, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.

Paradise Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 (9 inch) unbaked pie shells
• 1 1/4 cups pumpkin
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup evaporated milk
• 2 eggs (slightly beaten)
• 1/2 teaspoon salt
• 3 teaspoons maple syrup
• 1/4 cup chopped walnuts (optional)

Recipe

• 1 heat oven 350°f.
• 2 cream together the first three ingredients.
• 3 add eggs and mix well.
• 4 spread on the bottom of pie shell.
• 5 combine remaining ingredients.
• 6 carefully pour over cream cheese mixture.
• 7 bake 1 hr and 10 minutes.
• 8 cool.
• 9 brush the top with maple syrup and garnish with walnuts if you desired.

Revelutionary Times Mashed Pumpkin

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

Ingredients

• 1 small pumpkin
• 4 tablespoons butter
• 1/4 cup cider vinegar
• 1 teaspoon ginger

Recipe

• 1 preheat oven to 325 degrees.use paper towel or napkin dabbed with 1 tablespoon butter or margarine to lightly grease pan.
• 2 wash pumpkin,cut pumpkin in half crosswise,someone else will need to hold the pumpkin.
• 3 use spoon to scoop out seeds.dicard seeds.
• 4 place the pumpkin halves,cut-side down, on pan. be sure to use a pan with sides because pumpkin juices may ooze out.
• 5 bake pumpkin 45 minutes or until fork easily pierces the fleshy part.cool 10 minutes.
• 6 peel the skin off the pumpkin with a sharp knife.
• 7 put pumpkin in a bowl.
• 8 mash pumpkin withpotato masher or fork.
• 9 stir in 4 tablespoons butter,1/4 cup vinegar & 1 teaspoon ginger.
• 10 serve hot.

Lighter Pumpkin Chip Mini Muffins

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

Ingredients

• 4 eggs
• 3/4 cup vegetable oil
• 1 (28 ounce) can pumpkin
• 3/4 cup brown sugar
• 3/4 cup sugar
• 3 1/4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup mini chocolate chip

Recipe

• 1 mix first 5 ingredients together. blend dry ingredients (not including chocolate chips). gently blend two mixtures together and fold in chocolate chips.
• 2 generously fill greased mini muffin tins and bake at 400°f for 11-15 minutes and check for doneness.
• 3 if you want to make regular muffins add 5 minutes to cooking time and for jumbo muffins add 10 minutes. i prefer these muffins done as mini muffins.

Healthy Mexican Stew

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 medium onion, minced
• 4 medium garlic cloves, chopped
• 2 tablespoons red chili powder
• 3 cups chicken broth or 3 cups vegetable broth
• 1 tablespoon chicken broth or 1 tablespoon vegetable broth
• 1 medium green bell pepper, diced 1/4 inch pieces
• 1 small zucchini, diced 1/4 inch pieces
• 1 cup finely chopped collard greens
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can rinsed black beans
• 1 cup frozen corn
• 1 (4 ounce) can diced green chilies
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/4 cup chopped pumpkin seeds
• 1/2 cup chopped fresh cilantro
• salt and pepper

Recipe

recipe

• 1 directions:
• 2 heat 1 tbs broth in a medium soup pot. sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
• 3 add chili powder, mix in well and add broth, zucchini, collard greens and tomatoes. cook for another 5 minutes.
• 4 add beans, corn, green chili, oregano, and cumin.
• 5 bring to a boil on high heat. once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (simmering uncovered enhances the flavor)
• 6 add chopped cilantro, pumpkin seeds, salt and pepper.
• 7 i like to slice some avocado on top as well.

Lightened Up Cottage Pie With Golden Mash For 2

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 250 g extra lean ground beef
• 1 stick celery, finely chopped
• 1/2 medium carrot, coarsely grated
• 1/2 small onion, finely diced
• 1 garlic clove, crushed
• 2 teaspoons worcestershire sauce
• 2 tablespoons tomato sauce (ktchup)
• 1 teaspoon dried italian herb seasoning
• 3/4 cup green peas (i use frozen)
• 1 cup water
• 4 teaspoons brown gravy mix
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 350 g potatoes, chopped into chunks (2 medium)
• 300 g pumpkin, peeled and seeded, k chopped into chunks
• 2 teaspoons butter (i used light logicol)
• salt
• fresh ground pepper
• 2 tablespoons grated parmesan cheese

Recipe

• 1 put the meat, celery, carrot, onion and garlic in a heavy based frying pan and cook over medium heat until the meat changes colour and the veg are softened-this took about 10 minutes.
• 2 add the sauces, herbs and water; bring to the boil and cook a further 10 minutes.
• 3 add in the peas for a few minutes.
• 4 mix the gravy mix with a tablespoon or two of extra water, then stir this through the meat mix.
• 5 allow it to thicken and cook for a couple more minutes, then remove from the heat and stir through the half teaspoon of black pepper and the chopped parsley.
• 6 pour into a 6 cup baking dish.
• 7 meanwhile while all that was happening, you should have cooked your potatoes and pumpkin in a pot of lightly salted water until tender (this should take about 20 minutes).
• 8 drain and mash with the butter and salt and pepper.
• 9 top the meat mix in the baking dish with the mash and sprinkle the parmesan cheese over the top.
• 10 bake in a moderate oven until bubbling, golden and heated right through.

Healthy Mystery Muffins

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

Ingredients

• 1 (18 1/4 ounce) package devil's food cake mix
• 15 ounces pumpkin
• pecans, a handful at a time chopped
• chocolate chips, a handful at a
• 1 tablespoon vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease 12 muffin cups or line with paper baking cups.
• 3 mix cake mix with pumpkin.
• 4 add vanilla.
• 5 drop into cupcake tins and sprinkle with chopped pecans and chocolate chips.
• 6 bake for 20 minutes.

Frost On The Pumpkin Pie

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 8
• 1 1/4 cups graham cracker crumbs
• 3 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/3 cup butter, melted
• 1 container sour cream vanilla frosting
• 1 cup sour cream
• 1 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 1 (8 ounce) carton frozen whipped topping

Recipe

• 1 heat oven to 350f degrees.
• 2 in small bowl, combine all crust ingredients.
• 3 stir until well blended.
• 4 reserve 2 tbsp for topping.
• 5 press remaining crumbs in 9 inch pie pan.
• 6 bake at 350* for 6 minutes.
• 7 cool.
• 8 in large bowl, combine all filling ingredients except whipped topping.
• 9 beat for 2 minutes at medium speed.
• 10 fold in 1 cup whipped topping, pour into crust.
• 11 spread remaining topping over filling.
• 12 sprinkle with crumbs.
• 13 chill at least 4 hours.

Lighter Pumpkin Cheesecake (with Ricotta And Cream Cheese)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 16 ounces cream cheese
• 10 ounces fresh ricotta (whole milk)
• 1 1/4 cups brown sugar, packed
• 1/4 cup maple syrup (real)
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/8 teaspoon cardamom
• 1/8 teaspoon clove
• 1 cup sour cream
• 3 eggs
• 1 tablespoon vanilla
• 1 1/4 cups pumpkin puree (either canned or strain first if fresh)
• 1 3/4 cups gingersnap crumbs
• 3 tablespoons sugar
• 4 tablespoons butter, melted

Recipe

• 1 make crust by combining all ingredients and press into a well greased 10 in springform pan.
• 2 preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
• 3 if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
• 4 beat cream cheese and ricotta until smooth and light.
• 5 beat in sugar until well combined.
• 6 mix flour with spices and add them until combined.
• 7 beat in sour cream until smooth.
• 8 add eggs, one at a time, incorporating each one, at low speed- don't overmix.
• 9 add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
• 10 bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
• 11 top with whipped cream or praline sauce if desired.

Mashed Potato-pumpkin Gratin

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

Ingredients

• Servings: 8
• 3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
• 1 large garlic clove
• 3/4 cup mascarpone cheese (can substitute cream cheese)
• 1/2 cup half-and-half (warm)
• 2 tablespoons butter
• 1 1/3 cups canned pumpkin
• 1/4 teaspoon coarse salt
• 1/4 teaspoon pepper
• 1 cup shredded gruyere cheese (swiss cheese)

Recipe

• 1 heat oven to 375. spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. drain; return potatoes to pot. stir over low heat 1 minute or until excess moisture has evaporated.
• 2 mash potatoes until smooth. stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. vigorously stir in pumpkin, salt, and pepper until smooth. spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. cover and refrigerate.).
• 3 bake 30-35 minutes or until hot and cheese is lightly browned.

My Special Roasted Pumpkin Bisque - A Fall Tradition

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 large pumpkin, however small enough to fit whole in your oven (jack o lantern size)
• 5 tablespoons unsalted butter
• 5 fresh thyme sprigs, whole
• 2 teaspoons sea salt
• 2 teaspoons fresh ground pepper
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 2 tablespoons extra virgin olive oil
• 6 cups pumpkin flesh (including aromatics from above)
• 32 ounces chicken broth (preferably organic)
• 3/4 teaspoon old bay seasoning
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1/8 teaspoon nutmeg
• 1/8 teaspoon powdered ginger
• sea salt, to taste
• fresh ground black pepper, to taste
• 3/4 cup whipping cream

Recipe

• 1 preheat oven to 400 degrees. adjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils.
• 2 rinse the outside of pumpkin to remove any residual dirt or debris. dry.
• 3 carefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a "lid" for the entire pumpkin. do this on an angle so that the knife is pointed almost straight out from you. you will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking.
• 4 place lid upside down in a bowl of water so that the stem becomes very wet. while this is soaking for a few minutes, clean out interior of pumpkin, removing any strings and seeds. rinse seeds and set aside to roast later on if desired.
• 5 with pumpkin cavity cleaned out, place butter, garlic, onion, salt, pepper, and thyme inside.
• 6 place pumpkin on a cookie sheet lined with foil or parchment paper.
• 7 replace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin, lid included.
• 8 put pumpkin in oven, again making sure that stem isn't touching the coils.
• 9 bake for one hour. check for doneness by carefully removing lid and scraping a knife very gently into the interior flesh, but not piercing it through. texture should be soft and scoopable. if still a bit hard, then cook for an additional 30 minutes or so until soft. the outside of the pumpkin with be a burnt orange and brown.
• 10 once done, remove pumpkin from oven and let cool for 10 minutes.
• 11 scrape interior flesh very gently, not going too deep, and making sure to get the flesh at the bottom mainly, where the butter and aromatics were.
• 12 once you have about 4 cups of flesh, including the thyme sprigs and such, then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven. add chicken broth and simmer for 10 minutes.
• 13 remove thyme sprigs, but scrape some of the little leaves into the soup.
• 14 with an immersion blender, puree the soup completely. if very thick like pudding add a little extra water or chicken broth.
• 15 add all seasonings to the puree, adjusting to suit your individual tastes.
• 16 with a ladle, strain puree through a mesh sieve into a large bowl. the soup should go through somewhat easily with you pushing it through gently with the ladle.
• 17 rinse out your stockpot and replace the strained soup. stir in the whipping cream and adjust salt and pepper seasonings.
• 18 let bisque simmer on stovetop for another 10 minutes at least, for flavors to meld.
• 19 to serve bisque, place pumpkin on a large platter. place a large bowl inside of pumpkin (if you are able to fit it through the top hole) and pour soup into that bowl, replacing lid and placing on table. otherwise, if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh, then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin. for a decorative touch, line the platter with kale leaves to resemble foliage.
• 20 serve at the table with the lid in place and ladle sticking out.
• 21 **to roast the reserved pumpkin seeds for a snack: preheat oven to 350 degrees. rinse pumpkin seeds and remove any strings. dry seeds lightly with a cloth or paper towel. spread onto a sheet pan. sprinkle with salt, cumin and chili powder. toss well with hands. bake for 20 minutes or until well toasted and dried out. remove from oven, sprinkle olive oil across seeds and toss in a bowl. add more salt or spices according to your preference.

Paradise Pumpkin Pie

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 unbaked 9 inch pie shell
• 1 (16 ounce) can pumpkin (not pie filling)
• 1 cup evaporated milk
• 2 eggs, beaten
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup chopped pecans

Recipe

• 1 beat cream cheese until smooth.
• 2 add sugar and vanilla; mix well.
• 3 add egg, beat until smooth.
• 4 spread over bottom of pie shell; chill 30 minutes.
• 5 beat filling ingredients until smooth.
• 6 carefully pour over cream cheese layer.
• 7 cover edge of pie with foil to prevent crust from over-browning.
• 8 bake at 350 degrees for 30 minutes.
• 9 remove foil; bake 25 minutes longer.
• 10 meanwhile, mix flour, brown sugar and margarine until crumbly.
• 11 mix in pecans.
• 12 sprinkle over pie.
• 13 bake 10-15 minutes more or until knife inserted near center comes out clean.

Lighter Cheesecake Factory Pumpkin Cheesecake

Debbie's Pumpkin Bars #2 (the Healthier Version)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 2/3 cups sugar
• 1/2 cup oil
• 1/2 cup unsweetened applesauce
• 1 cup egg substitute (such as egg beaters)
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup chopped nuts (optional)
• 1 (16 ounce) can pumpkin

Recipe

• 1 preheat oven to 350f; grease& flour 10x15 jelly roll pan; set aside.
• 2 beat sugar, oil, applesauce& egg substitute.
• 3 sift dry ingredients and add to egg mixture; stir well to combine.
• 4 add pumpkin& nuts.
• 5 pour into prepared pan; bake 20-25 minutes or until done.
• 6 cool thoroughly.
• 7 frost with cream cheese frosting, or serve with cool whip.

Pretty Pumpkin Bread

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/4 cups shortening
• 3 2/3 cups sugar
• 8 eggs
• 1 (29 ounce) can pumpkin
• 1 1/4 cups water
• 6 cups flour
• 3 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 2 teaspoons cloves
• 2 1/2 cups chopped nuts
• 1 (16 ounce) container vanilla frosting (or cream cheese)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour 4 bread loaf pans.
• 3 in a large bowl, cream shortening and sugar until fluffy.
• 4 stir in eggs, pumpkin and water.
• 5 blend in flour, salt, baking soda and powder, and spices.
• 6 stir in 1-1/2 cups of nuts.
• 7 bake for 70 minutes or until toothpick comes out clean.
• 8 heat frosting until smooth and thick (not runny).
• 9 drizzle liberally over cooled bread; sprinkle top with remaining nuts.

Molasses Pumpkin Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 pastry shells
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 (15 ounce) can solid-pack pumpkin
• 3 tablespoons molasses
• 3/4 cup evaporated milk
• whipped topping

Recipe

• 1 line a 9-in. pie plate with pastry. trim to 1/2 inches beyond edge of plate; flute edges. set aside.
• 2 in a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. beat in pumpkin and molasses; gradually add milk. pour into crust. cover edges loosely with foil.
• 3 bake at 425° for 10 minutes. remove foil. reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. cool on a wire rack for 2 hours. chill until ready to serve. serve with whipped topping. refrigerate leftovers. yield: 6-8 servings.

Japanese Style Simmered Sweet Kabocha

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

Ingredients

• Servings: 4
• 1 lb japanese pumpkin, kabocha
• 3/4 cup dashi stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce

Recipe

• 1 cut kabocha into small chunks about 1 and 1/2 inch cube.
• 2 leave skin on (the texture of the cooked skin is great!).
• 3 put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
• 4 place the pan in high heat and bring it to boil.
• 5 turn down the heat to low.
• 6 simmer kabocha until the liquid is almost gone.
• 7 serve warm or cold. (i prefer it cold).

Pricilla's Pumpkin Roll

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

Ingredients

• Servings: 24
• 9 large eggs
• 2 1/2 cups extra finely granulated sugar
• 1 (15 ounce) can pumpkin
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 cups chopped pecans
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon real vanilla extract

Recipe

• 1 in a large mixing bowl, beat eggs until light yellow.
• 2 add the remainder of the cake ingredients, except nuts.
• 3 blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes.
• 4 remove bowl from mixer and stir in chopped nuts.
• 5 cover and place bowl in refrigerator for 15 minutes.
• 6 meanwhile,in another large mixer bowl,cream softened cream cheese and butter together until smooth.
• 7 gradually incorporate powdered sugar and then add vanilla and blend well.
• 8 cover and store butter cream mixture in refrigerator until needed.
• 9 preheat oven to 375 degrees.
• 10 grease or spray a jelly roll pan or lipped baking sheet.
• 11 remove cake mixture from refrigerator and spread one-third.
• 12 of the mixture into a rectangular shape about 11 inches by 14 inches.
• 13 bake 10-15 minutes until the edges of the cake start to brown.
• 14 remove from oven and loosen from pan with a spatula or wide turner.
• 15 place waxed paper over cake and place tea towel on top of waxed paper.
• 16 flip cake onto waxed paper and carefully remove baking pan.
• 17 roll cake from longest side with tea towel and set aside for 20 minutes.
• 18 meanwhile, repeat cake baking steps twice more.
• 19 after twenty minutes, unroll warm cake and spread with one-third of buttercream mixture.
• 20 re-roll cake; wrap in waxed paper or foil and refrigerate at least 4 hours or until served.
• 21 repeat filling remaining 2 baked cakes.
• 22 yield: 3 cake rolls.
• 23 servings each cake roll serves 8-10.
• 24 notes: cinnamon can be substituted for pumpkin pie spice.
• 25 walnuts can be substituted for pecans.
• 26 neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer.
• 27 the pumpkin log can be frozen for up to 2 weeks.

Healthy Multigrain Yogurt & Seed Bread (bread Machine/abm)

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• 1 cup plain yogurt
• 1/2 cup water
• 2 tablespoons butter
• 2 tablespoons honey
• 1 1/2 cups whole wheat flour
• 2 1/4 cups all-purpose flour
• 2 tablespoons vital wheat gluten
• 2 tablespoons wheat germ
• 1 teaspoon sea salt
• 1 tablespoon pumpkin seeds (pepitas)
• 1 tablespoon millet
• 1 tablespoon sesame seeds
• 1 tablespoon flax seed
• 1 tablespoon quinoa, rinsed
• 2 teaspoons active dry yeast

Recipe

• 1 put these ingredients into your bread machine in this order, or the order recommended by your manufacturer, then do a basic dough cycle. set to 2-lb capacity.
• 2 when the dough cycle's finished, the result should be a nice brown glob of dough flecked with seeds, grains, and whatever else you put inches it should be very easy to mold and roll out but if it isn't, knead it on a floured surface until you can roll it out easily.
• 3 lay a piece of parchment paper down on a cookie sheet. mold the glob of dough into a large loaf.
• 4 bake at 375f for 30-35 minutes, or until the top is browned.

Mexican Pumpkin In Brown Sugar

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs pumpkin, cut in wedges
• 2 cups soft dark brown sugar
• 1/2 cup water (approx)

Recipe

• 1 scrape the seeds out of the pumpkin wedges.
• 2 pack the wedges together in a heavy-based flameproof casserole.
• 3 divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
• 4 pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. take care not to dislodge the sugar when pouring in the water.
• 5 cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
• 6 using a slotted spoon, transfer the pumpkin to a serving dish.
• 7 pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.

Quick Pumpkin Muesli

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 1
• 1/4 cup quick-cooking oats
• 1/4 cup pumpkin puree
• 1/2 cup plain nonfat yogurt
• 2 tablespoons honey
• 1 teaspoon lemon zest
• 2 tablespoons sliced almonds
• 1 tablespoon raisins (optional)

Recipe

• 1 combine quick-cooking oats and pumpkin puree in a microwave-safe bowl.
• 2 cover with plastic wrap and nuke for 20 seconds.
• 3 let sit for 10 minutes.
• 4 meanwhile, combine plain nonfat yogurt, honey, lemon zest, and sliced almonds in a separate bowl. add raisins if desired.
• 5 stir yogurt mixture into the oat mixture and enjoy.

Quick Pumpkin Spice Muffins

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 18 1/4 ounces spice cake mix
• 15 ounces pumpkin
• 1/2 cup water

Recipe

• 1 mix ingredients.
• 2 pour into cupcake papers.
• 3 bake according to spice mix directions for longest time.

Healthy Pumpkin Pie Breakfast

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 1 cup cooked pumpkin
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch ground cardamom
• 1/4 teaspoon cinnamon
• 1/2 teaspoon dry non-fat buttermilk
• 1/4 teaspoon molasses
• 1/4 teaspoon honey
• 1 tablespoon raisins, packed
• 1 tablespoon walnuts, finely chopped
• 1/4 teaspoon sweet 'n low (to desired sweetness)

Recipe

• 1 mix all ingredients (except walnut and sweet and low) in a regular coffee mug.
• 2 heat in microwave until desired warmth. for me thats 1 to 2 minutes.
• 3 mix in walnuts and sweet and low.
• 4 enjoy!

Paradise Pumpkin Pie

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 unbaked 9-inch pie crust
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 1/4 cups canned pumpkin
• 1 cup evaporated milk
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash salt
• maple syrup
• pecan halves

Recipe

• 1 on lightly floured surface, roll pastry to 12" circle.
• 2 place in 9" plate.
• 3 turn over edge; flute.
• 4 cream cheese layer: combine cream cheese, sugar& vanilla, mixing at medium speed on mixer till well blended.
• 5 blend in egg.
• 6 spread onto bottom of pastry shell.
• 7 pumpkin layer: combine pumpkin, milk, sugar, eggs, cinnamon, nutmeg& salt; mix well.
• 8 carefully pour over cream cheese mixture.
• 9 bake at 350f for 65 minutes; let cool.
• 10 brush with syrup; top with pecan halves.

Healthy Orange Pumpkin Tarts

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

Ingredients

• 1 cup oatmeal cookie, crushed (5 cookies, can use sugar-free)
• 2 tablespoons margarine, melted (can use reduced-fat)
• 1 teaspoon flour
• 1/2 cup canned pumpkin
• 1/2 cup fat-free evaporated milk
• 1/4 cup sugar or 1/4 cup splenda sugar substitute
• 1/4 cup egg substitute (or 1 egg)
• 2 tablespoons orange juice
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup fat-free cool whip

Recipe

• 1 combine cookie crumbs and margarine. spray 4 (4-inch) tartlet pans. sprinkle flour over bottoms of pans. press crumb mix into bottoms and 3/4 way up sides of pans. bake at 375 for 5 minute
• 2 combine pumpkin, milk, sugar, egg, orange juice, and pumpkin pie spice. pour into crusts. bake for 25 minutes or until set. let cool.
• 3 top with 1 tablespoon cool whip.

Oat And Nut Slice

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

Ingredients

• 1 (390 g) can condensed milk
• 3 cups rolled oats (not instant)
• 1 1/2 cups shredded coconut
• 1 cup dried cranberries
• 100 g mixed seeds (eg pumpkin, sunflower)
• 100 g mixed nuts (eg pine nuts, almonds)
• 1 cup unsalted peanuts

Recipe

• 1 pre heat oven 130'c and lightly grease 2 (20x30cm) bakeing tins.
• 2 slightly warm condensed milk in large microwave prof dish.
• 3 add all ingredients to the warmed condensed milk, using a wooden spoon mix well, evenly coating dry ingredients.
• 4 divide mixture into 2 baking trays, spread mixture evenly and using a piece of baking paper press down firmly with hands.
• 5 bake for 1 hour.
• 6 leave to cool for aprox 15 min then cut into pieces apox 5cm square, let cool compleatly before packing up in an airtight container.

Healthy Pumpkin Banana Muffins

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

Ingredients

• 1 1/2 cups all-purpose flour
• 2 cups whole wheat flour
• 2/3 cup rolled oats
• 1/2 cup oat bran
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 3 ripe bananas, mashed
• 1 cup applesauce
• 15 ounces canned pumpkin
• 4 eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup chopped walnuts, toasted

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease or line muffin tins with paper liners.
• 3 combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
• 4 using whisk or spoon, stir until well mixed.
• 5 combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
• 6 gradually beat in flour mixture.
• 7 beat just until combined.
• 8 spoon into prepared pans or tins (fill cups until just about full).
• 9 bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
• 10 remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Healthy Pumpkin Pie

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3 tablespoons skim milk
• 1 3/4 cups pumpkin, 1 1-pound can
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1 1/4 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon mace
• 1/4 teaspoon clove
• 1 cup sugar substitute, splenda
• 1 cup egg beaters egg substitute
• 1 can evaporated skim milk

Recipe

• 1 preheat oven to 425 degrees f.
• 2 pastry: mix flour and salt together in medium mixing bowl.
• 3 measure oil.
• 4 add milk to oil but do not stir.
• 5 add liquid all at once to flour mixture. stir lightly with fork until well-mixed.
• 6 press dough into smooth ball.
• 7 roll between sheets of waxed paper and fit into pie plate, or press pastry into pie plate with fingers.
• 8 set aside. filling: in large mixing bowl, blend pumpkin, salt, spices and sugar substitute until thoroughly combined.
• 9 add egg substitute and whisk together.
• 10 add evaporated milk in three increments, whisking thoroughly after each addition.
• 11 pour into prepared pie shell.
• 12 bake 15 minutes, then reduce temperature to 350 degrees f.
• 13 bake about 45 minutes longer, until metal knife inserted near center comes out clean.

Healthy Pumpkin Roll

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

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt (pinch)
• 6 large egg whites
• 1 cup equal sugar substitute
• 2/3 cup pumpkin puree (libby's)
• 1 teaspoon hazelnut extract
• 1 (8 ounce) package fat free cream cheese
• 2 cups frozen fat-free cool whip
• 1 teaspoon vanilla extract
• 3 teaspoons equal sugar substitute
• wax paper or aluminum foil

Recipe

• 1 preheat oven to 375° f.spray 15 x 10 pan with non stick spray. put in medium bowl flour, baking powder, baking soda, cinnamon, cloves, extract, and salt. mix all ingredients together, add pumpkin, mix again.
• 2 in another medium bowl beat egg whites unil the form stiff peaks, slowly add in cup of equal (very important to do just a little at a time). fold other ingredients into this bowl a little at a time,.
• 3 pour into pan, bake for 12-15 minutes. spray wax paper with nonstick spray. immediately flip cake onto wax paper and roll. set aside.
• 4 filling::.
• 5 mix cream cheese, equal, frozen cool whip and vanilla extract. unroll cake and spread filling evenly on cake and reroll. wrap in plastic wrap put in freezer for 30-45 minutes. serve immediately when removed.

Healthy Pumpkin Pie

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs Cook Time: 50 mins

Ingredients

• 2/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into pieces
• 2 teaspoons cider vinegar
• 2 tablespoons ice water
• 1 1/2 cups canned pumpkin puree (not pumpkin-pie filling)
• 2 large eggs
• 1/2 cup pure maple syrup
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup reduced-fat sour cream (optional)
• 2 tablespoons sugar (optional)

Recipe

• 1 to make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. with a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. stir in vinegar and ice water until mixture just comes together (add more water if necessary). wrap in plastic; refrigerate 1 hour.
• 2 preheat oven to 375. on a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. place on a rimmed baking sheet.
• 3 in a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. pour into unbaked pie shell. bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
• 4 to serve, in a small bowl stir together sour cream and sugar to taste. serve pie with a dollop of cream, if desired.

My Zucchini Bread

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

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon freshly ground nutmeg
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups grated zucchini
• 1 cup chopped walnuts

Recipe

• 1 preheat oven to 325 degrees.
• 2 spray nonstick spray onto two 8x4x2 1/2-inch metal loaf pans. line bottoms with parchment paper. this will make it so much easier to remove the loaves from the pan later.
• 3 sift the flour, salt, baking soda, baking powder, and spices and whisk together in a medium bowl.
• 4 in a large bowl, whisk throughly together the sugars, oil, eggs, and vanilla.
• 5 add the zucchini to the wet ingredients and whisk throughly.
• 6 add the dry ingredients and walnuts and whisk into the wet ingredients until you no longer see the flour.
• 7 pour the batter evenly into the loaf pans.
• 8 bake for 1 hour to 1 hour 15 minutes, or until a tester comes out mostly clean.
• 9 allow to cool for 10 minutes and pull the loaves out of the pans.
• 10 enjoy!

Autumn Bread

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

Ingredients

• Servings: 16
• 2 1/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1/2 cup oil
• 1 cup cranberries (whole or coarsely chopped)

Recipe

• 1 in a bowl, combine the first 4 ingredients; set aside.
• 2 in another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
• 3 stir until just moistened; fold in cranberries.
• 4 spoon/pour batter into two greased/floured 9x5 inch loaf pans.
• 5 bake in a 350° oven for 55-60 minutes or until pick comes out clean.
• 6 cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.

Oat And Barley Banana Porridge

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

Ingredients

• Servings: 4
• 1 cup rolled oats (traditional wholegrain 100g 3 1/2oz)
• 1 cup rolled barley (100g 3 1/2oz)
• 3 cups water (750ml 24fl oz)
• 2 tablespoons oat bran (unprocessed)
• 2 bananas (firm grated)
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas (pumpkin seeds roughly chopped)
• 1 tablespoon pure maple syrup

Recipe

• 1 put the rolled oats, arley and water into a pan and cook over medium heat stirring occasionally. for 5 to 10 minutes or until the porridge is soft and creamy.
• 2 stir in the oat bran, bananas and seeds.
• 3 divide the porridge among 4 bowls and drizzle with the maple syrup and serve with low-fat milk.

Healthy Pumpkin Pomegranate Muffins

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

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup grape-nuts cereal (or similar cereal)
• 1/2 cup sugar or 1/2 cup splenda granular
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup canned pumpkin
• 1 cup fat-free buttermilk or 1 cup soured milk
• 1 egg, beaten
• 3/4-1 cup pomegranate seeds

Recipe

• 1 preheat oven to 350. coat 12 muffin cups with cooking spray.
• 2 mix dry ingredients in a large bowl.
• 3 in a second bowl, combine wet ingredients.
• 4 toss pomegranate seeds in the flour mix to coat.
• 5 add wet ingredients to flour mix. stir until just combined.
• 6 pour into muffin cups. bake for 20-30 minutes. let cool before unmolding.

Healthy Pumpkin Seed Pancakes - Flourless And Low Carb

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup pumpkin seeds (unsalted)
• 1 cup water (room temperature)
• 3/4 teaspoon stevia powder
• 1 teaspoon vanilla
• 1 tablespoon extra virgin olive oil

Recipe

• 1 put all ingredients into blender. blend until you get a good pancake batter consistency. and more water if needed.
• 2 add stevia powder and vanilla and blend to combine.
• 3 pour batter onto oiled pan. (non-stick works well).
• 4 cook on medium low heat until browned on one side, then flip and cook until done. about 3 - 4 minutes on each side, more or less depending on how thick/dense your pancake mixture is.

Paprika Turkey With Pumpkin Seed Bread Salad

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

Ingredients

• Servings: 12
• 3/4 cup butter, softened
• 1 tablespoon sweet hungarian paprika
• 1 tablespoon hot hungarian paprika
• 1 tablespoon chopped thyme leaves
• 2 teaspoons chopped thyme leaves
• salt & freshly ground black pepper
• 18 lbs turkey, at room temperature, neck and giblets reserved for another use
• 3 cups water
• 4 bay leaves
• 1 cup dry wine
• 1/2 cup all-purpose flour
• 3 cups rich turkey stock (rich turkey stock) or 3 cups low sodium chicken broth or 3 cups homemade chicken stock
• 1 1/2 lbs loaf crusty country italian bread, crust removed
• 1/4 cup extra virgin olive oil
• salt & freshly ground black pepper
• 4 tablespoons butter
• 4 medium garlic cloves, thinly sliced
• 8 scallions, thinly sliced
• 4 small celery ribs, thinly sliced
• 3/4 cup salted shelled pumpkin seeds, lightly toasted
• 1 cup coarsely chopped celery leaves
• 1/4 cup medium-dry sherry, such as amontillado

Recipe

• 1 turkey:.
• 2 preheat the oven to 350°.
• 3 in a medium bowl, blend butter with the paprikas and 1 tablespoon of the chopped thyme leaves. season with salt and pepper. refrigerate 6 tablespoons of the paprika butter (for the gravy). carefully loosen the turkey breast skin and spread 4 tablespoons of the remaining paprika butter under the skin and rub it evenly over the breast. rub 2 more tablespoons of the paprika butter all over the outside of the turkey.
• 4 place turkey in a large roasting pan and roast in the lower third of the oven for about 45 minutes.
• 5 then, add 2 cups the water and bay leaves to the pan and roast the turkey for 1 hour longer.
• 6 add wine and the remaining 1 cup of water and continue roasting the bird for 1 hour and 15 minutes, then loosely cover the breast with foil.
• 7 roast the turkey for 1 hour longer, or until a thermometer inserted into an inner thigh registers 165°.
• 8 transfer turkey to a carving board, cover loosely with aluminum foil and let it rest for 20 minutes.
• 9 pour the pan juices into a large measuring cup and skim off the fat. reserve 2 tablespoons of the fat.
• 10 meanwhile, in a medium saucepan, melt 2 tablespoons of refrigerated paprika butter in the 2 tablespoons of reserved fat. stir in flour and whisk in the rich turkey stock. cook over moderately high heat, frequently whisking, until thickened and smooth. whisk in pan juices and simmer over moderate heat, whisking from time to time, until no floury tastes remains, about 10 minutes. remove from heat and whisk in the remaining 2 teaspoons thyme and remaining 4 tablespoons of paprika butter. season with salt and pepper.
• 11 carve the turkey and serve with the gravy and the pumpkin seed bread salad.
• 12 pumpkin seed bread salad:.
• 13 preheat the oven to 400°.
• 14 slice the bread 1 inch thick. pull the bread into coarse shreds. spread the shreds of bread on 2 large, baking sheets. drizzle with olive oil and season with salt and pepper. toss to coat.
• 15 bake bread on upper and lower oven racks for about 20 minutes, alternating racks halfway through, until the shreds are golden brown and lightly crisp. let cool.
• 16 melt butter in a medium skillet. add garlic and cook over low heat, stirring a couple times, until fragrant and golden brown, appx. 3 minutes. add scallions and sliced celery and cook over low heat, stirring a couple times, until the scallions are softened but the sliced celery is still slightly crisp, about 6 minutes.
• 17 right before serving the bread salad, transfer the bread to a very large bowl. add the toasted pumpkin seeds and chopped celery leaves. reheat the scallion mixture over moderately high heat until sizzling. stir in sherry and simmer briefly. scrape the scallion mixture over the bread in the bowl and toss. season with salt and pepper. serve immediately.

Grand Central Bakery Pumpkin Bread

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

Ingredients

• Servings: 16
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1/3 cup vegetable oil or 1/3 cup canola oil
• 1 2/3 cups sugar
• 1 1/3 cups packed light brown sugar
• 2 cups pumpkin puree
• 4 eggs
• 1/3 cup water
• 1/3 cup buttermilk

Recipe

• 1 preheat oven to 350°; lightly grease and flour two 9 x 5 inch loaf pans.
• 2 measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
• 3 using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.
• 4 crack the eggs into a liquid measuring cup; whisk together.
• 5 with the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.
• 6 add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.
• 7 add the remaining dry ingredients and mix just until combined.
• 8 scrape the sides of the bowl and then divide the batter between the prepared pans.
• 9 bake for 60-75 minutes, rotating the pans every 20 minutes or so.
• 10 the loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

Healthy Peanut Butter Pumpkin Soup

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 (15 ounce) can pumpkin puree
• 1/4 cup peanut butter
• 2 cups water
• 1/3 cup orange juice
• 1 tablespoon sugar
• 2 low-sodium chicken bouillon cubes

Recipe

• 1 combine the sugar, water, and cubes in a pot over med heat and mix together until sugar and cubes have dissolved.
• 2 add the pumpkin and bring to a light simmer.
• 3 reduce heat to low, and add peanut butter, stir until peanut butter dissolves and it begins to simmer,.

Quick Pumpkin Gingerbread

Total Time: 47 mins Preparation Time: 10 mins Cook Time: 37 mins

Ingredients

• Servings: 12
• 14 1/2 ounces gingerbread mix
• 15 ounces canned canned solid-pack pumpkin
• 1/2 cup orange juice
• 1 egg
• cream cheese (optional)

Recipe

• 1 preheat oven to 350 degrees. spray 9x5-inch loaf pan with nonstick cooking spray.
• 2 beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. pour into prepared pan.
• 3 bake 35 to 37 minutes or until toothpick inserted comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely on wire rack. serve with cream cheese, if desired. store in refrigerator wrapped in plastic wrap.

Lighter Pumpkin Cheesecake (with Ricotta And Cream Cheese)

Icy Pumpkin Smoothie

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 medium banana, frozen
• 1 cup soymilk
• 1/2 cup canned pumpkin puree or 1/2 cup fresh pumpkin, i guess
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup

Recipe

• 1 break the banana into chunks, and place in blender or food processor with remaining ingredients.
• 2 blend until creamy-smooth.
• 3 taste and adjust spices.
• 4 pour into cups.
• 5 if you like, let it firm up in the freezer for 1/2-1 hour.

Quick Pumpkin Pudding

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

Ingredients

• Servings: 8
• 1 (5 ounce) package vanilla pudding mix
• 1 (12 ounce) can evaporated milk (1-1/2 cups)
• 1 (15 ounce) can libby's canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 pint whipping cream

Recipe

• 1 in large bowl, beat pudding mix and milk; refrigerate for 5 minutes.
• 2 add pumpkin and pumpkin pie spice; mix well.
• 3 spoon into dessert dishes and refrigerate until ready to serve, using whipping cream as a topping.

Polenta Pumpkin Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/3 cup yellow cornmeal
• 1/2 cup canned solid-pack pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) can evaporated milk
• 1 cup skim milk
• 1 tablespoon butter

Recipe

• 1 preheat oven to 350. in a medium saucepan, combine cornmeal, pumpkin, salt and nutmeg.
• 2 gradually stir in evaporated milk and skim milk until mixture is smooth.
• 3 cook and stir over medium heat until mixture thickens, about 10 minutes. stir in butter.
• 4 spoon mixture into a 1-quart casserole dish.
• 5 bake 30-35 minutes, or until casserole is firm on top and lightly golden.