Paleo Pumpkin Bread -- Elana's Pantry

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

Ingredients

• Servings: 6
• 1 cup almond flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon clove
• 1/2 cup canned pumpkin
• 2 tablespoons honey
• 1/4 teaspoon stevia
• 3 large eggs
• 1/2 cup chocolate chips (optional)

Recipe

• 1 in a food processor combine almond flour, salt, baking soda and spices.
• 2 add pumpkin, honey, stevia and eggs and pulse for 2 minutes.
• 3 scoop batter into a mini loaf pan.
• 4 bake at 350° for 35-45 minutes.
• 5 cool for 1 hour.
• 6 serve.

Cinnamon Streusel Pumpkin Ecstasy

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

Ingredients

• Servings: 8
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can solid pack pumpkin, unsweetened
• 1 (14 ounce) can fat-free condensed milk, sweetened
• 1/3 cup all-purpose flour
• 1/3 cup dark brown sugar, packed
• 1/4 cup quick-cooking oats
• 1/4 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2 tablespoons butter or 2 tablespoons butter substitute
• 2 -3 teaspoons water
• cooking spray
• whipped topping (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 lightly spray 8 ramekins or custard cups with cooking oil.
• 3 prepare filling by combining first 8 ingredients in a large bowl, mix with an electric blender or whisk.
• 4 prepare streusel by combining flour and next 5 ingredients in a bowl. cut in butter with a large fork or pastry knives until crumbly. sprinkle with water and toss with a fork until lightly moistened.
• 5 pour pumpkin mixture evenly into the ramekins and sprinkle each with the streusel mixture.
• 6 place on a baking sheet and bake for 30-45 minutes until streusel is browned and a knife inserted into the center of one comes out clean. remove from oven.
• 7 serve either hot or cold.
• 8 excellent if topped with low fat whipped topping.

Holiday Raisin Nut Pumpkin Bread

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

Ingredients

• 3 cups sugar
• 4 eggs
• 2/3 cup water
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground allspice
• 3 1/2 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 1 cup chopped walnuts (can substitue pecans if desired)
• 1 cup raisins (your preference- or purple)
• 1 cup vegetable oil

Recipe

• 1 preheat oven to 350 degrees f. grease loaf pans (can make in bundt pans but need to adjust timing). mix oil, sugar, and eggs together in a large bowl. mix in pumpkin puree. stir together flour, soda, baking powder, salt, and spices. add to pumpkin mixture and mix until just combined. fold in nuts and raisins and spread evenly into desired baking pan. depending on oven, bake for 45 minutes-1 hour or until done. set aside to cool on wire racks before slicing.

Cracked Caramel Pumpkin Pie

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

Ingredients

• 0.5 (15 ounce) package refrigerated pie crusts
• 1 (14 ounce) can sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 2 cups whipping cream, divided
• 2 large eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons water
• 3 tablespoons corn syrup
• 1/3 cup sugar

Recipe

• 1 fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
• 2 cook milk in a medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly. remove from heat; stir in pumpkin.
• 3 stir in 1 cup whipping cream and next 4 ingredients until smooth. pour into crust.
• 4 bake at 350° on bottom oven rack for 40 minutes. cool completely on a wire rack. chill 8 hours.
• 5 cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300° (hard-crack stage). pour immediately over pie, and quickly spread mixture with a metal spatula. let stand 2 hours before serving. tap hard sugar topping with back of a spoon to crack.
• 6 beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. serve with pie.

Holiday Pumpkin Bread

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

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin
• 1/2 cup olive oil
• 2 eggs (beaten)
• 1/4 cup water
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• walnuts (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 sift together flour, salt, sugar and soda.
• 3 mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
• 4 combine the two mixes (not to thoroughly).
• 5 stir in walnuts* (*optional and should be chopped).
• 6 pour batter into well buttered pan.
• 7 bake 50-60 minutes until toothpick comes out clean.
• 8 turn out of pan and let cool on rack.

Rainbow Quinoa Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups water
• 4 cups fresh baby spinach
• 2 chopped carrots
• 1 chopped yellow bell pepper
• 1 cup halved grape tomatoes
• 1 cup chopped broccoli floret
• handful of chopped radish
• 1 chopped cucumber
• 1 minced garlic clove
• 1 beet
• 3/4 cup raw pumpkin seeds
• 1 cup extra-virgin olive oil
• 1/8 cup balsamic vinegar
• 1 tablespoon stone ground dijon mustard
• salt
• fresh ground black pepper

Recipe

• 1 rinse and agitate quinoa in cool water.
• 2 place in a saucepan with water and bring to a boil.
• 3 cover and simmer for 20 minutes or until all liquid has been absorbed. turn off heat and let sit, covered, until ready to add to salad.
• 4 for the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
• 5 line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
• 6 surround the quinoa with the vegetable mixture.
• 7 peel beet, shred, and sprinkle on top of quinoa.
• 8 sprinkle with pumpkin seeds.
• 9 in a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. pour over quinoa salad, top with fresh ground black pepper and enjoy!

Paleo Pumpkin Granola

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

Ingredients

• Servings: 4
• 1/2 cup sliced almonds
• 1/2 cup pumpkin seeds
• 1/2 cup pecans, chopped
• 8 dates, chopped
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil
• 1/3 cup shredded coconut
• 1/3 cup honey
• 1 teaspoon vanilla
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• 1/8 teaspoon clove
• 1/8 teaspoon ginger

Recipe

• 1 preheat oven 325 degrees.
• 2 mix wet ingredients: pumpkin puree, coconut oil, honey, vanilla & spices.
• 3 add dry: nuts & dates.
• 4 spread evenly onto parchment covered baking sheet.
• 5 bake for 30 - 40 minutes - mix half way through.
• 6 let cool --> will get crunchy when cool.
• 7 snack directly or serve with almond milk as a cereal.

Fran's Spiced Nut Mix

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

Ingredients

• 1 egg , slightly beaten
• 1 teaspoon water
• 1 (8 ounce) jar dry roasted peanuts
• 1/2 cup blanched almond
• 1/2 cup walnut halves
• 3/4 cup sugar
• 1 teaspoon pumpkin spice
• 3/4 teaspoon salt

Recipe

• 1 combine egg whites and water, add nuts and toss and coat well.
• 2 combine sugar, spice and salt. add to nuts and coat well.
• 3 place the nuts on a single layer on a greased cookie sheet.
• 4 bake at 300* for 20-25 min cool on waxed paper and then break into clusters.

Perfect Pumpkin Patch Cupcakes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 24 prepared devils' food cupcakes (cooled)
• 3 cups powdered sugar
• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 -2 tablespoon heavy whipping cream
• 1 package spangler circus peanuts
• 10 green gumdrops
• toothpick

Recipe

• 1 while your cupcakes are cooling, make your frosting. mix together sugar and butter on low-speed.
• 2 increase the speed to med. and beat for about 3 minute.
• 3 add vanilla and heavy cream, then beat on med. for another minute add more milk if necessary. frost cupcakes once cooled.
• 4 for the pumpkin topper:.
• 5 take a circus peanut and cut it in half.
• 6 take one of the halves and roll in your hand until round and smooth. using a toothpick, make vertical lines on the "pumpkin," mimicking the ridges on a pumpkin.
• 7 next, cut a piece from a green gumdrop and place on top of your pumpkin to create the stem. place your pumpkins on top of each cupcake. the frosting will keep the pumpkin in place.

Chocolate Lover's Pumpkin Pie!

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie shells
• 1/2 cup nutella, spread
• 1 cup sweetened condensed milk, devided
• 2 egg yolks
• 2 eggs
• 1 (15 ounce) canned pumpkin (not pie filling)
• 2 teaspoons pumpkin pie spice

Recipe

• 1 preheat oven to 375°f.
• 2 blind bake your pie shell, by lining it with foil, and filling it with dry beans, rice, or pie weights. ( this will keep it from getting puffed up in areas, and also keeps the crust crunchy.) bake for 10-12 minute.
• 3 remove from oven ,and remove the foil and beans.
• 4 turn the oven down to 325°f.
• 5 meanwhile blend the nutella with 1/2 c of the condensed milk and the 2 egg yolks. stir well to combine. pour this into your prepared pie crust. bake for 30 minute.
• 6 in another bowl combine the remaining condensed milk with the 2 whole eggs, pumpkin, and pumpkin pie spice. stir well, so there are no lumps. (i whisked the milk, eggs and spice together with a fork and then combined it with the canned pumpkin).
• 7 when the choc.layer is finished baking. spoon this mixture over it and return it to the oven for aprox. 40 more minute or until a knife inserted in the center comes out clean. cool completely and then refrigerate for at least 2 hours. yummmmm! :-).

Perfect Pumpkin Cupcakes/muffins

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• 1 (18 1/4 ounce) box cake mix
• 1/3 cup oil
• 2 cups canned pumpkin
• 2 tablespoons pumpkin pie spice
• 3 eggs

Recipe

• 1 mix all ingrediants together till well blend.
• 2 use an ice cream scoop to put batter into muffin papers.
• 3 bake at 350 for 18 minute.

Perfect Pumpkin Pie

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 2/3 cups large can carnation milk
• 2 large eggs
• 1 1/2 teaspoons cinnamon
• 2 tablespoons pumpkin pie spice
• 1 unbaked pie shell

Recipe

• 1 mix filling ingredients until smooth.
• 2 place in unbaked pie shell.
• 3 bake at 425 for 15 minutes.
• 4 lower temp to 350 and continue baking 35 minutes or until firm.
• 5 serve with whipped cream when cooled!

'just Right' Pumpkin Spice Cupcakes

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

Ingredients

• 2 cups cake flour
• 2 tablespoons cake flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup dark brown sugar, packed
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 3 eggs, lightly beaten
• 1 cup butter, melted, and cooled
• 15 ounces pumpkin puree (1 can)
• 2 teaspoons bourbon vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 mix all dry ingredients.
• 3 beat eggs slightly .add pumpkin puree.mix well.add in melted butter and vanilla.
• 4 add in the dry ingredients,about 1/2 cup at the time,mixing well after each addition but not overbeating the batter.
• 5 line a cupcake tin with paper cupcake cups.divide the batter evenly into the cups,about 3/4 full.i find this makes exactly 15 cupcakes in my pan.
• 6 bake for 25 minutes.
• 7 remove from oven and cool for 2 minutes.remove to a wire rack until comletely cool.
• 8 decorate with your favorite icing.cinnamon buttercream is amazing!

Paleo Pumpkin Waffles

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

Ingredients

• 2 large bananas, mashed
• 1/2 cup pumpkin puree
• 5 large eggs
• 1/2 cup almond butter
• 1/4 cup melted coconut oil, plus more for greasing the waffle iron
• 1/2 cup coconut flour
• 2 tablespoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 pinch of fine-grain sea salt
• maple syrup, for serving

Recipe

• 1 preheat the waffle iron.
• 2 combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
• 3 lightly brush the waffle iron with the melted coconut oil. using the waffle manufacturer’s guidelines for suggested cup quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch border (the batter will spread when you close the lid). cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.

Rajasthani Kumda Aloo Ki Sabzi (indian)

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

Ingredients

• Servings: 4
• 2 cups pumpkin
• 1 cup potato
• 1 cup turnip
• 3 tablespoons ghee
• 1/8 asafetida powder (hing)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seed
• 1/4 teaspoon onion seeds (nigella or kalonji)
• 1/4 teaspoon fenugreek seeds
• 2 bay leaves
• 1 teaspoon minced green chili
• salt
• 1 teaspoon coriander powder
• 1 teaspoon mango powder (amchur)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2-3/4 cup water, to pressure cook
• 4 tablespoons chopped coriander leaves

Recipe

• 1 cut pumpkin, potato, & turnip into medium size pieces. in a little ghee fry the asafoetida, bay leaf, nigella (onion) seeds, cumin seeds, fenugreek seeds and mustard seeds. after mustard seeds "pop",add green chillies and then add potatoes and pumpkin to it. add salt and turmeric, add (aprox 1/2 cup)water and pressure cook for 1 whistle. open the cooker and add coriander, mango and red chilli poweders. mix gently and add more water if needed to get the desired consistency. add coriander leaves and mix well. serve hot garnished with chopped coriander leaves.

New England Pumpkin Pie

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

Ingredients

• 15 ounces prepared pumpkin (or cooked equivalent )
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/8 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 2 extra large eggs (well beaten0)
• 5 ounces heavy cream
• 5 ounces evaporated milk
• 1 (9 inch) deep dish pie shells

Recipe

• 1 1 mix first * ingredients in large bowl. mixing well.
• 2 2 combine evaporated milk and cream.
• 3 3 combine all ingredients and mix low until combined.
• 4 4 pour into ( inch deep dish pie shell.
• 5 5 brush sides with pumpkin filling to avoid burning.
• 6 6 bake at 425 degrees for 15 minutes.
• 7 7 reduce temperature to 350 degrees for 30-35 minutes.
• 8 8 pie is done when knife comes out clean from near center.
• 9 9 let cool on wire wrack until completely cool.

Paleo Pumpkin Spice Cookies

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

Ingredients

• 1/2 teaspoon baking soda
• 1/2 cup coconut oil, organic
• 2 cups almond meal or 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/2 teaspoon salt
• 1/4 cup coconut, shredded, unsweetened (optional)
• 1 tablespoon pure vanilla extract
• 1/2 cup maple syrup, grade b

Recipe

• 1 preheat oven to 350.
• 2 blend all ingredients in a large mixing bowl with a hand mixer.
• 3 on a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).
• 4 bake for 30-35 minutes.
• 5 let cool and serve.

Its Really Nuts Granola

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1 cup dark karo syrup
• 2 cups brown sugar
• 1/2 cup honey
• 1/2 cup canola oil
• 1/2 cup water
• 1 teaspoon salt
• 6 lbs rolled oats
• 2 cups whole flax seeds
• 1 cup sesame seeds
• 3/4 lb raw pumpkin seeds
• 3/4 lb raw sunflower seeds
• 3/4 lb raw peanuts
• 3/4 lb raw cashews
• 3/4 lb raw pecans
• 3/4 lb raw sliced almonds
• 4 ounces shredded coconut
• 8 ounces chopped dried fruit
• 8 ounces dried cranberries
• 8 ounces dried golden raisins
• 5 ounces dried cherries

Recipe

• 1 pre heat oven to 225 degrees.
• 2 in one large bowel mix rolled oats,flax seeds, sesame seeds,pumpkin seeds,and sunflower seeds.
• 3 in another large bowl mix the raw nuts.
• 4 blend karo syrup,brown sugar,honey,canola oil ,water and salt in sauce pan and simmer till temprature riches 200 deg, on candy thermometer.
• 5 pour half over oat mixture and other half over nut mixture blend each bowl well and pour each onto two large cookie sheets.
• 6 place oat mixture in oven & mix well every half hour pulling edges to center and redistribute and contiinue until mixture is lightly browned.set aside and cool completely.
• 7 place nut mixture in oven and roast until nuts are golden set aside and cool.
• 8 spread coconut on cookie tray place in oven and toast until lightly golden set aside and cool.
• 9 8. when all mixtures are cool combine with dried fruit and place in large bags and freeze until ready to use.

Deliciously Spicy Pumpkin Bread

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

Ingredients

• 1/2 cup butter, at room temperature
• 1 cup brown sugar, packed
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 cup golden raisin (optional)
• 1 cup walnuts, toasted (optional)
• 2 teaspoons butter, melted
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon

Recipe

• 1 in large bowl, cream butter for 1 minute; add sugar and beat for 4 minutes longer or until light and fluffy; beat in eggs.
• 2 in separate bowl, whisk together pumpkin, orange zest and juice.
• 3 in third bowl, whisk together flour, baking soda, baking powder, salt and spices; stir one-third of the flour mixture into the butter mixture; mix in half the pumpkin mixture; add another one-third flour mixture and remaining pumpkin mixture; sprinkle with remaining flour mixture, raisins and/or nuts; mix.
• 4 spoon batter into greased 8- x 4- inch loaf pan; tap pan lightly on counter to remove air bubbles; bake in 350°f oven for 55 to 60 minutes or until loaf is well risen and golden and tester inserted in center comes out clean; transfer pan to wire rack and let stand for 5 minutes.
• 5 topping: remove loaf from pan, transfer to rack; brush butter over top of cake; combine sugar and cinnamon; sprinkle over cake; let cool completely.

Perfect Pumpkin Bread [vegan]

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

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 cups canned pumpkin
• 1/2 cup pure maple syrup
• 1/4 cup apple butter
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 cup golden seedless raisins

Recipe

• 1 preheat oven to 350°; mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
• 2 in a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
• 3 combine the wet ingredients in a mixing bowl and whisk together very well.
• 4 pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). fold in the raisins.
• 5 spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. bake for 50 minutes to an hour until a knife comes out clean.
• 6 remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. wait until bread cools before slicing. if you have left overs, wrap in plastic and it should keep for about a week.

Paleo Pumpkin Pancakes

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

Ingredients

• 4 eggs, beaten
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/4 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 2 tablespoons butter

Recipe

• 1 whisk together the eggs, pumpkin, vanilla, and maple syrup.
• 2 combine the baking soda and spices and add to the wet ingredients.
• 3 grease a skillet with butter (i use 1 t. to start, then add more as needed).
• 4 spoon batter into the skillet to make pancakes of desired size. 1/4 celsius of batter is about right for 2 silver dollar pancakes.
• 5 when bubbles appear, flip pancakes once.
• 6 serve with more butter, maple syrup, bananas, or other fruit.

New England Spiced Pumpkin Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon all-purpose flour
• 1 pinch of grated nutmeg
• 1/2 teaspoon ground cinnamon
• 3 cups pumpkin, peeled, seeded and cubed
• 2 1/2 cups homemade chicken stock or 2 1/2 cups vegetable stock
• 2/3 cup fresh orange juice
• 1 teaspoon brown sugar
• 1 tablespoon vegetable oil
• 2 slices whole wheat bread, without crusts
• 2 tablespoons sunflower seeds

Recipe

• 1 heat the butter in a large saucepan, add the onion and garlic and gently fry 4 to 5 minutes or until softened.
• 2 stir in the flour, nutmeg, cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes, stirring occasionally.
• 3 pour in the chicken stock, orange juice and brown sugar.
• 4 cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until the pumpkin has softened.
• 5 meanwhile, make the croutons.
• 6 heat the oil in a frying pan, cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel.
• 7 return to soup.
• 8 pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan.
• 9 season well with salt and freshly ground black pepper, if desired and heat through.
• 10 serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top.
• 11 enjoy!

Dulce De Zapallo - Candied Squash In Spiced Syrup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 medium squash or 1 small pumpkin, about 2 lbs organic if possible
• 1 lb panela sugar cane or 1 lb brown sugar, broken into chunks
• 5 cinnamon sticks
• 5 cloves
• 3 all spice bell peppers
• 3 cups water
• fresh cheese slices, can use quesillo or queso fresco or fresh mozzarella cheese

Recipe

• 1 wash the squash well, slice it open and remove all the seeds and membranes.
• 2 cut the squash into medium sized pieces and place them in a large pot with the chunks of panela and spices.
• 3 add the water and bring to a boil over medium heat, boil for about 30 minutes with the lid on.
• 4 uncover and simmer for about 1 hour or until the syrup thickens.
• 5 remove from heat and serve warm with a slice of fresh cheese.

Paleo Pumpkin Blueberry Bread

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

Ingredients

• 1 cup cashews
• 1/2 cup macadamia nuts
• macadamia nut oil
• 1 cup pumpkin puree
• 1 banana
• 2 eggs
• 1 cup almond meal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 pinch sea salt
• coconut oil
• 1 cup blueberries

Recipe

• 1 preheat the oven to 375°f.
• 2 add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
• 3 drizzle macadamia nut oil while the blade is going until you have nut butter.
• 4 add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
• 5 in a large mixing bowl beat the eggs. then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
• 6 mix until combined then fold in blueberries.
• 7 coat a bread pan with coconut oil and pour your mixture inches.
• 8 bake for 45-60 minutes or until the center is set.
• 9 let cool for 5-10 minutes before serving warm.

Perfect Pumpkin Bars

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

Ingredients

• Servings: 8
• 1 (18 1/2 ounce) box yellow cake mix (reserve 1/2 cup)
• 1/4 cup vegetable oil
• 4 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) can solid pack pumpkin
• 1 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 mix cake mix, oil, 1 egg, nuts.
• 3 press into a greased 13x9" pan.
• 4 stir together pumpkin, condensed milk, almond extract, salt, remaining eggs, and reserved 1/2 cup cake mix.
• 5 pour over crust.
• 6 bake for 40-50 minutes.

Italian-style Pumpkin-stuffed Shells

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

Ingredients

• Servings: 6
• 1 (32 ounce) jar spaghetti sauce
• 1 large egg, lightly beaten
• 1 (16 ounce) can solid-pack pumpkin
• 1/2 cup dry italian seasoned breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon ground nutmeg
• 36 jumbo-size pasta shells, cooked to firm stage,drained and cooled in a single layer
• 2 cups shredded mozzarella cheese

Recipe

• 1 spoon a thin layer of spaghetti sauce in the bottom of a 13 by 9 inch baking dish.
• 2 combine beaten egg with pumpkin, bread crumbs, parmesan cheese, and nutmeg.
• 3 stuff shells with mixture and arrange stuffed side down in a single layer in the baking dish.
• 4 cover shells with rest of spaghetti sauce.
• 5 cover dish tightly with foil and bake at 350 degrees for 30 minutes.
• 6 remove foil, sprinkle mozzarella over top and bake uncovered 10 to 15 minutes more until the cheese melts and the sauce is bubbling.

Granoola

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

Ingredients

• 3 cups organic rolled oats
• 1 1/2 cups chopped pecans
• 1/2 cup pumpkin seeds
• 1/3 cup brown sugar
• 3 tablespoons local honey
• 1/3 cup light-tasting olive oil
• 1 teaspoon vanilla extract

Recipe

• 1 measure grains, nuts, seeds, and spices into a large bowl.
• 2 add brown sugar, honey, and olive oil.
• 3 stir (i use my hands) until oil is evenly distributed through the oats.
• 4 spread out on large baking sheet (you can use parchment paper).
• 5 bake at 300 degrees for about 30-40 minutes.
• 6 take out of oven when granola looks toasty brown.
• 7 let granola cool in pan, and store in an airtight container.

Dulces De Calabasas (mexican Pumpkin Candy)

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

Ingredients

• Servings: 20
• 2 lbs whole pumpkin (1-2 small, 1 qt. when chopped)
• water
• 1 cup brown sugar, packed
• 1/2 teaspoon ground cloves (optional)
• 1/2 teaspoon ground cinnamon (optional)
• granulated sugar

Recipe

• 1 cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
• 2 slice off skin, taking off as little flesh as you can.
• 3 measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
• 4 put in a fairly heavy saucepan and cover with water.
• 5 cover, bring to a boil, and boil for 15-20 minutes.
• 6 drain, but save water, and place pumpkin back in pan.
• 7 measure water to make sure you have about 1 1/2 cups.
• 8 stir in packed brown sugar until smooth. add cloves and/or cinnamon at this point, if desired.
• 9 pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
• 10 turn off heat and let sit overnight (at least 8 hours.) this is how the pumpkin soaks up the syrup and "candies".
• 11 in the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
• 12 remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
• 13 allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
• 14 roll in granulated sugar and enjoy! place in air-tight container to store up to two weeks.

Rich Fudgy Pumpkin Brownies (no Chocolate)

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

Ingredients

• 1/2 cup butter, room temperature
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup pumpkin puree
• 3/4 cup all-purpose flour
• 2/3 cup chopped pecans

Recipe

• 1 preheat oven to 350°f lightly grease an 8×8-inch baking dish.
• 2 in a large bowl, cream together butter and sugar until light and fluffy. beat in spices, salt, the egg and the pumpkin puree. sift flour into the bowl and stir it in, mixing until just combined. add in pecans and stir to evenly distribute the nuts.
• 3 pour batter into prepared baking dish and spread into an even layer.
• 4 bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). cool in the pan before slicing.

Paleo Trail Mix

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• Servings: 3
• 1/2 cup roasted unsalted sunflower seed kernels
• 1/2 cup raw unsalted pumpkin seeds
• 1/4 cup roasted unsalted slivered almonds
• 1/4 cup dried blueberries
• 1/4 cup dried flaked coconut

Recipe

• 1 place all ingredients in a bowl.
• 2 mix!

Momosita's Pumpkin Muffins

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

Ingredients

• 1 cup whole wheat flour
• 1 cup flour
• 2 tablespoons ground flax seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (15 -16 ounce) can pumpkin puree
• 1/3 cup butter, melted
• 1/2 cup whole milk
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla

Recipe

• 1 in a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• 2 stir to blend in separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
• 3 stir pumpkin mixture into the dry ingredients until moistened. do not overmix.
• 4 line 12-cup muffin tin (for big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
• 5 fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
• 6 remove from oven and set on a baking rack for 5 minutes.
• 7 serve warm or at room temperature.

Easy As It Can Be Light Pumpkin Pie Pudding

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated skim milk
• 3/4 cup splenda sugar substitute
• 1/2 cup low-fat buttermilk baking mix
• 2 eggs, beaten
• 2 teaspoons pumpkin pie spice
• 1 teaspoon lemon zest

Recipe

• 1 combine all ingredients in a slow cooker sprayed with cooking spray.
• 2 stir until lumps disappear.
• 3 cover, and cook on low for 3 hours.
• 4 serve warm, or cold.

Perfect Pumpkin Mini Muffins

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

Ingredients

• 2 eggs
• 1 2/3 cups sugar
• 1 tablespoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 3/4 cup vegetable oil
• 3/4 cup apricot nectar
• 1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m)
• 1 3/4-2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2-2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2/3 cup flour
• 2/3 cup sugar
• 2/3 cup ground pecans
• 1/2 teaspoon salt
• 6 tablespoons butter, cold

Recipe

• 1 preheat oven to 375°f.
• 2 line mini muffin pan with paper (or foil) liners.
• 3 for muffin batter:.
• 4 sift together both flours, baking powder, cinnamon, nutmeg, and salt. set aside.
• 5 beat eggs, sugar, and vanilla with whisk attachment on stand-up mixer on medium for 2 minutes or until pale yellow.
• 6 add pumpkin, veg oil, and nectar and whisk on low until just combined.
• 7 fold in dry ingredients until just combined. set aside.
• 8 for strudel topping:.
• 9 combined first four ingredients.
• 10 cut in the butter with pastry cutter or fingers until crumby.
• 11 for muffins:.
• 12 fill lined mini muffin tins 3/4 to the top with batter then fill to the top with strudel topping.
• 13 bake for 10-12 minutes.
• 14 cool and eat!

New England Pumpkin Bisque

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1/4 lb butter
• 1 medium onion, fine dice
• 1 -2 red pears, peeled seeded and chopped
• 2 tablespoons fresh sage leaves, chopped
• 3/4 cup flour
• 2 1/2 quarts chicken stock
• 2 (15 ounce) cans solid pack pumpkin
• 1/2 cup brown sugar
• 3 teaspoons curry powder
• 3/4 cup heavy cream

Recipe

• 1 in heavy stock pan heat butter, saute onions and pears about 5 minutes or til soft.
• 2 add sage,and salt and pepper. add flour, cook few minutes, add stock slowly, whisking to remove lumps.
• 3 add pumpkin, curry, brown sugar and bring to a simmer. cook 30 minutes. puree. add cream. heat through and serve.
• 4 tastes richer next day. makes 12 cups.

Holiday Pumpkin Bread

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

Ingredients

• 3 1/2 cups all-purpose flour
• 2 cups dark brown sugar
• 1/2 cup sugar
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup coconut milk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 2/3 cup sweetened flaked coconut
• 1 cup toasted walnuts, chopped

Recipe

• 1 preheat oven to 350~.
• 2 grease and flour two 8 x 4 inch loaf pans.
• 3 in a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon, stirring until just mixed.
• 4 fold in nuts and flaked coconut.
• 5 spoon batter into prepared pans and bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
• 6 remove from oven and cool on wire rack for 10 minutes before removing from pan.
• 7 cool completely on wire rack.
• 8 wrap tightly to.
• 9 store.

Ice Cream Pumpkin Pie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 32 ounces pumpkin pie ice cream, blizzard
• 1 graham cracker pie crust
• cool whip, to serve

Recipe

• 1 pour blizzards in to pie shell and freeze.

Ginger Hazelnut Pumpkin Tart

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

Ingredients

• Servings: 8
• cooking spray
• 0.5 (15 ounce) package refrigerated pie dough (such as pillsbury)
• 2/3 cup granulated sugar
• 1/2 cup part-skim ricotta cheese
• 1/2 cup nonfat milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin
• 1 large egg, lightly beaten
• 3 tablespoons chopped hazelnuts, toasted
• 2 tablespoons chopped crystallized ginger
• 2 tablespoons brown sugar
• 3 1/3 cups low-fat vanilla ice cream

Recipe

• 1 preheat oven to 375º.
• 2 coat bottom only of a 9-inch round removable-bottom tart pan with cooking spray. press dough into bottom and up sides of pan.
• 3 pierce bottom and sides of dough with a fork. bake at 375° for 10 minutes. cool on a wire rack.
• 4 combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended.
• 5 spoon the pumpkin mixture into prepared crust. combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture.
• 6 bake at 375º for 45 minutes or until set. cool 20 minutes on a wire rack. serve with low-fat ice cream.

New England Pumpkin Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 unbaked pie shell
• 2 eggs
• 1 (1 lb) can pumpkin (can use fresh)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (1 2/3 cup) can evaporated milk

Recipe

• 1 .preheat oven 425 degrees.
• 2 beat eggs slightly in a large bowl; stir in pumpkin, granulated and brown sugars, salt, cinnamon, cloves, and nutmeg; stir in evaporated milk.
• 3 place pastry shell on middle shelf of oven. pour pumpkin filling into shell.
• 4 bake in hot( 425 degree) oven 15 minutes; lower oven temperature.to moderate (375 degree).continue baking 20 minutes.
• 5 spoon nut topping (see below) around edge of pie. bake 10 minutes longer, or until custard is almost set, but still soft in center.(don't overbake; custard will set as it cools) cool pie completely on a wire rack.leave plain or garnish with whipped cream,
• 6 nut topping:beat 3 tablespoons butter with 2/3 cup firmly packed brown sugar in a small bowl; stir in 2/3 cup coarsely chopped pecans until well blended.(topping is not included in the calore or nutrition count).
• 7 you can omit the topping and just bake pie at 425 degrees, then lower oven and bake at 375 degrees for additional 30 minutes.

Granola Recipe

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 6 cups old fashioned oats
• 1 teaspoon salt
• 2 teaspoons cinnamon
• soy flour
• whole wheat flour
• wheat germ rolled wheat flakes
• sunflower pumpkin or sesame seeds
• nonfat dry milk powder
• shredded coconut
• unsalted nuts (almonds, walnuts, peanuts or pecans)
• 1 cup butter or 1 cup oil
• 1 cup honey, molasses or 1 cup maple syrup
• 1/2 cup water
• 2 teaspoons vanilla or 2 teaspoons almond extract

Recipe

• 1 add dry ingredients and stir together. place in a large roasting pan. bake at 250 degrees stirring every 20 minute for 2 1/2 hours or until browned.

Raisin Pumpkin Pie

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

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin puree
• 2 eggs, well beaten
• 1 cup packed brown sugar
• 1 (5 ounce) can evaporated milk
• 1 pinch salt
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 (9 inch) unbaked pie shells
• 1/2 cup raisins, chopped

Recipe

• 1 mix the pumpkin, eggs, sugar, milk, salt, and spices together; blend well.
• 2 put in the pie shell and sprinkle the raisins evenly over the top.
• 3 bake on middle rack of oven for 45 minutes at 350°f.

Jack -o- Lantern Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup mayonnaise
• 2 teaspoons italian salad dressing mix
• 16 slices whole wheat bread or 16 slices bread
• 8 slices american cheese
• 1 lb shaved deli chicken or 1 lb turkey
• 8 lettuce leaves

Recipe

• 1 in a bowl, combine the mayonnaise and salad dressing mix; spread on each slice of bread.
• 2 top half of the slices with cheese, chicken and lettuce.
• 3 top with remaining bread.
• 4 cut sandwiches with a 4-in. pumpkin-shaped cutter.
• 5 remove top slice; cut out eyes and nose with a small triangle cutter.
• 6 use cutout pieces for the mouth.

Italian-style Veggies Over Polenta

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

Ingredients

• Servings: 4
• 1 lb polenta, ready made, sliced into 1/2 inch thick slices
• oil (for cooking)
• 1 onion, diced
• 1 cup pumpkin or 1 cup acorn squash, diced
• 2 cups broccoli, cut into bite sized pieces
• 1 cup cauliflower, cut into bite sized pieces
• 1/2 cup red pepper, cut into bite sized pieces
• 1 carrot, peeled and cut into bite sized pieces
• 2 cups baby spinach
• 1 leek, chopped
• 1 (15 ounce) can beans, rinsed and drained
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• salt

Recipe

• 1 heat oil in a large fry pan. cook the polenta 4 or 5 five minutes a side until firm and slightly crispy on the outside.
• 2 in a large pan, i used a wok, heat about a tablespoon of oil and fry the onion for about 2 minutes. add the squash or pumpkin and cook another 2 minutes. add the broccoli, cauliflower, red pepper and carrot. cook until the veggies begin to soften - 6 or 7 minutes.
• 3 add the spinach, leek and canned beans. add the spices and heat through.
• 4 serve over the fried polenta slices with a dollop of red lentil, or other marinara type sauce.

Farmer Johns Favorite Pumpkin Bread

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

Ingredients

• 2 cups flour
• 1 1/4 cups firmly packed brown sugar
• 1 cup sugar
• 1 cup cranberries, halved (optional) or 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts or 1/2 cup pecans
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/4 teaspoons nutmeg
• 3/4 teaspoon salt
• 3/4 teaspoon clove
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 3 large eggs
• 1 (16 ounce) can solid pack pumpkin
• 3/4 cup oil

Recipe

• 1 preheat oven to 350.
• 2 in a large bowl mix together flour,brown sugar,sugar,cranberries or raisins if desired,nuts,soda,cinnamon,nutmeg,salt,cloves,allspice and ginger.
• 3 in a seperate bowl mix together eggs,pumpkin and oil until blended.
• 4 add wet ingredients to flour mixture and mix just until blended.
• 5 divide mixture equally into two greased and floured 8x4 in loaf pans.
• 6 bake 50 to 60 minutes or until bread pulls from sides of pans or wooden skewer inserted in center comes out clean.
• 7 cool bread in pans on wire rack 15 minutes then invert onto rack and let cool thoroughly.
• 8 note: this bread tastes even better after it sits a few days.

Canning Pumpkin

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

Ingredients

• pumpkin or winter squash
• water
• salt

Recipe

• 1 pumpkin or winter squash in a pressure canner (allow 1-1/2 to 3 pounds for each quart): wash pumpkin or winter squash; remove seeds.
• 2 peel and cube.
• 3 barely cover with water; bring to a boil.
• 4 pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
• 5 cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
• 6 adjust lids; process.
• 7 pressure canner, minutes at 10 lbs (pints): 55 minutes.
• 8 pressure canner, minutes at 10 lbs (quarts): 90 minutes.
• 9 note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.

Jack-o'-lantern Quesadillas

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• 16 (8 ounce) flour tortillas
• 8 teaspoons vegetable oil
• 4 cups monterey jack pepper cheese (grated)

Recipe

• 1 preheat broiler to high and place an oven rack about 5 inches from the heat source. line a baking sheet with foil and mist with nonstick cooking spray. stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top leaving a 1 inch stem so tortillas are shaped like a pumpkin. repeat with remaining 8 tortillas. use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
• 2 warm 1 tsp oil in a large skillet over medium heat. add a tortilla without eyes and mouth, sprinkle with 1/2 cup of cheese. cover with cut out tortilla cook until underside is golden about 1-2 minutes, slide onto a baking sheet, and repeat to make three more quesadillas.
• 3 place baking sheet under broiler until tops are golden. slide onto a serving platter and loosely tent with foil to keep warm. repeat with remaining tortillas and cheese. serve immediately.

picadillo

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 lbs ground beef
• 2 onions, chopped
• 2 tablespoons chili powder
• 1 tablespoon pumpkin pie spice
• 1 (28 ounce) can diced tomatoes
• 1 can chicken broth
• 1/2 cup raisins
• 1/2 cup green olives, chopped
• 1/4 cup slivered almonds (to garnish)
• 1/4 cup cider vinegar
• salt and pepper

Recipe

• 1 heat oil in skillet, add beef and onion, cook until browned, breaking up big chunks, drain off fat.
• 2 add chili powder and pumpkin pie spice, stir well.
• 3 add tomatoes, broth, raisins and olives, and vinegar.
• 4 simmer for 15 minutes until thickened and flavors are blended.
• 5 season to taste with salt& pepper, garnish with almonds.

Farfalle With Feta And Chipotle

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

Ingredients

• Servings: 4
• 2 tablespoons pumpkin seeds
• 2 garlic cloves, minced (abot 2 tbsp)
• 1/4 teaspoon dried chipotle powder
• 1/4 teaspoon salt
• 1 cup cilantro leaf, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon lime zest
• 1/2 cup feta cheese, crumbled
• 10 ounces farfalle pasta or 10 ounces other small shell pasta

Recipe

• 1 in small skillet over medium heat, toast pumpkin seeds for 3-4 minutes, or until browned, shaking often.
• 2 in small bowl, combine garlic, chipotle powder, and salt. add cilantro, lime juice, oil, and lime zest. fold in feta cheese.
• 3 cook pasta according to package directions, and drain.
• 4 place hot pasta in large serving bowl. add sauce and toss. adjust seasonings, if necessary.
• 5 sprinkle pumpkin seeds over the top and serve.

Jack O'tini

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 1
• 2 ounces vodka
• 1/4 ounce pumpkin puree
• 1 teaspoon lemon juice
• 2 ounces orange juice

Recipe

• 1 place a large soup pot filled with water on the stove to boil.
• 2 carve the tops from the pumpkin and set aside.
• 3 scope out the interior and seeds, leaving a think shell.
• 4 place the pumpkin in the boiling water and boil for about a minute.
• 5 remove and drain.
• 6 combine remaining ingredients in a shaker with ice.
• 7 strain into the pumpkin.
• 8 serve with a black straw.

Canning Pumpkin

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 4 -6 lbs pumpkin (dark orange type usually seen at halloween)
• 4 -6 lbs winter squash (light pink skinned ones that resemble pumpkins in shape)

Recipe

• 1 peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
• 2 place in large stock pot with 1 cup of water to prevent sticking.
• 3 cook over medium-high heat until pumpkin is soft and mushy. stir frequently.
• 4 extra water may be added as necessary to prevent sticking.
• 5 after cooking, allow to cool enough to handle. process pulp in a food mill or other type of strainer for a smooth consistency.
• 6 prepare sterilized jars and lids for canning.
• 7 pressure can at 10 lbs for 90 minutes to ensure proper processing. boil bath is not recommended because of the low acididty of pumpkin.
• 8 when using, use your own pumpkin pie filling recipe.

Mombasa Pumpkin Dessert

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

Ingredients

• Servings: 4
• 1 medium sugar pumpkin, seeded and cubed
• 2 cups sugar
• 1 cup coconut milk
• 1 teaspoon ground cardamom

Recipe

• 1 steam the pumpkin pieces for 5 to 10 minutes.
• 2 scoop flesh from skins.
• 3 in a medium saucepan, combine the pumpkin flesh and sugar.
• 4 heat over medium-low temperature until sugar dissolves into the pumpkin. add coconut and cardamom.
• 5 stir often.
• 6 cook until the mixture has thickened to thick pudding-like consistency.

Raisin Squares

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

Ingredients

• 1 egg, beaten
• 1 cup natural yoghurt
• 2 tablespoons honey
• 1 teaspoon vanilla essence
• 250 g seedless raisins
• 1 cup rolled oats
• 1/2 cup pumpkin seeds
• 1 cup wholemeal self-rising flour

Recipe

• 1 preheat oven 170o c.
• 2 grease a 20cm square baking tin.
• 3 combine egg, yoghurt, honey, vanilla essence, raisins, oats,seeds and flour in a bowl and mix well.
• 4 spoon into tin and pat down firmly.
• 5 bake for aprox 30 min or untill golden brown.
• 6 cool in tin then cut into squares.

Raisin Pumpkin Muffins

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

Ingredients

• 2 cups flour
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground mixed spice
• 400 g pumpkin, pieces
• 1 cup large sticky raisins
• 2 eggs
• 1 cup milk
• 50 g butter
• 1/2 cup pumpkin seeds
• 2 teaspoons raw sugar

Recipe

• 1 sift flour into a bowl.
• 2 stir through brown sugar, baking powder, baking soda and mixed spice.
• 3 remove seeds from pumpkin pieces and microwave on high for 5 minutes until just cooked but still firm.
• 4 remove skin and cut into 1cm slices.
• 5 toss through dry ingredients with raisins. beat eggs together in a bowl.
• 6 add milk.
• 7 melt butter.
• 8 make a well in the centre of the dry ingredients.
• 9 add egg mixture, then butter.
• 10 mix through gently.
• 11 three-quarter fill greased muffin tins or line with muffin cases.
• 12 sprinkle over pumpkin seeds and raw sugar. bake at 200 degrees c for 20-25 minutes or until muffins spring back when lightly touched.

Picante New Mexican Herb Butter

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 garlic cloves, minced
• 4 teaspoons chili powder
• 3 tablespoons cilantro, freshly chopped
• 2 teaspoons mexican oregano, freshly chopped
• 3 tablespoons pecans, lightly toasted and chopped
• 1 tablespoon gold tequila or 1 tablespoon lime juice
• 1 tablespoon parmesan cheese, grated
• 1/4 lb butter, softened

Recipe

• 1 with a wooden spoon, gently blend all ingredients in a bowl. the butter turns a lovely pumpkin color. freezes well.
• 2 note: delicious over corn on the cob or squash as well as with grilled chicken or steaks.

Rich Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (18 1/4 ounce) package duncan hines moist deluxe spice cake mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) can solid pack pumpkin
• 4 eggs
• 1 tablespoon pumpkin pie spice
• 1 (2 1/2 ounce) package sliced almonds
• 2 cups whipping cream, chilled
• 1/4 cup sugar

Recipe

• 1 preheat oven to 375 degrees.
• 2 for crust:.
• 3 combine cake mix and melted butter in a large bowl; press into bottom of ungreased 10 inch springform pan.
• 4 for filling:.
• 5 combine cream cheese and sweetened condensed milk in a large bowl and beat with electric mixer at high speed for 2 minutes.
• 6 add pumpkin, eggs, and pumpkin pie spice and beat at high speed for 1 minute.
• 7 pour over prepared crust in pan and bake for 65-70 minutes, or until set.
• 8 cool completely on rack, then refrigerate for 2 hours and loosen cake from side of pan; remove side of pan.
• 9 for topping:.
• 10 preheat oven to 300 degrees and toast the almonds on a baking sheet for 4-5 minutes, or until fragrant and light golden brown.
• 11 cool almonds completely.
• 12 beat whipping cream in medium bowl with electric mixer at high speed until soft peaks form.
• 13 gradually add sugar, beat until stiff peaks form.
• 14 spread over top of chilled cake.
• 15 sprinkle cooled toasted almonds over top and refrigerate until ready to serve.

Granola

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

Ingredients

• 6 cups rolled oats
• 1/4 cup sliced almonds
• 1/4 cup walnuts, crushed
• 1/4 cup unsalted pumpkin seeds
• 1/4 cup unsalted sunflower seeds
• 2/3 cup hemp seeds
• 1/3 cup dried strawberries
• 1/3 cup raisins
• 1/4 cup dried peaches
• 1/4 cup dried apricot
• 3/4 cup unsweetened applesauce
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons coconut oil

Recipe

• 1 mix all together.
• 2 bake at 225 for about 90 minutes stirring every half hour until desired toastedness.

Monastery Of The Angels Pumpkin Bread

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

Ingredients

• 3 1/2 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 1/2 teaspoons salt
• 4 eggs
• 1 cup oil
• 2/3 cup water
• 2 cups pumpkin, cooked & mashed or 1 (15 ounce) can pumpkin puree
• 1 1/2 cups walnuts, chopped
• walnut halves, for decoration

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large bowl mix together flour, sugar, soda, cinnamon, nutmeg, and salt.
• 3 combine eggs, oil, water, and pumpkin and mix well.
• 4 stir wet ingredients into the dry ingredients.
• 5 add chopped walnuts.
• 6 turn into three greased 8 x 4-inch loaf pans.
• 7 top with a few walnut halves.
• 8 bake for one hour or until a wood pick inserted in the center of a loaf comes out clean.
• 9 cool before removing from the pans.

Jack-o-lantern

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 2 ounces goslings dark rum
• 1 ounce pumpkin molasses
• 1/2 ounce chilled coffee
• 1 dash kahlua
• gingerbread cookie

Recipe

• 1 shake all ingredients in a cocktail shaker with ice.
• 2 strain the mixture into a chilled martini glass and garnish with a ginger bread cookie.

Granola Bars

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

Ingredients

• Servings: 10
• 1 1/2 cups rolled oats
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/3 cup almonds
• 1/3 cup chopped walnuts
• 1/4 cup ground flax seeds
• 1/4 cup brown sugar
• 4 dried mangoes, slices diced
• 1 dash shredded coconut
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1 1/4 cups soymilk, light
• 1 egg
• 1 teaspoon vanilla

Recipe

• 1 combine all ingredients in a big bowl. line a pan(s) with parchment and spread batter into pan. bake at 375* for around 30 minutes.
• 2 note: kesley reports she used an 8×8 pan and a 4×6 pan together and the batter was about half an inch thick. when going into the oven, the mix will be watery and should firm up.

Cuban Black Bean Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 bay leaves
• 1 lb dried black beans
• 12 1/2 cups water, divided
• 1 tablespoon canola oil
• 3 1/2 cups chopped green bell peppers (about 3 medium)
• 2 1/2 cups coarsely chopped onions
• 1/3 cup chopped shallot (about 2 small)
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons sugar
• 2 teaspoons kosher salt
• 2 cups diced peeled avocados
• 2 tablespoons fresh lime juice
• 2 cups thinly sliced red onions
• 1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham (optional) or 1 1/2 cups bacon (optional)
• 1 cup chopped fresh cilantro
• 1 cup light sour cream
• 10 teaspoons unsalted pumpkin seeds, toasted
• 1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
• lime wedge (optional)

Recipe

• 1 place bay leaves and beans in a dutch oven.
• 2 add 12 cups water to pan; bring to a boil.
• 3 reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
• 4 heat oil in a large skillet over medium heat.
• 5 add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
• 6 stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
• 7 remove from heat; let stand 10 minutes.
• 8 place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
• 9 add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
• 10 discard bay leaves.
• 11 combine avocado and juice; toss gently.
• 12 ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
• 13 serve with lime wedges, if desired.

Rich Chocolate Pumpkin Truffles

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

Ingredients

• Servings: 4
• 2 1/2 cups crushed vanilla wafers
• 1 cup toasted ground almonds
• 3/4 cup powdered sugar
• 2 teaspoons ground cinnamon
• 1 cup semisweet chocolate morsel (i prefer nestle)
• 1/2 cup libby 100% pure pumpkin
• 1/3 cup apple juice

Recipe

• 1 combine crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.
• 2 blend in melted chocolate, pumpkin, and apple juice.
• 3 shape into 1-inch balls.
• 4 refrigerate.
• 5 dust with remaining powdered sugar just before serving.
• 6 (use melting directions on nestle package for best results.).

Rich Pumpkin Pie

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

Ingredients

• Servings: 8
• 1 -9 inch unbaked pie shell
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 3/8 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups canned pumpkin puree
• 2 cups heavy cream
• 3 eggs, separated

Recipe

• 1 preheat oven to 450 degree.
• 2 mix pumpkin, sugar and spices together.
• 3 add cream, mixing well.
• 4 beat egg yolks, add to pumpkin mixture, and mix well.
• 5 beat egg whites until they form stiff peaks.
• 6 gently fold eggs whites into pumpkin mixture until just blended. do not over mix.
• 7 pour or spoon mixture into unbaked pie shell.
• 8 bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.

Granola

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 4 cups rolled oats
• 1/2 cup of chopped walnuts
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup unsweetened coconut
• 6 tablespoons honey
• 1/4 cup canola oil
• 1 teaspoon cinnamon
• 1 cup raisins
• 1/2 cup flax seed

Recipe

• 1 preheat oven to 250 degrees f.
• 2 in a large bowl combine all of the ingredients except raisins, and flax seeds. make sure you mix ingredients well.
• 3 pour mixture evenly into sheet pans.
• 4 cook for 50 minutes stirring after 25 minutes to brown all ingredients through out.
• 5 remove from oven and let cool for 15 minutes.
• 6 transfer mixture to a large bowl.
• 7 add raisins, and flax seeds. enjoy.

Give Thanks Pumpkin Soup

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

Ingredients

• Servings: 6
• 1 (14 ounce) can pumpkin puree or 2 lbs fresh pumpkin
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 3/4 cup chopped celery
• 2 garlic cloves, chopped
• 1 tablespoon minced fresh ginger
• 2 tablespoons canola oil
• 2 1/2 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• salt and pepper

Recipe

• 1 peel and seed fresh pumpkin. cut into chunks.
• 2 sauté onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. stir in ginger, pumpkin and broth. bring to a boil over medium heat, stirring often. reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. purée mixture in batches in food processor or blender until smooth. set aside.
• 3 melt butter in same saucepan. add flour, stirring until blended. gradually add milk, stirring until smooth. cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. add pumpkin mixture to milk mixture. reheat to serve.
• 4 *this freezes very well.

New England Harvest Cranberry Pumpkin Bread

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

Ingredients

• 3 1/2 cups all-purpose flour
• 1 2/3 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (16 ounce) can pumpkin
• 2/3 cup vegetable oil

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease two loaf pans. the original recipe didn't specify size; i use 9 inch pans.
• 3 in large bowl, mix all dry ingredients thoroughly.
• 4 in second large bowl combine all wet ingredients; mix thoroughly.
• 5 pour wet ingredients into bowl of dry ingredients. mix just until thoroughly combined. do not overmix as this will cause tough bread.
• 6 bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. if neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
• 7 let cool in pans for ten minutes then turn out onto racks to finish cooling.
• 8 glaze: mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. drizzle over cooled breads.