Pumpkin Turkey Chili

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream

Recipe

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


• heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. stir in the turkey, and cook until evenly brown. drain, and mix in tomatoes and pumpkin. season with chili powder, pepper, and salt. reduce heat to low, cover, and simmer 20 minutes. serve topped with cheddar cheese and sour cream.

pumpkin bread v

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup packed brown sugar
• 1/3 cup butter flavored shortening
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Recipe

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


• in a mixing bowl combine flour, baking powder, salt, spice, baking soda, and cloves.
• in a separate bowl, cream together shortening and brown sugar. mix in eggs, pumpkin, and milk. stir flour mixture into wet mixture until just combined. fold in raisins and walnuts if desired. pour into a greased and floured 9 x 5 inch loaf pan.
• bake at 350 degrees f (175 degrees ) for 50 to 55 minutes.

Pumpkin Turkey Chili

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream

Recipe

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


• heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. stir in the turkey, and cook until evenly brown. drain, and mix in tomatoes and pumpkin. season with chili powder, pepper, and salt. reduce heat to low, cover, and simmer 20 minutes. serve topped with cheddar cheese and sour cream.

pumpkin bread v

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup packed brown sugar
• 1/3 cup butter flavored shortening
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Recipe

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


• in a mixing bowl combine flour, baking powder, salt, spice, baking soda, and cloves.
• in a separate bowl, cream together shortening and brown sugar. mix in eggs, pumpkin, and milk. stir flour mixture into wet mixture until just combined. fold in raisins and walnuts if desired. pour into a greased and floured 9 x 5 inch loaf pan.
• bake at 350 degrees f (175 degrees ) for 50 to 55 minutes.

Ice Cream

Ingredients

• Servings: 12
• 1 cup pumpkin puree
• 2/3 cup white sugar
• 1 1/2 teaspoons spice
• 1 cup whole milk
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Ready Time: 8 hrs 25 mins


• mix pumpkin puree, sugar, and spice together in a large bowl. slowly whisk in milk, then whipping cream, then vanilla extract. refrigerate to allow flavors to blend, 2 hours to overnight.
• transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.

Ring

Ingredients

• Servings: 10
• 1 (18.25 ounce) package angel food cake mix
• 1 cup pumpkin puree
• 1/2 teaspoon spice

Recipe

• combine pumpkin and spice, and mix well. set aside.
• mix cake as directed on package. fold in pumpkin mixture. pour into an ungreased tube pan.
• bake at 350 degrees f (175 degrees c) until lightly browned, using the box directions as a guide to cooking time.

Easy Pumpkin Muffins (low-fat)

Ingredients

• Servings: 28
• cooking spray
• 1 (29 ounce) can pumpkin puree
• 1 (18.25 ounce) package spice cake mix
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray 28 mini muffin cups with cooking spray or line with paper liners.
• mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. fill muffin cups 2/3-full with batter.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.

pumpkin tea bread

Ingredients

• Servings: 1
• 1/2 cup margarine
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1/2 cup chopped pitted dates

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
• in a large bowl, cream together the butter, sugar, and 1 egg. beat in second egg until smooth. mix in pumpkin, orange rind and juice.
• in another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. pour all at once into batter in mixing bowl. stir only to moisten. pour into the prepared loaf pan.
• bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. cool in pan 10 minutes. remove loaf from pan to rack. cool and wrap.

glazed pumpkin donuts

Ingredients

• Servings: 1
• donuts:
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter, softened
• glaze:
• 1 1/2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper.
• stir all-purpose flour, brown sugar, baking powder, spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

samhain pumpkin bread

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 (15 ounce) can canned pumpkin
• 1/3 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans.
• stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. gradually pour the wet mixture into the dry while whisking until everything is well mixed. fold the walnuts into the batter. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. allow to cool 20 minutes before removing from the pans.

pumpkin casserole

Ingredients

• Servings: 10
• 2 cups pumpkin puree
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup self-rising flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 2 pinches ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. spoon into a casserole dish.
• bake at 350 degrees f (175 degrees c) for 1 hour.

spiced slow cooker applesauce

Ingredients

• Servings: 8
• 8 apples - peeled, cored, and thinly sliced
• 1/2 cup water
• 3/4 cup packed brown sugar
• 1/2 teaspoon spice

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 40 mins


• combine the apples and water in a slow cooker; cook on low for 6 to 8 hours. stir in the brown sugar and spice; continue cooking another 30 minutes.

too cool for school cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (14.5 ounce) can pure pumpkin
• 3/4 cup light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 eggs
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup chopped pecans, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• grease a fluted tube pan (such as a bundt®).
• place cake mix into a large mixing bowl. beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. beat in eggs; continue beating batter for 2 more minutes. pour batter into prepared tube pan.
• melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. spoon half the pecan mixture over the cake batter.
• bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• cool cake in pan for 15 to 20 minutes, then invert cake serving platter. allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

grandma carol's pumpkin roll

Ingredients

• Servings: 1
• 3 eggs, beaten
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. generously dust a kitchen towel with confectioners' sugar.
• beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. stir to combine. spread batter evenly into the prepared pan.
• bake in the preheated oven for exactly 10 minutes.
• immediately turn cake the prepared kitchen towel. starting at a long end, roll up pumpkin cake and towel. let rolled cake rest for 10 minutes.
• beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• unroll cake; spread with the filling. roll up cake (without towel). cut off any jagged ends. cover and refrigerate until chilled. cut cake in half if desired; sprinkle with confectioners' sugar before serving.

spicy latte

Ingredients

• Servings: 2
• 1 cup unsweetened vanilla-flavored almond milk
• 1/2 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon white sugar, or to taste
• 1 1/2 teaspoons spice
• freshly ground black pepper to taste
• 10 fluid ounces hot strongly brewed coffee
• 2 tablespoons whipped cream, or more to taste (optional)
• 1 pinch spice, or to taste

Recipe

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


• whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons spice, and pepper together in a small saucepan over medium-high heat. cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. divide mixture between 2 mugs.
• slowly pour coffee into each mug. top with whipped cream and pinch spice.

Pumpkin And Cranberries With Rice

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 2 red onions, chopped
• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1 small pumpkin - peeled, seeded, and cut into small cubes
• 1 (14 ounce) can chili beans, drained
• 7 ounces dried cranberries
• 1 1/2 cubes vegetable bouillon
• 2 tablespoons chopped fresh chives, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat sunflower oil in a large pot over medium-high heat. saute onions in hot oil until golden, 5 to 10 minutes. add rice to onions and cook until fragrant, about 1 minute.
• stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. pour rice mixture into a large baking dish and cover with aluminum foil.
• bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. stir chives into rice mixture and season with salt and pepper.

Pumpkin Cheese Bread I

Ingredients

• Servings: 2
• 2 1/2 cups white sugar
• 1 (8 ounce) package cream cheese
• 1/2 cup margarine, softened
• 4 eggs
• 1 (15 ounce) can canned pumpkin puree
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup chopped nuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans.
• in a large mixing bowl, cream together sugar, cream cheese and margarine. add the eggs, one at a time, mixing well after each addition. blend in pumpkin; mixing until completely incorporated. combine the flour, baking soda, salt, cinnamon, baking powder and cloves. mix the dry ingredients into the pumpkin mixture; stirring just until moistened. fold in the walnuts. divide the batter evenly between the two pans.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.

velvety pumpkin soup with blue cheese and bacon

Ingredients

• Servings: 6
• 2 (15 ounce) cans pumpkin
• 1 quart chicken stock
• 1 cup half-and-half
• 1 shallot, minced
• 1/4 cup molasses
• 2 tablespoons butter
• 1 teaspoon spice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 6 slices bacon
• 1 cup crumbled blue cheese

Recipe

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


• stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
• meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
• ladle soup into bowls. top with bacon and blue cheese.

Pumpkin Bread Vi

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 3/4 cup brown sugar
• 2 eggs
• 1/3 cup orange juice
• 1 cup pumpkin puree

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix together flour, salt, baking soda, baking powder, allspice and nutmeg. in a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. stir flour mixture into pumpkin mixture until just combined. pour batter into prepared loaf pan.
• bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

cranberry pumpkin muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup canned unsweetened pumpkin puree
• 2 eggs, lightly beaten
• 1/2 cup butter, melted
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup dried, sweetened cranberries

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease or place paper muffin cups in a 12 cup muffin tin.
• mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. gradually beat in the flour mixture until well blended. stir in the dried cranberries until evenly blended. spoon batter into muffin tins about 3/4 full.
• bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. serve warm or at room temperature.

high-protein torte

Ingredients

• Servings: 8
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed
• 4 eggs
• 1 (15 ounce) can pumpkin
• 1 cup splenda (or sugar)
• 2 tablespoons maple sugar
• 1/2 teaspoon baking powder
• 2 teaspoons spice
• 6 ounces whipped cream cheese
• 2 cups powdered sugar
• 1 (11 ounce) can mandarin oranges, drained
• 1/4 cup walnut halves

Recipe

• preheat oven to 350 degrees. in a blender or food processor, combine chickpeas and eggs until smooth. add pumpkin, splenda, syrup, baking powder and spice; process again until smooth.
• spray a round cake pan with oil. fill with batter. bake until a knife inserted in the middle comes out clean, about 60 minutes. cool. (be sure the cake is completely cool before removing it from the pan, because it is very soft.)
• combine cream cheese and powdered sugar. spread over top and sides of cake. decorate with mandarin oranges and walnuts.

Nutty Cream Cheese Frosting

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 4 cups sifted confectioners' sugar
• 1 cup chopped pecans

Recipe

• in a large bowl, beat softened butter and cream cheese until well blended.
• add powdered sugar and vanilla. beat until creamy and add chopped nuts. spread on cooled cake.