Pumpkin Preserves

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

Ingredients

• 12 cups pumpkin, peeled & diced 1/2-inch
• 6 cups sugar
• 1 lemon, thinly sliced and quartered
• 1/2 cup water

Recipe

• 1 combine pumpkin & sugar in a large pot and let sit for 30 minutes.
• 2 in a small pot, combine lemon & water. bring to a boil, then lower heat & simmer until tender (10-15 minutes). drain.
• 3 cook pumpkin and sugar over low heat until sugar dissolves (7-10 minutes).
• 4 bring to a boil and continue to boil until the fruit is transparent and syrup is thick (10 minutes).
• 5 remove from heat and stir in the lemon. stir for 5 minutes, skimming foam from surface.
• 6 pour into hot, sterilized jars & seal.

Pumpkin Pie Squares

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

Ingredients

• 3/4 cup flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar, packed
• 1/2 cup butter
• 1/2 cup pecans, chopped
• 398 ml pumpkin
• 300 ml eagle brand condensed milk
• 2 eggs, beaten
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 cup coconut (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 combine flour, oats and brown sugar.
• 3 cut in butter until crumbly and then stir in the pecans.
• 4 press evenly into a 9" square baking pan and bake for 15 minutes.
• 5 combine the balance of ingredients and pour over base in the pan.
• 6 sprinkle with coconut and return to oven for 25-30 minutes or until set.
• 7 serve warm or chilled.
• 8 you can garnish with ice cream or whipped cream.

Gluten Free Pumpkin Cupcakes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1/2 cup butter, room temp
• 1 cup brown sugar, packed
• 1 tablespoon molasses
• 1 tablespoon honey
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 2 cups bobs red mills all purpose gluten-free flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground n)
• 1/2 cup buttermilk (*note to make your own buttermilk, combine 1/2 cup of milk with 1/2 tbsp of vinegar or 1/2 cup lemon)
• 1.333 (8 1/8 ounce) packages cream cheese, softened
• 1/3 cup butter, softened
• 1 1/3 cups sifted confectioners' sugar
• 3/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f, and place rack in the center of the oven.
• 2 using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. add the eggs, one at a time, mixing well after each addition. add the pumpkin purée and vanilla and beat until incorporated.
• 3 in a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
• 4 set paper cupcake holders in a muffin tin. spoon the batter into the cupcake paper cups, close to the top of the cups. bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. let cool completely before frosting.
• 5 frosting.
• 6 in a medium bowl, cream together the cream cheese and butter until creamy. mix in the vanilla, then gradually stir in the confectioners' sugar. store in the refrigerator after use.

Easy Pumpkin Orzo Soup

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

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 cup finely chopped onion
• 2 minced garlic cloves
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces chicken broth (or veg broth)
• 1/2 cup uncooked orzo pasta (or wild rice)
• 1 1/2 cups cream (or whole milk)
• 1 tablespoon flour
• 1 (15 ounce) can pumpkin

Recipe

• 1 in a large saucepan melt butter a medium heat. add onion and garlic , and cook until tender.
• 2 stir in red pepper and cook for about a minute more.
• 3 add broth and bring to a boil.
• 4 add orzo (or rice).
• 5 reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
• 6 combine dairy and flour in a tupperware container. close the lid and shake briskly to reduce lumps.
• 7 stir into orzo mixture and cook until slightly thickened and bubbly.
• 8 stir in pumpkin, heat through.

Easy Pumpkin Pie Croissants

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

Ingredients

• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 4 ounces cream cheese
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/2 teaspoons pumpkin pie spice
• 3 tablespoons sugar or 3 tablespoons splenda granular

Recipe

• 1 roll each crescent roll out and cut lengthwise in 2.
• 2 beat together filling ingredients in a medium sized bowl until fluffy and creamy.
• 3 spread about 1 tsp of filling to the inside of the crescent roll dough, then roll up as normal.
• 4 mix together 4 tablespoons of sugar and 1 tablespoon pumpkin pie spice; roll each pumpkin pie croissant in it.
• 5 bake at 375 f degrees for 15-18 minutes.

Pumpkin Pie Spice 4211

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg

Recipe

• 1 put all into a festive mason jar and shake it up until it's all mixed up.
• 2 keep in the airtight mason jar.as per picture.

Pumpkin Pie Spiced Pecans

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

Ingredients

• 2 1/2 cups shelled whole pecans (or nut of your choice)
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 egg
• 1/4 teaspoon ginger, to taste
• 1/2 teaspoon nutmeg, to taste
• 1/4 teaspoon cinnamon, to taste

Recipe

• 1 mix nuts in with egg .
• 2 add sugar and spices.
• 3 spread on a shallow pan sprayed with pam or greased (i use stoneware, no greasing required).
• 4 bake at 250 degrees for 25 minutes.
• 5 cool on wax paper.
• 6 store in airtight container.