Great Pumpkin Cookie

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

Ingredients

• 2 cups flour
• 1 cup quick oats or 1 cup old fashioned oats, uncooked
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup butter or 1 cup margarine, softened
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup canned solid-pack pumpkin
• 1 cup semi-sweet chocolate chips
• assorted color icing or peanut butter, for decorating
• assorted decorative candies, for decorating (gumdrops, candy corn, m & m's)
• raisins, for decorating
• nuts, for decorating

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine flour, oats, baking soda, cinnamon and salt.
• 3 cream butter and gradually add sugar beating until light and fluffy.
• 4 add egg and vanilla and mix well.
• 5 alternate additions of dry ingredients and pumpkin, mixing well after each addition.
• 6 stir in chocolate chips.
• 7 for each cookie, drop ¼ cup dough onto lightly greased cookie sheet and spread into pumpkin shape using a thin metal spatula.
• 8 add a bit more dough to form stem.
• 9 bake 20-25 minutes or until cookies are firm and lightly butter to affix assorted candies, raisins and nuts mixing them up to make different faces.

Frozen Yogurt Pumpkin Pie

Total Time: 2 hrs 38 mins Preparation Time: 2 hrs 30 mins Cook Time: 8 mins

Ingredients

• 1 1/3 cups crushed ginger snaps
• 1/3 cup butter, melted
• 1 cup cooked pumpkin
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 pints vanilla frozen yogurt
• whipped cream
• ground nutmeg

Recipe

• 1 heat oven to 375f.
• 2 in medium bowl, combine ginger snaps and butter.
• 3 press mixture in bottom and sides of a 9-inch pie pan.
• 4 bake for 8 minutes.
• 5 allow to cool completely.
• 6 in a large bowl, combine pumpkin,sugar and spices.
• 7 stir in frozen yogurt.
• 8 spoon mixture into prepared crust.
• 9 freeze at least 2 hours before serving.
• 10 top with whipped cream or cool whip and ground nutmeg.

Mincemeat Pumpkin Pie

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

Ingredients

• Servings: 10
• 1 cup pumpkin
• 1/2 cup brown sugar, packed
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup heavy cream
• 1 cup mincemeat
• 1 unbaked 9-inch pie shell

Recipe

• 1 preheat oven to 425 degrees f.
• 2 in a medium bowl, combine pumpkin, brown sugar, cinnamon, nutmeg & salt, mixing well.
• 3 add eggs & heavy cream, beating with electric mixer.
• 4 stir in mincemeat, then pour into pie shell.
• 5 bake 35 minutes or until filling is set.
• 6 cool slightly on wire rack & serve warm.

Moroccan Beef And Pumpkin Tajine

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 teaspoons fresh ginger, minced
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 2 garlic cloves, minced
• 1 1/2 lbs beef stew meat, cut into 1 inch cubes
• 1/3 cup dried cranberries
• 2 tablespoons dry sherry
• 1 sugar pumpkin, peeled and cut into 1 inch cubes (about 2 pounds)
• 1 tablespoon honey
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons pistachios, chopped
• 1/4 cup fresh cilantro, chopped
• lime wedge

Recipe

• 1 pre heat oven to 325 degrees f.
• 2 in a heavy saucepan heat the oil over medium heat and saute the onion, ginger, cinnamon stick, allspice and coriander until the onion is soft (about 10 minutes). add the garlic and meat and saute until the meat is browned, about 7 minutes, turn to coat all sides.
• 3 place cranberries in a small dish and cover with sherry. let sit.
• 4 cover and bake meat for 30 minutes. add pumpkin and cranberries, cover, and bake 1 hour longer, or until meat is tender. add honey and lime juice to the pan drippings and heat over medium high, scraping the bottom of the pan. sprinkle with nuts and cilantro and garnish with lime wedges.

Ginger-pumpkin Souffle

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/2 cups unsweetened soymilk
• 1 tablespoon minced fresh ginger
• 4 large egg yolks
• 3/4 cup sugar
• 5 tablespoons all-purpose flour
• 1 cup canned pumpkin
• 8 large egg whites

Recipe

• 1 preheat oven to 375°f butter 8 6-ounce ramekins.
• 2 in medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
• 3 add ginger, remove pan from heat, cover, and let steep 30 minutes. strain soy milk, discarding ginger, and set aside.
• 4 in large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. whisk in flour until well combined.
• 5 gradually add hot milk, whisking constantly to prevent curdling. return yolk mixture to saucepan and set over medium heat. cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
• 6 transfer to large bowl, whisk in pumpkin purée, and set aside.
• 7 using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
• 8 with mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
• 9 spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat."
• 10 place ramekins in large baking pan. place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch.
• 11 bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. serve immediately.

Quinoa Winter Salad

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

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups water or 2 cups reduced-fat chicken broth
• 1 tablespoon olive oil
• 1/4 yellow onion, diced
• 8 -10 fresh sage leaves, cut into fine ribbons
• 1 apple, diced into large chunks
• 1 1/2 cups acorn squash, cooked and cubed
• 1 -2 teaspoon pumpkin pie spice
• 2 tablespoons dried cranberries

Recipe

• 1 rinse the quinoa in a strainer under running water.
• 2 toss quinoa into a small saucepan and lightly toast.
• 3 add 2 cups of water and bring to boil.
• 4 reduce to a low simmer and cover.
• 5 cook 15-20 minutes until the liquid is absorbed.
• 6 in a separate pan, heat oil under a medium flame.
• 7 add sage and onions.
• 8 saute 5-7 minutes until the onions are soft.
• 9 add the chopped apple and cubed squash to the onions.
• 10 cook 5 minutes more.
• 11 add in pumpkin pie spice.
• 12 at this point, the quinoa should be done.
• 13 stir quinoa into the pan with the onions, apples and squash.
• 14 top with dried cranberries.

Great Pumpkin Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1 (18 ounce) package cake mix (any flavor)
• 3 eggs
• 1/2 cup oil
• 1 1/4 cups water
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 3 drops green food coloring
• 3 drops red food coloring
• 3 drops yellow food coloring

Recipe

• 1 prepare and bake cake mix in 12-cup fluted tube pan as directed on package. cool 10 minute in pan. remove from pan to wire rack; cool completely.
• 2 beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. gradually add sugar, beating until light and fluffy after each addition. remove 1/2 cup of the frosting; place in small bowl. add green food coloring; stir until well blended. spread half of the green frosting onto outside of ice cream cone; set aside. set remaining green frosting aside for later use.
• 3 add red and yellow food colorings to remaining frosting to tint it orange. place cake, rounded-side up, on serving plate. spread with orange frosting to resemble pumpkin. invert ice cream cone in hole in top of cake for the "pumpkin's stem." pipe the reserved green frosting in vertical lines down side of cake.