UPSIDE DOWN PUMPKIN PIE
26 ounces canned pumpkin
6 whole eggs
10 ounces sugar
4 ounces brown sugar
1/2 ounce cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch salt
20 ounces milk
2 ounces heavy cream
Preheat oven to 350. Mix pumpkin filling and eggs thoroughly. Combine dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.
ORANGE PUMPKIN PUDDING
4 slices whole wheat bread
1/2 cup milk
1/2 cup orange juice
1/4 cup apple juice concentrate
2 eggs
1 banana, sliced
2 teaspoons cinnamon
1 cup cooked pumpkin
Dash of salt
Dice bread slices and crumble them in a blender, I like to make mine with the diced bread cubes.
Place the crumbs in square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt and blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350 for 50 minutes. Serve slightly warm.
PUMPKIN BREAD
1/2 cup sugar
1/2 cup vegetable oil
3/4 cup pumpkin puree
2 eggs
1 cup flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In a bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350 for about 1 hour or until a pick inserted in the center of the bread comes out clean.
SPICED GLAZE
In a small mixing bowl stir together 1/2 cup sifted powdered sugar and 1/8 teaspoon ground ginger. Stir in enough water (2 to 3 teaspoons) to make drizzling consistency. Makes enough for 5 small loaves of bread
PUMPKIN & BANANA SHAKE
In a blender mix
1 cup plain yogurt
1 cup cooked pumpkin
1 banana sliced
2 drops vanilla
Blend until smooth. Serve immediately.
PUMPKIN JELLY ROLLS
3 eggs, beaten
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned
FILLING:
1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract
Add remaining ingredients to beaten eggs. Pour in well
greased cookie sheet. Sprinkle with 1 cup chopped pecans.
Bake 15-20 min at 375. Turn out on a tea towel. Sprinkle
with powdered sugar. Roll into a roll. Let cool.
FILLING: Mix powdered sugar, cream cheese, butter, and
vanilla. When cake is completely cool, unroll cake and
spread on filling. Remove towel, roll back into a roll.
PUMPKIN SPICE MORSELS
1/4 cup sugar or orange-colored sugar
1/2 teaspoon pumpkin pie spice
1 11.5-ounce package (8) refrigerated breadsticks
In a shallow dish stir together sugar and pumpkin pie spice. Unroll breadsticks. Separate and cut into 1-inch pieces. Roll each piece in the sugar mixture, coating pieces on all sides. Place on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until bottoms are light brown. Serve warm. Makes 12 servings (48 pieces).
PUMPKIN MARMALADE
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese
Assorted hearty breads
In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.
Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread
PUMPKIN GINGERBREAD
2-1/4 cups all-purpose flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
3/4 cup buttermilk (or sour milk)*
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 recipe Caramel Sauce, recipe below (optional)
Vanilla ice cream (optional)
Chopped pecans (optional)
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans.
Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish.
To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.
CARAMEL SAUCE
In a saucepan, melt 1/2 cup butter;
stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup.
Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.
*NOTE
To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
PUMPKIN LASAGNA
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms, stemmed and sliced
8 ounces cremini or button mushrooms, sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1-1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2 15-ounces cans pumpkin
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese, cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)
Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
GINGER PUMPKIN MOUSSE
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup fat-free milk
3 egg yolks, beaten
1 15-ounce can pumpkin
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
1 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 gingersnaps, halved
In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.
*Sugar Substitutes:
Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.
Make-Ahead Directions:
Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.
