PUMPKIN RECIPES 14
DEEP DISH PUMPKIN PIE
1 3/4 Cups Flour
1/3 Cup Packed Brown Sugar
1/3 Cup Granulated Sugar
1 Cup Cold Butter Or Margarine Cut Into Small Pieces
1 Cup Walnuts, Chopped
1 (16 Oz) Can Pumpkin
1 (14 Oz) Eagle Brand Sweetened Condensed Milk (Not Evaporated)
2 Eggs
1 Tsp Cinnamon
1/2 Tsp Allspice
1/2 Tsp Salt
Heat oven to 350 deg. in med bowl, combine flour and sugars; cut in margarine until crumbly. Stir in walnuts, reserving 1 cup crumbs for topping press remainder firmly on bottom and halfway up sides of 12 x 7 inch baking dish. in large mixer bowl, combine remaining ingredients, except reserved topping. mix well. pour into prepared dish. top with reserved crumbs. bake 55min or till golden. cool. serve with ice cream if desired.
APPLE STUFFED ACORN SQUASH
3 medium acorn squashes
2 tablespoons butter
3 cups peeled and chopped tart apples
1 cup chopped onion
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1-1/2 cups grated cheddar cheese
Preheat oven to 350 degrees F. Cut squashes in half lengthwise and scoop out seeds and strings. Bake cut side down in 1/2-inch of water until tender, about 40 minutes. While squashes are baking, prepare the stuffing.
In a skillet melt the butter and saute apples and onion for 10 minutes or until both are very tender. In a large bowl combine apples and onion with raisins, brown sugar, cinnamon, and cheese. Place cooked squashes on a cookie sheet and divide apple stuffing evenly among cavities. Bake at 350 degrees F for 20 minutes or until apples are soft and cheese is melted. This dish, which can be prepared ahead.
PUMPKIN SPREAD
1 pkg (8 oz) neufchatel cheese room temp
1/2 cup pure pumpkin
2 T honey
pinch of cinnamon
Mix all together well. Serve with apple slices or whole wheat
crackers.
PUMPKIN MOUSSE
1 box (3.4 oz)vanilla pudding and pie filling mix
1/4 tsp pumpkin spice or cinnamon
2/3 cups evaporated fat free milk
1 cup pure pumpkin
1 1/2 cups thawed fat free frozen whipped topping
Combine pudding and pie spice in medium bowl. With whisk, add evaporated milk/ mix until well blended. Add pumpkin and mix. Gently fold in whipped topping into pudding mixture. Spoon into serving dishes. Top with additional whipped topping and pie spice if desired. Serve immediately or cover and refrigerate.
PUMPKIN OATMEAL
1/2 cup uncooked oats
2 T pure pumpkin
1 T pancake syrup
Cook oatmeal according to directions. Top with pumpkin and syrup.
PUMPKIN BROWNIES
1 box devil's food cake mix (any brand)
1 (15 oz) can pure pumpkin
Spray 9x13-inch baking dish with Canola spray. Using hand mixer, mix the two ingredients until all lumps are removed. Batter will be thick. Pour into baking dish and spread evenly. Bake according to directions on cake mix package.
SOFT PUMPKIN COOKIES
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter, softened
1-1/2 cups sugar
1 cup cooked pumpkin
1 egg
1 tsp. vanilla extract
1 cup finely chopped walnuts, optional
In large electric mixing bowl, cream butter, sugar, pumpkin, egg and vanilla until fluffy. Add dry ingredients and mix on low speed just until combined. Stir in nuts, if desired. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake at 350º for about 12 minutes, or until lightly browned. Remove to wire racks to cool thoroughly. Drizzle
with glaze. Makes 3 dozen.
GLAZE
In small bowl combine
2 cups powdered sugar,
3 tbsp. milk
1 tsp. vanilla extract.
Beat until smooth. Can pour glaze in a plastic sandwich bag that snaps closed, and clip the point of one corner. Squeeze glaze onto the cookies, just letting it go wherever it wants to, and don't spread it as you would frosting.
PUMPKIN FLUFF FILLING
Combine
1 pkg. Dream Whip,
1 pkg. (4 servings) butterscotch instant pudding
1-1/2 cups cold milk.
Beat until blended on low speed; gradually increase speed and beat until soft peaks form, about 4 minutes.
Fold in 1 c. cooked pumpkin.
PUMPKIN POUND CAKE
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Make-Ahead Tip:
Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
PUMPKIN CREAM FILLING
1 8-oz. pkg. cream cheese, softened
1/3 cup canned pumpkin
1/4 cup sugar
1/4 tsp. ground cinnamon
In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
NUTMEG SAUCE
3 tbsp Butter
3 tbsp All-purpose flour
1/2 cup Packed brown sugar
1 tsp Nutmeg
1-1/2 cups Milk
2 tbsp Rum (optional)
1/2 cup Whipping cream
In saucepan, melt butter over medium-low heat; blend in flour and cook, stirring, until barely bubbly. Add sugar and nutmeg; gradually stir in milk. Cook over medium heat, stirring, until boiling and thickened. Remove from heat; stir in rum (if using). Let cool slightly. Whip cream; fold into sauce. Makes about 2 cups.
Spoon this sauce warm over any Pumpkin Cakes, or chill and thin with a little more milk or cream.
HARVEST PUMPKIN TRIFLE
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.
CROCK POT PUMPKIN PIE PUDDING
1 Can 15 oz. solid pumpkin
3/4 cup sugar
1 Can 12 oz. evaporated milk
1/2 cup bisquick baking mix
2 eggs beaten
2 tbsp butter or margarine melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping optional
In a large bowl mix, together the first eight ingredients. Transfer to a slow cooker coated with a non stick cooking spray. Cover and cook on low for 6 to 7 hrs. or until a thermometer registers 160 degrees. Serve in bowls with a whipped topping if desired. Excellent. Tastes like pie without the crust
(Cook on high if in a hurry. It takes a lot less time.)
PUMPKIN SLOPPY JOES
1/2 pound lean ground beef
3 tablespoons finely chopped onion
1/4 cup ketchup
2 tablespoons tomato juice
1/4 teaspoon chili powder
Dash ground cloves and nutmeg
Dash pepper
2/3 cup canned pumpkin
2 hamburger buns, split
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the ketchup, tomato juice, chili powder, cloves, nutmeg and pepper; mix well. Bring to a boil. Stir in pumpkin. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Serve on buns. Yield: 2 servings.
DIABETIC PUMPKIN PIE
2 eggs
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell
Combine eggs, liquid sweetener, spices and pumpkin; blend well. Add milk and orange juice gradually, stirring until blended. Pour into unbaked pie shell. Bake for 10 minutes at 350 degrees.
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