PUMPKIN PUDDING
1 1/2 cups steel-cut oats
3 1/2 cups very vanilla soymilk (almond milk also adds a nice taste)
1 small can of canned pumpkin
1/2 teaspoon salt, optional
cinnamon, ginger & nutmeg to taste
1 cup maple syrup
1 tablespoon vegan margarine
1/2 cup raisins (add more if you really like raisins)
1/2 cup dried shredded coconut (optional)
1/2 cup chopped walnuts (optional)
In the blender, add soymilk, the can of pumpkin, maple syrup, spices, salt.
In covered pot, put steel-cut oats, mixture from blender, margarine, walnuts, coconut & raisins. Bring to a boil, then reduce to simmer until oats are soft (approx 10 minutes), continuing to stir. If it gets too thick, add a little hot water or more soymilk and continue to simmer. Remove from heat and let cool for approx one hour. Then place in serving dish(es) and chill in fridge for 4 to 6 hours.
PUMPKIN CHOCOLATE LOAF
3-1/2 cups sugar
1-1/4 cups vegetable oil
3 eggs
1 can (29 ounces) solid-pack pumpkin
3 squares (1 ounce each) unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3-3/4 cups flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 to 1-1/4 teaspoons ground
cloves
1/2 teaspoon ground nutmeg
2 cups (12 ounces) semisweet chocolate
In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the pumpkin, chocolate and vanilla; mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips.
Transfer to three greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months. Yield: 3 loaves.
PUMPKIN BREAD PUDDING W/GINGER CREAM
PUDDING
3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
1/2 to 1 1/2 teaspoons nutmeg
1/4 cup butter or margarine, melted
1 1/2 teaspoons vanilla
1 (8-oz.) container (1 3/4 cups) Plain Bread Crumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins
GINGER CREAM
1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon ginger
Heat oven to 350°F. Spray 8 or 9-inch square pan with nonstick cooking spray. In large bowl, beat eggs until well blended. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes.
Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.
In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.
PUMPKIN BREAD PUDDING
6 croissants, cubed and toasted
16 oz. pumpkin pureé
1 C milk
1/2 C cream
1/8 C molasses
1 C brown sugar
2 eggs
1 1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 C sugar
Pre-heat oven to 350° F.
Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
PUMPKIN GINGERBREAD
1-1/2 cups sugar
1/2 cup vegetable oil ** for lowfat sub an additional 1/2 cup pumpkin
2 eggs ** for lowfat sub 1/3 cup egg substitute for each egg
1/3 cup water
1/2 (15 ounce) can pumpkin puree
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees F. Lightly grease 1 9x5 inch loaf pan.
In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour into greased pan.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
SWEET & SOUR PUMPKIN PICKLES
4-5 lbs. diced pumpkin, skin removed
2 c. cider vinegar
4 c. water
1 c. wine vinegar
4-5 lbs. sugar
Juice and peel of 1 lemon
Stick cinnamon
Sm. piece of ginger
Peel pumpkin, remove soft insides and seeds, dice into 1 1/2 inch squares. Place in a crock or glass bowl and cover with vinegar and water. Next day remove pumpkin from liquid and drain in a sieve or colander. Heat wine vinegar, sugar, spices to boiling. Add pumpkin all at once and cook until clear. Then remove with slotted spoon and place in jars. Cook pickling liquid until thick and divide among jars. Cover jars with lids and store in cool place or process in water bath like other pickles.
PUMPKIN FRITTERS
1 egg
1/2 c. sugar
1/2 tsp. salt
1-1/2 c. pumpkin
1 c. flour
1/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. ginger
1 tbsp. margarine, melted
1 tsp. vanilla
1 tsp. baking powder
Confectioners sugar
Beat eggs, sugar and salt until light and fluffy. Blend in pumpkin. Add flour, baking powder and soda. Add spices, margarine and vanilla. Mix well. Drop by tablespoonsful onto well-greased griddle, or fry in hot fat, a teaspoonful at a time. Watch carefully, they scorch easily. Sprinkle with confectioners sugar.
PUMPKIN FLUFF DIP
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with regular or cinnamon graham crackers. Servings: 32
PUMPKIN BREAD PUDDING
2 slightly beaten egg yolks
1 can canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
4 c. whole-wheat bread cubes (5 1/2 slices bread)
1/2 c. chopped pecans
1/2 c. snipped pitted dates, optional
2 egg whites
Light cream
In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.
CASSEROLE IN A PUMPKIN
1 sm. pumpkin (7 inch in diameter)
2 c. peeled chopped apples
1 c. raisins
1 c. chopped pecans
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash pumpkin, cut lid and scrape out seeds. Combine remaining ingredients in a mixing bowl; toss gently. Spoon mixture into pumpkin shell. Replace lid and place pumpkin on lightly greased cookie sheet. Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven. May be served hot or cold.
