Pumpkin Soup

No specific recipe, but something that I LOVE to do for Halloween (or any fall themed event) is to serve soup or stew in a hallowed out pumpkin.  I get pie pumpkins and hallow them out (save the flesh to make something later).  I cook whatever stew or soup I like and then fill each pumpkin with the stew and bake for 20 mins or so to soften the remaining flesh.  It turns out very cute!


[from Tracy]

Jill’s Pumpkin Dessert

Jill’s Pumpkin Dessert

 

2 cups sugar

4 eggs

1 tsp. baking soda

2 tsp. baking powder

2 cups plus 2 T. flour

1 cup oil

1 small can pumpkin

½ tsp salt

2 tsp. cinnamon

Mix together.  Pour into a large cookie sheet that has been sprayed with PAM.  Bake at 350º for about 20 minutes or until toothpick comes out clean.

Pumpkin Cake Frosting

 

1 (8 oz) cream cheese

1 tsp. vanilla

1 stick butter

4 cups powdered sugar

Mix wet ingredients.  Add powdered sugar gradually and mix on high speed.  Spread over cooled cake.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1/3 cup plain pumpkin puree (not the pumpkin pie mix stuff)

1/3 cup plain yogurt

1/3 cup milk

1 medium  banana

1/2 teaspoon cinnamon

1/2 teaspoon all spice

1 teaspoon agave nectar (optional)

1 tablespoon ground flax meal (optional)

a few ice cubes

Put all ingredients in blender and blend until smooth.  Makes 1 smoothie.

[from Maryea]

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

2 eggs

1 1/2 cups almond milk + 1 1/2 tablespoons lemon juice (this was my attempt to make buttermilk-ish pancakes without buttermilk.  You can substitute buttermilk, or any milk + the lemon juice)

1/4 cup yogurt

3/4 cup pumpkin puree

2 tablespoons agave nectar (if you don’t have agave you could try honey or brown sugar)

1 teaspoon pure vanilla extract

1 1/2 cup whole wheat pastry flour

1/2 cup wheat germ

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon all spice

1/2 teaspoon nutmeg

pure maple syrup

Measure your milk to almost 1 1/2 cups, but not quite.  Add the lemon juice and let it sit for about five minutes.

In a medium bowl, mix together the flour, wheat germ, salt, baking soda, and spices.

In a separate bowl, lightly beat the eggs.  Add the milk, yogurt, pumpkin puree, agave nectar, and vanilla and stir until thoroughly mixed.  Pour the wet ingredient onto the dry and mix until there are no dry spots.

Allow the batter to sit while the griddle or your pan preheats.  Add a little butter and start cooking the ‘cakes!  I used about 1/4 cup amount per pancake and allowed them to spread out a little thinly.  Make sure you don’t try to flip them too early.  Look for bubbles in the center and the edges should be starting to brown.

Drizzle your pancakes with pure maple syrup.

This recipe makes about 15 pancakes.  I ate 4.  Meghan had 2.  You do the math for how many Tim ate.  I thought we might have a few leftover, but nope.  All gone.  :-)

[from Maryea]

Pumpkin Cheesecake by Emeril

Here is the Pumpkin Cheesecak recipe I have made EVERY year since about 1997!




Pumpkin Cheesecake by Emeril



1 3/4 cup graham cracker crumbs



1/4 cup finely ground pecans



1 tbs brown sugar



1 tsp cinnamon



6 tbs. unsalted butter, melted



3 (8 oz) packages cream cheese, softened



1 1/2 cups sugar



2 tbs cornstarch



1 tsp pure vanilla extract



1/8 tsp grated nutmeg



2 large eggs



2 large egg yolks



1 (15 oz) can solid pack pumpkin



1/4 cup heavy cream







*Preheat oven to 350 degrees. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp of the cinnamon in a medium size bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9 inch springform pan.



*Beat the cream cheese, sugar, cornstarch, vanilla, 1/2 tsp cinnamon, and the nutmeg on low speed until smooth and fluffy. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.



*Bake until the center is nearly set, 60 - 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the pan. Remove the sides of the pan. Cool completely on rack before covering tightly with foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Garnish with whipped cream and sugar-glazed pecans, if desired.



*Makes 12 + servings.







This has been a family fave since the first year I found it!! My family was totally put out that I had made cheesecake that year. BUT, the regular pumpkin pie sat almost untouched and the cheesecake was devoured!


[from Doodiebug30]

Pumpkin Cheesecake

Kristin - I have a really easy recipe for Pumpkin Cheesecake, which is a hit in my family.




2 packages (16 oz) cream cheese, softened

1/2 - 1 C pumpkin puree

1/2 C sugar

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp nutmeg

dash cloves

2 large eggs

1 9" graham cracker pie crust



Combine. Pour into pie crust and bake at 350 for 35 - 45 minutes.

 
[from Amie]

Pumpkin Shake

I have a ton of pumpkin recipes. One we tried this year was pumpkin shakes. For each shake:




1 scoop ice cream



1 heaping tablespoon pumpkin



1/2 cup milk



cinnamon



They were quite good. You could throw chocolate chips in there, too.



I can't wait to try the pumpkin latte! I have extra pumpkin from our shake experience.

 
 
[from Valerie]

Pumpkin Pies

Pumpkin apple pie recipe I used:
http://www.cooksrecipes.com/pie/pumpkin_dutch_apple_pie_recipe.html




An easier version I've made before:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=896



Didn't have evaporated milk, used half and half instead.



You can use canned apple pie filling, but I don't really care for the taste. JMO, though.

 
[from Raegan]

Pumpkin Latte

Speaking of yummy things...




I'm having the Pumpkin Latte right now from the crockpot365 blog. YUM. I made apple pumpkin pie the other day and was trying to figure out something to do with the extra pumpkin.



So far 2 batches of pumpkin lattes, and pumpkin sausage pasta tomorrow. Sounds disgusting but is amazingly good.



The pumpkin latte can be done in a pan on the stove (or even the microwave in a pinch). Per person: 1 cup of milk, 1 Tablespoon vanilla (I didn't have any the 2nd time, couldn't tell a difference), 1 T of sugar (or sweetened with splenda or whatever you like), 1 T pumpkin (canned pumpkin), 1/8 tsp cinnamon, pinch of cloves, pinch of nutmeg, barely a pinch of ginger (again, out of ginger, couldn't tell). Whisk and heat.



Did I mention YUM????


[from Raegan]

Pumpkin Cookies

Here are my pumpkin cookies:




4 cups flour

2 cups oats

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1.5 cups softened butter

2 cups packed brown sugar

1 cup granualted sugar

1 egg

1 tsp vanilla

1 can (16 oz) pumpkin

1 cup chocolate chips



combine dry ingredients and wet ingredients separately. Mix together. Drop on cookie sheet. Bake @ 350 for 20-25 minutes.


[from Valerie]

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

Last week's thread made me crave pumpkin, so this is a great vegan recipe that I made last night (and will have leftovers tonight):




Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping



Ingredients:



3/4 lb. uncooked ziti or penne pasta (I used whole wheat)
2 onions, sliced very thinly (I forgot onions at the grocery store--oops! It was good without so if you don't like onions omit)
3 tbs olive oil
1 recipe Cashew Ricotta (recipe to follow)
1 tbs brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs

2 1/2 cups bread crumbs, preferable fresh and homemade (made from about half a baguette or 4 dinner rolls)

1/3 cup walnut pieces, chopped in food processor until resembling coarse crumbs

1/4 cup nonhydrogenated vegan margarine

2 tsp dried, rubbed sage

1 tsp dried oregano leaves

1/2 tsp ground paprika

salt and freshly ground black pepper



PREHEAT the oven to 375. Lightly greatse a 9X11 baking pan



Prepare ziti according to package directions, set aside.



While the pasta is cooking make the caramelized onion:



Preheat a large heavy-bottomed pan over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.



Place the Cashew Ricotta (recipe to follow) in a large bowl and fold in teh pumpkin puree, brown sugar, nutmet, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and pres lightly with a rubber spatula to level it.



Make the sage bread crumbs:



Melt the margarine in a large, heavy-bottomed skillet over medium heat. Stir int eh bread crumbs, walnuts, dried erbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 min. Remove from the heat and sprinkle evenly over the ziti.



Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.



Cashew Ricotta Recipe



This can be made ahead of time and stored in the refrigerator or you can incorporate this step into the recipe. This is also great as a stand-in for ricotta in lasagna recipes if you are trying to avoid dairy.



1/2 cup raw cashew pieces



1/4 cup fresh lemon juice (I used lime because I didn't have a lemon)



2 tbs. olive oil



2 cloves garlic



1 pd. firm tofu, drained and crumbled



1 1/2 tsp. dried basil



1 1/2 tsp salt



In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.







I love this dish! So delish!



ETA: This recipe comes from a cookbook called "Veganomicon The Ultimate Vegan Cookbook"

 
 
[from Maryea]

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients


Muffin Ingredients:

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins (optional!)

_____

Topping

2 Tablespoons Sugar

1 teaspoon Cinnamon

¼ teaspoons Nutmeg

_____

FOR FROSTING:

¼ cups Softened Butter

4 ounces, weight Cream Cheese

½ pounds Powdered Sugar

½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

[from Rhianna, from http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/]

Pumpkin Pie/Custard

1 15 oz can pure pumpkin
1 cup evaporated milk (regular or goat's milk)
2 large eggs
1/4-1/3 cup honey
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves



Whisk together all ingredients. Bake in a greased pie pan for 5-=60 minutes...until knife comes out clean.



I do it without the crust, but if you want a crust, I grind pecans until they are very fine, then mash them to the pie pan to form a "crust."

[from Raegan]

Pumpkin Pecan Bread

My favorite appetizer: Pumpkin Pecan Bread



3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.


Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.


It is SO good and easy!!

[from Kristin]

~~~~~~~~~~~~~~~~

"With fresh pumpkin, how much should I use?"


"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"

"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."