Carolyn
Assistant Cook
I recently made some pumpkin cookies and now i have some leftover pumpkin puree. Does anybody have any ideas on how i could use it?
What do you do with leftover pumpkin?
- Thread starter Carolyn
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middie
Chef Extraordinaire
pumpkin muffins
Constance
Master Chef
This looks like a good way to use it up...
Title: COLD PUMPKIN SOUFFLE
Yield: 8 servings
2 c Heavy (whipping) cream
1 cn (30 ounces) pumpkin-pie
-filling
2 Envelopes plus 1 teaspoon
-unflavored gelatin
1/4 c Bourbon whiskey or 1
-Tablespoon vanilla extract
Timing Tip: Can be made up to 2 days ahead.
For garnish: lightly sweetened whipped cream, chopped pistachio nuts,
ground cinnamon.
1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl
ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch
collar extending above the dish. Fasten over lapping ends to each
other with cellophane tape or paper clips. 3. Beat cream in a large
bowl with electric mixer just until soft peaks form when beaters are
lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir
in gelatin. Place over low heat and stir 3 to 4 minutes until almost
boiling and gelatin is completely disolved. Remove from heat. 5. Put
remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin
mixture then bourbon and 1/2-cup whipped cream. Fold in remaining
whipped cream until blended. 6. Pour into prepared dish or serving
bowl. Cover with plastic wrap and refrigerate at least 4 hours or up
to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle
with whipped cream. Score lightly with knife and sprinkle with
cinnamon. Press nuts into sides of souffle or if serving from a bowl,
sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.
Title: COLD PUMPKIN SOUFFLE
Yield: 8 servings
2 c Heavy (whipping) cream
1 cn (30 ounces) pumpkin-pie
-filling
2 Envelopes plus 1 teaspoon
-unflavored gelatin
1/4 c Bourbon whiskey or 1
-Tablespoon vanilla extract
Timing Tip: Can be made up to 2 days ahead.
For garnish: lightly sweetened whipped cream, chopped pistachio nuts,
ground cinnamon.
1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl
ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch
collar extending above the dish. Fasten over lapping ends to each
other with cellophane tape or paper clips. 3. Beat cream in a large
bowl with electric mixer just until soft peaks form when beaters are
lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir
in gelatin. Place over low heat and stir 3 to 4 minutes until almost
boiling and gelatin is completely disolved. Remove from heat. 5. Put
remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin
mixture then bourbon and 1/2-cup whipped cream. Fold in remaining
whipped cream until blended. 6. Pour into prepared dish or serving
bowl. Cover with plastic wrap and refrigerate at least 4 hours or up
to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle
with whipped cream. Score lightly with knife and sprinkle with
cinnamon. Press nuts into sides of souffle or if serving from a bowl,
sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.
jkath
Hospitality Queen
Here's one I bet you never thought of...
feed it to your dog! Really!
Pumpkin is very healthy for them!
feed it to your dog! Really!
Pumpkin is very healthy for them!
ironchef
Executive Chef
Make a soup with it.
Constance
Master Chef
jkath, if I feed it to my dog, I think I'd better leave her outside for a while, if you know what I mean. 
Ironchef, pardon my ignorance, but I've never tried pumpkin soup. I've seen recipes for it, though, and it looks good. Do you serve it as an appetizor, dessert, or what?
Ironchef, pardon my ignorance, but I've never tried pumpkin soup. I've seen recipes for it, though, and it looks good. Do you serve it as an appetizor, dessert, or what?
ironchef
Executive Chef
You can make it as an appetizer. Is the puree already sweetened? If so, then you could always make a pumpkin sorbet, pumpkin panna cotta, etc.
Carolyn
Assistant Cook
that pumpkin smoothy sounds good, what else do you put in it?
Pumpkin ice cream (spiced up like a pumpkin pie) is one of my childhood favorites!
jkath
Hospitality Queen
Oh I love pumpkin ice cream!!!
middie
Chef Extraordinaire
Carolyn said:
here i found this link with a few recipes on it
http://www.a1-smoothie-recipe.com/pumpkin_smoothies.html
