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Old 09-30-2006, 02:22 PM   #21
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Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by meltingpotmama
Do any of you have any pumpkin recipes beside just pies?
Are you using canned or fresh pumpkin? One of my favorites is squash-filled ravioli with a butter sage sauce... but pumpkin would be a good sub. (The recipe is posted on the Food Network site.) If you don't make your own ravioli dough, you can use won ton skins. A few other topping ideas - for a pasta main dish, top the pumpkin ravioli with heated pesto sauce and a little half n half. For a dessert ravioli, top with chocolate sauce and mint (if you like). If you're using fresh pumpkin, an extra treat is toasting the seeds. If I had an ice-cream maker/machine I would experiment with pumpkin ice cream.
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Old 10-05-2006, 10:19 PM   #22
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Here are a few I collected a while back. Hope you enjoy them. I LOVE the double layer pie.

Chris

---------- Recipe via Meal-Master (tm) v8.04

Title: Fak Thong Sung-Khaya (Custard in Pumpkin)
Categories: Thai
Yield: 6 Servings

1 sm Pumpkin
3 Eggs; well-beaten
1/2 c Sugar, brown
1 pn Salt
1 cn Coconut milk (14oz)

Select a very small pumpkin, cut off the top, remove seeeds and most of
the soft pulp. In a bowl, mix the beaten eggs, sugar, salt and coconut milk
and stir until blended. Pour the mixture into the pumpkin, replace top, and
cook in bamboo steamer until the custard is set ... about 40 minutes.

-----

---------- Recipe via Meal-Master (tm) v8.04

Title: Pumpkin White Chip Macadamia Bars
Categories: Cookies, Holiday, Gift
Yield: 48 Servings

2 c Flour, all-purpose
2 ts Ground cinnamon
1 ts Ground cloves
1 ts Baking soda
1 c Butter or margarine; soften-
-ed
1/2 c Granulated sugar
1/2 c Brown sugar
1 c Pumpkin, solid-pack (15
-or 16 oz can)
1 Egg
2 ts Vanilla extract
2 c White morsels; divided
2/3 c Macadamia nuts; chopped

Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter
and sugars in large mixer bowl until creamy. Beat in pumpkin, egg and
vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 cups
of the morsels (white chocolate chips) and the nuts. Spread into greased 15
1/2 x 10 1/2 inch jelly-roll pan.

Bake in preheat 350 F. oven for 18 to 22 minutes or until a wooden pick
inserted in the center comes out clean. Cool in pan on wire rack. Place
remaining morsels in a heavy-duty plastic bag. Microwave on medium-high
(70% power) for about 45 seconds; knead. Then microwave for 10-second
intervals, kneading until smooth. Cut tiny corner from bag; squeeze to
drizzle over top of cookies. Cut into 48 bars.

From: Libby Pumpkin ad, 10/95

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---------- Recipe via Meal-Master (tm) v8.04

Title: Pecan Glanzed Pumpkin Pie
Categories: Desserts, Pies
Yield: 1 Pie

2 ea Eggs
1 cn Pumpkin (16 oz)
1 cn Pet evap. Milk (12 oz)
1 c Brown sugar, divided
2 ts Pumpkin pie spice
1 ea Deep dish pie crust shell
(or 2 ea regular pie crust)
1 c Pecan pieces
2 tb Butter, melted

Preheat oven and baking sheet to 375. In large bowl using a wire whisk,
whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and pumpkin
pie spice. Recrimp edge of deep dish crust only to stand 1/2 inch above
rim. Place frozen pie crust on preheated baikinsg sheet. Pour filling into
crust. Bake 30 minutes (20 minutes for regualr crust). In samll bowl,
combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top
of partially baked pie. Bake an additional 20-30 minutes, or until knife
inserted in the center comes out clean.

-----

---------- Recipe via Meal-Master (tm) v8.04

Title: Double Layer Pumpkin Pie
Categories: Pies, Holiday, Desserts
Yield: 8 Servings

4 oz PHILADELPHIA BRAND Cream
Cheese, softened*
1 tb Milk or half-and half
1 tb Sugar
1 1/2 c Thawed COOL WHIP Whipped
Topping
1 KEEBLER Ready Crust Graham
Cracker Pie Crust (6 oz)
1 c Cold milk or half-and-half
1 16-oz can pumpkin
2 pk (4-serving size) JELL-O
Vanilla Flavor Instant
Pudding & Pie Filling
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves

MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread on bottom of crust.

POUR 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well mixed. (Mixture will be thick.) Spread
over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping,
if desired. Store leftover pie in refrigerator.

*Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Double Layer Pecan Pumpkin Pie: Stir 1/4 cup toasted chopped pecans into
cream cheese mixture. Spread on bottom of crust. Continue as above.

For highest quality use products as listed. Do not substitute.

Taken out of Sunday 11/12/95 Coupons

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---------- Recipe via Meal-Master (tm) v8.04

Title: Pumpkin Cheesecake
Categories: Cake, Vegetables
Yield: 1 Servings

-----------------------------BARB DAY, GWHP32A-----------------------------

-------------------------------FOR THE CRUST-------------------------------
1 1/2 c Gingersnap crumbs
6 tb Unsalted butter; softened
1/4 c Confectioners' sugar

------------------------------FOR THE FILLING------------------------------
3 1/4 c Sugar
1 1/2 c Pumpkin; pureed
10 Egg yolks
3 lg Eggs
2 tb Cinnamon
Crystallized ginger;
- 3 pieces, minced
1 ts Mace
1 ts -Salt
3 lb Cream cheese; softened
1/4 c Heavy cream
2 tb Cornstarch
1 ts Lemon extract
1 ts Vanilla

MAKING THE CRUST: Generously butter a 12" springform pan. In a food
processor or a blender, in batches, blend the crushed gingersnap crumbs,
the butter and the confectioners' sugar. Press the mixture onto the bottom
of the springform pan, tamping it down well and chill the crust for 30
minutes. Preheat the oven to 400 degrees F. Bake the crust in the middle
of the oven for 10 minutes. Transger the pan to a rack and let the crust
cool.
MAKING THE FILLING: Increase the oven temperature to 475 degrees F. In a
bowl combine 2 cups of the sugar with the pumpkin puree. Lightly beat 6 of
the egg yolks and stir them into the pumpkin mixture with the cinnamon,
crystallized ginger, mace and salt. In a large bowl, cream together the
cream cheese and the remaining 1 1/4 cups of the sugar. Add the whole eggs
and the remaining 4 egg yolks, one at a time, beating well after each
addition. Beat in the heavy cream, cornstarch, lemon extract, and vanilla
and fold the pumpkin mixture into the cream cheese mixture.

-----
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Old 11-07-2006, 08:31 AM   #23
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Location: USA,Indiana
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Quote:
Originally Posted by carolelaine
Pumpkin Soup (My sons favorite)

Sautee an onion in about 1/2 stick of butter until soft, add 2 big tablespoons of flour and cook about 1 minute. Wisk in 2 cups of chicken broth and 1 cup of milk. Heat until thickened and then add 1 can of pumpkin, or 1 1/2 cups fresh cooked and pureed pumpkin. Salt, pepper and nutmeg to taste.

I've made this with canned and fresh. It's better with fresh, but more trouble.
Sounds really good but I'm having trouble thinking what I would serve this with? What do you serve with it?
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Old 11-07-2006, 09:54 AM   #24
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Join Date: Mar 2006
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Posts: 893
" Anyone got any sort of recipe for pumpkin bread?" - yes, I posted this somewhere on the forum, but can't find it... this was in the Baltimore Sun paper a year or so ago - it's a (as they say) TNT recipe that has become a family and neighborhood favorite!!


* Exported from MasterCook *
Glazed Chocolate Pumpkin Loaf

3 1/3 cups flour
3 cups granulated sugar
2 tsps. baking soda
1 tsp. each: cinnamon -- nutmeg
4 eggs -- lightly beaten
2 cups canned pure pumpkin
1 cup vegetable oil
2/3 cup water
1/2 cup chopped nuts
4 ounces semi-sweet chocolate -- melted
Glaze:
1 1/2 cups confectioners' sugar -- sifted
4 Tbsps. cold water -- (4 to 6)
1 ounce semi-sweet chocolate -- melted
2 tsps. hot water -- (2 to 4)

1. Heat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl; set aside. Whisk together eggs, pumpkin, oil and water in a medium bowl. Stir into the flour mixture; mix just until blended. Fold in the nuts.

2. Transfer 2 cups of the batter to a small bowl, stir in the melted chocolate. Spoon half of the remaining plain batter into the two greased and floured 9-by-5-inch loaf pans; spoon half the chocolate batter over the top of each pan. Spoon remaining plain batter evenly over the chocolate batter in each pan. Bake until a toothpick inserted in the center comes out clean and dry, about 1 hour, 10 minutes. Cool in pans on a wire rack 10 minutes; remove from pan to cool completely on wire rack.

3. For glaze, mix confectioners' sugar and cold water in a small bowl until the right drizzling consistency. Transfer half of the mixture to a separate bowl. Stir in chocolate and enough of the hot water to make the right consistency for drizzling. Drizzle white and chocolate glazes in a zigzag pattern on each loaf.
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